Wednesday, September 26, 2007
2-3 boneless skinless chicken breasts
16oz. package fettucini noodles
1 stick butter
1 and 1/2 cup parmesan cheese
1 cup heavy whipping cream
1 tsp. parsley
Brown chicken breasts on both sides. Bake in oven at 350 for 30-35 minutes. In the meantime cook the noodles according to box directions. In a separate pan melt butter. Once it is melted add parmesan cheese and cream. Stir often until it just boils. Toss drained noodles and cubed chicken. Sprinkle with parsley.
Monday, September 24, 2007
2lbs. sirloin steak, cut into thin strips
1/4 c. flour
1/2 c. butter, divided
2 lg. onions, chopped
1 (10.5 oz) can beef broth
1 tsp. dried basil
salt and pepper to taste
8 oz. fresh mushrooms, sliced
1 T. Worchestshire sauce
1 c. sour cream
cooked rice or noodles
Dredge meat in flour. In a skillet, heat 1/4 c. butter over medium heat; saute onions and mushrooms until tender. Remove from pan, set aside. Melt remaining butter and brown on all sides. Add broth, basil, salt and pepper, onions, mushrooms and Worchestshire sauce. Cook until the mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through but do not bring to a boil. Serve immediately over rice.
Sunday, September 23, 2007
(Another photo courtesy of Kraft Food and Family Magazine)
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened
PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
Monday, September 17, 2007
4 Pork chops (about 2 lbs)
3 Sweet potatos (about 1.5 lbs) peeled, cut into 1 inch pieces
3 Tbs red wine vinager
2 cloves minced garlic
2 Tbs raspberry jam
2 tsp dijon mustard
1/3 cup + 1 tbs Extra virgin olive oil
1 red or yellow bell pepper, chopped
1 bunch scallions, green part only, sliced
1. In a large bowl, dissolve 2 Tbs coarse salt in 2 cups cold water (brine). Add the pork chops to the brine and soak in fridge for 20 min.
2. Place sweet potatos in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.
3. In a small bowl, whisk together vinager, garlic, jam and mustard. Whisk 1/3 cup EVOO in the thin stream until smooth.
4. Preheat broiler and place a large, heavy oven proof skillet over high heat. Remove chops from brine, pat dry and brush with remaining EVOO. Sear the chops for 3 minutes on each side, then baste with 1/4 of raspberry dressing. Broil chops, basting once, for 2 to 3 minutes on each side.
5. In medium bowl, toss Sweet potatos, bell pepper, and scallions with remaining raspberry dressing. Season to taste with salt.
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing: 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
1 cup instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 cup water
dash of salt and pepper
good shake of soy sauce
1 cup Chow Mein noodles
Mix all ingredients together except of the Chow Mein noodles. Place in a casserole dish and bake at 350 for about 45 minutes. Top with Chow Mein noodles. Serve with salad, makes a quick yummy meal.
1 can (20 oz.) crushed pineapple, undrained
1 pkg. yellow cake mix
1-1/2 c. cold milk
1 pkg. lemon pudding (or vanilla pudding if you prefer it)
2 c. thawed Cool Whip
1/2 c. coconut, toasted
1/2 c. chopped pecans
Preheat oven to 350 degrees F. Drain pineapple, reserving 1 cup of the juice; set pineapple aside. Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water. Pour batter into greased 15x10x1 inch baking pan.
Bake 15 to 18 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in pineapple. Spread over cake; cover with whipped topping. Sprinkle with coconut and pecans. Store in refrigerator.
Makes 24 servings.
Sunday, September 16, 2007
4 cups zucchini - peel, remove seeds and slice like apple slices
Cook until tender in water and then drain.
Add to Zucchini:
2 TBS lemon juice
Dash of salt
In a bowl add:
1 1/4 Cup Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Cream of Tarter
Dash of Nutmeg
Mix and then add to Zucchini, Mixture will be runny.
Dump into unbaked pie crust, dot with about 2 TBS butter and put top crust on.
Bake at 400 degrees for 40 minutes.
Friday, September 14, 2007
Thursday, September 13, 2007
1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Marinate chicken with 2 Tbsp of dressing. Refrigerate 10 min ( I usually marinate over night).
Grill chicken. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. of dressing.
When chicken is almost done, top evenly with tomato mixture. Close grill lid and cook until chicken is cooked through.
1 White Cake mix
8 ounces flavored yogurt ( I like Yoplait Raspberry)
8 ounces whipped topping
8 ounces flavored yogurt (same flavor as used in cake)
Preheat oven to 350 degrees
With electric mixer, slowly mix cake ingredients according to package directions. Gently stir in yogurt with spoon or plastic spatula. Pour batter into a grease 9 X 13 -inch pan.
Bake 30-35 minutes, until golden on top. Use a toothpick to determine if cake is done. Chill the cake in the refrigerator 4 hours.
Before serving, stir whipped topping and yogurt together and frost cake with it. Store leftovers in the refrigerator.
Wednesday, September 12, 2007
1 lb lean ground beef
1/2 tsp salt
1/4 tsp minced onion
1/2 cup fine bread crumbs
1/4 tsp pepper
1/4 cup chopped green onion
1/2 small can tomato sauce or 1/2 cup
Mix all together and soon into pie crust
1 cup grated Colby jack cheese
1/3 cup milk
1/2 tsp Worcestershire sauce
1 egg beaten
Mix all ingredients and spread over pie. Bake at 375 for about 35 minutes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
8 Tbsp unsalted, chilled butter
1/2 cup sugar, plus 1/4 cup
1 cup heavy cream
6 cups peeled fresh or frozen peaches
2 Tbsp cornstarch
1/2 tsp ground cinnamon
pinch grated nutmeg
Preheat oven to 375. Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 2 minutes and let rest. Toss fruit with cornstarch, 1/4 cup sugar and spices. Place fruit mixture in a 9x13 baking dish. Cover with gobs of the cobbler dough. Bake 30 minutes or until lightly browned.
Tuesday, September 11, 2007
Thursday, September 6, 2007
1 c. sugar
1 c. mashed banana
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1 1/2c. flour
1 3/4c. oats
1 c. chocolate chips
Mix dry ingredients, then add wet ingredients and finally fold in the chocolate chips. Bake at 350 degrees for 17 minutes.
Wednesday, September 5, 2007
Sorry that this recipe is not in the usual recipe format, but it is VERY delicious!
Place 17-18 frozen Rhodes dinner rolls in an ungreased, non-stick bundt pan.
Sprinkle 1/2 package UNCOOKED butterscotch (not instant) pudding mix over the rolls.
Sprinkle generously with cinnamon.
Add chopped nuts if wanted.
Melt 1 cube of margarine in the microwave.
Add 1/2 C. packed brown sugar to the butter and evenly pour over the rolls.
Set on counter overnight (later at night the better so that they don't raise more than they should).
Bake at 350 for approx. 20 minutes. Invert.