tag:blogger.com,1999:blog-69131922741550900652024-02-08T04:32:02.351-06:00Dinner Exchangejillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-6913192274155090065.post-47098660363204573662009-08-28T11:26:00.002-05:002009-08-28T12:46:18.691-05:00Summer Pasta PrimaveraI love this recipe! It is light but filling. Clint says it is girl food but loves it w/ salmon or grilled chicken. It makes a ton so cut in half if using just for 1 family. Recipe from <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Giada </span>De <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Laurentiis</span>.<br /><strong>Ingredients</strong>:<br />3 carrots, peeled and cut into thin strips<br />2 med. zucchini or 1 large zucchini cut into thin strips<br />2 yellow squash, cut into thin strips<br />1 onion, thinly sliced<br />1 yellow bell pepper, cut into thin strips<br />1 red bell pepper, cut into thin strips<br />1/4 C. olive oil<br />kosher salt & freshly ground black pepper<br />1 Tbsp. dried Italian herbs<br />1 pound <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">farfalle</span> (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">bowtie</span> pasta)<br />15 cherry tomatoes, halved<br />1/2 C. grated Parmesan<br /><strong>Directions</strong>:<br />Preheat oven to 450 degrees.<br /><br />On a large heavy baking sheet, toss all of the vegetables w/ the oil, salt, pepper and dried herbs to coat. Transfer half of the vegetable mixture to another <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">heavy</span> large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">the</span> vegetables begin to brown, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">stirring</span> after the first 10 minutes, about 20 minutes total.<br /><br />Meanwhile, cook the pasta in a large pot until al <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">dente</span>, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 C. of the cooking liquid.<br /><br />Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt & pepper, to taste. Sprinkle w/ the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Parmesan</span> and serve immediately.sheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-82340212390981483202009-08-28T11:16:00.003-05:002009-08-28T11:26:17.675-05:00Molten Chocolate CakeI've tried to make this cake before w/ no luck. However this recipe I've made 3 times and each time it is perfect! So easy and it is done in no time! It is from Tasty Kitchen by a gal named brandielle. It is rich but oh so yummy!<br /><strong>Cake Ingredients:</strong><br />-4 pieces (squares) semi-sweet baking choc. (4 oz. choc.)<br />-1/2 C butter<br />-1 C. powdered sugar<br />-2 whole eggs<br />-2 whole egg yolks<br />-6 Tbsp flour<br /><strong>Whipped Cream:</strong> (i just used ice cream)<br />-2 C. real whipping cream<br />-2 Tbsp. sugar<br />Directions:<br />Preheat oven to 425 degrees. Spray 4 custard cups w/ Pam and place on cookie sheet. Microwave chocolate with butter in bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted. <br />Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand for 1 minute. Combine sugar and heave cream and whip until stiff. Invert cakes on dishes and top w/ whipped cream.<br />-I only bake mine about 10 minutes and let them sit for about 5 or so. They've turned out perfect each time and I just eat them right out of the ramkin. Oh YUM!sheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-14471818672350535912009-02-11T14:08:00.002-06:002009-02-11T14:12:55.934-06:00Crockpot Chicken and RiceThis was one of my stand-bys in Arkansas. Haven't had it in 3 years. Fixing it tonight so thought I would share...<div>3-4 chicken breasts (more depending on how many you are feeding. This is for the 2 of us)</div><div>2 cans cream of mushroom</div><div>1 can cream of chicken</div><div>1 can cream of celery</div><div>1 can water</div><div>1 stick melted butter</div><div>1 package dry onion soup mix</div><div>2-3 cups of rice (not minute)</div><div><br /></div><div>In crockpot, put in 2-3 cups of UNCOOKED rice. Mix your soups, water, and melted butter. Pour 1/2 mixture over rice. Put in chicken (you can either put in after browning or throw in cold/frozen). Pour remaining soup mixture over the chicken. Pour entire package of dry onion soup mix on top! Cook on high for 1 hour. Cook on low the rest of the day. When I worked, I would just put it on low at about 7:30 and it would be ready when we ate at 6. I started mine at 10 am. YUMMM!</div>Stephaniehttp://www.blogger.com/profile/11535473957210265494noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-34709266050824298832009-02-06T23:01:00.005-06:002009-02-06T23:12:01.662-06:00Carriehttp://www.blogger.com/profile/11309278215922422730noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-8333750043250536652009-02-03T16:41:00.002-06:002009-02-03T16:44:23.339-06:00Chicken SpaghettiOh sweet goodness, I made this last night and it made a TOOONNN and was so delicious. Just thought I would share!<span class="Apple-style-span" style=" ;font-family:Calibri;"><span class="Apple-style-span" style="color: rgb(64, 78, 55); font-weight: bold; font-size:18px;"></span></span><div><span class="Apple-style-span" style="color: rgb(64, 78, 55); font-weight: bold;font-family:Calibri;font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Calibri;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Velveeta Chicken Spaghetti Ingredients</span></span></span><div style="clear: both; "><br />*I left out the bell pepper, onions, olives and mushrooms b/c I did not have it and it was fantastic. I do think mushrooms would be amazing in it though!<table width="100%"><tbody><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1/2 c. diced </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Bell%20Pepper" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">bell pepper</span></span></span></a></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can of rotel </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Tomatoes" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">tomatoes</span></span></span></a></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1/2 cup oleo or </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Olive%20Oil" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">olive oil</span></span></span></a></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 package thin spaghetti cooked in;</span></span><a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Broth" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">chicken broth</span></span></span></a></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 med. diced </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">onion</span></span></span></a></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1/2 pound of </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Velveeta" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">velveeta</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> cheese sliced; more or less to taste</span></span></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">2 cans </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Broth" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">chicken broth</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> more or less to taste</span></span></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">salt and </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">pepper</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> to taste</span></span></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can of cream of </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Chicken" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">chicken </span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">soup</span></span></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Mushrooms" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">mushrooms</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> ; with juice, optional</span></span></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can of </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Cream%20of%20Mushroom" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">cream of mushroom</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> soup</span></span></td><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can black pitted </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Olive" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">olive</span></span></span></a><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">s optional</span></span></td></tr><tr style=""><td style="font-weight: normal; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">3 c. of diced cooked </span></span><a href="http://www.bigoven.com/whatis.aspx?id=Chicken" class="deflink" style="text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">chicken</span></span></span></a></td></tr></tbody></table></div><div id="ingcuisinebox" style="clear: both; margin-top: 12px; "><h2 style="margin-bottom: 0px; font-weight: bold; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Instructions for Velveeta Chicken Spaghetti</span></span></h2><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.<br /><br />Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. <br />I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.<br /><br />Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15<br />minutes until chicken is done.<br /><br />Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking<br />more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.<br /><br />In a large baking dish or oven-proof pot, place the cooked and cut up<br />chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.<br /><br />Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).<br /><br />Stir very well to mix all ingredients evenly. I usually stir once after<br />about 15 minutes in the oven - after the cheese has had time to melt.<br />Bake at 375 degrees for 30 minutes.<br /><br />You can add canned or fresh mushrooms if you like.<br /><br />Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).<br />(I slice them to make them go further).<br /><br />Please note that if you want to cut the fat from your diet, this tastes<br />equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.<br /><br />A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.<br /><br />Yield: yield: 8 to 1</span></span></div></span></div>Stephaniehttp://www.blogger.com/profile/11535473957210265494noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-8687368910418928182008-11-18T17:26:00.003-06:002008-11-18T17:35:12.730-06:00Lauren's YUMMY Pumpkin CakeI know I haven't cooked with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ya'll</span> in a while. I just made this for some dear friends and was emailing her the recipes and decided to add it to this cool blog of ours. Enjoy!<br /><br />This recipe is from a girl that I used to babysit for, oh that makes me feel old. I had it at my precious Grandmothers funeral and everyone was raving about it. I asked Lauren for it and she shared-thank goodness! It might be similar to something you've had but it is quick, easy and yummy! The icing make a ton so fair warning-personally with this cake thick icing is best but even still I have quite a bit leftover. Okay onto the recipe:)<br /><strong></strong><br /><strong>Lauren’s Yummy Pumpkin Cake<br /></strong>2 C. pumpkin<br />1 ½ C. sugar<br />¾ C. oil<br />2 C. self rising flour<br />½ tsp. salt<br />2 tsp. cinnamon<br />1 tsp. baking soda<br /><strong>Icing</strong><br />1 8 oz. box cream cheese, softened<br />1 ½ sticks butter, softened<br />1 16 oz. box of powdered sugar<br />Milk (needing until it has creamy texture<br />1 Tbsp vanilla<br /><br />Mix together pumpkin, sugar, and oil. Sift flour, salt, cinnamon, and soda. Add to pumpkin mixture. Bake in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ungreased</span> cake pan 20-30 minutes until done(I take out around 25 minutes). Cool.<br /><br />For Icing (this make a TON I always have extra icing) Beat softened butter and cream cheese until creamy. Add and beat sugar, vanilla and milk until desired consistency. Frost cake after completely cooled. Can serve as is or refrigerate.sheridanhttp://www.blogger.com/profile/10436610721057217492noreply@blogger.com1tag:blogger.com,1999:blog-6913192274155090065.post-45399132898678591472008-11-18T15:07:00.002-06:002008-11-18T15:09:04.596-06:00Layered EnchiladasAgain, NOT technical.<span class="Apple-style-span" style="font-family: Arial; "></span><div><br /></div><div>Layered Enchiladas<br /><div><span class="Apple-style-span" style="font-family: Arial;">1 lb. ground hamburger</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 can enchilada sauce</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 cans cream of mushroom soup</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 package of taco seasoning</span></div><div><span class="Apple-style-span" style="font-family: Arial;">Large flour Tortillas</span></div><div><span class="Apple-style-span" style="font-family: Arial;">Fiesta Shredded Cheese (Mexican blend)</span></div><div><span class="Apple-style-span" style="font-family: Arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial; ">Brown 1 lb of ground beef. I add garlic salt and minced onion to flavor the meat. Then drain it. Add 1 package of taco seasoning. After you let it simmer a little, add to the skillet, 1 can of enchilada sauce (it is called red sauce in the always save brand at Wal-Mart) and 2 cans of cream of mushroom soup. Let it come to a boil. In a casserole dish, use some of this mixture to coat the bottom of the pan so it will not stick. Then take 2 large tortillas and line the bottom, top with mixture, then top with tortillas again. I usually do about 5-6 layers. End with tortillas and top with grated cheese. Put in oven at 350 until the cheese has melted, about 5 minutes. Fast and yummy!</span><!--StartFragment--> <!--EndFragment--> </div></div>Stephaniehttp://www.blogger.com/profile/11535473957210265494noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-67441628229979225142008-11-18T15:03:00.002-06:002008-11-18T15:07:07.326-06:00Fried ChickenHow I have I not posted here! I seriously completely forgot about this little guy! I am super excited to try these recipes! YEAH!<div>Here is my fried chicken recipe (VERY untechnical!) </div><div><!--StartFragment--> <p class="MsoNormal"><span style="font-family:Arial">(By the way, if you didn't get one, they have great, self-contained “fry daddy’s” now that are great.) I always put mine out on the back porch so it doesn’t smell up my house. I get a zip-lock bag and put 2 cups of flour in it. Then season it with <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">lots</span></span> of salt, pepper, garlic salt and cavendars greek seasoning. I use frozen, boneless, skinless chicken breasts and dethaw them in hot water. You can then just plop them in the bag and the flour and seasonings will stick with no egg. I also season my chicken with the same seasonings before dropping it into the bag. Just shake the bag until all the chicken is coated. Then drop them into the fry daddy (wait about 10 minutes) and take them out when the batter looks brown. It is yummy! <o:p></o:p></span></p> <!--EndFragment--> </div>Stephaniehttp://www.blogger.com/profile/11535473957210265494noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-43586932643467364632008-09-12T22:02:00.003-05:002008-09-12T22:10:16.586-05:00Best 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!<br /><br />Ingredients:<br />1 1/2 cups Graham cracker crumbs<br />1/4 cup (1/2 stick) butter, melted<br />4 packages Philadelphia cream cheese, softened<br />1 1/4 cups sugar, divided<br />1 tsp vanilla<br />1 cup sour cream<br />4 eggs<br />2 cups strawberries, sliced (or any other topping)<br /><br />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.<br /><br />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.<br /><br />Bake 40 minutes or until center is almost set. <br /><br />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.Laurahttp://www.blogger.com/profile/17727515611916944191noreply@blogger.com2tag:blogger.com,1999:blog-6913192274155090065.post-46257131656009196912008-09-12T21:56:00.002-05:002008-09-12T22:00:25.922-05:00Southwest Stuffed BurgersIngredients:<br />1 1/2 lb ground beef<br />1/4 cup light mayonnaise (I did not put in)<br />1 package taco seasoning mix<br />1/2 cup Colby & Monterey Jack crumbled cheese<br />Salsa<br />Hamburger Buns<br />Garnish: tomato, lettuce, onions, cheese, etc<br /><br />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.<br /><br />Grill 7 minutes on each side, or until thoroughly cooked. <br /><br />YUMMY!Laurahttp://www.blogger.com/profile/17727515611916944191noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-8141990864611520952008-09-12T21:49:00.002-05:002008-09-12T21:55:23.665-05:00Smothered EnchiladasIngredients:<br />2 pounds ground beef<br />1 (1 1/4 ounce) package mild taco seasoning mix<br />1 (4.5 ounce) can chopped green chiles, divided<br />2 (1o 3/4 ounce) can cream of chicken<br />1 (16 ounce) container sour cream<br />8 (8 inch) flour tortillas<br />2 cups (8 ounces) shredded Cheddar cheese<br /><br />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.<br /><br />Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.<br /><br />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. <br /><br />Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.<br /><br />From: Southern LivingLaurahttp://www.blogger.com/profile/17727515611916944191noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-55210565670512194602008-09-12T21:44:00.002-05:002008-09-12T21:49:22.581-05:00Chicken TetrazziniIngredients:<br />3 cups chopped chicken<br />1 cup shredded Parmesan cheese<br />1 (10 3/4 ounce) can cream of mushroom soup, undiluted<br />1 (10 ounce) container Alfredo sauce<br />1 can sliced mushrooms (I did not add, I don't like mushrooms)<br />1/2 cup slivered almonds<br />1/2 cup chicken broth<br />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)<br />1/4 teaspoon ground pepper<br />7 ounces vermicelli, cooked<br /><br />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.<br /><br />Bake at 350 degrees for 25 minutes or until thoroughly heated.<br /><br />From: Southern LivingLaurahttp://www.blogger.com/profile/17727515611916944191noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-33750876989417327912008-09-12T21:39:00.002-05:002008-09-12T21:44:27.961-05:00Quiche LorraineIngredients:<br />1/2 (15 ounce) package refrigerated piecrusts<br />8 bacon slices, cut into small pieces<br />4 green onions, chopped<br />2 cups (8 ounces) shredded Swiss cheese, divided<br />6 large eggs<br />1 cup whipping cream<br />1/2 teaspoon salt<br />1/8 teaspoon ground red pepper (also called cayenne)<br />1/8 teaspoon ground white pepper<br />1/8 teaspoon ground nutmeg<br /><br />Fit piecrust into a 9 inch pieplate according to package directions, fold edges under, and crimp.<br /><br />Bake at 400 degrees for 7 minutes, remove from oven.<br /><br />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.<br /><br />Whisk together eggs and next 4 ingredients, pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg. <br /><br />Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutesLaurahttp://www.blogger.com/profile/17727515611916944191noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-91461206051545809042008-09-12T13:44:00.001-05:002008-09-12T13:45:15.390-05:00Three Cheese Baked Pasta1 pound uncooked pasta<br />1 pound ground beef<br />1 onion, chopped<br />6 1/2 cups tomato pasta sauce<br />6 ounces provolone cheese, thinly sliced<br />1 1/2 cups sour cream<br />6 ounces mozzarella cheese, shredded<br />1/2 cup grated Parmesan cheese<br /><br />Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.<br /><br />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.<br /><br />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.<br /><br />Bake in preheated oven for 30 minutes, or until bubbly.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-10590482918144195172008-09-12T13:34:00.001-05:002008-09-12T13:35:32.083-05:00Chicken and Noodle Casserole2 boneless chicken breast halves, cooked and cubed<br />1 (16 ounce) package wide egg noodles<br />1 (15 ounce) can mixed vegetables<br />1 cup frozen broccoli<br />1 (10.75 ounce) can condensed cream of potato soup<br />1 (10.75 ounce) can condensed cream of broccoli soup<br />1/4 teaspoon dried thyme<br />1 teaspoon salt<br />1 teaspoon ground black pepper<br />1/2 cup milk<br />2 cups shredded Colby cheese<br /><br />Cook noodles according to package directions. Drain.<br />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.<br /><br />Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-38517173822280225952008-09-12T13:31:00.000-05:002008-09-12T13:34:05.195-05:00Mexican Manicotti (from Freezer Chicks)1 pound lean ground beef<br />1 can (16 oz) refried beans<br />2 1/2 tablespoons chili powder<br />1 1/2 tablespoon dried oregano<br />1 package manicotti shells 8 oz<br />2 1/2 cups water<br />1 jar (16 oz) picante sauce<br />2 cups (16 oz) sour cream<br />1 cup (4 oz) shredded Monterey Jack or Mexican style cheese<br />1/4 cup sliced green onions<br />sliced ripe olives (optional)<br /><br />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.<br /><br />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.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-14208842042611901302008-09-12T13:30:00.003-05:002008-09-12T13:46:50.229-05:00Bruschetta Chicken Bake1 can (14-1/2 oz.) diced tomatoes, undrained<br />1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken<br />1/2 cup water<br />2 cloves garlic, minced<br />1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces<br />1 tsp. dried basil leaves<br />1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese<br /><br />HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.<br />LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.<br />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.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-59701670358025757442008-09-10T22:25:00.001-05:002008-09-12T13:47:59.803-05:00Eskimo Joe's Chicken Chili Pasta1 tablespoon of salad oil<br />3/4 cup of diced onion<br />3/4 cup of diced green bell pepper<br />1 teaspoon of minced garlic1 tablespoon of diced green chilies<br />1 tablespoon of chili powder<br />3/4 teaspoon of cumin<br />1/2 teaspoon of oregano<br />1/8 teaspoon of cayenne<br />1 lb. of diced cooked chicken<br />1-10 oz. can of crushed tomatoes<br />1-10 oz. can of diced tomatoes<br />1/2 cup of chili sauce<br />1 cup water<br />1/2 tablespoon of chicken base<br />1/2 teaspoon of Worcestershire sauce<br />1/2 teaspoon of black pepper<br /><br />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.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-90831881636891240842008-09-10T22:21:00.001-05:002008-09-12T13:46:18.526-05:00Mexican Chicken Casserole1 package Jiffy cornbread mix·<br />4-5 large chicken breasts<br />2 bay leaves<br />1/4 cup butter<br />1 can cream of chicken soup<br />1 can peeled, diced green chilies<br />1/4 cup diced onion<br />1 lb. shredded cheddar cheese (approx.)<br /><br />Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.<br />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.<br /><br />Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-31112105143092758552008-09-10T22:16:00.000-05:002008-09-10T22:20:57.608-05:00Chicken Pot Pie1 recipe pastry for a 9 inch double crust pie (I used Pillsbury refrigerated roll out crusts)<br />4 boneless, skinless chicken breast halves<br />1/2 cup chopped onion<br />1 teaspoon poultry seasoning<br />1 (10.75 ounce) can condensed cream of chicken soup<br />1 (10.75 ounce) can condensed cream of mushroom soup<br />1 cup shredded Cheddar cheese<br />1 cup shredded mozzarella cheese<br />2 cups frozen mixed vegetables, thawed<br />1 cup sliced fresh mushrooms<br />salt and pepper to taste<br /><br />Preheat oven to 350 degrees F.<br />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.<br />Drain and dice chicken.<br />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.<br />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.<br /><br />Bake in preheated oven for 50 minutes, until pastry is golden brown.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-62632279013226684892008-09-10T16:57:00.000-05:002008-09-10T16:58:33.800-05:00New Orleans Pork Chops6 pork chops<br />1 to 2 T. oil<br />1 can cream of mushroom soup<br />½ c. sour cream<br />½ c water<br />1 t. dried parsley, chopped<br />salt and pepper to taste<br />2.8 oz. French fried onions<br /><br />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.<br /><br />Cover and bake @ 350* for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.<br /><br />*** I doubled the sauce. Instead of using water I used milk. We ate this with small noodles.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-47468356807407911322008-09-10T16:55:00.000-05:002008-09-10T16:56:17.426-05:00Rise & Shine Quiche24 – oz. pkg. Frozen diced potatoes<br />1/3 c. butter, melted<br />1 c. shredded cheddar cheese<br />1 c. shredded swiss chesse<br />1 c. cooked ham, diced<br />½ c milk<br />2 eggs<br />¼ tsp. Seasoned salt<br /><br />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.<br /><br />**** 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.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-74660883733732231732008-09-10T16:52:00.000-05:002008-09-10T16:53:08.129-05:00Chicken Tetrazzini½ c onion and celery<br />½ stick butter<br />1 pkg. 8oz. cream cheese<br />1 can chicken broth<br />½ c parmesan cheese<br />4 to 5 chicken breasts – cooked and cubed<br />7 oz. spaghetti - cooked<br /><br />Saute onion and celery in butter Mix all ingredients together. Place in 9x13 pan. Cover with parmesan cheese. <br /><br />Cook uncovered for 30 minutes @ 350*jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-24795903057483502652008-09-10T16:50:00.001-05:002008-09-10T16:54:36.674-05:00Mexican Casserole12 oz. Corn tortilla chips<br />1 to 1 ½ lb.meat<br />small onion<br />½ lb. cheddar cheese<br />½ jar of picante sauce (10 oz. of medium jar)<br />1 can ranch style beans<br />1 can cream of chicken soup<br />8 oz. can tomato sauce<br /><br />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*.jillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0tag:blogger.com,1999:blog-6913192274155090065.post-20594973676758888102008-09-10T16:32:00.000-05:002008-09-10T16:51:20.597-05:00Mexican Cornbread1 lb meat<br />onion<br />½ pd. Cheddar cheese<br />1 c. milk<br />½ tsp. baking soda<br />¾ tsp. salt<br />¼ c. bacon drippings (I leave out)<br />2 eggs<br />1 can cream style corn<br /><br />Cook meat and add chopped onions. Set aside.<br />Mix remaining ingredients into a bowl. Mix well.<br />In a 9x13 pan layer ingredients.<br /><br />Layer: ½ mixture<br />All meat<br />½ mixture<br /><br />350* 1 hour uncoveredjillhttp://www.blogger.com/profile/17981413070256505029noreply@blogger.com0