I had fun making this a few times!
1 teaspoon dry mustard
4 eggs
2 cups milk
salt & pepper
6 ounces shredded cheese (1 1/2 cups)
(mix together above together)
8 slices of bread- buttered on both sides- remove crusts
Procedure :
butter souffle/baking dish
break bread into pieces
layer in buttered dish - 1/2 bread , half mixture then other half of bread- then mixture....
bake 325 degrees for 1-1/4 hours- till golden on top
it's almost like macaroni n cheese -but no noodles..lol
get creative- we've added cubes of ham and chopped up
onions before...
Try it with cream mushroom-cut back on the milk and maybe some tuna too... (if you like tuna casseroles)
try a 'pizza' type- add a dash of sauce-mix mozzarella with the cheddar,dash of oregano, basil,garilc-(italitan seasonings), add pepperoni-and then serve it with sauce over it...
The possibilities are endless!..and it's always a rave review when I make something with it.
Showing posts with label Budget. Show all posts
Showing posts with label Budget. Show all posts
Friday, February 20, 2009
Monday, December 22, 2008
Thrifty Lasagna Pinwheels
8 Lasagna noodles
< I just made the whole package ..some ripped and I spread it a little more then 8 too)
10oz package frozen spinach, thawed , drained and chopped
<>
1 cup grated parmesan cheese divided (3/4 cup and 1/4 cup)
1 cup shredded mozzarella divided (1/4 cup and 3/4)
15oz ricotta cheese
1/4 tsp nutmeg
pinch salt and pepper
1 egg
mix together spinach , ricotta, egg, salt, pepper, nutmeg, 1/4 cup mozzerella, 3/4 cup parmesan. Cook noodles al dente. Allow to cool.
Spread about 1/3 cup of of the cheese mixture along the entire length of the noodle. Roll the noodle & stand on its side in a prepared round deep casserole dish, spayed with non-stick cooking spray. Pour sauce over the noodles, cover and bake at 350 degrees for about 40 minutes or until warmed through. Uncover, sprinkle remaining cheese over top, return to oven until cheese is bubbly.aproximately 5minutes. serve and enjoy
< I just made the whole package ..some ripped and I spread it a little more then 8 too)
10oz package frozen spinach, thawed , drained and chopped
<>
1 cup grated parmesan cheese divided (3/4 cup and 1/4 cup)
1 cup shredded mozzarella divided (1/4 cup and 3/4)
15oz ricotta cheese
1/4 tsp nutmeg
pinch salt and pepper
1 egg
mix together spinach , ricotta, egg, salt, pepper, nutmeg, 1/4 cup mozzerella, 3/4 cup parmesan. Cook noodles al dente. Allow to cool.
Spread about 1/3 cup of of the cheese mixture along the entire length of the noodle. Roll the noodle & stand on its side in a prepared round deep casserole dish, spayed with non-stick cooking spray. Pour sauce over the noodles, cover and bake at 350 degrees for about 40 minutes or until warmed through. Uncover, sprinkle remaining cheese over top, return to oven until cheese is bubbly.aproximately 5minutes. serve and enjoy
Thursday, November 20, 2008
Easy Apple Dumplings
Easy apple Dumplings
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Easy Swiss Chicken
Easy Swiss Chicken in the Crock Pot
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
Cream Cheese Chicken
Cream Cheese Chicken
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
Cowboy Beans
Cowboy Beans
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
Chicken/Quick & Easy/Rice Dish
Chicken/Quick & Easy/Rice Dish
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Chicken/Quick & Easy/Hobo Dinners
Hobo Dinner
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
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