Spicy Cheese & Cracker Bites
Taken from a Rachael Ray Magazine..and then just did my own thing with it.
In a bowl, mix 4 oz. softened goat cheese,
2 oz. softened cream cheese
and 2 tbsp. grated Parmesan.
Stir in 1⁄4 cup crushed *Triscuit crackers
** and 3 tbsp. seeded, minced jalapeño.
Chill mixture until firm, about 30 minutes. Roll into 1⁄2 -inch balls; coat with 1⁄2 cup crushed crackers and 1⁄4 cup chopped parsley. Makes 30.
- See more at: http://www.rachaelraymag.com/blogs/rachael-ray/2015/04/14/great-snack-ideas/
* I used Herb Triscuits- they were very tasty!
* * I do NOT like spicy so I used fresh red pepper chopped fine and mixed that in. It worked VERY well
Got rave reviews :)
Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts
Monday, July 6, 2015
Thursday, July 31, 2014
Quick Garlic Chicken
Quick Garlic Chicken
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
https://www.facebook.com/nellsoldfashionrecipes
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
https://www.facebook.com/nellsoldfashionrecipes
Tuesday, October 11, 2011
Mini- cheese cakes
I searched through several recipes and each one was slightly different then the others... so this is what I came up with adding different components of other's recipes
.. I've gotten rave reviews on how little a bite packs alot of flavor!!
1 8oz package cream cheese
24 vanilla wafers
1 egg
1/3 cup sugar
1/4 c sour cream
1 tsp vanilla 1/4 tsp almond
1/4 tsp nut meg
1/2 tbs lemon juice
375 for 20-25m -tops get a light golden....
in mini-muffin tin- I used the mini-cup cake papers - place 1 vanilla wafer in the bottom of each cup.
In medium bowl, mix softened cream cheese, sugar and sour cream with beater on low to medium, add egg. Mix well until creamy. Add all other ingredients & mix thoroughly. Spoon cream cheese mix by rounded teaspoon full on top of each vanilla wafer. Should make 24 easily, may have a little extra, go back and fill in if you think a few need a little more.
Bake as directed above until light golden brown on top.
Serve with jelly- I put three different kinds of jelly in small dishes with a spoon for guest to choose which fruit they would like. My fav is red raspberry ( seedless jam!) , Blueberry, and Cherry. Have of course used strawberry too and even spooned apple pie filling & drizzled with caramel- that was a huge hit!!
Thursday, November 5, 2009
Gouda Fondue
Gouda Fondue - great with whatever you have on hand, bread slices, vegetables, apples, pears...
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Cream of Asparagus Soup = Easy!
Cream of Asparagus Soup
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Tuesday, May 19, 2009
Easy Sheppard's pie
compliments of kraft kitchens.
Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese
HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.
Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!
Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese
HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.
Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!
Sunday, March 1, 2009
Cheesy Velveeta dip
Most everyone knows this dip recipe- quick and easy. At the bottom are some suggestions to add in.
1 lb Velveeta
1 cup picante sauce or salsa
microwave cut up cheese and sauce/salsa in 1 1/2/ quart microwaveable bowl on high for 5-8 mintues or until cheese is melted, stirring every 3 minutes. Serve with yor favorite chips or crackers.
EASY ADDITIONS
1 can (15oz) chili
1/2lb cooked ground beef plus
1 can(10oz) dice tomatoes with green chilies, drained.
1 cup each ranch dressing and sour cream
1 lb Velveeta
1 cup picante sauce or salsa
microwave cut up cheese and sauce/salsa in 1 1/2/ quart microwaveable bowl on high for 5-8 mintues or until cheese is melted, stirring every 3 minutes. Serve with yor favorite chips or crackers.
EASY ADDITIONS
1 can (15oz) chili
1/2lb cooked ground beef plus
1 can(10oz) dice tomatoes with green chilies, drained.
1 cup each ranch dressing and sour cream
Friday, February 20, 2009
Speedy Creamy Spinach
Speedy Creamy Spinach
Ingredients
Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter
Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.
A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.
Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g
Ingredients
Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter
Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.
A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.
Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g
Spring Creamy Vegetable medley - easy
Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Easy pot pie with leftovers
Turkey/Chicken (Leftover) Pot Pie- EZ
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)
Procedure
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
<>serves- 4 to 6
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)
Procedure
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
<>serves- 4 to 6
Soufflé - Simply ( endless possibilities)
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.
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.
Cheesy ham pockets - quick and easy
Cheesy Ham Pockets
2 (10-ounce) cans refrigerated pizza dough
1/2 pound thinly sliced deli ham
8 (3/4-ounce) slices Deli American or Swiss Cheese
1/2 pint (1 cup) creamy deli coleslaw, drained
Heat oven to 425°F. Unroll pizza dough on lightly floured surface; cut dough into quarters.
Press each quarter dough into 7x4 1/2-inch rectangle. Layer 1/8 ham, 1 slice cheese and 2 tablespoons coleslaw to within 1/2 inch of edge on each piece dough. Roll up dough, starting at short side; seal edge and ends well.
Place sandwiches onto greased baking sheet, seam-side down. Bake for 12 to 14 minutes or until golden brown.
Makes 8 sandwiches
2 (10-ounce) cans refrigerated pizza dough
1/2 pound thinly sliced deli ham
8 (3/4-ounce) slices Deli American or Swiss Cheese
1/2 pint (1 cup) creamy deli coleslaw, drained
Heat oven to 425°F. Unroll pizza dough on lightly floured surface; cut dough into quarters.
Press each quarter dough into 7x4 1/2-inch rectangle. Layer 1/8 ham, 1 slice cheese and 2 tablespoons coleslaw to within 1/2 inch of edge on each piece dough. Roll up dough, starting at short side; seal edge and ends well.
Place sandwiches onto greased baking sheet, seam-side down. Bake for 12 to 14 minutes or until golden brown.
Makes 8 sandwiches
Classic baked Mostaccioli/Ziti -EZ
Classic baked Mostaccioli/Ziti -EZ
Ingredients
1lb ground beef
4 cup mostaccioli- cooked and drained
(I've used ziti.. penne or rigatoni would work too)
1-3/4 lbs spaghetti sauce. (I've used jar sauce was 1lb 10oz)
3/4 cup grated Romano cheese Divided into 1/2 c and 1/4c
(I used the grated cheese mix of parmesean and romano)
8oz package shredded mozzarella cheese
* whenever I brown meat, I added onion powder and some garlic-maybe about a tablespoon total of both, sometimes I add chopped onions and fresh chopped garlic..not alot, dash of pepper and some salt gives the meat more flavor
Procedure
Preaheat oven to 375 degrees F. * Brown meat in large skillet;drain. Stir in pasta, spaghetti sauce and 1/2 cup of the romano cheese. mix - spooin into 13"x 9" inch baking dish. Top with mozzarella and remaining 1/4 cup romano cheese. Bake for 20 minutes.
Ingredients
1lb ground beef
4 cup mostaccioli- cooked and drained
(I've used ziti.. penne or rigatoni would work too)
1-3/4 lbs spaghetti sauce. (I've used jar sauce was 1lb 10oz)
3/4 cup grated Romano cheese Divided into 1/2 c and 1/4c
(I used the grated cheese mix of parmesean and romano)
8oz package shredded mozzarella cheese
* whenever I brown meat, I added onion powder and some garlic-maybe about a tablespoon total of both, sometimes I add chopped onions and fresh chopped garlic..not alot, dash of pepper and some salt gives the meat more flavor
Procedure
Preaheat oven to 375 degrees F. * Brown meat in large skillet;drain. Stir in pasta, spaghetti sauce and 1/2 cup of the romano cheese. mix - spooin into 13"x 9" inch baking dish. Top with mozzarella and remaining 1/4 cup romano cheese. Bake for 20 minutes.
Quick Ravioli Casserole
"Quick" Ravioli Casserole
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
No worry Swiss Steak
No worry Swiss Steak
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
Friday, November 21, 2008
Enchiladas - Chicken -EZ
Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Thursday, November 20, 2008
Layerd pretzel& strawberry dessert
Shopping List:
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
Easy Chocolate Cream Filled Torte
You can whip up this impressive torte up in less than 20 minutes thanks to it's ready-made base--a frozen pound cake.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Blueberry Parfait
Ingredients
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
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!
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