Sunday, December 21, 2008
Friday, December 19, 2008
Chocolate Oatmeal Cookies (No Bake cookies)
Chocolate Oatmeal Cookies (No Bake cookies)
1/2 c milk
2 cups sugar
1 stick butter
3 Tbsp Cocoa
1/2 c peanut butter
3 cups oats (quick cooking)
Bring first 3 ingred. to a boil for 1 min. Add last 3 ingred., Stir well Drop by spoonfuls on wax paper. I add the oats in 2 or 3 increments because sometimes 3 cups is too much. If they get to thick you can add a little milk at the end, if they are to thin you can add more oats.
1/2 c milk
2 cups sugar
1 stick butter
3 Tbsp Cocoa
1/2 c peanut butter
3 cups oats (quick cooking)
Bring first 3 ingred. to a boil for 1 min. Add last 3 ingred., Stir well Drop by spoonfuls on wax paper. I add the oats in 2 or 3 increments because sometimes 3 cups is too much. If they get to thick you can add a little milk at the end, if they are to thin you can add more oats.
Russian Tea Cakes
Russian Tea Cakes
19 min 10 min prep
SERVES 48
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar
Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
19 min 10 min prep
SERVES 48
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar
Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
Poppin' Fresh® Stained Glass Cookies
I made these too. They are so pretty - I used Jolly Rancher candy:
Poppin' Fresh® Stained Glass Cookies
Children can help cut out and decorate these cookie masterpieces!
Prep Time: 1 Hr 30 Min
Total Time: 1 Hr 30 Min
Makes: 3 1/2 dozen cookies
User Rating:
INGREDIENTS:
Parchment paper or foil
12 pieces (about 2 oz) clear hard fruit candies, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, well chilled
1/4 cup all-purpose flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6 to 8 yards of ribbon
DIRECTIONS:
1.
Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
2.
Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2-inch frame.
3.
On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
4.
Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With drinking straw, make hole in top of each cookie. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
5.
Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
6.
Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
High Altitude (3500-6500 ft): No change.
Poppin' Fresh® Stained Glass Cookies
Children can help cut out and decorate these cookie masterpieces!
Prep Time: 1 Hr 30 Min
Total Time: 1 Hr 30 Min
Makes: 3 1/2 dozen cookies
User Rating:
INGREDIENTS:
Parchment paper or foil
12 pieces (about 2 oz) clear hard fruit candies, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, well chilled
1/4 cup all-purpose flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6 to 8 yards of ribbon
DIRECTIONS:
1.
Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
2.
Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2-inch frame.
3.
On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
4.
Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With drinking straw, make hole in top of each cookie. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
5.
Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
6.
Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
High Altitude (3500-6500 ft): No change.
Chunky Chocolate Cookies
Chunky Chocolate Cookies
They're easy, but spectacular! A simple drop cookie is bursting with chocolate flavor.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 20 cookies
User Rating:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa
1 cup semisweet chocolate chunks
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS:
1.
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa, chocolate chunks, chocolate chips and pecans until well blended. On ungreased cookie sheets, drop dough by well-rounded tablespoonfuls 2 inches apart.
2.
Bake 8 to 11 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
They're easy, but spectacular! A simple drop cookie is bursting with chocolate flavor.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 20 cookies
User Rating:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa
1 cup semisweet chocolate chunks
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS:
1.
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa, chocolate chunks, chocolate chips and pecans until well blended. On ungreased cookie sheets, drop dough by well-rounded tablespoonfuls 2 inches apart.
2.
Bake 8 to 11 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
Cinnamon-Toffee Pecan Cookies
Cinnamon-Toffee Pecan Cookies
Sugar cookie dough gets all spiced up for some nutty drop cookies.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 2 dozen cookies
User Rating:
Jennifer MeyerElmwood Park, IL
Bake-Off® Contest 39, 2000
INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
teaspoons vanilla
3/4
cup chopped pecans
1/2
cup toffee bits
DIRECTIONS:
1.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
2.
Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): No change.
Sugar cookie dough gets all spiced up for some nutty drop cookies.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 2 dozen cookies
User Rating:
Jennifer MeyerElmwood Park, IL
Bake-Off® Contest 39, 2000
INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
teaspoons vanilla
3/4
cup chopped pecans
1/2
cup toffee bits
DIRECTIONS:
1.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
2.
Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): No change.
snowball cookies
Snowball Cookies
Ingredients:
1 1/3 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup chopped pecans (optional)
Powdered sugar for dusting
Directions:PREHEAT oven to 325º F.
COMBINE cookie dough and flour in medium mixing bowl. Stir morsels and pecans into cookie dough. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 18 to 20 minutes until light brown. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired.
TIP:• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch.
Ingredients:
1 1/3 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup chopped pecans (optional)
Powdered sugar for dusting
Directions:PREHEAT oven to 325º F.
COMBINE cookie dough and flour in medium mixing bowl. Stir morsels and pecans into cookie dough. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 18 to 20 minutes until light brown. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired.
TIP:• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch.
Saturday, November 22, 2008
dessert: rhubarb cake
Here's a REALLY good rhubarb cake recipe that I got from my SIL. I'm not sure where she got the recipe, though. This cake is SOOOO yummy! I froze rhubarb this summer so I could make the cake any time of the year.
Rhubarb Cake
Ingredients:
1 ½ cups brown sugar1 egg or egg substitute1 tsp. vanilla½ cup butter, margarine, or unsweetened applesauce2 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda ½ tsp. salt1 cup "sour milk "1-1/2 cups diced rhubarb, rinsedTopping:½ cup brown sugar1 tsp. cinnamonDirections:Preheat the oven to 350ºF and grease a baking pan with butter or vegetable oil (approx. 8x12)
Prepare the "sour milk" by adding 2 tbs. vinegar or lemon juice and milk (or non-dairy substitute) to measure out to 1 cup, let sit up to 5 minutes
Cream together egg (or substitute), brown sugar, and vanilla in a large bowl.
Beat in butter or other ingredient used.
In a separate medium bowl, combine flour, baking soda, baking powder, and salt.
Add the dry mixture and the "sour milk" alternately to the sugar mixture.
Fold the chopped Rhubarb into the mixture.
Pour into baking pan.
Mix the ½ cup brown sugar with 1 tsp. cinnamon and spread atop the unbaked cake.
Bake at 350ºC for 40 minutes or until the cake becomes a nice golden brown
Rhubarb Cake
Ingredients:
1 ½ cups brown sugar1 egg or egg substitute1 tsp. vanilla½ cup butter, margarine, or unsweetened applesauce2 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda ½ tsp. salt1 cup "sour milk "1-1/2 cups diced rhubarb, rinsedTopping:½ cup brown sugar1 tsp. cinnamonDirections:Preheat the oven to 350ºF and grease a baking pan with butter or vegetable oil (approx. 8x12)
Prepare the "sour milk" by adding 2 tbs. vinegar or lemon juice and milk (or non-dairy substitute) to measure out to 1 cup, let sit up to 5 minutes
Cream together egg (or substitute), brown sugar, and vanilla in a large bowl.
Beat in butter or other ingredient used.
In a separate medium bowl, combine flour, baking soda, baking powder, and salt.
Add the dry mixture and the "sour milk" alternately to the sugar mixture.
Fold the chopped Rhubarb into the mixture.
Pour into baking pan.
Mix the ½ cup brown sugar with 1 tsp. cinnamon and spread atop the unbaked cake.
Bake at 350ºC for 40 minutes or until the cake becomes a nice golden brown
dessert: Olson Oh-So-Good Carrot Cake
Olson Oh-So-Good Carrot Cake
Ingredients
1 stick butter
1 c granulated sugar
2/3 c all-purpose flour
2/3 tsp baking soda
2/3 tsp ground cinnamon
1/3 tsp salt
1 large egg
4 T sour cream
1 cup carrots, grated and then chopped in Cuisinart
Cream cheese frosting (recipe below)
Directions
Preheat the oven to 350 degrees F.
Pam a 9-inch cake pans. Place parchment paper on bottom of pan and spray paper with additional Pam.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. Sift together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the egg and sour cream, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
Pour into the cake pan and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pan for 10 minutes. Invert onto wire rack, remove from the pan, and let cool.
Torte the cake into 2 layers. Put large dollop of cream cheese frosting between layers of the cake and smooth. Restack the cake layers. Cover with remaining cream cheese frosting.
Cream Cheese Frosting
6 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar, sifted
Cream butter and cream cheese together. Add vanilla and powdered sugar. Mix until smooth and fluffy.
Ingredients
1 stick butter
1 c granulated sugar
2/3 c all-purpose flour
2/3 tsp baking soda
2/3 tsp ground cinnamon
1/3 tsp salt
1 large egg
4 T sour cream
1 cup carrots, grated and then chopped in Cuisinart
Cream cheese frosting (recipe below)
Directions
Preheat the oven to 350 degrees F.
Pam a 9-inch cake pans. Place parchment paper on bottom of pan and spray paper with additional Pam.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. Sift together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the egg and sour cream, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
Pour into the cake pan and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pan for 10 minutes. Invert onto wire rack, remove from the pan, and let cool.
Torte the cake into 2 layers. Put large dollop of cream cheese frosting between layers of the cake and smooth. Restack the cake layers. Cover with remaining cream cheese frosting.
Cream Cheese Frosting
6 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar, sifted
Cream butter and cream cheese together. Add vanilla and powdered sugar. Mix until smooth and fluffy.
dessert: oreo truffles
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
dessert: confetti bars
Confetti Bars
Ingredients:
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels, (optional)
Directions:PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom. BAKE for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.
Ingredients:
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels, (optional)
Directions:PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom. BAKE for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.
dessert: chocolate bark
CHOCOLATE BARK
~Equal Parts of Dark and White Chocolate.
~Mint Candy Canes.
Melt the Dark Chocolate over a double boiler. When Smooth, pour onto a cookie sheet. Cool in Fridge or Freezer
Crush Candy Canes ( I use a Coffee Grinder for this) into very small peices
Then Melt White Chocolate over double boiler. When the White Choc is smooth, add the crushed Candy canes. Pour the mixer over the Dark Chocolate and let cool once again. When Chocolate is set, you can snap it into smaller peices ( like peanut brittle).
~Equal Parts of Dark and White Chocolate.
~Mint Candy Canes.
Melt the Dark Chocolate over a double boiler. When Smooth, pour onto a cookie sheet. Cool in Fridge or Freezer
Crush Candy Canes ( I use a Coffee Grinder for this) into very small peices
Then Melt White Chocolate over double boiler. When the White Choc is smooth, add the crushed Candy canes. Pour the mixer over the Dark Chocolate and let cool once again. When Chocolate is set, you can snap it into smaller peices ( like peanut brittle).
dessert: dreamsicle pudding recipe
Dreamsicle Pudding recipe
1 package sugar-free instant orange flavored Jell-O1 package sugar-free instant vanilla pudding1 can mandarin oranges, drained1 small container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.
With a mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate 2 hours.
1 (1-cup) serving = 1 WW point
1 package sugar-free instant orange flavored Jell-O1 package sugar-free instant vanilla pudding1 can mandarin oranges, drained1 small container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.
With a mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate 2 hours.
1 (1-cup) serving = 1 WW point
dessert: pineapple angel food cake
1 box name-brand angel food cake mix *1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F.
Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes
Yield: 12 servings
WW points: 3
Preheat oven to 350 degrees F.
Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes
Yield: 12 servings
WW points: 3
dessert: fruit cobbler
Fruit Cobbler
2 (16 ounce) bags of any frozen fruit (I like to use strawberry and peach)1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can Sprite or 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of Sprite or 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
Yields 12 servings.
You can also make it Weight Watcher friendly if you use Diet Soda it is only 2pts a serving.
2 (16 ounce) bags of any frozen fruit (I like to use strawberry and peach)1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can Sprite or 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of Sprite or 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
Yields 12 servings.
You can also make it Weight Watcher friendly if you use Diet Soda it is only 2pts a serving.
dessert: VEGAN peanut butter chocolate rice krispie squares
VEGAN peanut butter chocolate rice krispie squares!
1 cup peanut butter
1 cup sugar
1 cup corn syrup
about 4-6 cups rice krispies
dairy free chocolate chips to taste
mix sugar and corn syrup on medium heat until liquid, add in peanut butter until melted, then add in rice krispies until completely covered, add in chocolate chips (about half a bag).
put mixture into a tuperware container (or whatever is handy - about 8" length and 3" high)
squares should be gooey but hold together.
VERY yummy!! you don't have to use vegan chocolate chips but i try to make them vegan (and they taste better with dark chocolate!)
1 cup peanut butter
1 cup sugar
1 cup corn syrup
about 4-6 cups rice krispies
dairy free chocolate chips to taste
mix sugar and corn syrup on medium heat until liquid, add in peanut butter until melted, then add in rice krispies until completely covered, add in chocolate chips (about half a bag).
put mixture into a tuperware container (or whatever is handy - about 8" length and 3" high)
squares should be gooey but hold together.
VERY yummy!! you don't have to use vegan chocolate chips but i try to make them vegan (and they taste better with dark chocolate!)
dessert: caramel pie
Caramel Pie
Boil 2 cans of sweetened condensed milk for 3 hrs (take labels off and boil can and all) Open them carefully (I put a dish towel over them and use a hand held can opener) Pour into a graham cracker crust. Let it cool completely and top with whipped cream, drizzle with chocolate syrup and add mini chocolate chips.
Boil 2 cans of sweetened condensed milk for 3 hrs (take labels off and boil can and all) Open them carefully (I put a dish towel over them and use a hand held can opener) Pour into a graham cracker crust. Let it cool completely and top with whipped cream, drizzle with chocolate syrup and add mini chocolate chips.
dessert: Mississippi Mud Cake
I'm not even a big fan of chocolate and this is awesome, but super rich!
Mississippi Mud Cake
2 sticks butter
2 cups sugar
4 eggs
2 Tbsp cocoa
1 can coconut
1 Tbsp vanilla
1 1/4 cup self rising flour
Mix well, grease and flour cake pan, Bake at 350 for 45 mins- 1 hr. While cake is hot spread a jar of marshmallow cream on top. Let cool, then spread topping on.
Topping:
2 sticks butter
1 box powdered sugar
1 tsp vanilla
1/2 cup cocoa
1/2 cup sweetened condensed milk
Beat with mixer and spread on cake!
Mississippi Mud Cake
2 sticks butter
2 cups sugar
4 eggs
2 Tbsp cocoa
1 can coconut
1 Tbsp vanilla
1 1/4 cup self rising flour
Mix well, grease and flour cake pan, Bake at 350 for 45 mins- 1 hr. While cake is hot spread a jar of marshmallow cream on top. Let cool, then spread topping on.
Topping:
2 sticks butter
1 box powdered sugar
1 tsp vanilla
1/2 cup cocoa
1/2 cup sweetened condensed milk
Beat with mixer and spread on cake!
dessert: oreo pie
here's an easy one i call oreo pie!
1 box chocolate pudding ( i use instant, jello brand)
oreo cookies... i use 1 cup crused, plus two crushed cookies for the top. use more or less to make it to your liking
1/2 container cool whip
cookie crust (i get a premade one. if i cant get cookie i get graham cracker).
make pudding according to directions. Crush oreos. mix pudding, cool whip and cookies together and put in crust. add a few more oreo pieces on top. freeze. (i usually make the night before)
1 box chocolate pudding ( i use instant, jello brand)
oreo cookies... i use 1 cup crused, plus two crushed cookies for the top. use more or less to make it to your liking
1/2 container cool whip
cookie crust (i get a premade one. if i cant get cookie i get graham cracker).
make pudding according to directions. Crush oreos. mix pudding, cool whip and cookies together and put in crust. add a few more oreo pieces on top. freeze. (i usually make the night before)
Friday, November 14, 2008
side- quick and easy meatballs
Quick and Easy Meatballs
INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
meal-Olson Family Chicken Enchiladas
Olson Family Chicken Enchiladas
3 frozen chicken breasts
1 envelope taco seasoning
12 flour tortillas
1 can enchilada sauce
1 can refried beans
1/2 pound shredded cheddar cheese
4 oz tomato sauce
1 can olives, sliced
Put the frozen chicken breasts in a 9x13 baking dish. Mix the taco seasoning with 1/2 cup (or so) water and pour over the chicken. Cover with foil and bake in a 350 degree oven for 45-60 minutes.
Remove the chicken from the oven and let cool. When cool enough to handle, shred the chicken (using hands or 2 forks) into a large bowl. Add 1/2 can enchilada sauce, tomato sauce, olives, and most of cheese (reserve some to top enchiladas), and refried beans. Mix well.
Put the remaining enchilada sauce in a pie plate and dilute with a few tablespoons of water; this becomes your tortilla sauce. If necessary, add more water if sauce starts to run out.
Dip both sides of a tortilla in the tortilla sauce and spread the sauce with your hands until the tortilla is completely covered. Drain the extra sauce back into the pie place. Place the tortilla in a 9x13 pan. Place a scoop of the chicken mixture in the middle of the tortilla and roll. Repeat until all of the chicken mixture is used. Spread any extra tortilla sauce and cheese over the completed enchiladas.
Bake 350 for 30 minutes.
Note: This recipe freezes really well. Just place the pan of unbaked enchiladas in the freezer (wrapped in aluminum foil). To bake, put in 350 degree oven for 60-90 minutes.
3 frozen chicken breasts
1 envelope taco seasoning
12 flour tortillas
1 can enchilada sauce
1 can refried beans
1/2 pound shredded cheddar cheese
4 oz tomato sauce
1 can olives, sliced
Put the frozen chicken breasts in a 9x13 baking dish. Mix the taco seasoning with 1/2 cup (or so) water and pour over the chicken. Cover with foil and bake in a 350 degree oven for 45-60 minutes.
Remove the chicken from the oven and let cool. When cool enough to handle, shred the chicken (using hands or 2 forks) into a large bowl. Add 1/2 can enchilada sauce, tomato sauce, olives, and most of cheese (reserve some to top enchiladas), and refried beans. Mix well.
Put the remaining enchilada sauce in a pie plate and dilute with a few tablespoons of water; this becomes your tortilla sauce. If necessary, add more water if sauce starts to run out.
Dip both sides of a tortilla in the tortilla sauce and spread the sauce with your hands until the tortilla is completely covered. Drain the extra sauce back into the pie place. Place the tortilla in a 9x13 pan. Place a scoop of the chicken mixture in the middle of the tortilla and roll. Repeat until all of the chicken mixture is used. Spread any extra tortilla sauce and cheese over the completed enchiladas.
Bake 350 for 30 minutes.
Note: This recipe freezes really well. Just place the pan of unbaked enchiladas in the freezer (wrapped in aluminum foil). To bake, put in 350 degree oven for 60-90 minutes.
meal-slow cooker- red beans and rice NOLA style
Awesome red beans and rice (NOLA Style)- slow cooker version
1 lb red beans
1 lb spicy sausage (we like Andouille)
2 bay leaves
1 medium onion chopped
1/2 lb smoked ham or tasso chopped
salt, pepper, red pepper to taste
1 T of minced garlic
water to cover by 2 inches at least
throw all of it into your slow cooker and cook for 8 hours. Check to make sure around 6 hours or so its not too thick, if its getting too thick add water. Serve over hot rice with corn bread!
1 lb red beans
1 lb spicy sausage (we like Andouille)
2 bay leaves
1 medium onion chopped
1/2 lb smoked ham or tasso chopped
salt, pepper, red pepper to taste
1 T of minced garlic
water to cover by 2 inches at least
throw all of it into your slow cooker and cook for 8 hours. Check to make sure around 6 hours or so its not too thick, if its getting too thick add water. Serve over hot rice with corn bread!
meal- easy chicken pot pie
Easy chicken pot pie
2 cans cooked chicken, drained
1 large can of cream of chicken soup
1 bag of steam-fresh mixed veggies cooked according to bag
1 roll of crescent dough creations
salt pepper, and parsley
Heat up soup and thin a little with milk. Add chicken. Add veggies, salt, pepper, and parsley. Put into a 8 x 8 glass or corning ware dish. Top with crescent roll dough. You can brush with egg wash to make pretty. Cook until dough is browned - about 15 minutes in a 350 oven.
2 cans cooked chicken, drained
1 large can of cream of chicken soup
1 bag of steam-fresh mixed veggies cooked according to bag
1 roll of crescent dough creations
salt pepper, and parsley
Heat up soup and thin a little with milk. Add chicken. Add veggies, salt, pepper, and parsley. Put into a 8 x 8 glass or corning ware dish. Top with crescent roll dough. You can brush with egg wash to make pretty. Cook until dough is browned - about 15 minutes in a 350 oven.
meal- cheesy chicken pasta
Cheesy Chicken pasta
1/2 of 3 lb box of Velveeta cubed
1 lb chicken breast - cooked and cubed or shredded (whatever your family likes)
1 can rotel
1 can cream of mushroom soup
1 can cream of celery soup
1/4 bag of frozen seasonings
1-2 cans of milk
Tony's, salt, and pepper
sauté seasoning in small amount of oil/ butter until onions are clear. Add soups and milk until mixed well. Add cheese a little at a time until all is smooth and blended. Add rotel and chicken and season to taste. Serve over pasta.
1/2 of 3 lb box of Velveeta cubed
1 lb chicken breast - cooked and cubed or shredded (whatever your family likes)
1 can rotel
1 can cream of mushroom soup
1 can cream of celery soup
1/4 bag of frozen seasonings
1-2 cans of milk
Tony's, salt, and pepper
sauté seasoning in small amount of oil/ butter until onions are clear. Add soups and milk until mixed well. Add cheese a little at a time until all is smooth and blended. Add rotel and chicken and season to taste. Serve over pasta.
meal- crawfish pasta
Crawfish Pasta
4-5 green onions chopped
1 small onion
2 ribs celery
1 T minced garlic
1 stick of butter/ margarine
1 lb crawfish or shrimp
1 can cream of mushroom and roasted garlic soup
1 can cream of celery soup
1 can etoufee sauce
1 t of crab boil
1-2 soup cans of water
salt & pepper to taste
SAUTÉ YOUR SEASONINGS IN MARGARINE, ADD ETOUFEE, CRAB BOIL, SALT & PEPPER. THEN ADD YOUR SOUPS AND WATER UNTIL YOU GET IT THICK, LET COOK FOR ABOUT 20 MINUTES. LAST ADD YOUR CRAWFISH TAILS, IF TOO THICK ADD MORE WATER, IF TOO THIN ADD MORE SAUCE. SERVE OVER PASTA OR RICE.
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4-5 green onions chopped
1 small onion
2 ribs celery
1 T minced garlic
1 stick of butter/ margarine
1 lb crawfish or shrimp
1 can cream of mushroom and roasted garlic soup
1 can cream of celery soup
1 can etoufee sauce
1 t of crab boil
1-2 soup cans of water
salt & pepper to taste
SAUTÉ YOUR SEASONINGS IN MARGARINE, ADD ETOUFEE, CRAB BOIL, SALT & PEPPER. THEN ADD YOUR SOUPS AND WATER UNTIL YOU GET IT THICK, LET COOK FOR ABOUT 20 MINUTES. LAST ADD YOUR CRAWFISH TAILS, IF TOO THICK ADD MORE WATER, IF TOO THIN ADD MORE SAUCE. SERVE OVER PASTA OR RICE.
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meal- crawfish etoufee
Crawfish etoufee:
1 lb crawfish
1 can cream of celery soup
1 can cream of mushroom soup
1 can rotel
1 can tomato sauce
1/2 bag frozen mixed seasonings
little oil
season to taste with Cajun seasonings (Tony's)
sauté mixed seasonings in oil until onions are clear. Add soups and 1 can of water, add rotel. Cook until mixed thoroughly. Add crawfish and seasonings. If needed add tomato sauce until desired color. Sometimes you won't need the tomato sauce if there is enough fat from the crawfish. serve over hot rice and mexican corn for a side dish! We like to mix the corn with the etoufee - YUM.
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1 lb crawfish
1 can cream of celery soup
1 can cream of mushroom soup
1 can rotel
1 can tomato sauce
1/2 bag frozen mixed seasonings
little oil
season to taste with Cajun seasonings (Tony's)
sauté mixed seasonings in oil until onions are clear. Add soups and 1 can of water, add rotel. Cook until mixed thoroughly. Add crawfish and seasonings. If needed add tomato sauce until desired color. Sometimes you won't need the tomato sauce if there is enough fat from the crawfish. serve over hot rice and mexican corn for a side dish! We like to mix the corn with the etoufee - YUM.
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meal- creamy chicken enchiladas
CREAMY CHICKEN ENCHILADAS
Ingredients:1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1 cup shredded Monterey Jack cheese (about 4 ounces)10 flour tortillas (6-inch), warmed1 medium tomato, chopped (about 1 cup)1 green onion, sliced (about 2 tablespoons)Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
This one is from kraftfoods.com and it's very convenient if you dont have time cause the oven does all the work :)
EASY CHICKEN PARMESAN
1 jar (26 oz.) spaghetti sauce
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
Make It
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.
Hope you like it as we do!!! :D
Ingredients:1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1 cup shredded Monterey Jack cheese (about 4 ounces)10 flour tortillas (6-inch), warmed1 medium tomato, chopped (about 1 cup)1 green onion, sliced (about 2 tablespoons)Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
This one is from kraftfoods.com and it's very convenient if you dont have time cause the oven does all the work :)
EASY CHICKEN PARMESAN
1 jar (26 oz.) spaghetti sauce
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
Make It
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.
Hope you like it as we do!!! :D
meal- cheeseburger pasta
CHEESEBURGER PASTA
Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)1 1/2 cups water 2 cups uncooked medium shell-shaped pasta (I like to do it with penne pasta, it's easy for Sarah to grab).
Directions:
Cook beef in 10" skillet over medium-high heat until well browned, stirring often. Pour off fat.
Stir soups, water and pasta in skillet and heat to a boil. Reduce heat to medium. Cook 10 min. or until pasta is tender, stirring often.
Serving Suggestion: Serve with carrot & celery sticks with Ranch dressing for dipping. For dessert serve store bought brownies topped with vanilla ice cream.
Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)1 1/2 cups water 2 cups uncooked medium shell-shaped pasta (I like to do it with penne pasta, it's easy for Sarah to grab).
Directions:
Cook beef in 10" skillet over medium-high heat until well browned, stirring often. Pour off fat.
Stir soups, water and pasta in skillet and heat to a boil. Reduce heat to medium. Cook 10 min. or until pasta is tender, stirring often.
Serving Suggestion: Serve with carrot & celery sticks with Ranch dressing for dipping. For dessert serve store bought brownies topped with vanilla ice cream.
meal- deluxe mac n cheese
1 tsp oil
1 lb boneless skinless chicken breast, chopped bite size
2 1/2 cups water
2 zucchinis, chopped
1 small onion, chopped
1 tbsp fresh oregano (you can use dried)
1 pkg deluxe Macaroni and Cheese Dinner
1 (14.5 oz) can stewed tomatoes, drained
Heat oil in skillet on med-high heat. Add chicken; cook 5 min or until browned.
Add water, vegetables, pregano and pasta. Bring to boil; simmer partially covered, 12 min or until pasta is tender.
Stir in cheese sauce and tomatoes; cook until heated through.
1 lb boneless skinless chicken breast, chopped bite size
2 1/2 cups water
2 zucchinis, chopped
1 small onion, chopped
1 tbsp fresh oregano (you can use dried)
1 pkg deluxe Macaroni and Cheese Dinner
1 (14.5 oz) can stewed tomatoes, drained
Heat oil in skillet on med-high heat. Add chicken; cook 5 min or until browned.
Add water, vegetables, pregano and pasta. Bring to boil; simmer partially covered, 12 min or until pasta is tender.
Stir in cheese sauce and tomatoes; cook until heated through.
meal
This is so easy and you can find it one the back of the stove top stuffing box.
1 pkg stove top stuffing mix for chicken.
4 boneless skinless chicken breast halves. (I cut mine into bite size pieces)
1 can of cream of mushroom soup. You can really use any cream of you like, celery, chicken, broccoli.
1/3 cup of sour cream.
Mix stuffing and 1-2/3 cup od water; set aside.
Place chicken in 13X9 baking dish. Mix soup and sour cream pour over chicken. Spoon stuffing evenly over top.
Bake at 375 for 35 minutes or until chicken is cooked
*I cook the chicken first and then bake because I have a family of pigs that can't wait for the chicken to be cooked in the oven. I also sometimes make something the night before or after that uses cooked chicken in a similar way. I cook extra chicken and put in the fridge and then use it as needed the next day. I saves me a little time.
1 pkg stove top stuffing mix for chicken.
4 boneless skinless chicken breast halves. (I cut mine into bite size pieces)
1 can of cream of mushroom soup. You can really use any cream of you like, celery, chicken, broccoli.
1/3 cup of sour cream.
Mix stuffing and 1-2/3 cup od water; set aside.
Place chicken in 13X9 baking dish. Mix soup and sour cream pour over chicken. Spoon stuffing evenly over top.
Bake at 375 for 35 minutes or until chicken is cooked
*I cook the chicken first and then bake because I have a family of pigs that can't wait for the chicken to be cooked in the oven. I also sometimes make something the night before or after that uses cooked chicken in a similar way. I cook extra chicken and put in the fridge and then use it as needed the next day. I saves me a little time.
Sunday, November 9, 2008
meal- curry grilled chicken
Curry Grilled Chicken
1/2 cup sugar1/2 cup vinegar1/3 cup ketchup1 TBSP Worcestshire sauce 1/2 tsp ground mustard 1/2 tsp paprika 1/2 tsp curry powder 1/2 tsp garlic salt 1/2 tsp salt 1/8 tsp pepper In a Ziploc bag, combine first 10 ingredients. Mix together well. Add chicken, seal, & refrigerate for 1-2 hours. Drain & discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until juices run clear. *We didn't have any curry powder, so I used chili powder instead & we didn't have ground mustard, so we just omitted that. And I mixed everything up in a bowl then put the marinade in the ziploc bag.
1/2 cup sugar1/2 cup vinegar1/3 cup ketchup1 TBSP Worcestshire sauce 1/2 tsp ground mustard 1/2 tsp paprika 1/2 tsp curry powder 1/2 tsp garlic salt 1/2 tsp salt 1/8 tsp pepper In a Ziploc bag, combine first 10 ingredients. Mix together well. Add chicken, seal, & refrigerate for 1-2 hours. Drain & discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until juices run clear. *We didn't have any curry powder, so I used chili powder instead & we didn't have ground mustard, so we just omitted that. And I mixed everything up in a bowl then put the marinade in the ziploc bag.
meal- Lime Chicken soft tacos
Lime Chicken Soft Tacos
Submitted by: Marissa WrightRated: 4 out of 5 by 1061 members
Prep Time: 20 MinutesCook Time: 30 Minutes
Ready In: 50 MinutesYields: 10 servings
"A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!"
INGREDIENTS:
1 1/2 pounds skinless,
boneless chicken breast meat -
cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey
Jack cheese
1/4 cup salsa
DIRECTIONS:
1.
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Submitted by: Marissa WrightRated: 4 out of 5 by 1061 members
Prep Time: 20 MinutesCook Time: 30 Minutes
Ready In: 50 MinutesYields: 10 servings
"A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!"
INGREDIENTS:
1 1/2 pounds skinless,
boneless chicken breast meat -
cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey
Jack cheese
1/4 cup salsa
DIRECTIONS:
1.
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
hard boiled eggs
Perfect hard boiled eggs
put cold water in a pan, add the eggs to be hard boiled. Put on stove & let come to a good boil. Take off burner & cover for 15 minutes. Dump & rinse with cold water. This should make them look nice with no "green" tinted yolks.
put cold water in a pan, add the eggs to be hard boiled. Put on stove & let come to a good boil. Take off burner & cover for 15 minutes. Dump & rinse with cold water. This should make them look nice with no "green" tinted yolks.
Lindy's meatballs
Lindy's meatballs
3 lbs hamburger
20 oz. grape jelly
12 oz. chili sauce
1 tsp of each of the following spices, celery salt, salt, pepper, onion salt & garlic salt
Mix hamburger & all spices together. Form into meatballs. Set aside. Mix together jelly & chili sauce in a crock pot. After jelly melts add the meatballs. Cook for 2-4 hours. You can also use the little hot dogs.
3 lbs hamburger
20 oz. grape jelly
12 oz. chili sauce
1 tsp of each of the following spices, celery salt, salt, pepper, onion salt & garlic salt
Mix hamburger & all spices together. Form into meatballs. Set aside. Mix together jelly & chili sauce in a crock pot. After jelly melts add the meatballs. Cook for 2-4 hours. You can also use the little hot dogs.
meal- vegetable pizza
Vegetable Pizza
2 (8 oz.) pkg crescent rolls
2/3 c. Mayonnaise or Miracle Whip
2 (8 oz.) pkg cream cheese
1 T. dill weed
1 T. onion flakes
Spread rolls on cookie sheet. Bake 8-10 minutes at 375. Cool. Mix miracle whip, cream cheese, dill weed & onion flakes & spread on crust. Arrange vegetables on top anyway you would like. (I use tomatoes, cucumbers, broccoi, cauliflower, fresh mushrooms, etc.) then top with shredded cheese.
2 (8 oz.) pkg crescent rolls
2/3 c. Mayonnaise or Miracle Whip
2 (8 oz.) pkg cream cheese
1 T. dill weed
1 T. onion flakes
Spread rolls on cookie sheet. Bake 8-10 minutes at 375. Cool. Mix miracle whip, cream cheese, dill weed & onion flakes & spread on crust. Arrange vegetables on top anyway you would like. (I use tomatoes, cucumbers, broccoi, cauliflower, fresh mushrooms, etc.) then top with shredded cheese.
meal- sweet n sour chicken
Sweet n' Sour Chicken
Ingredients: Boneless chicken, one bottle of Red Russian Dressing, one envelope of onion soup mix, 8oz apricot preserves.
Pre-heat oven to 350
Mix dressing, soup mix and preserves in the bottom of a baking dish (mix well)
Add chicken to pan and spoon mixture over chicken
Bake for 30 minutes or so.
I serve this with white rice or mashed potatoes, the sauce is SO good over either!
Ingredients: Boneless chicken, one bottle of Red Russian Dressing, one envelope of onion soup mix, 8oz apricot preserves.
Pre-heat oven to 350
Mix dressing, soup mix and preserves in the bottom of a baking dish (mix well)
Add chicken to pan and spoon mixture over chicken
Bake for 30 minutes or so.
I serve this with white rice or mashed potatoes, the sauce is SO good over either!
meal-pasta with lentils
The easiest meal EVER.....I make this every other week.
Boil noodle of choice, I use elbows mostly
mix can of lentil soup.....cover with parmesan cheese and serve.
Great re-heated!
Boil noodle of choice, I use elbows mostly
mix can of lentil soup.....cover with parmesan cheese and serve.
Great re-heated!
Meal-Chili
It's also good served over noodles and/or with shredded cheese on top.
Chili
Ingredients
1 lb ground beef
1 15 oz can kidney beans
1 15 oz can black beans
1 15 oz can diced tomatoes with green chiles
1 15 oz can tomato sauce
1 tsp minced garlic
2-3 Tbsp chili powder
1/2 tsp dried basil
1/4 tsp ground black pepper
Directions
Brown the beef with the garlic. Drain the fat. Rinse and drain the beans. Add the tomato sauce, diced tomatoes and beans to the beef. Heat on low setting to simmer for 15-20 minutes. While heating and occasionally stirring, add the spices. Add more chili powder if you like your chili spicy.
Chili
Ingredients
1 lb ground beef
1 15 oz can kidney beans
1 15 oz can black beans
1 15 oz can diced tomatoes with green chiles
1 15 oz can tomato sauce
1 tsp minced garlic
2-3 Tbsp chili powder
1/2 tsp dried basil
1/4 tsp ground black pepper
Directions
Brown the beef with the garlic. Drain the fat. Rinse and drain the beans. Add the tomato sauce, diced tomatoes and beans to the beef. Heat on low setting to simmer for 15-20 minutes. While heating and occasionally stirring, add the spices. Add more chili powder if you like your chili spicy.
meal- chicken pot pie
Chicken Pot Pie
1 lb boneless chicken
1/4 cup Italian dressing
4oz Philadephia Cheese
2tbsp flour
1/2 cup chicken broth
1 pk (10oz) frozen mixed veg
1 refrigerated pie crust
Preheat oven to 375F
Cook chicken in dressing on med heat for 2 mins. Add Phil Cheese, cook and stir until melted. Add flour, mix well then add veg and broth. Simmer for 5 mins
Pour into deep dish pie plate, Put crust over filling, cut 4 slits in crust.
Bake for 30mins
1 lb boneless chicken
1/4 cup Italian dressing
4oz Philadephia Cheese
2tbsp flour
1/2 cup chicken broth
1 pk (10oz) frozen mixed veg
1 refrigerated pie crust
Preheat oven to 375F
Cook chicken in dressing on med heat for 2 mins. Add Phil Cheese, cook and stir until melted. Add flour, mix well then add veg and broth. Simmer for 5 mins
Pour into deep dish pie plate, Put crust over filling, cut 4 slits in crust.
Bake for 30mins
Meal- pot luck
Pot Luck
2 cups cooked elbows (measure before cooking)
1 cup corn
1/4 cup water
1 tsp mustard
1 tsp salt
1 lb ground beef
1/3 cup chopped onion (optional)
1 can cheddar cheese soup
1 can tomato soup
in saucepan brown beef and cook onion until tender. stir to seperate meat. pour off fat. stir in remaining ingredients. spoon into 1 1/2 quart casserole dish
bake at 350 for 30 minutes
2 cups cooked elbows (measure before cooking)
1 cup corn
1/4 cup water
1 tsp mustard
1 tsp salt
1 lb ground beef
1/3 cup chopped onion (optional)
1 can cheddar cheese soup
1 can tomato soup
in saucepan brown beef and cook onion until tender. stir to seperate meat. pour off fat. stir in remaining ingredients. spoon into 1 1/2 quart casserole dish
bake at 350 for 30 minutes
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