4 c. frozen broccoli
4 boneless chicken breast halves
1 10.75-oz. can condensed cream of chicken soup
1/2 c. milk
1/2 c. cheddar cheese, shredded
2 Tbsp. bread crumbs
1 Tbsp. butter
Directions:
Preheat oven to 350°F.
Spray a 9 x 13 baking dish with nonstick spray.
Line bottom of baking dish with broccoli, in bite-sized pieces.
Place chicken on top of broccoli layer.
In a small bowl, stir together soup and milk. Pour mixture over chicken.
Sprinkle shredded cheese on top.
Melt butter, then combine with bread crumbs. Sprinkle over top.
Bake, uncovered, for 30 minutes at 350°F
July 27, 2008
July 25, 2008
Ricotta cheese
1 box yellow cake mix
3 pounds ricotta cheese
8 eggs
1 1/2 cups sugar
2 Tablespoons vanilla
1 Tablespoon Lemon extract
Cinnamon
Sugar
Directions:
Preheat oven to 350 degrees. Grease and flour a large oblong baking or roasting pan (12x18 or so), or divide recipe and bake in two 9x12 pans.
Follow directions on cake box and prepare cake. Pour batter into pan, and smooth out. Mix the ricotta, eggs, sugar and extracts, and pour into center of batter in pan. Do Not Spread! (Cheese mix blends in by itself.)
Place cake in oven for 40 minutes, remove from oven and sprinkle with a mix of cinnamon and sugar, place on a higher rack in the oven and bake for another 20 to 25 minutes. Cool for 1/2 hour. Cover with foil, and refrigerate for 5 hours before serving. Cut into squares.
3 pounds ricotta cheese
8 eggs
1 1/2 cups sugar
2 Tablespoons vanilla
1 Tablespoon Lemon extract
Cinnamon
Sugar
Directions:
Preheat oven to 350 degrees. Grease and flour a large oblong baking or roasting pan (12x18 or so), or divide recipe and bake in two 9x12 pans.
Follow directions on cake box and prepare cake. Pour batter into pan, and smooth out. Mix the ricotta, eggs, sugar and extracts, and pour into center of batter in pan. Do Not Spread! (Cheese mix blends in by itself.)
Place cake in oven for 40 minutes, remove from oven and sprinkle with a mix of cinnamon and sugar, place on a higher rack in the oven and bake for another 20 to 25 minutes. Cool for 1/2 hour. Cover with foil, and refrigerate for 5 hours before serving. Cut into squares.
Apple Streusel Pie
2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized.
Set aside
Combine the apples, sugar, flour and cinnamon.
Toss gently together and set aside.
Place apple mixture in unbaked pie shells.
Heap the apples up high in each shell and fill completely.
Sprinkle topping on top of each.
Bake at 350 degrees for 50 minutes.
Do not allow topping to get too dark
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized.
Set aside
Combine the apples, sugar, flour and cinnamon.
Toss gently together and set aside.
Place apple mixture in unbaked pie shells.
Heap the apples up high in each shell and fill completely.
Sprinkle topping on top of each.
Bake at 350 degrees for 50 minutes.
Do not allow topping to get too dark
July 22, 2008
King Ranch Chicken casserole
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield
Makes 8 to 10 servings
Southern Living, FEBRUARY 2008
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield
Makes 8 to 10 servings
Southern Living, FEBRUARY 2008
July 21, 2008
Chicken divan
4 c. frozen broccoli
4 boneless chicken breast halves
1 10.75-oz. can condensed cream of chicken soup
1/2 c. milk
1/2 c. cheddar cheese, shredded
2 Tbsp. bread crumbs
1 Tbsp. butter
Directions:
Preheat oven to 350°F.
Spray a 9 x 13 baking dish with nonstick spray.
Line bottom of baking dish with broccoli, in bite-sized pieces.
Place chicken on top of broccoli layer.
In a small bowl, stir together soup and milk. Pour mixture over chicken.
Sprinkle shredded cheese on top.
Melt butter, then combine with bread crumbs. Sprinkle over top.
Bake, uncovered, for 30 minutes at 350°F
4 boneless chicken breast halves
1 10.75-oz. can condensed cream of chicken soup
1/2 c. milk
1/2 c. cheddar cheese, shredded
2 Tbsp. bread crumbs
1 Tbsp. butter
Directions:
Preheat oven to 350°F.
Spray a 9 x 13 baking dish with nonstick spray.
Line bottom of baking dish with broccoli, in bite-sized pieces.
Place chicken on top of broccoli layer.
In a small bowl, stir together soup and milk. Pour mixture over chicken.
Sprinkle shredded cheese on top.
Melt butter, then combine with bread crumbs. Sprinkle over top.
Bake, uncovered, for 30 minutes at 350°F
Frozen turtle delight
24 ice-cream sandwiches
1 (12.25 ounce) jar caramel topping
1 ¼ cups chopped pecans, toasted
1(12-ounce) container frozen whipped topping, thawed
¾ cup hot fudge topping, heated
Place 12 ice-cream sandwiches in a 13 x 9-inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with fudge topping before serving.
1 (12.25 ounce) jar caramel topping
1 ¼ cups chopped pecans, toasted
1(12-ounce) container frozen whipped topping, thawed
¾ cup hot fudge topping, heated
Place 12 ice-cream sandwiches in a 13 x 9-inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with fudge topping before serving.
July 20, 2008
Oven fried chicken
1 bag frozen chicken breast
1 cup buttermilk
soak each chicken breast in buttermilk
then dip in the following mixture
1 T paprika
1 t salt
1 t pepper
1 cup flour
Dip chicken again in buttermilk, then flour mixture
Spray a baking dish with pam
Then melt 1/4 cup butter in it in a 350 oven
Place prepared chicken in baking dish on melted butter
Bake 350 for 30 min
Flip and bake for 15 min longer
Enjoy!
1 cup buttermilk
soak each chicken breast in buttermilk
then dip in the following mixture
1 T paprika
1 t salt
1 t pepper
1 cup flour
Dip chicken again in buttermilk, then flour mixture
Spray a baking dish with pam
Then melt 1/4 cup butter in it in a 350 oven
Place prepared chicken in baking dish on melted butter
Bake 350 for 30 min
Flip and bake for 15 min longer
Enjoy!
July 11, 2008
BBQ Chicken slow cooked
1 whole chicken, cut up or 4-6 bone in chicken breasts
1/2 cup tomato paste
1/4 cup vinegar
1/4 cup brown sugar
salt & pepper to taste
Place chicken in crock pot, mix together remaining ingredients, spoon over chicken. cook on low 8 hours. stir to combine chicken juices with paste mixture on top of chicken. serve over rice or noodles.
1/2 cup tomato paste
1/4 cup vinegar
1/4 cup brown sugar
salt & pepper to taste
Place chicken in crock pot, mix together remaining ingredients, spoon over chicken. cook on low 8 hours. stir to combine chicken juices with paste mixture on top of chicken. serve over rice or noodles.
July 8, 2008
Chicken creole with chile cream sauce
4 skinless, boneless chicken breasts
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.)Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice
Directions:
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.)Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice
Directions:
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice
July 7, 2008
Pasta salad
16 ounce package spiral pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, halved
1 large green bell pepper, cut into 1 inch pieces
1 can black olives, drained
1 (4 ounce) jar pimentos
1 jar pepperoccini peppers, drained
8 ounces italian salad dressing
Cook noodles until al dente (about 8-10 minutes), drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients....toss with salad dressing. Chill.
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, halved
1 large green bell pepper, cut into 1 inch pieces
1 can black olives, drained
1 (4 ounce) jar pimentos
1 jar pepperoccini peppers, drained
8 ounces italian salad dressing
Cook noodles until al dente (about 8-10 minutes), drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients....toss with salad dressing. Chill.
July 6, 2008
Chicken supreme
1 large jar dried beef
16oz. sour cream
1 large can creme of mushroom soup
4 chicken breasts
Line baking dish with dried beef, add chicken breasts, mix sour cream & soup together and pour over chicken.
Bake @ 350 about an hour to 1 1/4 hours. serve over rice or noodles ( I prefer rice) goes great with french cut green beans
16oz. sour cream
1 large can creme of mushroom soup
4 chicken breasts
Line baking dish with dried beef, add chicken breasts, mix sour cream & soup together and pour over chicken.
Bake @ 350 about an hour to 1 1/4 hours. serve over rice or noodles ( I prefer rice) goes great with french cut green beans
July 5, 2008
Habanero Chicken bake
4 Boneless Chicken Breasts
Chessy Taco Seasoning
1 Can Enchilada Sauce
1 Can Refried Beans
2 Bags Rice-A-Roni Mexican Rice (fix according to directions on package)
1 Can Campbell's Southwest Pepper Jack Soup, diluted w/ water
1 Bag Habanero Dorito's
Chopped Jalapeno Peppers
2 Bags Mexican Shredded Cheese
Cook chicken until done, shred and stir in taco seasoning and refried beans. Heat on low. In a 11x13 baking dish lightly spray with PAM. Spread a couple spoonfuls of enchilada sauce in baking dish,add a layer of Doritos(crush them a little) then add a layer of the chicken mixture.Continue with layers of rice,jalapeno peppers,pepper jack soup,and shredded cheese.Repeat with layers until baking dish is full. Bake at 350 degrees until hot,and top with more cheese and Doritos.
Chessy Taco Seasoning
1 Can Enchilada Sauce
1 Can Refried Beans
2 Bags Rice-A-Roni Mexican Rice (fix according to directions on package)
1 Can Campbell's Southwest Pepper Jack Soup, diluted w/ water
1 Bag Habanero Dorito's
Chopped Jalapeno Peppers
2 Bags Mexican Shredded Cheese
Cook chicken until done, shred and stir in taco seasoning and refried beans. Heat on low. In a 11x13 baking dish lightly spray with PAM. Spread a couple spoonfuls of enchilada sauce in baking dish,add a layer of Doritos(crush them a little) then add a layer of the chicken mixture.Continue with layers of rice,jalapeno peppers,pepper jack soup,and shredded cheese.Repeat with layers until baking dish is full. Bake at 350 degrees until hot,and top with more cheese and Doritos.
July 4, 2008
Chuck wagon potatoes
1/2 onion, finely chopped
2 teas garlic, finely chopped (I buy the bottled chopped garlic)
1/4 c olive oil
1/4 cup margarine, melted
3 Tablespoons chopped parsley
3 lbs red potatoes (enough to fill baking pan) cut into bite size pieces
1 lb bacon, chopped and fried
2 cups shredded cheddar cheese
Put first five ingredients in a large ziploc bag, mix together. Add potatoes and toss to coat potatoes. Pour potatoes into a 9x13 pan cover with foil. Bake at 350 until fork tender, about an hour. Remove foil, stir in precooked bacon, put back in oven (uncovered) until brown 15-20 minutes. Remove from oven sprinkle cheese over the top of potatoes and serve.These are really tasty
2 teas garlic, finely chopped (I buy the bottled chopped garlic)
1/4 c olive oil
1/4 cup margarine, melted
3 Tablespoons chopped parsley
3 lbs red potatoes (enough to fill baking pan) cut into bite size pieces
1 lb bacon, chopped and fried
2 cups shredded cheddar cheese
Put first five ingredients in a large ziploc bag, mix together. Add potatoes and toss to coat potatoes. Pour potatoes into a 9x13 pan cover with foil. Bake at 350 until fork tender, about an hour. Remove foil, stir in precooked bacon, put back in oven (uncovered) until brown 15-20 minutes. Remove from oven sprinkle cheese over the top of potatoes and serve.These are really tasty
July 3, 2008
Chicken stir fry
2 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up vegetables *
4 cups hot cooked regular long-grain white rice, cooked without salt
Mix cornstarch, 1 cup broth and soy.
Stir-fry chicken in nonstick skillet until browned. Remove chicken.
Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.
Tip: *Use a combination of red peppers cut in 1" pieces, snow peas, green onions cut in 1" pieces, sliced celery and sliced carrots.
Serves 4
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up vegetables *
4 cups hot cooked regular long-grain white rice, cooked without salt
Mix cornstarch, 1 cup broth and soy.
Stir-fry chicken in nonstick skillet until browned. Remove chicken.
Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.
Tip: *Use a combination of red peppers cut in 1" pieces, snow peas, green onions cut in 1" pieces, sliced celery and sliced carrots.
Serves 4
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