Steph sent me this handy recipe to post.
2 - 4 cups cooked rice
2 - 4 cups cooked diced chicken
2 cans cream of chicken soup
2 cups sour cream
Spread rice in 9x13 pan, put chicken over rice. Mix soup and sour cream and spread over chicken.
Melt 1 cube butter (you really only need about ½ to ¾ cube) and crush 1 cylinder Ritz crackers. Stir together and add 2 TBSP poppy seeds. Spread over top.
Bake 350 degrees for 30-45 minutes.
Steph
Wednesday, September 29, 2010
Tuesday, September 28, 2010
Candy Corn Sugar Cookies
Ingredients:
2 Sticks Butter, softened
1 Cup Granulated Sugar
1 Egg
2 Tablespoons Lemon Juice
2 Teaspoons Lemon Zest
1/8 Teaspoon Salt
3 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
Red Food Dye
Yellow Food Dye
1/2 Cup Granulated Sugar (for dusting)
Directions:
Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.
Sunday, September 26, 2010
Squash Casserole
2 lbs worth of veggies: squash zucchini, peppers, peas, mushrooms, onions
4 slices of bacon, cooked and chopped
1-2 cups of shredded cheddar cheese
2 large eggs, beaten
1/4 cup of mayo
2 tsp of sugar
salt and pepper to taste
20 crackers, crushed (about 1 cup) or 1 cup bread crumbs
1 tbls butter, melted
Dice the veggies up into chunks. Saute your onions. Mix together the eggs, mayo, sugar, salt and pepper. Add the cheese and bacon. Then add all the veggies. Spoon into a greased 8x8 dish. Combine the crushed crackers and 1 tbls melted butter and sprinkle over the top of the casserole. Bake at 350 for 30 to 45 minutes or until it's set up in the middle.
Karen
4 slices of bacon, cooked and chopped
1-2 cups of shredded cheddar cheese
2 large eggs, beaten
1/4 cup of mayo
2 tsp of sugar
salt and pepper to taste
20 crackers, crushed (about 1 cup) or 1 cup bread crumbs
1 tbls butter, melted
Dice the veggies up into chunks. Saute your onions. Mix together the eggs, mayo, sugar, salt and pepper. Add the cheese and bacon. Then add all the veggies. Spoon into a greased 8x8 dish. Combine the crushed crackers and 1 tbls melted butter and sprinkle over the top of the casserole. Bake at 350 for 30 to 45 minutes or until it's set up in the middle.
Karen
Honey Lime Chicken Enchiladas
I found this on someones blog and I loved it. This dish will always be a favorite!
6 tbls honey
5 tbls lime juice (1 large lime)
1 tbls chili powder
1/2 tsp garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let in marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
6 tbls honey
5 tbls lime juice (1 large lime)
1 tbls chili powder
1/2 tsp garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let in marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Smothered Chicken
Suzy make this for me on my birthday, and it was so delicious. Thanks Suzy for sharing the recipe!
Honey Mustard Marinade
1/2 cup dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
Chicken
4-5 boneless, skinless chicken breasts
1 tbls vegetable oil
2 cups sliced mushrooms
2 tbls butter
salt and pepper
5-10 slices bacon, cooked
2 cups shredded colby jack cheese
2 tsp finely chopped parsley
Using and electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the reminder of marinade until later.
While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.
Heat frying pan over medium heat with 1 T of oil. Sear chicken in pan for about 4 minutes per side or until golden brown.
Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove Chicken from frying pan and place into baking dish and brush top side with marinade, them season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon he sauteed mushrooms on the bacon evenly. top with cheese and parsley. Serve with any remaining marinade.
Bake at 375 for 30 minutes or until cooked and cheese is melted.
Suzy
Honey Mustard Marinade
1/2 cup dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
Chicken
4-5 boneless, skinless chicken breasts
1 tbls vegetable oil
2 cups sliced mushrooms
2 tbls butter
salt and pepper
5-10 slices bacon, cooked
2 cups shredded colby jack cheese
2 tsp finely chopped parsley
Using and electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the reminder of marinade until later.
While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.
Heat frying pan over medium heat with 1 T of oil. Sear chicken in pan for about 4 minutes per side or until golden brown.
Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove Chicken from frying pan and place into baking dish and brush top side with marinade, them season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon he sauteed mushrooms on the bacon evenly. top with cheese and parsley. Serve with any remaining marinade.
Bake at 375 for 30 minutes or until cooked and cheese is melted.
Suzy
Thai Chicken Stir-Fry
This is seriously yummy! Best stir-fry I've ever had!
1 pound skinless chicken breasts, cut into 1 inch strips
1 tbsp olive oil
1 pkg (16 oz) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tbsp brown sugar
2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp cayenne pepper
Hot cooked rice
In a large skillet or wok, stir fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a samll bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Serves 4
Karen
1 pound skinless chicken breasts, cut into 1 inch strips
1 tbsp olive oil
1 pkg (16 oz) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tbsp brown sugar
2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp cayenne pepper
Hot cooked rice
In a large skillet or wok, stir fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a samll bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Serves 4
Karen
Zesty Penne, Sausage and Peppers
This was made at the Taste of Home Cooking School and it looked good so I thought I'd try it. It's pretty tastey!
3 cups penne pasta, uncooked
1 pound italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar spaghetti sauce
1 tsp fennel seed
Dash crushed red pepper
4 ounces cream cheese, cubed
1/4 cub shredded parmesan cheese
Cook pasta as directed on package. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain. Add bell peppers; cook and stir 5 minutes or until crisp-tender. Stir in next three ingredients; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently. Drain pasta. Add to sausage mixture; mix lightly. Top with shredded parmesan cheese. Serves 4
Karen
3 cups penne pasta, uncooked
1 pound italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar spaghetti sauce
1 tsp fennel seed
Dash crushed red pepper
4 ounces cream cheese, cubed
1/4 cub shredded parmesan cheese
Cook pasta as directed on package. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain. Add bell peppers; cook and stir 5 minutes or until crisp-tender. Stir in next three ingredients; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently. Drain pasta. Add to sausage mixture; mix lightly. Top with shredded parmesan cheese. Serves 4
Karen
Nanaimo Bars
Steve's aunt from Canada made these yummy bars for a family function and they were so delicious! Steve always begs for them.
1/2 cup butter
1/4 cup sugar
5 Tbls cocoa
1 tsp vanilla
1 egg
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
1 heaping cup coconut
1/2 cup butter, softened
2 cups powdered sugar
2 tbls Birds vanilla custard powder (can never find it, so I use french vanilla pudding mix)
4 squares semi-sweet chocolate
1-2 tbls butter
Melt butter and add sugar, cocoa, vanilla and egg. Stir well. In another bowl combine crumbs, coconut, and nuts. Add to butter mixture. Pack evenly in a 9x9 inch pan. Cream 1/2 cup butter, 3 tbls milk, and 2 cups powdered sugar. Add vanilla custard powder ( or pudding). Spread evenly over crust. Let harden somewhat in refrigerator. Melt 4 squares semi-sweet chocolate and 1-2 tbls butter. Spread quickly and carefully on top as final layer (will harden very fast). Keep refrigerated.
(1 1/2 this recipe for a 9x13 pan).
Karen
1/2 cup butter
1/4 cup sugar
5 Tbls cocoa
1 tsp vanilla
1 egg
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
1 heaping cup coconut
1/2 cup butter, softened
2 cups powdered sugar
2 tbls Birds vanilla custard powder (can never find it, so I use french vanilla pudding mix)
4 squares semi-sweet chocolate
1-2 tbls butter
Melt butter and add sugar, cocoa, vanilla and egg. Stir well. In another bowl combine crumbs, coconut, and nuts. Add to butter mixture. Pack evenly in a 9x9 inch pan. Cream 1/2 cup butter, 3 tbls milk, and 2 cups powdered sugar. Add vanilla custard powder ( or pudding). Spread evenly over crust. Let harden somewhat in refrigerator. Melt 4 squares semi-sweet chocolate and 1-2 tbls butter. Spread quickly and carefully on top as final layer (will harden very fast). Keep refrigerated.
(1 1/2 this recipe for a 9x13 pan).
Karen
Cranberry Appetizer Meatballs
These are awesome for Super Bowl Parties or any other Parties. So delicious!
2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
1/3 cup ketchup
2 tbls finely chopped onions
2 tbls soy sauce
2 garlice cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 pounds ground beef
Sauce
1 can (16 ounces) whole berry cranberry sauce
1 bottle (12 ounces) chili sauce
1 tbls brown sugar
1 tbls prepared mustard
1 tbls lemon juice
2 garlic cloves minced
In a bowl combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place in an ungreased 15in x 10in baking pan. Bake uncovered at 450 for 8-10 minutes or until no longer pink. Transfer to a slow cooker with a slotted spool. Combine sauce ingredients in a saucepan: simmer for 10 minutes, stirring occasionally. Pour over meatballs. Cover and keep warm on low. Yeild: about 7 dozen
Karen
2 eggs, beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
1/3 cup ketchup
2 tbls finely chopped onions
2 tbls soy sauce
2 garlice cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 pounds ground beef
Sauce
1 can (16 ounces) whole berry cranberry sauce
1 bottle (12 ounces) chili sauce
1 tbls brown sugar
1 tbls prepared mustard
1 tbls lemon juice
2 garlic cloves minced
In a bowl combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place in an ungreased 15in x 10in baking pan. Bake uncovered at 450 for 8-10 minutes or until no longer pink. Transfer to a slow cooker with a slotted spool. Combine sauce ingredients in a saucepan: simmer for 10 minutes, stirring occasionally. Pour over meatballs. Cover and keep warm on low. Yeild: about 7 dozen
Karen
Cheesey Chicken Chowder
This is the soup I made for that family function that was in Afton at that big building.
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp salt
1/4 tsp pepper
1/3 cup flour
2 cup milk
2 cups grated cheddar cheese
2 cups diced cooked chicken
1 can cream of chicken soup
In a large saucepan, bring chicken broth to boil. Reduce heat and add next 6 ingredients. Cover and simmer until tender. In another pan melt butter and flour and mix well. Gradually stir in milk, cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with soup and chicken. *Double this to make a big full pan
Karen
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp salt
1/4 tsp pepper
1/3 cup flour
2 cup milk
2 cups grated cheddar cheese
2 cups diced cooked chicken
1 can cream of chicken soup
In a large saucepan, bring chicken broth to boil. Reduce heat and add next 6 ingredients. Cover and simmer until tender. In another pan melt butter and flour and mix well. Gradually stir in milk, cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with soup and chicken. *Double this to make a big full pan
Karen
Molten Chocolate Cakes
1 box chocolate fudge ckae or devil's food cake mix
1 1/3 cup water
1/2 cup vegetable oil
3 eggs
1 jar Dove hot fudge topping
vanilla ice cream
smucker's magic shell chocolate topping
whipped cream
Make cake batter following the directions on the box. pour about 1/2 cup of the batter in to greased, glass custard bowls (or a large muffin pan, greased). Bake and 325 degrees for about 30 minutes or until you can stick a toothpick in the center of one and it comes out clean. When baked through, turn the cakes out of the bowls (or pan) and let cool in the fridge for 15-20 minutes. If the tops are rounded a little bit, cut them off so when you turn them upside down, they will lay flat. After you flip all the cooled cakes over, use a knife and cut about 1 1/2 inch hole out of the top (what used to be the bottom). Scoop out a little of the cake them load about 2 tbsp. of the fudge into the hole. Once this part is done you can cover and refrigerate until ready to serve.
When ready to serve, heat on cake at a time in the microwave for about 45 seconds or until the fudge begins to bubble. Remove from the microwave and let sit for about 30 second. Place a scoop of vanilla ice cream on the top of the cake, covering the hole. Pour a coating of magic shell over the ice cream, and whipped cream, and enjoy!
Karen
1 1/3 cup water
1/2 cup vegetable oil
3 eggs
1 jar Dove hot fudge topping
vanilla ice cream
smucker's magic shell chocolate topping
whipped cream
Make cake batter following the directions on the box. pour about 1/2 cup of the batter in to greased, glass custard bowls (or a large muffin pan, greased). Bake and 325 degrees for about 30 minutes or until you can stick a toothpick in the center of one and it comes out clean. When baked through, turn the cakes out of the bowls (or pan) and let cool in the fridge for 15-20 minutes. If the tops are rounded a little bit, cut them off so when you turn them upside down, they will lay flat. After you flip all the cooled cakes over, use a knife and cut about 1 1/2 inch hole out of the top (what used to be the bottom). Scoop out a little of the cake them load about 2 tbsp. of the fudge into the hole. Once this part is done you can cover and refrigerate until ready to serve.
When ready to serve, heat on cake at a time in the microwave for about 45 seconds or until the fudge begins to bubble. Remove from the microwave and let sit for about 30 second. Place a scoop of vanilla ice cream on the top of the cake, covering the hole. Pour a coating of magic shell over the ice cream, and whipped cream, and enjoy!
Karen
Apple Dessert
1 cube margarine
1 cup sugar
2 eggs
3 med apples peeled and grated
1 1/2 cup flour
1 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped nuts (optional)
Cream margarine and sugar. Mix in the eggs, then the apples. Add all the dry ingredients and mix together. Bake at 350 for 40 minutes.
Serve with Butterscotch sauce:
1/2 cup brown sugar
1/2 cup milk
1/2 cube margarine (1/4 cup)
1 Tbls flour
dash or salt.
Mix ingredients in saucepan and cook until thick, stirring constantly. Pour over cake immediately.
Karen
1 cup sugar
2 eggs
3 med apples peeled and grated
1 1/2 cup flour
1 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped nuts (optional)
Cream margarine and sugar. Mix in the eggs, then the apples. Add all the dry ingredients and mix together. Bake at 350 for 40 minutes.
Serve with Butterscotch sauce:
1/2 cup brown sugar
1/2 cup milk
1/2 cube margarine (1/4 cup)
1 Tbls flour
dash or salt.
Mix ingredients in saucepan and cook until thick, stirring constantly. Pour over cake immediately.
Karen
Chex Mix - Best Snack Ever!
1/2 box golden grahams
1/2 box chex
2 cups coconut
1 cup sliced almonds
mix together in a large bowl.
In a saucepan mix together the following:
1 cup karo syrup
1 cup sugar
3/4 cup butter
Boil and stir for 2 minutes. Pour over cereal and stir. Spread on wax paper to dry.
1/2 box chex
2 cups coconut
1 cup sliced almonds
mix together in a large bowl.
In a saucepan mix together the following:
1 cup karo syrup
1 cup sugar
3/4 cup butter
Boil and stir for 2 minutes. Pour over cereal and stir. Spread on wax paper to dry.
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