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1 cup dry bread crumbs 1 cup shredded Monterey Jack cheese 1 (1 ounce) package ranch dressing mix 1/2 cup milk 6 skinless, boneless chicken breast halves Directions 1. 2. Preheat an oven to 350 degrees F Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (I had pepper jack slices instead of monterrey jack shredded. I placed the cheese on when there was about 10 or 15 minutes left to cook and it work great. And the pepper jack gave it just the right kick!!!)
Basil-Garlic Grilled Porkchops This was a nice change for the normal way I cook porkchops. Aaron and I don't have a grill so instead of grilling outside I put them in the oven under the broiler. I cooked them for 5 minutes on each side.
1. Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F
4 (8 ounce) pork chops 1 lime, juiced 4 cloves garlic, minced 1/4 cup chopped fresh basil salt and black pepper to taste
EASY BREAKFAST CASSEROLE until brown (35 minutes). 1 lb. sausage, bacon or ham 3/4 c. sharp cheddar cheese 1/2 c. mushrooms & pieces 5 eggs 1 3/4 c. milk 6-8 slices of bread (cubed) Place cubed bread in casserole dish, put cooked sausage, bacon or ham on top. Add sharp cheese, mushrooms on top of meat. Beat eggs, milk, salt and pepper, pour over top. Let stand 5 minutes then bake at 350
chopped 1 pkg ramen noodles 4 oz slivered or sliced almonds 1 tablespoon butter Mix dressing ingredients. Mix with almonds and butter and brown in skillet. Mix as needed then serve. . *This salad should be made and served immediately as it will get soggy if stored after mixing. Discard flavor packet. Crush ramen noodles. (Speed mixer will thicken dressing.) Set aside. chopped 1 bunch green onions.CHINESE CABBAGE SALAD Chop cabbage and green onions. Use as garnish on top of salad. Dressing: 1/3 cup balsamic vinegar 1/2 cup sugar 2/3 cup olive oil 2 tablespoons soy sauce Salad: 1 head Bok Choy or Napa cabbage.
Enjoy! . and green chiles 1/4-1/2 cup chopped onion 2 cloves garlic 1 jalapeno (more or less for spice) 1 whole lime (squeeze in the juices from halves) 1 bunch of cilantro (more or less to taste) 1/4 tsp salt 1/4 tsp sugar Put it all in a food processor and puree. peeled tomatoes ( I used my home canned ones) 2 cans Ro-tel diced tomatoes with lime.Best Salsa Ever 1 can whole. cilantro.
When done simmering. Stir and squish the tomatoes periodically.Tomato Butter Pasta 1 can whole peeled tomoatoes ( I prefer San Marzano) 1 onion (cut in half) 1 stick of butter Put all ingredients in saucepan. take out the onion halves and discard. let simmer for 45 minutes. Blend the sauce with an immersion blender then pour over fresh pasta! .
It stays ok in the refrigerator for about a day but not any longer. so eat it up!! .Amber’s Salad One bag Spring Mix Salad Red Onion (use as much as you want) Craisens (I've used the whole bag before but you don't have to use all of it) Sliced Almonds Chopped Bacon ( I buy the already cooked bacon just to make it easier) Dressing: 3/4 TBL poppyseeds 3/4 tsp salt 1/3 cup apple cider vinegar 3/4 cup canola oil 2 TBL minced green onion 1/3 cup sugar 1 tsp dried mustard You can make the dressing ahead of time it helps the sugar dissolve. But don't put the dressing on the salad until right before you're ready to eat.
or to taste 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion. 2. 3. Reduce heat to medium. thinly sliced 2 cloves garlic. tomatoes. stirring occasionally. Pour coconut milk. and cook 1 minute more. and stir to combine. tomato sauce. Serve over rice! .Curried Coconut Chicken Ingredients: 2 pounds boneless skinless chicken breasts. Stir in onions and garlic.5 ounce) can stewed. crushed 1 (14 ounce) can coconut milk 1 (14. cut into 1/2-inch chunks 1 teaspoon salt and pepper. diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar Directions: 1. Add chicken. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Cover and simmer. Season chicken pieces with salt and pepper. and sugar into the pan. approximately 30 to 40 minutes. and cook for 7 to 10 minutes. or until chicken is no longer pink in center and juices run clear. tossing lightly to coat with curry oil.
as necessary. softened bottom and the sides). Scrape in the seeds of the vanilla bean (or add the vanilla extract) and mix briefly to distribute. 4. In the bowl of a stand mixer. cream together the butter and sugars (white and brown) until smooth. sift together the flour. Set aside. Preheat the oven to 400 degrees. 3. Don’t remove the bowl from the stand mixer yet. ½ cup granulated sugar ½ cup dark brown sugar 1 egg 1 vanilla bean (or 1 teaspoon vanilla extract) 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon salt 1 cup applesauce Preparation: 1. Add the egg and beat until well combined.Applesauce Cake Ingredients: ¼ cup unsalted butter. baking soda. Be sure to scrape down the sides of the bowl. cinnamon. Grease an 8inch round cake pan all over (including the . In a medium bowl. and salt. 2. Add the applesauce and mix to combine. add the flour mixture one spoonful at a time until it is fully incorporated into the wet mixture. nutmeg. With the stand mixer running on its lowest setting.
if desired. Bake for 25-30 minutes. Pour the batter into the prepared cake pan and spread it out so that it’s evenly distributed. 7. or until a toothpick inserted in the center comes out clean. 6. Let cool before serving flipping the pan to remove the cake.5. . Sprinkle with confectioner’s sugar.
. garlic & cayenne over medium high heat for 3-5 minutes. Fettuccine 2 Red peppers . 3) Stir in sour cream and broth.Cayenne Sauce 12 oz. simmer uncovered for 5 minutes. 4) Remove from heat and stir in parmesan cheese.minced 3/4 t Cayenne pepper 3/4 cup Chicken broth 3/4 cup Parmesan cheese salt and pepper to taste 1) Cook pasta and drain 2) Saute bell peppers.Fettuccine with Sweet Pepper .sliced 3 cloves Garlic .
1 Box Yellow cake mix 1 can (15-16 oz) Pumpkin 1 small pkg instant Cheesecake Pudding Mix. Bake per cake box directions. 3 eggs Combine all together thoroughly with electric mixer for about 4 minutes. mine was 350 degrees for 45 minutes.Pumpkin Cake Recipe Here is my recipe. I think it turned out very moist. .
OLEO 1 TSP.Easy Bread from Doris Smith 3 CUPS FLOUR 1 TSP. YEAST 1 CUP + 2 TABLESOONS WARM WATER PUT ALL IN BREAD MAKER AND TURN IT ON. SALT 3 TLBS. .
peeled and chopped 1 cup mango. . Toss gently. (I let my salsa stand in the fridge for about an hour and half before I served it. Serve with tortilla chips. finely chopped 1/8 teaspoon kosher salt In a medium bowl. and I thought it held up just fine. combine avocado. Let stand 10 minutes. peeled and chopped 4 teaspoons lime juice 1 Tablespoon cilantro leaves. cilantro. and salt.Avocado Mango Salsa 1 1/4 cups avocado. lime juice. mango.
Enjoy! . drained (or to taste) 1 can Mexicorn. and undrained 3-4 green onion.Hot Mexican Corn Dip 2 cups real Mayonnaise 1 small can green chilies. chopped 2 cups shredded Cheddar Cheese 1 cup sour cream 1 sm can jalapenos. drained Mix together and serve with chips or crackers. chopped.
Add wontons and dressing just before serving. Add: 1 cup vegetable oil 1 Tablespoon salt 1 Tablespoon pepper Make dressing ahead of time so that it has time to cool. (don’t let your oil get too hot) Drain on paper towel. Mix salad well. Brown on both sides. lettuce. . Fry won tons in a frying pan with about ½ to 1 inch of oil. Crush up wontons. and chicken.Won Ton Salad 2 heads Iceberg Lettuce (we did use the iceburg garden mixture that is already cut up) 1 cup diced green onions 6 diced chicken breast – grilled or boiled (ours was grilled) 1 package crunched fried won ton Dressing ½ cup rice vinegar ½ cup sugar Warm these two ingredients together to dissolve the sugar. Mix onions.
Corn Soufle (from Joan Fisher) 2/2010 1 Box Jiffy Corn Muffin Mix 1 Stick Butter (melted) 2 Eggs 1 Can Creamed Corn 1 Can Whole Corn (drained) Mix all ingredients together and bake in greased 9x13 pan at 350° for 45 minutes (or until set). . Also good with cheese or chilles.
1 can Frozen Lemonade. Add ½ bag crushed ice.Mint Julep Lemonade Punch (from Joan Fisher) 2/2010 Fill 1 gallon pitcher with 2/3gallon water. and ½ capful Mint Extract (NOT peppermint!) Mix thoroughly and transfer to large punchbowl. 1 packet Crystal Light Lemonade. . and sliced lemons (if desired). 1 2-liter bottle of diet lemon-lime soda.
Fry 8 slices bacon and crumble into beans. Simmer 1 ½-2 hrs ideally in oven at 325 degrees. Add 2/3 Cup ketchup ¼ cup brown sugar ¼ cup Chill Sauce (comes in a glass bottle near the ketchups in a store) Combine all ingredients and pour into baking dish. . Cover.Baked Beans 2 extra large cans Pork N Beans 1 green pepper chopped 1 onion chopped Cook together with 1 lb pork sausage. Drain off grease.
Stir in raisins. Crush with hands untill well mixed and all milk is absorbed. cut into 1-inch squares 1 qt. cinnamon 1 cup raisins (optional) 3 Tbsp. lightly beaten 2 cups sugar 2 Tbsp. Coat bottom and sides well with butter. allspice 1/2 tsp. . Gengly stir into bread mixture. sugar. Pour butter into the bottom of a 9x13 inch pan. vanilla. melted Preheat oven to 350 degrees. beat eggs. Pudding is done when the edges turn light brown and pull away from the edge of pan. milk 3 eggs. butter. Can also be baked in individual ramekins. Soak the bread in milk in a large mixing bowl. and spices until mixed.Bread Pudding 1 loaf French bread. Pour in teh bread mixture and bake at 350 for 35-45 minutes or until set. In a separate bowl. vanilla 1/4 tsp.
easier to handle.this is totally optional 1 14 oz can of diced or petite diced tomatoes -. Brown hamburger meat and drain.makes a chunkier/thicker meat sauce Container of Cottage Cheese Box of Lasagne noodles Bag of Mozzarella Cheese Bag of Cheddar Cheese 9x13 baking pan Boil water and prepare the lasagne noodles.. Too hot for me otherwise.I have used so many -.e. I like to drain them in sink and run cool water over them -.this is optional.Lasagna 1 lb hamburger meat Spaghetti seasoning -. too -. Mix in the spaghetti seasoning and the mushrooms and tomatoes.but the can of Hunts Traditional Spaghetti sauce is the best one Mushrooms .i. tomate .you will need to follow the directions on the package -. (If you use the packaged spaghetti sauce -.
). NOTE: It is important to layer mozzarella first and then cheddar -. Simmer mixture for about 5 minutes. Layer the following (I usually get at least 2 layers): Lasagna noodles Meat mixture Spread of cottage cheese Mozzarella Cheese Cheddar Cheese Cook at 350 degrees until your cheese looks nice and melted.paste.especially on your very top layer -. etc.mozzarella burns very. very easy! . water.
SOY SAUCE. BRUSH THE CHICKEN OCCASIONALLY WHILE COOKING WITH MORE SAUCE. PLACE CHICKEN IN PREPARED BAKING DISH. BRUSH CHICKEN EVENLY WITH SAUCE MIXTURE. 2. COAT BAKING DISH LIGHTLY WITH NONSTICK COOKING SPRAY. GINGER AND MUSTARD IN SMALL BOWL.OVEN BARBECUE CHICKEN PREP: 5 COOK: 45 TOTAL TIME: 45 MINUTES 1 FRESH WHOLE CHICKEN. BAKE 45 MINUTES TO AN HOUR -. . 1. COMBINE BARBECUE SAUCE. 3.OR UNTIL INTERAL JUICES OF CHICKEN RUN CLEAR. CUT UP (I USE 4 SKINLESS BONELESS CHICKEN) 1 CUP PREPARED BARBECUE SAUCE 1/4 CUP HONEY 2 TBSP SOY SAUCE 2 TEASPOONS GRATED FRESH GINGER (I USE GROUND GINGER) 1/2 TEASPOON DRY MUSTARD PREHEAT OVEN TO 350 DEGREE F. MIX WELL. HONEY.
sour cream 2 c. 2 c. 1/2 c.Cracker Barrel's Hashbrown Casserole 2lbs. salt 1/4 tsp. melted butter Defrost hashbrowns. melted butter 1 can cream of chicken soup 1 pt. grated sharp cheddar cheese Cover and Bake 350 for about 40 min. pepper . casserole dish. mix w/ hashbrowns Put all in 3 qt. frozen hashbrowns 1/2 c. Combine next 7 ingredients. 1 tsp. chopped onion Saute cornflakes in butter & sprinkle on top. crushed cornflakes 1/4 c.
add vegetables and stirfry over medium heat until tender-crips. 2. set chicken aside. skinless. in skillet over medium-high heat. heat to a boil. heat half the oil. add soup. return chcken to pan and heat through. add chicken in 2 batches if need to. boneless chicken breasts. and stir-fry until browned. 3.chicken stir-fry 2 tbsp vegetable oil 1 lb. water and soy. cut into strips 3 cups cut-up vegetables (i use stir fry vegetables) 1 can (10 3/4 oz. serve over rice. serves .) cream of mushroom soup 1/4 cup water 1 tbsp soy sauce 4 cups hot cooked rice 1. add remaining oil.
Heat oven to 375 degrees. ham. paprika and 1/2 teaspoon of the pepper. combine broth. Spoon into ungreased shallow 2-quart casserole. Stir in uncooked noodles. . halved 1. In large bowl. peas.CHICKEN CORDON BLEU CASSEROLE 1/2 Cup Chicken Broth 1/2 Cup Sour Cream 1 Jar (12 oz) Chicken Gravy 3 Cups uncooked dumpling egg noodles 1 Cup Green Giant frozen sweet peas 1/2 Cup diced cooked ham 1 teaspoon Paprika 1/4 teaspoon Pepper 4 Boneless Skinless Chicken Breast Halves (4 oz each) 1/2 teaspoon seasoned salt 4 slices (1 oz each) Swiss cheese. sour cream and gravy. mix well with wire whisk.
Bake 5 minutes longer or until cheese is melted. Cover with foil. Place chicken over noodle mixture. bake 20 minutes longer or until chicken is forktender and juices run clear. Place 2 cheese slices over each chicken breast half. and noodles are tender and thoroughly heated. . 3. sprinkle with seasoned salt and remaining 1/2 teaspoon pepper. Bake 30 minutes. 4. Uncover casserole.2.
Bake for about 30 minutes. turkey/chicken and veggies in 9" pie plate.Bisquick Turkey/Chicken Pot Pie 1 cup cream chicken soup 1 cup chopped turkey or chicken (or you can use the canned chicken) 1 bag frozen mixed veggies 1 1/4 cup Bisquick 1/2 cup milk 1 egg Preheat oven to 400 degrees. Stir together remaining ingredients and pour over turkey mixture. . Combine soup.
I would start with about 2 teaspoons ginger and one teaspoon curry. This is done to your liking start light and add more if needed. Serve on a bed of rice. veggies and cover to help veggies quickly thaw. 1/2 pound breakfast sausage 4 boneless skinless chicken thighs~~Cubed in bite size chunks (we think breasts are too dry~ but can be used) 1lb bag frozen stir fry veggies. Cook enough Minute Rice to feed your family. Remove lid and add spices. Cook until veggies are heated through. (Wal-mart sells really big bags that can make 2 meals) Minute rice Ground ginger Ground Cumin Curry Sesame seed oil ~~ opt. Omit if you don't like the flavor.EASY Stirfry One of my family's favorite meals is our "stir fry". Drizzle with about 2 teaspoons oil. Add . This is done to taste. Great with Soy sauce Brown the sausage and chicken until cooked through in a large skillet.
e. Serve over white rice. Cook in oven for 30-60 .Cranberry Chicken: -1 16oz bottle Catalina low-fat dressing (it's important to use low-fat. then pour over chicken in baking dish. b/c the texture comes out differently otherwise) minutes. Cover. Combine all ingredients for sauce first. Time varies depending on what type or chicken you are using (i. whole breasts). tenders vs. -1 can whole berry cranberry sauce (NOT jellied) -1 package of any instant dry onion soup -Any type of chicken (breasts/thighs/tenders) Preheat oven 375.
and top with mozzarella cheese.Pasta Bake 1 pound ground beef 20 – 30 pepperonis 16 oz Penne Pasta 1 jar Pasta Sauce (Such as Prego) 1 jar Water Mozzarella Cheese Preheat over to 350 degrees. Cover with foil and bake for 45 minutes. Uncover and bank another 15 minutes. . jar of pasta sauce. Add the ground beef. pepperoni. Brown ground beef in skillet and drain. jar of water. Spray a 9x13 baking dish with Pam and add uncooked pasta.
Serve with tortilla chips and add toppings. Place chicken breasts on top of corn and cover with rinsed and drained black beans and salsa. Cook on high 1 hour and then low 4 hours.16 oz jar medium salsa shredded cheddar cheese tortilla chips sour cream cilantro (optional) diced avocado Pour frozen corn in bottom of crockpot. Shred chicken with fork.Crockpot Southwestern Chicken 1 small bag of frozen corn 1 can black beans 2 large frozen boneless chicken breasts 1 . It's important to use at least medium salsa because mild isn't flavorful enough. It does not turn out spicy! .
Bake at 350 degrees in preheated oven for 20-25 minutes until the cornmeal is a golden brown. if desired PREPARATION: Brown ground beef and onion and drain well. Combine tomatoes. chopped ● 1 box Jiffy cornmeal mix ● Dash of salt. onion. pinto beans. ground beef ● 3 cans pinto beans ● 2 cans tomatoes. Pour into a large baking pan.PINTO BEAN CASSEROLE INGREDIENTS: ● 2 lbs. (cut tomatoes into small pieces if not stewed) in a large pot. add ground beef to this mixture and cook on top of stove for 20 minutes. . stewed ● 1 med. Mix cornmeal mixture as directed on package and spoon on top of ingredients until it is covered.
. tomatoes and peppers) ● 1 or 2 small cans of tomato sauce ● 1 onion ● 1 tsp of chopped garlic ● small bunch of washed cilantro ● 1/4 tsp salt ● 1/8 tsp pepper PREPARATION: ● blend all the ingredients (except the rice) into a blender ● add enough water to make 4 cups of liquid ● stir the rice and tomato liquid into the pot of a rice cooker ● cook until the rice is tender .Spanish Rice This is a favorable rice where the ingredients can be altered to changed as needed.. INGREDIENTS: ● 2 cups of long grained white rice ● 2 chicken bullion cubes ● 1 can of stewed tomatoes (could use a can Rotel.
turn ribs over. brush with 1/2 the sauce and broil 4−5 inches from heat source for 6 to 7 minutes. meat side down. cover and simmer 1 hour or until ribs are fork tender. Put ribs in a large pot with enough water to cover them. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil. . reduce heat and simmer uncovered. brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Bring water to a boil. stirring often. on broiler pan.Heat broiler. Place ribs. for 30 minutes or until slightly thickened. reduce heat. 2. each) pork baby back ribs.Applebee's Baby Back Ribs 3 racks (about 1 lb. Line broiler with foil for easy cleanup. 3. each cut in half Barbecue sauce: 1 cup ketchup 1/4 cup apple cider vinager 3 tablespoons dark brown sugar 3 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1.
Beat eggs. Cook as you would scrambled eggs. . Add onions. Stir. Bake until golden brown (10 to 15 minutes). Combine rice. Lightly grease another skillet. Saute until carrots are translucent. Place sesame seeds in a shallow pan. Set aside.Benihana's Fried Rice 1 c Uncooked rice 5 T Butter 1 c Chopped onion 1 c Chopped carrots 2/3 c Chopped scallions 3 T Sesame seeds 5 Eggs 5 T Soy sauce Salt Pepper Cook rice according to package directions. In a large skillet melt butter. carrots and scallions. vegetables. shaking pan occasionally for even color. Add soy sauce. Salt and pepper to taste. Pour into hot skillet. sesame seeds and eggs. Heat oven to 350 degrees.
combine Masa Harina with 1 quart water. Add chicken. granulated Garlic 1/2 tsp. Cook stirring occasionally. Saut until onions are soft and clear. continue cooking 2−3 minutes. Cayenne pepper 2 cups Masa Harina 4 quarts Water (divided) 2 cups crushed Tomatoes 1/2 lb. Once mixture starts to bubble. Add remaining 3 quarts water to pot. stirring constantly. onion and spices. cubed chicken In large pot. Stir until all lumps dissolve. cut in small cube 3 lb. heat through. place oil. This will eliminate any raw taste from Masa harina.Chili's Chicken Enchilada Soup 1/2 cup Vegetable oil 1/4 cup Chicken base 3 cups diced Yellow Onions 2 tsp. Add cheese to soup. Add tomatoes. let mixture return to boil stirring occasionally. Add to sauted onions. processed American cheese. until cheese melts. Chili Powder 2 tsp. about 5 minutes In another container. cooked. Chili's . ground Cumin 2 tsp. bring to boil. chicken base. Makes 1 1/2 gallons or 16−20 servings.
Cover beans with water and refrigerate to soak overnight. approximately 5 minutes. Place beans in a large stockpot. celery and garlic and saute until tender. heat olive oil over medium−high heat in a large skillet. Drain beans and return to stockpot. Add onion. Cover stockpot and reduce heat to simmer for 3 to 4 hours. Add to stockpot along with oregano. Transfer soup to blender or food processor and puree to desired thickness. . carrot. minced 2 teaspoons dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional) Rinse and sort though black beans. discarding any that are shriveled or discolored. dried black beans 8 cups chicken or vegetable stock 2 teaspoons olive oil 1 onion. thyme. bay leaf and cayenne pepper. chopped 1 cup carrots. Just before serving add lime juice and garnish with a sprig of fresh cilantro. chopped 2 cloves garlic. Add salt and pepper to taste and serve. Meanwhle.El Torito's Black Bean Soup 12 oz. Add stock and heat to boiling. chopped 1 cup celery. if desired.
stir in well. mix. (4 − 12" pizzas) Little . Cover sauce and refrigerate until needed.) Pre−mix the dry ingredients. and simmer 35−40 minutes. Reduce heat to low. Over medium high heat. stirring occasionally. bring to a simmer. In a small saucepan. Makes about 2 1/2 cups. and set aside. combine tomato paste and water. Add the pre−mixed spice. use it.Little Caesar's Pizza Sauce 1 12 ounce can Hunts tomato paste 1−1/2 cups water 1/2 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon sugar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon Accent (optional−−−but if you want it exact.
Makes 3 cups cooked rice. butter. Bring to boil. Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed. Add to this water. Cover pan with lid tightly.Uncle Ben's Seasoned Long Grain & Wild Rice DRY MIX: 1 Tablespoon Chicken bouillon powder 1 Teaspoon Dry chopped onion 1/2 Teaspoon Dry minced parsley 1/4 Teaspoon Garlic powder 1/4 Teaspoon Onion powder 1 Teaspoon Ground turmeric 1/2 Teaspoon Ground cumin 1/4 Teaspoon Ground ginger 1/2 Teaspoon Black pepper 1−1/2 Teaspoon Seasoned salt RICE MIXTURE: 2 Cup Water 2 Tablespoon Butter or margarine 1 Cup Premium Minute Rice 1/3 Cup Dry wild rice Combine all of the ingredients as listed in Dry Mix in medium saucepan. rice and dry wild rice. Stir once or twice just to combine. .
Stir together to combine thoroughly. 4. . and continue simmering 50−60 minutes. This removes the bulk of the fat. Brown the ground chuck over medium heat. 3. bring to a simmer. breaking into small pieces with the spatula.Wendy's Chili 1 pound ground chuck 1 15−ounce can of diced tomatoes (liquid included) 1 15−ounce can of red kidney beans (liquid drained) 1 15−ounce can of pinto beans (liquid drained) 1 8−ounce can Hunt's tomato sauce 1/2 medium white onion. stirring occasionally. and rinse well under very hot water. Empty the cooked meat into a spaghetti strainer. 2. Add a dash of salt and pepper while cooking. Over medium heat. diced 1 4−ounce can diced green chilies (with liquid) 2 Tablespoons chopped celery 2 Tablespoons chili powder 1/2 Tablespoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 cup water 1. and add the remaining ingredients. Reduce the burner to low. Transfer the beef into a dutch oven.
Potato Parmesan Sticks: 2 lbs of baking potatoes 1/2 cup butter melted 3/4 cup dry bread crumbs 3/4 cup grated parmesan cheese 3/4 tsp salt 1/4 tsp garlic powder 1/4 teaspoon black pepper 1. Peel potatoes; cut lengthwise into quarters. Cut each quarter into 3 strips. 2. Roll in melted butter, then in mixture of bread crumbs, cheese, salt, garlic powder and pepper. 3. Place in a single layer in a shallow baking dish or cookie sheet. 4. Pour any remaining butter over potatoes. 5. Bake at 400 degrees for 30-35 minutes or until potatoes are tender.
Hot Pizza Dip 1 package of softened cream cheese 1 tsp of Italian Seasoning Mix 1 c. of shredded mozerella cheese ¾ c. of parmesan cheese 1 can of pizza sauce Preheat oven to 350 degrees. Combine cheese and seasoning mix in a small bowl. In a separate bowl combine mozerella cheese and parmesean cheese. Sprinkle half of the mozerella cheese mixture over cream cheese mixture. Top with pizza sauce. Sprinkle with remaining mozerella cheese
mixture. Bake 15-20 minutes or until bubbly.
Brownies from Cheryl Northrup 8 eggs 4 c. sugar 4 c. flour 1 t. salt 2 c. oil 1 1/3 c. cocoa ( My kids use 1 1/2 c., David doesn't like them so chocolaty. Sometimes I use 1 1/4) 8 t. vanilla Mix all together; put in greased 10 x 15 sheet pan; bake 20 minutes at 350. Check with toothpick in center--it should come out with crumbs on it. If it comes out doughy, check every two minutes until it's right.. They can overcook quickly. Then write down the time it took to get them
just right. For me it's usually 25-27 minutes.
until toasty brown. on hot griddle. (I greased it). Serve hot. eggs. cooking oil 1 Tbsp sugar (or Splenda) 1 Tbsp baking powder Blend wheat on high speed in blender w/ one cup of milk until smooth. Add milk. Allow batter to rise a bit. Add baking powder last and blend. whole wheat kernals 1 tsp salt 1 1/2 cup milk (you could probably even get away w/ powdered milk) 2 eggs 1/3 c. . Blend well.Whole Wheat Blender Pancakes 1 c. and oil. Cook pancakes on each side. salt. sweetener.
melted 1 cup sour cream 1/4 cup chopped green onion 1/2-1 cup grated cheddar cheese Add potatoes to mixture. Bake 25-30 minutes at 350 degrees. peel and grate coarsely In a large bowl.Funeral Potatoes Boil 6-7 potatoes. . Pour into 9x13 pan. skin on. Top with crushed corn flakes which have been topped with a little melted butter. mix: 1 can cream of chicken soup 1/2 cube margarine. then cool.
Sprinkle with onions before serving. sour cream.Bacon Potatoes from Joan 6 potatoes. and divided salt and pepper to taste 1 pound bacon. cubed. crisply cooked and crumbled 3 cups sour cream 8 oz package shredded mozzarella cheese 8 oz package shredded cheddar cheese garnish: 2 green onions. chopped Place half of the potatoes in a greased 13x9 baking dish. Top with half each of bacon. and cheese. . repeat layers. baked. sprinkle with salt and pepper. Bake at 350 degrees for 20 minutes. Serves 8.
Bake for 1 hour at 350 degrees.Ann Lander's Meatloaf 2 lbs. onion soup mix 1/2 cup warm water Mix well put in loaf pan or form a loaf on a baking sheet. ground beef 2 eggs 1 1/2 cups bread crumbs 3/4 cup ketchup 1 pkg. you can top it with 2 slices of bacon. .
Add butter and cut in. Bake until edges of crust are golden brown. about 25 minutes. thinly sliced 1/4 cup plus 2 tablespoons sugar 1 teaspoon cinnamon 1 cup sour cream 1 egg Preheat oven to 350°F. Press mixture onto bottom and 1 inch up sides of prepared baking dish.APPLE KUCHEN 1 18 1/4-ounce package yellow cake mix ( I used Betty Crocker Super Moist) 1/2 cup sweetened flaked coconut 1/2 cup (1 stick) unsalted butter. egg and remaining 2 tablespoons sugar in small bowl to blend. about 10 minutes. Arrange apples over crust. peeled. Sprinkle apples with 1/4 cup sugar and 1 teaspoon cinnamon. Pour mixture evenly over apples. . until mixture is crumbly. Whisk sour cream. Bake until apples are tender and custard is set. Combine cake mix and coconut in large bowl. Serve warm. cored. room temperature 2 ½ c. Butter a 9x13-inch baking dish. using fingers or pastry blender. tart apples.
whipped topping.PUMPKIN DIP Mix: 2 cups powdered sugar 8 oz. . cinnamon 1/2 tsp. ginger Then fold in 4 oz. Serve with ginger snaps. cream cheese (softened) 1 can pumpkin 1 tsp. graham crackers. nilla wafers. and/or fruit of your choice.
Sprinkle onion soup mix over meat. Mix water and soup. Cover tightly. Melt shortening in large skillet. . pour over met.5 to 2 hours or until tender. Turn meat and pound in remaining flour. Cut mean into 6 to 8 serving pieces. Serves 6-8. about 15 minutes. simmer 1. pound in. brown mean in shortening over medium heat. Serve meat covered with the gravy and there will be plenty left over for potatoes or rice.Round Steak with Rich Gravy 3 lb round steak 1/3 cup all-purpose flour 3 TBS shortening 1 envelope onion soup mix (dry) 1/2 cup water 1 can cream of mushroom soup Sprinkle one side of the meat with half of the flour.
Almond slivers seseame seeds Dressing: Pkg from ramen 1/2 c oil 1 tsp salt 2 tsp sugar 3 T vinegar Add dressing just before eating. I have also had it with canned chicken mixed in and that tastes good too. Sometimes I add shredded carrots.Cabbage Salad 1 head cabbage. . shredded 1 bunch green onions 1 pkg ramen noodles (chicken) Mix together. They burn super easy. Spread on cookie sheet and broil for 30 seconds.
evaporated milk 1 tsp. Spread over cooled cake. chopped nuts 1 pkg. salt Cream sugar and shortening. shortening 4 eggs. beaten 1 1/2 c. flour 1/3 c. Spread with frosting below: MISSISSIPPI MUD FROSTING: 2 sticks butter 1/2 c. cocoa and salt together. Add vanilla and nuts. Mix cocoa and butter in large bowl. Pour into greased and floured 13 x 9 pan. vanilla 1 c. Take out of oven. cocoa 3 tsp. vanilla 1 c.MISSISSIPPI MUD CAKE 2 c. . Add to mix. Bake at 300 degrees for 35 minutes. Return to oven for 5 minutes. Add the remaining ingredients and mix well. chopped nuts Melt butter. cocoa 1 box powdered sugar 1/2 c. Add eggs. Sift flour. Take out and cool. spread marshmallows evenly over top. sugar 1 c. miniature marshmallows 1/2 tsp.
cook noodles according to package directions. . sprinkle with Parmesan. Stir in bacon. Cook and stir until thickened and bubbly. Serve chicken mixture with noodles. In the same skillet cook chicken in reserved drippings until tender and no longer pink. finely shredded Parmesan cheese Cut bacon into narrow strips.according to taste 3 cups dried medium noodles 1 Tbsp. boneless chicken breast halves. In a large skillet cook bacon over medium heat until crisp. stir well. all-purpose flour 2 Tbsp. black pepper and red pepper flakes Meanwhile.Ranch Chicken Pasta 6 slices bacon 4 skinless. Sprinkle flour and salad dressing mix over the chicken in the skillet. ranch dry salad dressing mix 1-1/4 cups whole milk 1/2 tsp black pepper Pinch of pepper flakes . turning to brown evenly. cut into bite-size pieces 2 Tbsp. Stir in milk. Drain bacon on paper towels Discard all but 2 Tb drippings.
. Bake at 350 degrees for 1 hour. Pour into greased 9 X 13 pan.Grandma’s chicken “n” chilies casserole Boil and bone a whole chicken – 4 pound or heavier is good 16 oz sour cream 1 cup light cream ( I use milkcause that’s what’s in the fridge!) 1 cup chopped onion – more or less 2. Sprinkle with remaining cheese before serving. 6-8 servings or more.4 oz of green chilis (chopped) Salt and pepper 2 pounds frozen hash browns (Oreida is really only 14 oz but that is FINE) 2 ½ cups shredded cheddar (divided) In a LARGE bowl combine all ingredients except half of cheese.
) cooked. and shredded. frozen spinach (for Florentine) Two 10-ounce pkgs. ( I used one whole roasting chicken. frozen broccoli ( for Divan) 6 chicken breast halves (about 4 lbs. simmered with seasonings or your choice.CHICKEN DIVAN OR CHICKEN FLORENTINE.From Beve Two 10-ounce pkgs. curry powder (I used 1/2 teaspoon) Salt and Pepper to taste 1/2 cup freshly grated Parmesan cheese (or whatever you normally use) 1/2 cup soft bread crumbs . boned. Two 10-ounce cans condensed cream of mushroom soup 1 cup mayonnaise (not salad dressing) 1 cup sour cream 1 cup shredded sharp cheddar cheese (more if desired) 1 tablespoon fresh lemon juice 1/2 to 1 tsp. torn into larger chunks).
. or until thawed. Dot the top with butter. lemon juice. Microwave on full power for two minutes. Place mixture into a sprayed 11" x 7" casserole dish or pan. Open one end of each box (place in bowl to catch juices). Pat down evenly and smooth. butter 1. Let stand about 5 minutes before serving. sour cream. Remove the outer wrappers of the spinach/broccoli. Drain very well. combine the soup. Make take longer if refrigerated prior to baking. Cheddar cheese. 2. 3. In a medium bowl. sqeezing water from spinach/broccoli by twisting into a clean kitchen towel. salt and pepper.2 tbsp. mixing well to make a sauce. (I used a bigger one). Pour the sauce over the spinach/broccoli and chicken. Mix well without making mush of the chicken and veggies. Bake uncovered at 350 degrees for about 30 minutes until bubbly. Combine the parmesan cheese with the bread crumbs and sprinkle over the top.
drain and cool.Broccoli and Cheese Salad: 1 Head of Broccoli 1 bag of shell pasta Hidden Valley Ranch shredded or cubed colby jack cheese pepperoni's Cook Pasta. . along with pepperoni's and your 1 cup Ranch dressing (use more if desired). You can add in raisins. celery. Mix in with pasta. or hard boiled eggs if you want. Chop broccoli and grate or cube your cheese (however much you desire).
. at room temperature 1 egg 1 teaspoon vanilla extract 1 (18-ounce) box moist chocolate cake mix Confectioners' sugar. Then beat in the vanilla extract. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet. if desired. for dusting In a large bowl with an electric mixer. The cookies will remain soft and "gooey. cream the cream cheese and butter until smooth. room temperature 1 stick butter." Cool completely and sprinkle with more confectioners' sugar. 2 inches apart. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Bake 12 minutes. Preheat oven to 350 degrees F.Chocó lately Gooey Cookies –Tawn Ingredients 1 (8-ounce) brick cream cheese. Beat in the egg.
Chocolate Layer: 1-16oz container of chocolate frosting After the brownies have cooled. Grease the bottoms only of 4 oz jelly jars (I used 12 but had extra batter). I used my cookie dough scoop and just eyeballed it. . eggs and oil that are called for on the box Preheat oven to 350°F. Mix up the brownie batter according to the instructions on the box.Peanut Butter Cup Brownies In A Jar by The Gunny Sack Brownies: 1 brownie mix ~water. Put about 2 tbsp of brownie batter into each jar. over the brownies. Place the jars on a cookie sheet and bake for about 20 minutes for gooey brownies and longer for well done brownies. pipe chocolate frosting into each jar.
Beat in 3 tbsp halfn-half until smooth and creamy.Peanut Butter Cup Layer: About 18 Reese's Peanut Butter Cups Cut the peanut butter cups into chunks and place them on top of the chocolate frosting in the jars. Top each frosting peak with 1/4 of a peanut butter cup and store in the fridge until ready to serve! . Add the powdered sugar and mix well. Pipe the peanut butter frosting over the peanut butter cups in the jars. Peanut Butter Frosting: 1-16 oz container of vanilla frosting 1 cup peanut butter 1 cup powdered sugar 3 tbsp half-n-half Mix together the vanilla frosting and peanut butter.
Then stir it. breaking up larger clumps again. Return to oven and bake again for 15 minutes. and nuts. vanilla. . flour. butter. Stir the mixture until it is smooth and then stir in salt. flax seed.Granola 3 1/4 cups Oats 1 1/4 Cup wheat flour 1 1/3 cup shredded coconut 1/4 cup flax seed 1 Cup or more chopped almonds and/or pecans 1 Cup brown sugar 1 stick butter 1/3 cup water 1/2 tsp salt 1 tsp vanilla 1/2 tsp cinnamon 1/2 tsp cardamon 1) Preheat oven to 300. Set aside. Mix Well. 2) In a saucepan over medium heat. 3) Pour mixture over the oat mixture and stir it well until everything is well coated. In a large mixing bowl. combine brown sugar. (Total bake time appx 45 minutes) 5) Cool completely and store in an air tight container. Bake another 15 minutes or until granola is uniformly golden brown and dry. Put into the oven and bake 15 minutes. Remove and stir it. coconut. separating larger clumps. Let stand 5-10 minutes (I didn't do that) 4) Spread mixture onto a large cookie sheet. and water and heat until it is bubbly. combine the oats. and other spices.
but next time I want to use chorizo or Italian) 2 Cups shredded carrots and cabbage mix (coleslaw mix.I cooked mine on low for 4-6 hours-ish. soup. 4) Serve with shredded cheese.. water.) 3) 20-30 minutes before serving.I used the Broccoli slaw package mix in the produce section) 1-9 oz package frozen cheese-filled tortellini (I think mine was 12 or 16 oz package) shredded cheese 1) In the crockpot. 2) Cover and cook on low 8-10 hours. (Again.. . undrained (I used Italian diced because it is what I had) 3 Cups water 2 Cups frozen green beans 1-10. Stir to combine.. combine tomatoes.5 oz can French onion soup 8 oz sausage of choice (I just used regular pork because it is what I had. know your slow cooker. if desired. water.. and cooked sausage. Cover and cook the remaining 15-20 minutes. add in the cabbage mix and tortellini.Sausage Tortellini Soup-Crockpot Here is what you need: 2-14 oz cans of Italian style stewed tomatoes. frozen green beans. and it was perfectly fine.
5) Serve. . When done. Mix over heat until the mixture is creamy. Remove and top with shredded cheese. topped with tomato and pickles if desired.Cheeseburger Pasta Ingredients: 1 pound ground hamburger. at 350 for 20 minutes. Add the cheese soup. 3) Mix together the sauce and the drained pasta and pour into a 2 quart casserole dish. 4) Bake. drain any excess fat. covered. Drain and Rinse. Bake an additional 3-5 minutes until cheese melts. and mustard to the beef. tomato sauce. 2) While the pasta cooks. brown the meat and onion in a skillet. or turkey 1/2 cup chopped onion 8 oz dried bow tie pasta (or your favorite of choice) 1 can cheddar cheese soup 1-8 oz can tomato sauce 1 Tbsp yellow mustard 1 Cup shredded cheese 1/2 cup chopped tomato (optional) pickles (optional) 1) Cook the pasta according to package directions.
3) Shape into 1'' balls and roll around in some sugar. in my opinion. 2) Sift together (I just dumped them into my mixer) the dry ingredients and them to the creamed molasses mixture. Remove them before they start to brown. Add eggs and beat until the mixture is thick. Add molasses and stir until well combined. plus more for dipping -1 1/2 Cups Shortening -2 Eggs -1/2 Cup Molasses -4 Cups Flour -4 tsp Baking Soda -2 tsp cinnamon -2 tsp ginger -1/2 tsp ground cloves -1/2 tsp salt 1) Cream together sugar and shortening. (I baked mine for only the 7 minutes and they are the perfect softness. -2 Cups Sugar. Mix until well blended. 4) Bake at 350 for 7-10 minutes.Gingerbread softies Here is what you need.) . Place on a greased cookie sheet.
) Appx. milk. 2) Sprinkle cooked sausage over the bread. Using a spatula. 4) Top with cheese and parsley. 8 servings .Lazy Day Casserole Here is what you need: 1/2 pound day old French Bread. sliced (I got mine off the "discount" rack at walmart) 1 pound sausage. 5) Bake. uncovered. for 30-35 minutes or until an inserted knife comes out clean. Pour over the sausage and bread. (I think mine was about 40 minutes. and pepper together in a bowl. press down the bread to absorb the egg mixture. Line the bottom of the pan with the bread slices. Spray down a 9x13 pan. cooked and crumbled 8 Eggs 2 Cups milk 1/2 tsp pepper 8 oz sliced Swiss cheese (I used cheddar) 1/4 Cup fresh parsley (I used dried) 1) Preheat oven to 350. 3) Beat eggs.
Shred chicken an hour before finished. sliced (optional) 1/2 package dry Italian Dressing Mix (we used a whole one) 1 Cup Swiss cheese. It was DELICIOUS! . cubed (I think shredded would work too) 2 Tbs butter. I would use 1 large or 2 or 3 small ones) 1 Jar 4 cheese Alfredo Sauce 1 Can cream of chicken 1 Can chicken broth 1 package Real bacon pieces (a small package) 1 package fresh mushrooms. Serve over cooked bow tie pasta. We served ours with salads and french bread.Johnny Carino's Bow Tie Festival Here is what you need: 4 chicken breasts (For my family. Cook on low for 6-7 hours. melted Salt and pepper to taste Combine everything in the slow cooker.
Muffin Monday – Cheese Muffins Ingredients: 2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup shredded sharp cheddar cheese 1/4 teaspoon cayenne 1 egg. slightly beaten 1 cup milk 1/4 cup vegetable oil Directions: Coat muffin tins with non-stick spray. Preheat oven to 400 degrees. .
milk and vegetable oil) together in bowl #2. Bake 17-20 minutes or until golden. Pour liquid ingredients into “well. salt and cayenne) and cheese together in bowl #1. Enjoy! .) Fill muffin tins 2/3 full.” Stir just to combine. (Batter will be slightly lumpy. Stir liquid ingredients (egg. Make a “well” in center of dry ingredients. sugar. I sprinkled a little course salt over the top of each muffin. Makes 12 muffins. baking powder.Stir dry ingredients (flour.
cinnamon 1/2 tsp nutmeg 2-1/4 tsp baking powder 1 can (21 oz. heavy whipping cream (or milk) Instructions 1. brown sugar. separated 1 cups heavy whipping cream (or milk) 1/2 tsp salt 1 tsp.) Peach Pie Filling (I like Luck Leaf) for icing 1 Tbsp.Peaches and Cream Coffee Cake Prep Time: 15 minutes Cook Time: 60 minutes Yield: 10-12 servings Ingredients 2-1/2 cups all-purpose flour 1 c. vanilla 3/4 cup powdered sugar 3-5 Tbsp. Preheat oven to 350° . butter 1 tsp. packed 3/4 cup butter. softened 2 eggs.
Mix egg yolks with cream and add to remainder of flour mixture. Put pie filling evenly over top of batter. (will be clumpy) 12. For the Icing: 10.2. Add more . Pour into greased springform pan. 11. 3. 4. Melt butter in microwave. 7. Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Sprinkle with crumb mixture. Bake for 55-65 minutes. nutmeg and butter (will be crumbly). Add salt and baking powder and mix until very smooth. Slowly stir in powdered sugar. then add vanilla. 8. sugar. Take out one cup of this and save for topping. Gently fold in egg whites. 6. cinnamon. 5. Drizzle with vanilla icing. Mix flour. Allow to cool for five minutes then remove from pan. Until lightly brown on top. 9.
cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake). . Notes you could also bake this in a greased 9x13 glass pan at 375° for 45 minutes.
one at a time. Add eggs. combine all frosting ingredients. cream butter and brown sugar. milk 1 tsp. Bake at 375º for 10-12 minutes or until lightly browned. salt Frosting Ingredients: 4 cups powdered sugar (or icing sugar) 3/4 cup butter. baking soda 1 tsp. root beer extract or concentrate 4 cups flour 1 tsp. Remove to wire racks to cool. Combine dry ingredients. root beer extract or concentrate Directions: Preheat oven to 375º. Frost cooled cookies. Beat until smooth. In a mixing bowl.Root Beer Float Cookies Cookie Ingredients: 1 cup butter. Beat in buttermilk and root beer extract. softened 3 Tbsp. beating well after each addition. gradually add to creamed mixture. softened 2 cups packed brown sugar 2 eggs 1 cup buttermilk 1 tsp. In a mixing bowl. Drop by tablespoonfuls onto ungreased baking sheets. .
Thin mixture to desired consistency with reserved broth. then cubed) ~ save the broth. Bake for 30 to 40 minutes. then chicken. Saute green pepper and onion. chili powder (adjust to taste) 1 can diced tomatoes with green chiles 1 chopped green bell pepper 1 chopped onion 1 package corn tortillas (15 count). until bubbly. Makes 6-8 servings. In large bowl. . Repeat layers. layer tortilla pieces along the bottom. blend soups.King Ranch Chicken Casserole 3-4 boneless. skinless chicken breasts (boiled. like Colby Jack or Cheddar Preheat oven to 350 degrees. In a lightly greased 13x9 pan. quartered 2 cups shredded cheese. add to soup mixture. 1 can cream of mushroom soup 1 can cream of chicken soup 1 1/2 tsp. chili powder. garlic salt and tomatoes. soup mixture and grated cheese.
Savory Cheese Bread Loaf click here for printable recipe Makes 1 1/2 Pound Loaf 1 Cup & 2 Tablespoons of Water 1 1/4 Teaspoons of Kosher Salt 3 Cups of Flour 1/3 Cup of Grated Parmesan Cheese 2 Tablespoons of Dry Milk 2 Tablespoons of Sugar 2 Teaspoons of Italian Seasonings 2 Teaspoons of Bread Machine Yeast Select Basic/White Cycle Medium or Light Crust Color .
Onion Poppy Seed Bread Loaf click here for printable recipe Makes 1 1/2 Pound Loaf 1 Cup of Water 1 1/2 Teaspoons of Kosher Salt 1 Tablespoon of Butter. softened 1/2 Cup of Chopped Onion 1 Tablespoons of Dry Milk 2 Tablespoons of Sugar 1 1/2 Teaspoons of Bread Machine Yeast Select Basic/White Cycle Medium or Light Crust Color 3 Cups of Flour 2 Tablespoons of Poppy Seeds .
finely chopped 3 Cups of Flour 2 Tablespoons of Dry Milk 2 Tablespoons of Sugar 1 1/2 Teaspoons of Dried Basil 2 1/4 Teaspoons of Bread Machine Yeast Select Basic/White Cycle Medium or Light Crust Color .Garlic Basil Bread Loaf click here for printable recipe Makes 1 1/2 Pound Loaf 1 Cup & 1 Tablespoon of Water 1 1/2 Teaspoons of Kosher Salt 1 Tablespoon of Butter. softened 2 Cloves Garlic.
8 ounces fusilli or mafalda pasta (or 1/2 cup chopped fresh basil. as seen in the February-April 2011 edition of At Home with Kowalski’s magazine from Kowalski’s Markets and found on the blog A Farm Girl Dabbles. Ingredients 2 Turkey 3 cups chopped teaspoons olive oil Sausage) onions 1 1/2 lbs Italian Sausage (I use Italian optional: 1/2 teaspoons crushed red pepper 2 Tablespoons can bay cups pasta chicken of your tomato diced fire 28-ounce preferably 2 6 other paste roasted leaves broth choice) tomatoes.Lasagna Soup 4 2 garlic teaspoons cloves. dried minced oregano flakes Recipe Adapted from 300 Sensational Soups. or a .
breaking up into bite sized pieces and cook until browned and cooked through. and red pepper flakes. If you’re using dried basil. and chicken stock. Add onions and cook until softened.heaping tablespoon dried basil Heat olive oil in a large pot over medium heat. about 6 minutes. Add garlic. Add diced tomatoes. Stir to combine. Add sausage. Add tomato paste and stir well to incorporate. bay leaves. Bring to sprinkling on top Instructions . Cook for salt and freshly ground pepper to taste 8 1/4 ounces ricotta teaspoon cheese salt 1/2 cup shredded Parmesan cheese a few cracks of black pepper optional: shredded mozzarella for about a minute. oregano. add it at this point.
sprinkle mozzarella on top if desired and eat up. place a generous dollop of the ricotta mixture in each soup bowl. or do as I prefer.a boil and then reduce heat and simmer for 30 minutes. You can add the dry pasta to the soup in the last 8ish minutes of cooking. and ladle the hot soup over the cheese. combine the ricotta. and cook the pasta separately and add to individual servings. stir in fresh basil if you’re using fresh. Let it sit for a minute for the cheese to get all melty. salt. Right before serving. . and season to taste with salt and freshly ground black pepper. Parmesan. To serve. In a small bowl. add pasta if you cooked it separately. and pepper.
Place 2 inches apart on parchment lined baking sheets.Our Perfect Version of Snickerdoodles 1 cup butter. Bake 8 to 10 minutes (I set the timer on 9 minutes and then check them through the oven window). the 1 1/2 cups sugar. the eggs and the vanilla in a medium size bowl. Mix until all ngredients are thoroughly combined but don't over mix them! Shape dough by rounded spoonfuls into balls approximately 1 inch in diameter. First. then blend into wet ingredients. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. cream of tartar.Next. mix the flour. softened 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon Preheat oven to 400 degrees. baking soda and salt in a separate bowl. cream together the butter. .
. drained. 5. just emailed me an article where a women won a $5. Brush with the remaining egg mixture.Antipasto Bake This recipe comes from a friend of the family in Boston and it’s fabulous! A reader. Remove foil. and stir in the parmesan cheese and black pepper. Ingredients 2 cans crescent dinner rolls 1/4 lb thinly sliced ham 1/4 lb provolone cheese 1/4 lb swiss cheese 1/4 lb thin sliced salami 1/4 lb pepperoni 1 jar roasted red peppers. Cover with aluminum foil.000 home entertainment system in a Sporty Snack Showdown with this exact recipe… that’s how good it tastes. Pour 3/4 of this mixture over the peppers. beat the eggs lightly. 4. Preheat oven to 350° 2. on top of the dough. Layer the meats. Karen. Unroll the second package of dough. cut into thin strips (optional) 3 eggs 3 tablespoons grated parmesan cheese 1/2 teaspoon ground black pepper Directions 1. Bake for 25 minutes. 3. In a bowl. Line a 9×13 inch pan with one can of dough. and place over the top of the peppers. or until dough is fluffy and golden brown. and bake another 10 to 20 minutes. sliced cheeses and red peppers.
Mix all ingredients and refrigerate.Substitute black-eyed peas with jalapenos for an extra kick! . peppers. serve with Frito Scoops for the best flavor. Chopped 1 Large Onion. green onions in large bowl. . 4. Drain black-eyed peas and pimiento and add to bowl. Chopped 2 Green Bell Peppers. Make dressing according to directions. 2. Best made the day before. Combine chopped onion. 3. Small Jar 2 cans Trappey’s Black-Eyed Peas 1 bunch Green Onions. Chopped 1 package Good Seasons Zesty Italian Dressing 1/4 cup Balsamic Vinegar 1/2 cup Vegetable Oil Directions 1.Cajun Caviar Recipe 1 jar Chopped Pimientos.
Pour cream cheese mixture over the chicken (again do not mix.Cheesy Hot Wings Chicken Dip Ingredients 3 Cups Cooked Chicken Breast (Rotisserie chicken works great and saves tons of time) 8 oz Cream Cheese 12 oz of Blue Cheese or Ranch Dressing (I used Blue Cheese) 1 1/2 cup Shredded Cheddar Cheese 1 – 2 cups Buffalo Wing Sauce/Hot Sauce (Ted recommends Franks Hot Sauce) Directions 1. Bake for 20 minutes or until hot and bubbly. Put as much as you would like on here. Melt cream cheese and combine with the dressing 6.) 5. I didn’t use that much of the Franks and it was still really spicy to me. . SERVE WARM 3. 8.) 7. just pour over the chicken until completely covered. just sprinkle on top of the pressed chicken until it is covered. 2. Add cheddar cheese and bake a little more until it’s melted. Preheat oven to 350° Put chicken in a food processor and chop until crumbly Put chicken in a casserole dish and press/down until the bottom is completely covered (about 1/4 in thick) 4. Sprinkle hot sauce on chicken (do not mix in.
stirring constantly. Stir in broth and salt and bring to a boil then reduce heat to medium low. Stir in cranberries. rinsed and drained 2 cups low-sodium chicken or vegetable broth 1/2 teaspoon salt 2/3 cup dried cranberries 2/3 cup sliced almonds. Add onions and cook. Heat oil in a medium pot over medium high heat.Qinoa Chicken Pilaf 1 tablespoon extra virgin olive oil 1 small red onion. chopped 1 cup uncooked quinoa. Add quinoa and toast. until just softened. . 2 to 3 minutes. Toss with almonds and serve. stirring often. 8 to 10 minutes more. for 1 minute. cover again and continue to cook until liquid is completely absorbed and quinoa is tender. toasted cover and simmer for 10 minutes.
2 cup(s) berries, fresh mixed ripe, such as blueberries, blackberries, and raspberries 1/2 cup(s) maple syrup 1 cup(s) coconut milk beverage 1 cup(s) yogurt, fat-free plain 1/2 cup(s) oats, rolled not instant 1 1/3 cup(s) flour, white wholewheat 1/4 cup(s) flour, buckwheat 1/2 teaspoon baking powder aluminum-free
1/2 teaspoon baking soda 1 teaspoon cinnamon, ground 1/4 teaspoon salt 2 large egg(s) 2 tablespoon agave syrup or maple syrup or honey
1 tablespoon oil, coconut virgin, melted and cooled, plus more for the pan
1 teaspoon vanilla extract
Instructions In a small saucepan, place the berries and maple syrup and bring
to a simmer over medium-low heat. Simmer until the blueberries pop, about 3 minutes. Keep warm. In a medium bowl, whisk together the almond milk and yogurt. Add the oats and mix well. Let stand for at least 15 m Meanwhile, in a large bowl, mbine the flours, baking powder, baking soda, cinnamon, and salt. Crack the eggs into a small bowl and lightly whisk them. Add the agave syrup, oil, and vanilla and
whisk to combine. Pour this mixture into the oats mixture.. Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to overmix; some lumps are fine. Preheat the oven to 175°F. Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon coconut oil. The pan is ready when a few droplets of water dropped on the surface jump and spit. If the water steams
slowly, the pan is too cold, and if the water boils and evaporates immediately, the pan is too hot. Spoon a heaping tablespoon of batter onto the griddle for each pancake. Cook 11/2 to 2 minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip the pancakes and cook until browned, 11/2 to 2 minutes. Place the cooked pancakes directly on a rack in the oven to keep warm. Repeat until all of the batter is cooked, using another teaspoon of coconut oil to regrease the griddle, if necessary.
Place 3 pancakes on each of six plates. Spoon the berries and syrup on top, dividing evenly among the plates. Serve. Makes 18 small pancakes; Serves 6
bake at 325° for 15 minutes. Serve warm or chilled. Reduced Fat Ricotta Cheese 2 egg whites Juice of 1 lemon 4 packets of Stevia lemons LeanMoms Recipes Directions: Blend ingredients on medium speed for 1 to 2 minutes. Pour into four individual oven proof serving dishes.Lemon Ricotta Pudding! 2 c. Carbs 4. Protein 9 grams Enjoy! . Fat 3 grams.5 grams. Makes 4 Servings Nutrition per serving: Calories 73 .
Keep frozen until serving. mix berries. agave nectar and vanilla extract until smooth. yogurt. Cover with tin foil and freeze until firm. Pour berry mixture over granola. In a blender. smooth mixture to edges of pan. raspberries or combo 3 cups low-fat plain greek yogurt 1/3 cup agave nectar 1 tsp real vanilla extract Line an 8-inch pan with tin foil.Frozen Berry-Granola Bars 1 cup whole grain granola 2 cups fresh strawberries. . Sprinkle granola evening on bottom and set aside. approx 4 hours.
Healing cleanse green smoothie recipe Ingredients: 1 handful of parsley 1 handful of cilantro 1 cup of water 1 rib of celery 1/2 cup of cucumber Directions: 1/2 juiced lemon 1 frozen banana 1in piece of ginger Place all ingredients in a fine blender or food processor and blend thoroughly before drinking. .
1. Just Peachy Green Smoothie Calories: 205 • Fat: 8 g • Carb: 31 g • Fiber: 6 g • Protein: 7 g • Sugar: 20 g .
don't worry Knead and fold dough until coated with your baking mix.. sour cream and 7 up.. sour cream. 7-up and butter!. These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is: 1 cup 7-up 1/2 cup melted butter 7 Up Biscuits 4 cups Bisquick Mix bisquick. Melt .1 cup sour cream Bisquick.. Dough will be very soft . Pat dough out and cut biscuits using a round biscuit / cookie cutter.
. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.butter in bottom of cookie sheet pan or 9x13 casserole dish.
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