Friday, November 25, 2011

Two-Timin Pasta Bake

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese




Cook pasta according to directions and drain. Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Tex-Mex Chicken and Rice Skillet

Tex-Mex Chicken and Rice Skillet




1 tsp plus 1 tbsp vegetable oil, divided

1 can Mexican-style corn

1 pound boneless, skinless chicken breasts

1 tbsp Taco seasoning

2 cups uncooked instant white rice (I used brown)

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend







Add 1 tsp of the oil to a skillet and heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet; set aside.

As corn cooks, cut chicken into 1 inch pieces. Combine chicken and taco seasoning in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center is no longer pink. Remove chicken from skillet; set aside.

Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro

To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted

Sprinkle with cilantro to serve

Thursday, November 10, 2011

Baked Potato Soup

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Chicken Roll Ups

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Wednesday, November 9, 2011

Cheesy Enchilada Casserole

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Sunday, October 9, 2011

Healthy Banana Muffins

3/4 cup all purpose flour
1/4 cup whole wheat flour
1 tbs baking powder
1/2 tsp baking soda
Pinch of salt
1 cup mashed bananas
1/4 cup sugar
1/4 cup applesauce
1 egg
1/2 tsp vanilla extract
Directions:

Preheat oven to 350 degrees, and grease muffin tin. Combine flour, baking soda, baking powder, and salt. In another bowl, beat the bananas, sugar, egg, and vanilla. Stir in flour mixture and applesauce. Pour into muffin tin, and bake 15-20 minutes :)

Calories: 79.7 per muffin

Rotini Lasagna

Rotini Lasagna

1 pound lean ground beef
1 pound (16 ounces) rotini pasta (any short pasta you have will work)
1 28-ounce jar spaghetti sauce (of course homemade is great too)
1/2 cup water
1/2 teaspoon salt
1 15-ounce container ricotta cheese
1/4 cup chopped fresh parsley
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Brown and drain beef in a large skillet. Stir in spaghetti sauce, water, salt, ricotta cheese and parsley.

Cook the pasta according to package directions and drain. Stir into beef mixture. Pour into a greased 9×13 baking dish and top with the mozzarella cheese. Bake for 15 minutes. Top with additional parsley, if desired and serve.

Cheesy Pepporoni Bread

Saw this on another blog....looked good!

Cheesy Pepperoni Bread

1 can store-bought Pillsbury Italian or French bread
1 cup shredded mozzarella cheese
sliced pepperoni
marinara sauce for dipping

Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.

Sunday, October 2, 2011

Blueberry Muffins

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries, dusted in flour

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.

White Chocolate Cranberry Oatmela Cookies

White Chocolate Chip Cranberry Oatmeal Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
Preheat oven to 350° F.

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

S'more Cookie Bars

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.


Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars

Pumpkin Butterscotch Blondies

Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)


Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Carmel Apple Cheesecake Bars

These sound soooo good!

Ingredients:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Directions:
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Sunday, September 25, 2011

Cheesy Chicken and Rice

2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 (6 ounce) packages long grain and wild rice blend (converted rice with seasoning packets)
2 1/2 cups water
1 (10 3/4 ounce) can condensed broccoli cheese soup
1/2 cup butter, melted
2 medium onions, finely chopped
1 cup broccoli floret
1/2 lb cheese spread, cuti into 1/2 inch cubes

Directions:

1.In a 3 1/2 quart (or larger) slow cooker, combine all the ingredients; mix well.
2 Cover and cook on low setting for 6 to 10 hours.

Cheesy Chicken Tortilla Soup

3-4 lbs boneless/skinless chicken thighs
paprika, garlic salt, chili powder to taste
2 cans cheddar cheese soup
2 cans cream of chicken soup
1 cup milk
1 (14.5oz) can chicken broth
2 (11oz) cans southwestern style corn
1 can fire roasted diced tomatoes
1 (4oz) can fire roasted diced chilis
1 pkg shredded Mexican cheese blend

Put chicken thighs in bottom of sprayed crock pot, sprinkle with paprika, garlic salt & chili powder. Turn on to high & cover. In large bowl mix soups, chicken broth, milk, corn, tomatoes, chilis & ½ package of cheese. Pour over chicken (don't stir) & cook on high 4-5 hrs. Shred chicken before dishing out. Sprinkle with more cheese & top with crushed tortilla chips.

Cheesy Broccoli and Chicken with Hashbrowns

Put bag of frozen broccoli in bottom of crock pot
4-boneless cooked chicken breast cut up
2 cans of cream of chidken soup
1/2 box velveeta cheese cut up or sliced
bag of hash browns
remainder of velveeta on top
Cook on low 3 to 4 hours till cheese melts.
Turn to keep warm till ready to eat.

*can also substitute cooked rice instead of hashbrowns

Crockpot Taco Soup

1 lbs RAW chicken breast [mine is typically frozen still!]
1 cans [10 oz] Enchilada Sauce
1 medium onion chopped
1 can rotel with green chile peppers [I use mild]
6 cloves of garlic, minced
3 cups water
3 cans [14.5 oz] chicken broth
2 cans black beans
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon salt
1 teaspoon pepper
2 bay leaves
2 10 oz packages of frozen corn
1 Tablespoon fresh chopped cilantro

Garnishes: Chopped cilantro, chopped avocado, cheese, sour cream

Put everything except the garnishments in the crock pot. Cook on low for 6-8 hours or high for 3-4. If it goes longer on low it just tastes better do not worry.

Bacon Ranch Slow Cooker Chicken

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

1. Combine first 5 ingredients.
2. Spray crock pot with Pam & put chicken breast in crock pot.
3. Pour ingredients over the chicken breast.
4. Cook 3-4 hours on HIGH until done.

Chocolate Lava Cake

This is sooooo good!!



1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot.
Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle, and
little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or
on its own for a really special dessert.

Notes For best results use a crock-pot liner so sides don't burn to your crock-pot.

Parmesan Potato Wedges

2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper, or to taste
2 tblsp. butter, cut into 1/8- inch pieces
1/3 cup grated Parmesan cheese

Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.

Cobbler Crisp

Cobbler Crisp
1/3 cup Bisquick
2/3 cup quick cooking oats
1/4 tsp cinnamon
1/2 cup sugar
4 cups fruit (sliced peaches, apples or blueberries)
In a bowl combine all ingredients in order listed. Pour into a greased crock. Cover and cook on low 4-6 hours

Pasta E Fagioli Soup in a Crock Pot

Ingredients

2 lbs ground beef
1 onions, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) cans red kidney beans, drained
1 (16 ounce) cans white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jars spaghetti sauce
8 ounces pasta

Directions

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.

Mexican Meatloaf

INGREDIENTS:
1 egg, beaten
1/3 cup taco sauce
1 cup coarsely crushed corn chips
1/3 cup shredded Mexican cheese blend
2 tablespoons taco seasoning mix
1/2 teaspoon salt, optional
2 pounds ground beef
additional taco sauce or salsa
PREPARATION:
Combine ingredients; mix well. Shape into a round loaf and place in a slow cooker. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 F. Serve with additional taco sauce or salsa.

Chocolate S'mores Cake in the Crockpot

1 box chocolate cake mix (I used a Devil's Food mix), mixed as box explains
1 cup chocolate chips (optional)
1 cup marshmallows, any size, cut into small pieces if large
4 whole Graham Crackers, crumbles into small pieces

Line your slow cooker with foil so that it extends 2 inches up from the side all along the edges and grease well. Turn the slow cooker to high.
Mix the cake batter, adding the chocolate chips at the end, if using. Pour the batter into the foil. Cover and cook on HIGH for 4 hours, making sure a toothpick inserted in the middle comes out clean. Turn off the slow cooker and remove the lid. Let the cake sit for 10 minutes.
Sprinkle the marshmallows on top. Preheat your oven broiler. Pull the cake out of the slow cooker (just gently lift the foil up) and place the cake under the broiler for 40-60 SECONDS. The marshmallows brown quickly so keep a close eye on them! Remove from the broiler and sprinkle with Graham Cracker bits. Let the cake cool for 5-10 minutes before serving

Cinnamon French Toast in the Crockpot

1 whole loaf of bread
1 dozen eggs
2 tsp vanilla
4 cups of milk (1 used 2 cups of skim, and 2 cups of heavy cream)
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional).

The Directions.

Grease the inside of your crock pot (5-6 qt) very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it’s already sliced, just dump it in) and place the bread into the crock pot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you’ll see bits of cooked egg stuck to the bread). You can then take the lid off but leave it plugged in for about 15 min-serve! Can serve with fruit preserves or maple syrup!

Saturday, September 10, 2011

Easy Cheesy Chicken

Easy Cheesy Chicken

6 skinless, boneless chicken breast
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (11 oz) can condensed cream of cheddar cheese soup
1 (8 oz) container sour cream

Place chicken in slow cooker. Sprinkle with salt, pepper and garlic
powder. In a medium bowl, mix together cream of chicken soup, cream
of mushroom soup and cream of cheddar cheese soup, pour over
chicken. Cook on low for 6 to 8 hours. Stir in sour cream just before
serving.

Crockpot Lasagna

12 lasagna noodles not cooked, and not the ready baked, just plain ole lasagna hard noodles

1 regular size jar of spaghetti sauce, whatever kind you like

2 cups of shredded mozzarella

Ricotta cheese

Hw to assemble

Step 1-pour a small amount of spaghetti sauce to cover the bottom of crockpot

Step 2-layer your noodles on top of sauce (you'll have to break some, and overlap some, its fine)

Step 3- pour enough sauce over mixture just to barely cover

Repeat

after that put one more layer of noodles on top and pour rest of jar of spaghetti sauce over all of it, spread the mozzarella cheese over the top, cover and either place on warm for 5-6 hours, or low for 4 hours and fuhget aboudit!

Crockpot Chicken Enchilada Casserole

3-4 chicken breasts
2 cans cream of mushroom
2 cans cream of chicken
1-2 cans of chiles (depending on your spice level)
1 package of flour tortillas
1 package shredded cheddar cheese (or more if you like)

Cook chicken breasts and shred or cut into small pieces
Mix soups, chiles and chicken together
Tear tortillas into small pieces and line the bottom of the crock pot (2-3 per layer)
Add a layer of the soup mixture
Add a layer of cheese
repeat layers making sure cheese is the final topping
Cook on low for 3-4 hours

Monday, August 8, 2011

Pizza Spaghetti Casserole

We preferred turkey pepperoni, so you don't get a greasy appearance. Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.


12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend
Preparation
1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Turkey (or Chicken) Tetrazzini

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Preparation
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed

Tex-Mex Lasagna

1 pound lean ground beef
1 cup frozen diced onion, red and green bell pepper, and celery
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend
1 (24-oz.) jar mild salsa
1 (15-oz.) can dark red kidney beans, drained
1 (10-oz.) can enchilada sauce
1 (10-oz.) package frozen whole kernel corn, thawed
16 (6-inch) fajita-size corn tortillas
4 cups (16 oz.) shredded Mexican four-cheese blend
Toppings: sour cream, chopped tomatoes
Preparation
1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Zesty Chicken Marinade

4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Slow Cooker Chicken Tortilla Soup

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes,
mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Baked Ravioli

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving

Sunday, August 7, 2011

Slow Cooker Chicken Taco Soup

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Chicken Souiza Cornbread Bake

Ingredients
1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix

2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2.Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3.In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4.Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Sunday, July 10, 2011

Easy Weeknight Casserole

Easy Weeknight Casserole
-Gooseberry Patch “Best-Ever Casseroles”

1-1/2 pounds lean, ground beef (I like to use turkey a lot, too)
14-1/2 oz. can diced tomatoes
1 teaspoon salt
1 tablespoon sugar
1-1/2 cups sour cream (I always use low-fat)
3 oz. package cream cheese, softened
1/4 cup onion, chopped (I leave this out and just use onion powder)
8 oz. package medium egg noodles cooked
1-1/2 cups shredded cheddar cheese

Brown beef in a large skillet over medium heat; drain. Add tomatoes, salt and sugar; reduce to low heat and simmer for 15 minutes. Set aside. Combine sour cream, cream cheese and onion in a bowl; mix well and set aside. Place half of the (COOKED) noodles in a lightly greased 13×9 baking dish; top with meat mixture, then sour cream mixture. Layer remaining (COOKED) noodles over top; sprinkle with cheese and bake at 350 for 25 minutes. Serves 6. Enjoy!

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Thursday, July 7, 2011

Gooey White Chocolate Fluffernutter Cake Bars

Gooey White Chocolate Fluffernutter Cake Bars

1 box Yellow Cake Mix

1 large egg

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup marshmallow creme

14 ounce can sweetened condensed milk

12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

3. Let cool completely, cut into squares and serve.

Makes 12 bars

Tuesday, June 28, 2011

Squash Casserole

I got this recipe from a co-worker after talking about needing new ways to cook and eat veggies. It's really good!

Squash
Salt and Pepper
Shredded Cheese
Breadcrumbs

Cut and steam squash to soften. Pour into 9x9 pan and mash up a little. Season with salt and pepper, and/or any other seasonings. Top with cheese and breadcrumbs and bake it for about 20 minutes on about 300.

Saturday, June 18, 2011

Homemade Fish Sticks

Ingredients:

8 oz tilapia filet (or other white meat such as cod, or halibut)
1 egg, lightly beaten
1/4 cup flour
1/2 cup breadcrumbs
1/4 tsp lemon pepper
1/8 tsp paprika
dash of cayenne
salt
pepper
1-2 Tbsp vegetable oil
Tartar sauce


Directions:

Prep the tilapia by cutting into 3/4 inch by 3/4 inch strips that are approximately 3-4 inches long.
On a plate, combine flour and salt. In a second bowl, lightly beat an egg. On a third plate, combine breadcrumbs, lemon pepper, paprika, cayenne and a generous pinch of salt.
Coat each fish stick in flour, then the egg, and then in the bread crumbs, making sure to coat all sides.
Heat oil in nonstick skillet. Cook fish sticks until golden brown on all sides.

Sunday, June 5, 2011

Crunchy Oven Fried Tilapia

Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
pepper
2 egg whites
1 pound tilapia fillets
1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon dried basil, crushed
Directions
1.Preheat oven to 450 degrees F (230 degrees Celsius).
2.Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
3.To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
4.Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a fork

Wednesday, May 18, 2011

S'mores Cookies

I have a sweet tooth right about now and these just look devine!!

S'mores Cookies
Source: Baked Perfection adapted from Make and Bake
Makes approximately 4 dozen cookies


Ingredients:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


Directions:
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
Return to the oven and bake an additional 3-4 minutes until fully cooked.
Cool cookies on a wire rack.

Friday, May 13, 2011

Nacho-rific Stuffed Chicken

1/2 cup fat-free refried beans
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
1/4 cup shredded fat-free Cheddar cheese
16 low-fat baked tortilla chips
1 teaspoon dry taco seasoning mix
4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
Salt and freshly ground black pepper
1/4 cup taco sauce
Fat-free sour cream, for topping, optional
Salsa, for topping, optional

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!

Saturday, April 23, 2011

Taco Cresent Bake

INGREDIENTS


•1 tube (8 ounces) refrigerated crescent rolls
•1 cup crushed corn chips, divided
•1 pounds ground beef
•2 cups fresh spinach leaves, shredded

•1/2 jar tomato sauce
•3/4 envelope taco seasoning
•1/2 cup (8 ounces) sour cream
•1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS

1.Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

2.Sprinkle with 1/2 cup of chips.
3.In a large skillet, cook beef over medium heat until no longer pink; drain.
4.Stir in tomato sauce and taco seasoning; then bring to a boil.

5.Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

6.Spoon over chips and top with sour cream, cheese and remaining chips.
7.Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Swedish Meatballs in the Crockpot

Recipe inspired from about.com



Ingredients:
•2 cans (14ish ounces each) beef gravy
•1 pound sliced mushrooms
•2 tablespoons butter
•1 large onion, diced
•1 tablespoon Worcestershire sauce
•1/2 teaspoon garlic powder
•2 pounds frozen meatballs
•1 cup sour cream
•egg noodles, cooked and drained
Preparation:
1.Sauté onion and mushrooms in butter until tender, about 5 mins.
2.In crockpot, combine onion, mushrooms, gravy, Worcestershire sauce, and garlic .
3.Stir meatballs into the sauce.
4.Cover and cook on high for 3 hours (or Low for 6 hours).
5.Slowly stir the sour cream into the slow cooker mixture.
6.Serve meatballs over hot buttered noodles.

Saturday, April 9, 2011

Cheeseburger Meatloaf

Cheeseburger Meatloaf



2 pounds ground beef
3/4 cup fresh bread crumbs (I used dried)
1/2 cup chopped onion
2 cloves crushed garlic
2 eggs, beaten

3 tablespoons of Worscestire sauce
1 teaspoons salt
1 teaspoons ground black pepper
2.5 cups shredded Cheddar cheese

Ketchup and mustard (optional)


Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, garlic eggs, worcestire sauce, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish (I used a loaf pan).


Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C). Drizzle ketchup (and mustard, if desired. I hate mustard) on top for the last 10-15 min.