Mix:
1 cup Margarine, softened
1 cup Brown Sugar
½ White Sugar
¼ cup Milk
1 tsp. Vanilla
Sift together and then add:
2 ¼ cup Flour
1/2 tsp. Salt
1 tsp. Baking Soda
12 oz. Chocolate Chips (I like to double the batch and mix kinds - my favorite is white chocolate and milk chocolate!)
½ cup Coconut or toffee chips (optional)
Drop onto cookie sheet. Bake at 350° for 12-14 minutes. Let rest 1 minute on the pan. Transfer to wire rack.
Showing posts with label Naomi. Show all posts
Showing posts with label Naomi. Show all posts
Friday, April 8, 2011
Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (8-inch), warmed
1 small tomato, chopped
3 green onions, sliced
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 and 1/2 cups of the soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (8-inch), warmed
1 small tomato, chopped
3 green onions, sliced
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 and 1/2 cups of the soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Friday, February 11, 2011
Lasagna
16 lasagna noodles (I like the ones you don't have to boil)
1 pound hamburger
1 large can spaghetti sauce
1 large carton cottage cheese
8 oz cream cheese
8 oz sour cream
Mozzarella cheese and parmesan
Brown hamburger, drain grease and add to spaghetti sauce. Combine cottage cheese, cream cheese and sour cream to make white layer. Put a small amount of spaghetti sauce on bottom of a 9x13 pan to keep from sticking. Then a layer of noodles, layer of white sauce, layer of spaghetti sauce, then layer of mozzarella cheese and sprinkle of parmesan. Repeat 3 times until all ingredients are used. Bake at 350 covered for 1 hour.
1 pound hamburger
1 large can spaghetti sauce
1 large carton cottage cheese
8 oz cream cheese
8 oz sour cream
Mozzarella cheese and parmesan
Brown hamburger, drain grease and add to spaghetti sauce. Combine cottage cheese, cream cheese and sour cream to make white layer. Put a small amount of spaghetti sauce on bottom of a 9x13 pan to keep from sticking. Then a layer of noodles, layer of white sauce, layer of spaghetti sauce, then layer of mozzarella cheese and sprinkle of parmesan. Repeat 3 times until all ingredients are used. Bake at 350 covered for 1 hour.
Friday, October 8, 2010
Hashbrown Breakfast Casserole
Sally Welton's recipe
Mix together: 3 beaten eggs
1 c. half & half
1/2 tsp. seasoning salt
1 c. grated Swiss cheese
1 c. grated cheddar cheese
1 c. diced ham
24 oz. frozen hashbrowns (shredded)
1/2 c. melted butter
Thaw hashbrowns in microwave (or overnight). Add melted butter to the hashbrowns and return to the microwave until warmed throughout. Spread the hashbrowns into a 9 x 13 pan. Then add above ingredients, stir around a bit in the pan to combine them. Bake at 375 degrees for 35 - 40 minutes. **Note - when I made them for the freezer meals, I just mixed everything together without fully thawing hashbrowns or warming them with the melted butter, and they turned out great still**
Mix together: 3 beaten eggs
1 c. half & half
1/2 tsp. seasoning salt
1 c. grated Swiss cheese
1 c. grated cheddar cheese
1 c. diced ham
24 oz. frozen hashbrowns (shredded)
1/2 c. melted butter
Thaw hashbrowns in microwave (or overnight). Add melted butter to the hashbrowns and return to the microwave until warmed throughout. Spread the hashbrowns into a 9 x 13 pan. Then add above ingredients, stir around a bit in the pan to combine them. Bake at 375 degrees for 35 - 40 minutes. **Note - when I made them for the freezer meals, I just mixed everything together without fully thawing hashbrowns or warming them with the melted butter, and they turned out great still**
Orange Rolls
My orange and cinnamon rolls are the same bread dough (that I also use for regular rolls or breadsticks too), with separate filling
recipes. This is a great quick bread recipe when you’re short on time!
Dough: (makes 1 cookie sheet, about 17-20 rolls or one pan of breadsticks)
5 1/4 cups flour
2 TB sugar
2 1/2 cups warm water
1 TB melted butter
2 1/2 TB yeast
1 tsp salt
In mixer combine water, yeast, sugar, butter and salt. Allow the yeast to activate. Mix in flour to form a soft dough. I always add 5 1/
4 cups slowly and generally add a little extra - it varies every time - just make sure the dough is not too sticky. Roll the dough out on
a floured surface into a large rectangle about 1/2 inch thick. Then spread the orange or cinnamon filling on top of dough...
Orange filling:
2 TB orange juice concentrate
1/2 cup white sugar
1-2 TB grated orange rind (opt.)
7 TB softened butter—not melted!
Cinnamon filling:
3 tsp cinnamon
1 cup brown sugar
7 TB softened butter – not melted!
1 TB honey ( opt.)
Roll dough from long side to long side, making a long roll. Cut with dental floss or string about 3/4 inch thick. Put in greased cookie
sheet. Allow to rise 20 minutes. Bake 350 around 20-25 minutes until slightly brown on top. Frost the whole pan of rolls while still
warm.
Frosting:
1/2 tsp vanilla
2 TB sour cream
1/2 block cream cheese
1/4 cup milk
3 cups powdered sugar
And add these for orange roll frosting:
2 TB orange juice concentrate
1 TB grated orange rind (optional)
Beat the cream cheese with sour cream and vanilla and, then add all the milk and sugar and beat until smooth. (This is almost more of
a thick glaze than frosting, it will be slightly runny).
recipes. This is a great quick bread recipe when you’re short on time!
Dough: (makes 1 cookie sheet, about 17-20 rolls or one pan of breadsticks)
5 1/4 cups flour
2 TB sugar
2 1/2 cups warm water
1 TB melted butter
2 1/2 TB yeast
1 tsp salt
In mixer combine water, yeast, sugar, butter and salt. Allow the yeast to activate. Mix in flour to form a soft dough. I always add 5 1/
4 cups slowly and generally add a little extra - it varies every time - just make sure the dough is not too sticky. Roll the dough out on
a floured surface into a large rectangle about 1/2 inch thick. Then spread the orange or cinnamon filling on top of dough...
Orange filling:
2 TB orange juice concentrate
1/2 cup white sugar
1-2 TB grated orange rind (opt.)
7 TB softened butter—not melted!
Cinnamon filling:
3 tsp cinnamon
1 cup brown sugar
7 TB softened butter – not melted!
1 TB honey ( opt.)
Roll dough from long side to long side, making a long roll. Cut with dental floss or string about 3/4 inch thick. Put in greased cookie
sheet. Allow to rise 20 minutes. Bake 350 around 20-25 minutes until slightly brown on top. Frost the whole pan of rolls while still
warm.
Frosting:
1/2 tsp vanilla
2 TB sour cream
1/2 block cream cheese
1/4 cup milk
3 cups powdered sugar
And add these for orange roll frosting:
2 TB orange juice concentrate
1 TB grated orange rind (optional)
Beat the cream cheese with sour cream and vanilla and, then add all the milk and sugar and beat until smooth. (This is almost more of
a thick glaze than frosting, it will be slightly runny).
Friday, June 11, 2010
Poppyseed Chicken Pasta Salad
(large recipe!)
1 pound penne pasta
12 oz bowtie pasta
2-3 cans mandarin oranges
1 large can pineapple tidbits
About 1 bottle Brianna’s Poppyseed salad dressing
½-1 bottle Hidden Valley Coleslaw dressing (however creamy you like it)
1 or 2 - 12.5 ounce can(s) chicken breast
¼-1/2 cup chopped red onion (to taste)
Fresh Avocado, chopped (to taste)
Directions:
Cook pasta until done – rinse in cold water and drain. In a large bowl, combine pasta, canned fruit (drained), chicken breast (I shred with my fingers as I add it), and red onion. Add salad dressings and stir until salad is well-coated. Refrigerate at least an hour. Just before serving, add chopped avocado and add extra dressing if it looks too dry.
**Can be served as a main dish. When I do that, I add the second can of chicken. As a side dish I usually use 1 can chicken. All amounts, including fruit, can be varied to taste.**
1 pound penne pasta
12 oz bowtie pasta
2-3 cans mandarin oranges
1 large can pineapple tidbits
About 1 bottle Brianna’s Poppyseed salad dressing
½-1 bottle Hidden Valley Coleslaw dressing (however creamy you like it)
1 or 2 - 12.5 ounce can(s) chicken breast
¼-1/2 cup chopped red onion (to taste)
Fresh Avocado, chopped (to taste)
Directions:
Cook pasta until done – rinse in cold water and drain. In a large bowl, combine pasta, canned fruit (drained), chicken breast (I shred with my fingers as I add it), and red onion. Add salad dressings and stir until salad is well-coated. Refrigerate at least an hour. Just before serving, add chopped avocado and add extra dressing if it looks too dry.
**Can be served as a main dish. When I do that, I add the second can of chicken. As a side dish I usually use 1 can chicken. All amounts, including fruit, can be varied to taste.**
Friday, December 11, 2009
Curry Chicken and Rice Soup
2 large carrots, diced
2 celery sticks, diced
1 onion, chopped
¾ c. butter or margarine
¾ c. c. flour
1 tsp. seasoned salt
½ to 1 tsp. curry powder (I use 1 tsp)
3 cans (12 oz each) evaporated milk
4 c. chicken broth
2 – 3 c. cubed cooked chicken (thighs are good for this)
2 c. cooked long grain rice
In a large saucepan, sauté carrots, celery and onion in butter for 4-5 minutes, stirring frequently. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetable are tender.
10-12 servings
2 celery sticks, diced
1 onion, chopped
¾ c. butter or margarine
¾ c. c. flour
1 tsp. seasoned salt
½ to 1 tsp. curry powder (I use 1 tsp)
3 cans (12 oz each) evaporated milk
4 c. chicken broth
2 – 3 c. cubed cooked chicken (thighs are good for this)
2 c. cooked long grain rice
In a large saucepan, sauté carrots, celery and onion in butter for 4-5 minutes, stirring frequently. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetable are tender.
10-12 servings
Friday, October 9, 2009
Saucy Italian Roast
1 boneless rump roast (3-3 1/2 lbs)
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
Friday, September 18, 2009
Meatloaf
2 eggs
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
Favorite Cheeseball
8 oz cream cheese
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
Friday, August 28, 2009
Sweet and Sour Meatballs
1 cup brown sugar
2 TB cornstarch
1 20-oz can pineapple chunks
2/3 cup vinegar
2 TB soy sauce
1 green pepper, chopped
Mix sugar and cornstarch in saucepan. Pour in pineapple with juice, green pepper, vinegar and soy sauce. Stir until combined, then heat until boiling, stirring frequently. Reduce heat to med-low, add pre-cooked and heated meatballs (either homemade or store-bought) to sauce. Cover and simmer 10 minutes. Serve over rice.
2 TB cornstarch
1 20-oz can pineapple chunks
2/3 cup vinegar
2 TB soy sauce
1 green pepper, chopped
Mix sugar and cornstarch in saucepan. Pour in pineapple with juice, green pepper, vinegar and soy sauce. Stir until combined, then heat until boiling, stirring frequently. Reduce heat to med-low, add pre-cooked and heated meatballs (either homemade or store-bought) to sauce. Cover and simmer 10 minutes. Serve over rice.
White Chocolate Chex Mix
6 cups corn chex
6 cups cheerios
3 cups pretzels
1 lb peanut m&m's OR 1 lb plain m&m's and 1 1/2 cup peanuts (or desired nut)
1.5 lb. white chocolate dipping bar (I use the cheap almond bark)
Stir all dry ingredients together in large bowl. Melt chocolate in microwave for about 2 minutes, stirring every 30 seconds until smooth. Pour chocolate over mixture, stir until evenly coated. Then spread out onto 2 cookie sheets in thin layers until set. Break up into pieces and store in bag or container, and try not to eat too much at once :)
6 cups cheerios
3 cups pretzels
1 lb peanut m&m's OR 1 lb plain m&m's and 1 1/2 cup peanuts (or desired nut)
1.5 lb. white chocolate dipping bar (I use the cheap almond bark)
Stir all dry ingredients together in large bowl. Melt chocolate in microwave for about 2 minutes, stirring every 30 seconds until smooth. Pour chocolate over mixture, stir until evenly coated. Then spread out onto 2 cookie sheets in thin layers until set. Break up into pieces and store in bag or container, and try not to eat too much at once :)
Thursday, March 12, 2009
Mexican Chicken Casserole
25 corn tortillas
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
Thursday, February 12, 2009
Chicken Supreme
1 1/2 pounds chicken breasts
1/2 package turkey bacon
1 package thin sliced pastrami (the cheap Buddig or Western Fam brand)
1 cup sour cream
2 small cans cream of mushroom soup
Spray the bottom of a 9x13 pan. Cut the thin pastrami into 1" squares and sprinkle across the bottom of the pan, making a thin layer. Then lay the chicken breasts across the pastrami (if they are really thick, I usually cut them through the middle to make an even layer of chicken about an inch thick). Then, I cut the bacon in half to make shorter pieces (easier to cut through when you serve it) and place a layer of bacon across the whole pan. Mix the sour cream and cream of mushroom soup, then spread across the top of the bacon. Bake about 375 for 45-60 min (probably closer to 60). Serve with rice.
Friday, December 12, 2008
Creamy Bacon Chicken
5-6 boneless skinless chicken breasts
3 oz. precooked bacon bits (not artificial)
1 can roasted garlic cr. of mushroom soup (I couldn't find that, so I substituted a can of golden mushroom soup and some garlic powder)
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour
Place chicken in crock pot. Mix all other ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles.
3 oz. precooked bacon bits (not artificial)
1 can roasted garlic cr. of mushroom soup (I couldn't find that, so I substituted a can of golden mushroom soup and some garlic powder)
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour
Place chicken in crock pot. Mix all other ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles.
Thursday, November 13, 2008
Creamy White Chili
1 lb. chicken breast, cubed
1 medium onion, chopped
3 cans Great Northern beans
1 1/2 tsp. garlic powder
1 Tbsp. oil
1 (15 oz.) can chicken broth, or substitute
1 (8 oz.) can chopped green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp cayenne (optional)
1 cup sour cream
1/2 cup heavy cream
Saute chicken and onions in 1 Tbsp. oil. Add beans, green chiles, seasonings, and 2 cups water. Bring to a boil, simmer uncovered on medium about 30 minutes. Add all sour cream and 1/2 cup heavy cream, heat until hot (don't boil). Serve with tortilla chips.
1 medium onion, chopped
3 cans Great Northern beans
1 1/2 tsp. garlic powder
1 Tbsp. oil
1 (15 oz.) can chicken broth, or substitute
1 (8 oz.) can chopped green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp cayenne (optional)
1 cup sour cream
1/2 cup heavy cream
Saute chicken and onions in 1 Tbsp. oil. Add beans, green chiles, seasonings, and 2 cups water. Bring to a boil, simmer uncovered on medium about 30 minutes. Add all sour cream and 1/2 cup heavy cream, heat until hot (don't boil). Serve with tortilla chips.
Wednesday, October 15, 2008
French Dip Sandwiches
1 beef roast (any kind that boneless--as cheap as you can find!!)
1 or 2 pkgs. Italian dressing mix (like you'd make salad dressing with)
1 or 2 pkgs. Au Jus seasoning (in gravy section)
2-3 cups water (depending on how much au jus you want for dipping)
Sandwich rolls
Place roast in crock pot. Sprinkle with Italian seasoning and Au Jus packets (I use two of each if it's a bigger roast, and one of each if it's smaller). Pour water over all and stir seasonings into the water. Cook roast in crock pot on high 6-8 hours or until tender enough to shred with a fork (I usually flip the roast over at least once to cook evenly in liquid). Shred meat, Serve on any kind of rolls, with Au jus on the side for dipping.
1 or 2 pkgs. Italian dressing mix (like you'd make salad dressing with)
1 or 2 pkgs. Au Jus seasoning (in gravy section)
2-3 cups water (depending on how much au jus you want for dipping)
Sandwich rolls
Place roast in crock pot. Sprinkle with Italian seasoning and Au Jus packets (I use two of each if it's a bigger roast, and one of each if it's smaller). Pour water over all and stir seasonings into the water. Cook roast in crock pot on high 6-8 hours or until tender enough to shred with a fork (I usually flip the roast over at least once to cook evenly in liquid). Shred meat, Serve on any kind of rolls, with Au jus on the side for dipping.
Thursday, September 11, 2008
Meatloaf
2 lbs ground beef
1 envelope beefy onion soup mix
3/4 cup saltine crackers, crushed
2 eggs
3/4 c. water
1/3 c. ketchup
1/4 tsp seasoned salt
1/4 tsp garlic salt
6 strips bacon
Combine all ingredients except bacon. Place in a large loaf pan or 2 smaller pans. Cover with strips of bacon. Bake at 350 for 1 hour until done. Let stand 10 min. before slicing.
1 envelope beefy onion soup mix
3/4 cup saltine crackers, crushed
2 eggs
3/4 c. water
1/3 c. ketchup
1/4 tsp seasoned salt
1/4 tsp garlic salt
6 strips bacon
Combine all ingredients except bacon. Place in a large loaf pan or 2 smaller pans. Cover with strips of bacon. Bake at 350 for 1 hour until done. Let stand 10 min. before slicing.
Thursday, August 14, 2008
Asian Beef and Snow Peas
2 lbs beef round steak (I used a roast) cut into thin strips
8 ounces snow peas
1/2 C. soy sauce
1/3 C. beef broth
2 TB brown sugar
1 tsp cornstarch
2 TB vegetable oil
2 TB minced garlic
1/8 tsp ground ginger
In a small bowl combine the soy sauce, broth, brown sugar, cornstarch, oil, garlic, and ginger. Set aside.
Stir fry beef in 2 TB oil until cooked through (there will be juice from the beef in the pan—leave it in there). Add the snow peas and stir fry 2 minutes. Pour sauce over mixture and bring to a boil stirring constantly. Reduce heat, and simmer 2 more minutes, until slightly thickened. Serve over rice.
**If you like a thicker sauce, you can add some cornstarch mixed with water to the sauce.
8 ounces snow peas
1/2 C. soy sauce
1/3 C. beef broth
2 TB brown sugar
1 tsp cornstarch
2 TB vegetable oil
2 TB minced garlic
1/8 tsp ground ginger
In a small bowl combine the soy sauce, broth, brown sugar, cornstarch, oil, garlic, and ginger. Set aside.
Stir fry beef in 2 TB oil until cooked through (there will be juice from the beef in the pan—leave it in there). Add the snow peas and stir fry 2 minutes. Pour sauce over mixture and bring to a boil stirring constantly. Reduce heat, and simmer 2 more minutes, until slightly thickened. Serve over rice.
**If you like a thicker sauce, you can add some cornstarch mixed with water to the sauce.
Thursday, July 17, 2008
Easy Crock Pot Chicken Fettuccine Alfredo
3 chicken breasts
1 cube butter
1 package Italian Seasoning (like you'd make salad dressing with)
8 oz cream cheese
1 large can cream of chicken
1/2 cup water
First, take out cream cheese and set on counter to bring to room temperature.
Cook Chicken, butter, and Italian dressing seasoning in crock pot on high for 3 hours, stirring ever so often to coat chicken with seasoning. Take Chicken out and shred. Before putting chicken back in crock pot, add cream of chicken soup, cream cheese, and ½ cup hot water to seasonings. Stir until smooth-you may need to let it heat up a few minutes to get cream cheese completely mixed in, then add chicken and heat back up to bubbly.
Serve over fettuccine noodles. Top each serving with fresh parmesan cheese.
1 cube butter
1 package Italian Seasoning (like you'd make salad dressing with)
8 oz cream cheese
1 large can cream of chicken
1/2 cup water
First, take out cream cheese and set on counter to bring to room temperature.
Cook Chicken, butter, and Italian dressing seasoning in crock pot on high for 3 hours, stirring ever so often to coat chicken with seasoning. Take Chicken out and shred. Before putting chicken back in crock pot, add cream of chicken soup, cream cheese, and ½ cup hot water to seasonings. Stir until smooth-you may need to let it heat up a few minutes to get cream cheese completely mixed in, then add chicken and heat back up to bubbly.
Serve over fettuccine noodles. Top each serving with fresh parmesan cheese.
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