Made these for lunch today...was a great way to use up the leftover Parmesan Chicken :) I got this recipe originally from my college roommate, Tiffany...but I have changed it up a bit to make it my own.
2 cans (about 10.5 ounces each) cream of chicken soup
2-3 boneless skinless chicken breasts, cooked and chopped up
1 1/2 cups shredded cheddar cheese
Handful of black olives, sliced (I use my egg slicer to do this...it's quick!)
1-2 packages of Crescent rolls, uncooked
Spray bottom of a 9 x 13 baking dish with cooking spray. Pour in 1 can of cream of chicken soup and spread around the bottom of the pan.
In a bowl, combine chopped chicken, black olives, and shredded cheese. Stir. Add about a tablespoon of cream of chicken soup from the second can to help the mixture stick together a little (saving the rest of the can for later) and stir again.
Place heaping tablespoons of the mixture into the larger end of the crescent rolls and roll up (sort of like pigs in a blanket). Place in the prepared 9 x 13 pan. One you have used all of the mixture/crescent rolls, spoon the remaining cream of chicken soup over the chicken roll-ups. Bake at 350 degrees for 20-30 minutes. About ten minutes before it is finished, sprinkle extra shredded cheese over the top if you like, then finish baking. My kids loved them!
Sunday, April 26, 2009
Saturday, April 25, 2009
Parmesan Chicken
I made this one for dinner tonight. Even my daughter who does not like Miracle whip liked it.
4-5 boneless skinless chicken breasts
1 cup Miracle whip light
1/2 cup parmesan cheese
1 tsp. oregano
Mix all ingredients except for chicken together in a bowl.
Use a pastry brush to spread the mixture on the chicken breasts and place in a greased 9 x 13 baking dish. Bake at 350 degrees for 45 minutes, turning the chicken breasts halfway through cooking time and then sprinkling a bit more parmesan on top before finishing baking.
4-5 boneless skinless chicken breasts
1 cup Miracle whip light
1/2 cup parmesan cheese
1 tsp. oregano
Mix all ingredients except for chicken together in a bowl.
Use a pastry brush to spread the mixture on the chicken breasts and place in a greased 9 x 13 baking dish. Bake at 350 degrees for 45 minutes, turning the chicken breasts halfway through cooking time and then sprinkling a bit more parmesan on top before finishing baking.
Wednesday, April 22, 2009
Freakin' Awesome Lasagna
Hello...today I am going to share with you my recipe for some amaaaaazing lasagna. This recipe is from Mi Estrella Favorita (my favorite star), Becky. She and I met in Spanish class at Ricks College a million years ago...she sat in front of me on the first day of class and laughed at my smart aleck remark and we've been great friends ever since.
Before the recipe, let me say welcome to Kristy, my first "follower"...I am thrilled to have you! I tried to leave a comment welcoming you on your blog but it is private!!!! I am not permitted!!! But I enjoy your comments on my sis in law Jenny's blog anyway!!! She is so cute to advertise for me!!! Feel free to send me any of your recipe favorites! I am always looking for new ones!
OK...now to the recipe...this stuff is awesome!!!
2 jars Prego traditional spaghetti sauce
12 lasagna noodles (these will go in four layers of three)
1 container part-skim Ricotta cheese
2:1 mozzarella/cheddar cheese ratio...I could give you amounts, but I just pile it on
1 pkg of pepperoni
1 lb ground beef, browned, seasoned, and drained (see spices below)
Spices for ground beef:
dash of garlic powder
1/8 tsp of onion powder
1/8 tsp of chili powder (yes, really)
1/8 tsp basil
1/8 tsp parsley flakes
1/8 tsp oregano
While browning ground beef, boil water and cook 12 lasagna noodles.
After ground beef is seasoned, browned, and drained, set aside.
Now you are going to layer in a 9 x 13 baking dish, prepped with cooking spray...
Layer one-Prego, just enough to spread and cover bottom of baking dish
Layer two-3 lasagna noodles, side by side
Layer three-teaspoon size blobs of ricotta (I usually do 12, like if you were baking cookies)
Layer four-seasoned, browned ground beef, drained
Layer five-pepperoni slices
Layer six-cheese mixture
Layer seven- 3 lasagna noodles, side by side
Press down all over lasagna now to make it dense so you can do more layers!!!
Layer eight-sauce, etc. (you are repeating layers 1-7 again, pressing it into pan periodically.
When baking dish is nearly full, cover with tin foil and bake for 30-40 minutes at 350 degrees. About ten minutes before it is done, remove foil and top with cheese, then finish cooking.
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!
Before the recipe, let me say welcome to Kristy, my first "follower"...I am thrilled to have you! I tried to leave a comment welcoming you on your blog but it is private!!!! I am not permitted!!! But I enjoy your comments on my sis in law Jenny's blog anyway!!! She is so cute to advertise for me!!! Feel free to send me any of your recipe favorites! I am always looking for new ones!
OK...now to the recipe...this stuff is awesome!!!
2 jars Prego traditional spaghetti sauce
12 lasagna noodles (these will go in four layers of three)
1 container part-skim Ricotta cheese
2:1 mozzarella/cheddar cheese ratio...I could give you amounts, but I just pile it on
1 pkg of pepperoni
1 lb ground beef, browned, seasoned, and drained (see spices below)
Spices for ground beef:
dash of garlic powder
1/8 tsp of onion powder
1/8 tsp of chili powder (yes, really)
1/8 tsp basil
1/8 tsp parsley flakes
1/8 tsp oregano
While browning ground beef, boil water and cook 12 lasagna noodles.
After ground beef is seasoned, browned, and drained, set aside.
Now you are going to layer in a 9 x 13 baking dish, prepped with cooking spray...
Layer one-Prego, just enough to spread and cover bottom of baking dish
Layer two-3 lasagna noodles, side by side
Layer three-teaspoon size blobs of ricotta (I usually do 12, like if you were baking cookies)
Layer four-seasoned, browned ground beef, drained
Layer five-pepperoni slices
Layer six-cheese mixture
Layer seven- 3 lasagna noodles, side by side
Press down all over lasagna now to make it dense so you can do more layers!!!
Layer eight-sauce, etc. (you are repeating layers 1-7 again, pressing it into pan periodically.
When baking dish is nearly full, cover with tin foil and bake for 30-40 minutes at 350 degrees. About ten minutes before it is done, remove foil and top with cheese, then finish cooking.
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!
Tuesday, April 21, 2009
Family Fav Chili
Here's another from my health-conscious sister-in-law, Jenny.
A super easy hearty meal in one pot!
1 lb Ground Turkey or Beef (Turkey keeps this low fat!)--drained...thanks, Jenny :)
1 Onion, diced
2 15 oz cans Chili Beans
1 30 oz can crushed Tomatoes
2-3 tsp Chili powder
Brown Turkey/Beef with onion in large stew pot. After meat is browned, add the rest of the ingredients and bring to a low boil. Serves 5.
A super easy hearty meal in one pot!
1 lb Ground Turkey or Beef (Turkey keeps this low fat!)--drained...thanks, Jenny :)
1 Onion, diced
2 15 oz cans Chili Beans
1 30 oz can crushed Tomatoes
2-3 tsp Chili powder
Brown Turkey/Beef with onion in large stew pot. After meat is browned, add the rest of the ingredients and bring to a low boil. Serves 5.
Monday, April 20, 2009
Saturday, April 18, 2009
Dessert Pizza
Crust:
3/4 cup butter
1/4 cup sugar
2 cups flour (if the mixture is dry, you can add a bit more butter)
Bake at 350 degrees for 15-20 minutes or until golden brown
Sauce:
1/3 cup butter, softened
3 cups powdered sugar
1/2 cup yogurt (your favorite flavor)
Mix sauce together and spread over baked crust.
Top with slices of your favorite fruits (kiwi, strawberry, bananas, blueberries, pineapple, grapes, etc.)
Stromboli
This yummy recipe was given to me years ago by one of my college roommates, Becky (mi estrella favorita!). This one is a fun one to make with the kids and they love it! There is lots of room for improvisation on this recipe...you can use your family's favorite pizza toppings in it!
1 loaf Rhode's frozen bread dough (thaw, but do not allow to rise)
1/2 tsp. yellow mustard
1 tsp. miracle whip
Parsley, oregano, and basil to taste
1 bottle of your favorite pizza or spaghetti sauce, warmed
Your favorite pizza toppings, such as: sliced pepperoni, cubed ham, shredded mozzarella cheese, shredded cheddar cheese
Roll the pizza dough out into an OVAL shape (not round like a pizza). Leaving two inches or so all the way around the edges of the dough clean, spread the mayo and mustard on the dough. Season with parsley, oregano, and basil. Then pile on the pizza toppings however you like.
Bring up the sides of the dough to meet edges and pinch closed to seal (all toppings should be completely enclosed inside). Place on a cookie sheet. Bake at 350 for about 15-25 minutes.
After baking, you can drizzle your favorite pizza or spaghetti sauce over the top or slice the stromboli up and dip it into sauce. YUM!
1 loaf Rhode's frozen bread dough (thaw, but do not allow to rise)
1/2 tsp. yellow mustard
1 tsp. miracle whip
Parsley, oregano, and basil to taste
1 bottle of your favorite pizza or spaghetti sauce, warmed
Your favorite pizza toppings, such as: sliced pepperoni, cubed ham, shredded mozzarella cheese, shredded cheddar cheese
Roll the pizza dough out into an OVAL shape (not round like a pizza). Leaving two inches or so all the way around the edges of the dough clean, spread the mayo and mustard on the dough. Season with parsley, oregano, and basil. Then pile on the pizza toppings however you like.
Bring up the sides of the dough to meet edges and pinch closed to seal (all toppings should be completely enclosed inside). Place on a cookie sheet. Bake at 350 for about 15-25 minutes.
After baking, you can drizzle your favorite pizza or spaghetti sauce over the top or slice the stromboli up and dip it into sauce. YUM!
Chicken Tetrazini
This dish I love...it's yummy...and it's one that is easy if you are taking dinner to someone that had a baby or surgery or something!
4-5 boneless, skinless chicken breasts
8 oz. spaghetti
1/4 onion, minced (dried minced onion works too...just have to guesstimate)
1/4 garlic minced
1 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. Worchestershire sauce
2 cups of chicken broth
10 oz. sharp cheddar, shredded (I use more...I like it really cheesy!!)
Pepper, parsley, and paprika to taste
Cook the spaghetti noodles in a pot of boiling water. While the spaghetti is cooking, in another pan saute the onion, garlic, and butter. Add soup, broth, worchestershire sauce, and half of the cheese. Cook until smooth. Add pepper, parsley, and paprika to taste.
Drain the spaghetti and pour into a greased 9 x 13 baking dish. Layer chicken breasts over the spaghetti, then cover with sauce. Top with remaining shredded cheese. Cover with tin foil.
Bake at 375 degrees for 20-30 minutes (until chicken is cooked through).
Sometimes when I make chicken tetrazini, instead of using chicken breasts I will by the frozen pre-cooked and cut fajita chicken and just mix that in with the sauce...that works, too!
4-5 boneless, skinless chicken breasts
8 oz. spaghetti
1/4 onion, minced (dried minced onion works too...just have to guesstimate)
1/4 garlic minced
1 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. Worchestershire sauce
2 cups of chicken broth
10 oz. sharp cheddar, shredded (I use more...I like it really cheesy!!)
Pepper, parsley, and paprika to taste
Cook the spaghetti noodles in a pot of boiling water. While the spaghetti is cooking, in another pan saute the onion, garlic, and butter. Add soup, broth, worchestershire sauce, and half of the cheese. Cook until smooth. Add pepper, parsley, and paprika to taste.
Drain the spaghetti and pour into a greased 9 x 13 baking dish. Layer chicken breasts over the spaghetti, then cover with sauce. Top with remaining shredded cheese. Cover with tin foil.
Bake at 375 degrees for 20-30 minutes (until chicken is cooked through).
Sometimes when I make chicken tetrazini, instead of using chicken breasts I will by the frozen pre-cooked and cut fajita chicken and just mix that in with the sauce...that works, too!
Sunday, April 5, 2009
Pumpkin Bars
4 eggs, beaten
1 cup oil
2 cups sugar
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix the wet ingredients together. Set aside.
Put all dry ingredients in a bowl, stir. Add to wet ingredients. Pour batter into a greased and floured 9 x 13 pan. Bake at 350 degreesfor 20-25 minutes (test with toothpick to see if it is done). Cool completely. If you like, frost with Cream Cheese Frosting.
1 cup oil
2 cups sugar
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix the wet ingredients together. Set aside.
Put all dry ingredients in a bowl, stir. Add to wet ingredients. Pour batter into a greased and floured 9 x 13 pan. Bake at 350 degreesfor 20-25 minutes (test with toothpick to see if it is done). Cool completely. If you like, frost with Cream Cheese Frosting.
Mom's Fruit Salad
You have to make this one the day before. I know sour cream in a fruit salad sounds strange, but if you are a fruit salad fan, you will love it!
1 can chunk pineapple, drained
1 can mandarin oranges, drained
1 cup coconut flakes
1/2 bag mini marshmallows
8 oz. sour cream
Mix all ingredients in a bowl. For best results, refrigerate for 24 hours before serving.
1 can chunk pineapple, drained
1 can mandarin oranges, drained
1 cup coconut flakes
1/2 bag mini marshmallows
8 oz. sour cream
Mix all ingredients in a bowl. For best results, refrigerate for 24 hours before serving.
Dump Cake
Although the name may not be attractive, this is fabulous!
2 large can of your favorite pie filling and/or fruit (I like apple pie filling)
1 box yellow cake mix
2 sticks of butter
Dump the fruit filling into a 9 x 13 pan (do not drain juices from the fruit).
Crumble the dry cake mix over the top of fruit, then cover the cake mix with thin slices of butter.
Bake uncovered at 350 for 45-55 minutes (will still be soft). It is similar in texture to apple crisp. Scoop it onto a plate and top it with a scoop of vanilla ice cream. YUM!!!
2 large can of your favorite pie filling and/or fruit (I like apple pie filling)
1 box yellow cake mix
2 sticks of butter
Dump the fruit filling into a 9 x 13 pan (do not drain juices from the fruit).
Crumble the dry cake mix over the top of fruit, then cover the cake mix with thin slices of butter.
Bake uncovered at 350 for 45-55 minutes (will still be soft). It is similar in texture to apple crisp. Scoop it onto a plate and top it with a scoop of vanilla ice cream. YUM!!!
Fruit Dip
8 oz. cream cheese
1/2 cup brown sugar
1 tsp. vanilla
Soften cream cheese. With a hand mixer blend in brown sugar and vanilla. Chill.
Use as a dip for your favorite fruits!
1/2 cup brown sugar
1 tsp. vanilla
Soften cream cheese. With a hand mixer blend in brown sugar and vanilla. Chill.
Use as a dip for your favorite fruits!
Brown Sugar Apple Glaze for Ham
This one I got from my former mother-in-law. She used it as a glaze for the holiday ham.
1/4 cup butter
1 Tbsp. flour
1/4 cup orange juice
1/3 cup brown sugar
2 Tbsp. white sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 cup apple jelly
Melt the butter in a saucepan. Mix in the flour. Add the rest of the ingredients. Bring to a boil, stirring constantly. Serve hot with the ham.
1/4 cup butter
1 Tbsp. flour
1/4 cup orange juice
1/3 cup brown sugar
2 Tbsp. white sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 cup apple jelly
Melt the butter in a saucepan. Mix in the flour. Add the rest of the ingredients. Bring to a boil, stirring constantly. Serve hot with the ham.
French Dip Au Jus
1 beef roast
1 package au jus mix
1 Tbsp. dried onion flakes or 1 pkg. onion soup mix
1 cup of water
Put a roast in the slow cooker with a package of au jus mix, minced onion, and water. Slow cook 4-6 hours (until tender). Using kitchen scissors, snip beef into bits.
Put the meat on your favorite crusty rolls and use the excess liquid for dipping sauce. Enjoy!
1 package au jus mix
1 Tbsp. dried onion flakes or 1 pkg. onion soup mix
1 cup of water
Put a roast in the slow cooker with a package of au jus mix, minced onion, and water. Slow cook 4-6 hours (until tender). Using kitchen scissors, snip beef into bits.
Put the meat on your favorite crusty rolls and use the excess liquid for dipping sauce. Enjoy!
Puffy Chocolate Cookies
My sister-in-law, Jenny, loves cookies, but she is a health nut and always tries to cut the fat or make them healthy. These are one of her favorites...
Preheat oven to 375 degrees.
1 box of Chocolate cake mix
1/2 c flour (I use whole wheat)
1/2 c Applesauce
1 T oil
2 egg whites beaten
handful of Mint chocolate chips or chocolate chips
(add a handful of nuts with the plain chocolate chips if you like)
Mix all ingredients together and spoon onto greased cookie sheet. Bake for 9-11 minutes.
Preheat oven to 375 degrees.
1 box of Chocolate cake mix
1/2 c flour (I use whole wheat)
1/2 c Applesauce
1 T oil
2 egg whites beaten
handful of Mint chocolate chips or chocolate chips
(add a handful of nuts with the plain chocolate chips if you like)
Mix all ingredients together and spoon onto greased cookie sheet. Bake for 9-11 minutes.
Grasshopper Dessert
I have been making this one for years. It is made in stages so you have to plan ahead a bit, but it is soooooooo worth it!
1 package Oreo cookies
1/2 gallon chocolate-chip mint ice cream
1 tub of Cool Whip
1 jar of hot fudge
Soften ice cream, then mix in a large bowl with Cool Whip. Set aside.
Place 3/4 of the Oreos in a sealed plastic bag. Crush with a rolling pin. Spread most of the crushed Oreos in the bottom of a 9 x 13 pan, setting a little bit aside for garnish later. Gently spread a layer of the ice cream/Cool Whip mixture on top of it. Freeze.
Once frozen, remove lid from the hot fudge and microwave for 1 minute. Spread hot fudge carefully on top of dessert. Re-freeze.
Once hot fudge has cooled enough, spread another layer of the ice cream/Cool Whip mixture on top. Sprinkle with a little crushed Oreo for garnish. I like to sink a few whole Oreos half way into the ice cream around the edge for additional decoration.
1 package Oreo cookies
1/2 gallon chocolate-chip mint ice cream
1 tub of Cool Whip
1 jar of hot fudge
Soften ice cream, then mix in a large bowl with Cool Whip. Set aside.
Place 3/4 of the Oreos in a sealed plastic bag. Crush with a rolling pin. Spread most of the crushed Oreos in the bottom of a 9 x 13 pan, setting a little bit aside for garnish later. Gently spread a layer of the ice cream/Cool Whip mixture on top of it. Freeze.
Once frozen, remove lid from the hot fudge and microwave for 1 minute. Spread hot fudge carefully on top of dessert. Re-freeze.
Once hot fudge has cooled enough, spread another layer of the ice cream/Cool Whip mixture on top. Sprinkle with a little crushed Oreo for garnish. I like to sink a few whole Oreos half way into the ice cream around the edge for additional decoration.
Barbecue Pork
This was so easy I can't believe someone had to suggest it to me...I should have thought of this on my own!
Place a couple of pork roasts in the crockpot and add about 3/4 bottle of your favorite barbecue sauce. Add a dash of worchestershire sauce and then pepper to taste. Slow cook it for about 5-6 hours until it is really tender, then use kitchen scissors (stick them right in the crockpot) and snip it to bits.
Put the meat on a crusty roll and voila!!...yummy easy lunch...with enough for leftovers. Gotta love crockpots!
Place a couple of pork roasts in the crockpot and add about 3/4 bottle of your favorite barbecue sauce. Add a dash of worchestershire sauce and then pepper to taste. Slow cook it for about 5-6 hours until it is really tender, then use kitchen scissors (stick them right in the crockpot) and snip it to bits.
Put the meat on a crusty roll and voila!!...yummy easy lunch...with enough for leftovers. Gotta love crockpots!
Enchilada Crockpot Casserole
Well...I have been posting enough recipes lately that it is sort of taking over the family blog, so I think it is time to branch out a little! I love to try out new recipes...I will post my favorites for all to share. If you have a favorite that you would like to share, feel free to post it as a comment! Thanks for visiting me at Dinner with Debra!
Enchilada Crockpot Casserole
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, I just know her name is Kari...but I sure love her recipes! We tried this one...I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Enchilada Crockpot Casserole
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, I just know her name is Kari...but I sure love her recipes! We tried this one...I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Subscribe to:
Posts (Atom)
