Cream: 2 sticks of margarine (I like Kraft Parkay)
2 cups light brown sugar
Add: 2 eggs, slightly beaten with 2 tsp vanilla
Sift together: 2 1/2 cups of flour,
1 tsp. soda,
and 1 tsp salt
And add 3 cups QUICK oats to this mixture.
Add the dry ingredients to the sugar mixture and mix
well.
Press 2/3 of this mixture onto a greased jelly roll
pan.
Melt in a double boiler (while you are preparing the
"above"):
1, 12 oz. chocolate chips
2 Tblsp. margarine
1 can Eagle brand sweetened condensed milk
1/2 tsp. salt
Stir/whip the chocolate mixture until smooth and then
add 1/2 to 1 cup chopped walnuts and 2 tsp. vanilla.
Beat well.
Spread chocolate mixture over the oats mixture and
then, in pieces, add the remaining 1/3 of the oatmeal
mixture (will not cover the chocolate layer
completely). (I usually keep my hands slightly wet
with water while flattening out pieces of dough to put
on top).
Bake at 350 degrees for 25-30 minutes (bake on a lower
rung). Cool, cut in small bars, and store in an
air-tight container. They freeze well!
Tuesday, December 7, 2010
Dad's Frittata Recipe
1. Drink alcoholic beverages while preparing items.
2. Cook sausage and arrange in baking pan.
3. Drink alcoholic beverages while cooking.
4. Heat ricotta cheese in same pan that you cooked the sausage. You need to keep on eye on this not to burn the cheese.
5. Place heated ricotta on sausage and season with salt and pepper.
6. Beat eggs with some milk and salt and pepper in blender.
7. Pour egg mixture over sausage.
8. Bake in oven at 375 degrees until mostly firm.
9. Drink alcoholic beverages while baking.
10. Let the frittata sit for 5 minutes before cutting.
2. Cook sausage and arrange in baking pan.
3. Drink alcoholic beverages while cooking.
4. Heat ricotta cheese in same pan that you cooked the sausage. You need to keep on eye on this not to burn the cheese.
5. Place heated ricotta on sausage and season with salt and pepper.
6. Beat eggs with some milk and salt and pepper in blender.
7. Pour egg mixture over sausage.
8. Bake in oven at 375 degrees until mostly firm.
9. Drink alcoholic beverages while baking.
10. Let the frittata sit for 5 minutes before cutting.
Thai Iced Tea
4 servings
1/2 cup thai tea leaves
5 cups water
6 T sweetened condensed milk
1/4 cup evaporated milk
ice cubes
can garnish with mint
1. Pour sweentened condensed milk and evaporated milk into a glass.
2. Brew thai tea leaves with water. Use coffee maker for easier brewing.
3. Combine strained brewed thai tea with sweetened condensed milk and evaporated milk. Allow mixture to cool.
4. Pour over ice cubes and top with additional evaporated milk.
1/2 cup thai tea leaves
5 cups water
6 T sweetened condensed milk
1/4 cup evaporated milk
ice cubes
can garnish with mint
1. Pour sweentened condensed milk and evaporated milk into a glass.
2. Brew thai tea leaves with water. Use coffee maker for easier brewing.
3. Combine strained brewed thai tea with sweetened condensed milk and evaporated milk. Allow mixture to cool.
4. Pour over ice cubes and top with additional evaporated milk.
Green Curry with Chicken
4 servings
1/2 lb sliced chicken
6 Kaffir lime leaves
1/4 cup basil leaves
1/8 cup slivered bamboo shoots
1/2 cup sliced eggplant (japanese eggplant: lighter purple and skinny like a cucumber)
Sauce:
6 T green curry paste (less will be less spicy)
14 oz. coconut milk
1/4 cup fish sauce (it smells bad but you have to add it, I usually do a little less than 1/4 cup)
3 T sugar
1. Combine chicken with sauce ingredients and bring to a slow boil. Continue to simmer until chicken is done. (about 8 minutes)
2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (about 3 minutes). Garnish with basil leaves.
1/2 lb sliced chicken
6 Kaffir lime leaves
1/4 cup basil leaves
1/8 cup slivered bamboo shoots
1/2 cup sliced eggplant (japanese eggplant: lighter purple and skinny like a cucumber)
Sauce:
6 T green curry paste (less will be less spicy)
14 oz. coconut milk
1/4 cup fish sauce (it smells bad but you have to add it, I usually do a little less than 1/4 cup)
3 T sugar
1. Combine chicken with sauce ingredients and bring to a slow boil. Continue to simmer until chicken is done. (about 8 minutes)
2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (about 3 minutes). Garnish with basil leaves.
Tuesday, November 30, 2010
Stuffed Mushrooms - Recipe from Bridget
Two different options:
Creamy
1 Block Cream Cheese (softened)
1 cup shredded cheese (Parmesan or Asiago)
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix cream cheese and cheeses together.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Bread Crumbs
1 cup italian bread crumbs
1/4 cup shredded cheese (Parmesan or Asiago)
Italian Dressing
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix bread crumbs, cheese with italian dressing until moist.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Creamy
1 Block Cream Cheese (softened)
1 cup shredded cheese (Parmesan or Asiago)
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix cream cheese and cheeses together.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Bread Crumbs
1 cup italian bread crumbs
1/4 cup shredded cheese (Parmesan or Asiago)
Italian Dressing
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix bread crumbs, cheese with italian dressing until moist.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
White Chili
Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies or 2 bags frozen chilis
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese
Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.
Great to Freeze!
I usually thicken the soup with corn starch to make it thicker.
Serve with tortillas and extra montery jack cheese to top it off with.
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies or 2 bags frozen chilis
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese
Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.
Great to Freeze!
I usually thicken the soup with corn starch to make it thicker.
Serve with tortillas and extra montery jack cheese to top it off with.
Easy Dinner Ideas
Pizza
Turkey Sandwiches
Pita Pockets
Ruebens
French Dips
Sloppy Joes
Shake and Bake Chicken or Pork
Chili
Grilled Chicken with Veggies
Ribs
BBQ pork sandwiches
BLTs
Salmon Packets
Chicken Milano
Chicken Pesto Pasta
Spagetti
Ravioli
Manicotti
Lasagna
Baked Ziti
Taco Salad
Burritos with Green Chili and Pinto Beans
Enchiladas
Buffalo Chicken Salad
Turkey Sandwiches
Pita Pockets
Ruebens
French Dips
Sloppy Joes
Shake and Bake Chicken or Pork
Chili
Grilled Chicken with Veggies
Ribs
BBQ pork sandwiches
BLTs
Salmon Packets
Chicken Milano
Chicken Pesto Pasta
Spagetti
Ravioli
Manicotti
Lasagna
Baked Ziti
Taco Salad
Burritos with Green Chili and Pinto Beans
Enchiladas
Buffalo Chicken Salad
Salmon Packets
Ingredients:
Salmon
Foil
Miracle Whip
Lemons
Dried Dill
Olive Oil
Directions:
1. Cut Salmon into serving sizes.
2. Tear foil into large pieces, 1 per each Salmon piece, and add olive oil to center of each piece.
3. Rub Miracle Whip onto Salmon and place Salmon onto foil.
4. Add Dried Dill to each piece of Salmon.
5. Add lemon slices to top of salmon and wrap up the foil packets.
6. Grill about 5 minutes of each side.
I know that it sounds wierd to add Miracle Whip to the Salmon but you will be amazed how moist the Salmon is.
Salmon
Foil
Miracle Whip
Lemons
Dried Dill
Olive Oil
Directions:
1. Cut Salmon into serving sizes.
2. Tear foil into large pieces, 1 per each Salmon piece, and add olive oil to center of each piece.
3. Rub Miracle Whip onto Salmon and place Salmon onto foil.
4. Add Dried Dill to each piece of Salmon.
5. Add lemon slices to top of salmon and wrap up the foil packets.
6. Grill about 5 minutes of each side.
I know that it sounds wierd to add Miracle Whip to the Salmon but you will be amazed how moist the Salmon is.
Rob's Enchiladas
Ingredients:
1 package flour tortillas
1 can corn
1 can black beans
1 large can green enchilada sauce
1 block of monterey jack cheese (shredded)
4 chicken breast either shredded or cubed (cooked) or shredded pork
Directions:
1. Mix corn, black beans, 1/2 of the monterey jack cheese, 1/2 enchilada sauce and meat.
2. Load mixture into tortillas, roll and place into greased casserole dish.
3. Top casserole dish with the rest of the enchilada sauce and cheese.
4. Bake at 350 for 30 minutes or until cheese is bubbly.
1 package flour tortillas
1 can corn
1 can black beans
1 large can green enchilada sauce
1 block of monterey jack cheese (shredded)
4 chicken breast either shredded or cubed (cooked) or shredded pork
Directions:
1. Mix corn, black beans, 1/2 of the monterey jack cheese, 1/2 enchilada sauce and meat.
2. Load mixture into tortillas, roll and place into greased casserole dish.
3. Top casserole dish with the rest of the enchilada sauce and cheese.
4. Bake at 350 for 30 minutes or until cheese is bubbly.
Pulled Pork - Crock Pot
Ingredients:
2 to 5 lbs Pork Loin
3 cans of beer
Black pepper
Cayenne pepper
Basil
Oregano
Directions:
1. Add Pork Loin, beer, black pepper, cayenne pepper, basil, oregano to crock pot.
2. Cook on low 6-8 hours or high 4 hours.
3. Shredd Pork leaving some of the juices from cooking.
You can add bbq sauce for bbq prk sandwiches.
Shredded pork can be used in lots of dishes (enchiladas, green chili, salads, etc.) and freezes well.
2 to 5 lbs Pork Loin
3 cans of beer
Black pepper
Cayenne pepper
Basil
Oregano
Directions:
1. Add Pork Loin, beer, black pepper, cayenne pepper, basil, oregano to crock pot.
2. Cook on low 6-8 hours or high 4 hours.
3. Shredd Pork leaving some of the juices from cooking.
You can add bbq sauce for bbq prk sandwiches.
Shredded pork can be used in lots of dishes (enchiladas, green chili, salads, etc.) and freezes well.
Baked Ziti
Ingredients:
1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided
Directions:
1. Preheat oven to 350.
2. Cook ziti according to package directions; drain; set aside.
3. Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
4. Mix cooked sausage and pasta in with ricotta mixture.
5. Mix in 3/4 jar of sauce.
6. Transfer mixture into a 2 quart casserole dish.
7. Top with the rest of the sauce and mozarella cheese.
8. Bake for 30 to 35 minutes, or until hot and bubbly.
9. To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.
10. To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
I used extra pasta sauce
1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided
Directions:
1. Preheat oven to 350.
2. Cook ziti according to package directions; drain; set aside.
3. Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
4. Mix cooked sausage and pasta in with ricotta mixture.
5. Mix in 3/4 jar of sauce.
6. Transfer mixture into a 2 quart casserole dish.
7. Top with the rest of the sauce and mozarella cheese.
8. Bake for 30 to 35 minutes, or until hot and bubbly.
9. To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.
10. To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
I used extra pasta sauce
Italian Bread Creamy Pesto Pepperoni Pizza
Ingredients:
2 large Italian bread, unsliced
3 cups ricotta cheese
1/3 cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
1/4 cup grated parmesan cheese (use more to taste if desired)
salt and pepper
1 cup sliced black olives (very well drained pat dry with a paper towel, can use more)
2 (4 ounce) packages pepperoni, sliced (use more if desired)
2 1/2 cups shredded mozzarella cheese (or to taste)
1 cup pineapple tidbits
Directions:
1. Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
2. Heat oven to 450°F.
3. Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
4. In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
5. Spread on the bread crusts.
6. Sprinkle the olives and pineapple on top of the ricotta.
7. Top with pepperoni slices.
8. Top with shredded mozzarella cheese.
9. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
10. Place on sheet on one rack and the other on the other rack.
11. Bake for about 10-12 minutes (the cheese should be well melted).
12. Cool for about 5 minutes.
2 large Italian bread, unsliced
3 cups ricotta cheese
1/3 cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
1/4 cup grated parmesan cheese (use more to taste if desired)
salt and pepper
1 cup sliced black olives (very well drained pat dry with a paper towel, can use more)
2 (4 ounce) packages pepperoni, sliced (use more if desired)
2 1/2 cups shredded mozzarella cheese (or to taste)
1 cup pineapple tidbits
Directions:
1. Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
2. Heat oven to 450°F.
3. Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
4. In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
5. Spread on the bread crusts.
6. Sprinkle the olives and pineapple on top of the ricotta.
7. Top with pepperoni slices.
8. Top with shredded mozzarella cheese.
9. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
10. Place on sheet on one rack and the other on the other rack.
11. Bake for about 10-12 minutes (the cheese should be well melted).
12. Cool for about 5 minutes.
Tortellini Ai Formaggi With Prosciutto and Peas
Ingredients:
12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper
Directions:
1. Cook tortellini according to package directions.
2. Melt butter in skillet and cook garlic for 1 minute.
3. Add Prosciutto and cook for 2 minutes.
4. Add heavy cream and bring to a simmer.
5. Add nutmeg and simmer until cream is thickened and reduced by half.
6. Stir in 1/4 cup Parmesan and peas.
7. Stir in reserved cooking liquid and tortellini and toss to coat.
8. Season to taste with salt and freshly ground black pepper.
9. Serve and enjoy!
12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper
Directions:
1. Cook tortellini according to package directions.
2. Melt butter in skillet and cook garlic for 1 minute.
3. Add Prosciutto and cook for 2 minutes.
4. Add heavy cream and bring to a simmer.
5. Add nutmeg and simmer until cream is thickened and reduced by half.
6. Stir in 1/4 cup Parmesan and peas.
7. Stir in reserved cooking liquid and tortellini and toss to coat.
8. Season to taste with salt and freshly ground black pepper.
9. Serve and enjoy!
Chicken Pasta Milano - A Favorite
Ingredients:
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts (cut into bite size pieces)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces bowtie pasta, cooked and drained
Directions:
1. In a large saucepan, melt butter over low heat.
2. Add the minced garlic and cook for about a minute.
3. Add tomatoes and 3/4 cup of chicken broth.
4. Increase heat to medium and bring mixture to a boil.
5. Reduce heat and simmer uncovered, for about 10 minutes.
6. Add cream and bring to a boil again, stirring frequently.
7. Simmer over medium heat until sauce is thick.
8. Sprinkle salt and pepper over both sides of chicken.
9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12. Serve chicken atop the pasta, coat with the cream sauce.
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts (cut into bite size pieces)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces bowtie pasta, cooked and drained
Directions:
1. In a large saucepan, melt butter over low heat.
2. Add the minced garlic and cook for about a minute.
3. Add tomatoes and 3/4 cup of chicken broth.
4. Increase heat to medium and bring mixture to a boil.
5. Reduce heat and simmer uncovered, for about 10 minutes.
6. Add cream and bring to a boil again, stirring frequently.
7. Simmer over medium heat until sauce is thick.
8. Sprinkle salt and pepper over both sides of chicken.
9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12. Serve chicken atop the pasta, coat with the cream sauce.
Bayou Pasta With Chicken ( Copycat Chili's Cajun Chicken Pasta )
Ingredients:
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breast
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
Directions:
1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Prep Time: 15 mins
Total Time: 40 mins
http://www.food.com/recipe/bayou-pasta-with-chicken-copycat-chilis-cajun-chicken-pasta-264362
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breast
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
Directions:
1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Prep Time: 15 mins
Total Time: 40 mins
http://www.food.com/recipe/bayou-pasta-with-chicken-copycat-chilis-cajun-chicken-pasta-264362
Matt Johannesman’s Favorite Hot Taco Dip
8oz pkg cream cheese
Can of Chili Man Chili with Beans
Bag of shredded white cheese
Tortilla chips
Spread cream cheese into the bottom of a square or round oven-safe dish. Top with chili, then shredded cheese.
Bake at 350 degrees for 30 minutes. Serve with tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
Can of Chili Man Chili with Beans
Bag of shredded white cheese
Tortilla chips
Spread cream cheese into the bottom of a square or round oven-safe dish. Top with chili, then shredded cheese.
Bake at 350 degrees for 30 minutes. Serve with tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
Bubba’s Hot Spinach and Artichoke Dip
1 cans (unmarinated) artichokes, chopped
1 box frozen spinach, defrosted and drained well
1 cup sour cream
1 cup mayonnaise
1 cup grated parmesan cheese
½ t garlic powder
Bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
1 box frozen spinach, defrosted and drained well
1 cup sour cream
1 cup mayonnaise
1 cup grated parmesan cheese
½ t garlic powder
Bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
Oven Fried Chicken - Erika's Recipe
1 1/2 cups buttermilk
2 Tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts
2 1/2 cups panko bread crumbs
3 Tbsp canola oil
salt and freshly ground black pepper
1. Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts, turn to coat. Cover- refridgerate for 1 hour and up to four hours.
2. Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.
3. Pulse 1 1/4 cups of bread cbums in a blender until fine. Pout them into a shallow bowl, add remaining ingredients and mix well.
4. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
5. Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown about 25 minutes.
2 Tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts
2 1/2 cups panko bread crumbs
3 Tbsp canola oil
salt and freshly ground black pepper
1. Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts, turn to coat. Cover- refridgerate for 1 hour and up to four hours.
2. Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.
3. Pulse 1 1/4 cups of bread cbums in a blender until fine. Pout them into a shallow bowl, add remaining ingredients and mix well.
4. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
5. Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown about 25 minutes.
Crock Pot Taco Soup
Ingredients:
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies (hot)
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies or 1 bag frozen green chilies
1 (1 1/4 ounce) envelope taco seasoning mix (hot)
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat
Directions:
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
I made this for a soup pot luck, the only change is to add more green chilies to make it spicier.
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies (hot)
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies or 1 bag frozen green chilies
1 (1 1/4 ounce) envelope taco seasoning mix (hot)
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat
Directions:
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
I made this for a soup pot luck, the only change is to add more green chilies to make it spicier.
Friday, February 19, 2010
Twice Baked Potatoes
I decided that I was going to try and make twice baked potatoes for the first time. Below is the recipe I followed:
2 potatoes
4 slices of bacon
1/2 cup sour cream
2 tablespoons butter
1/2 cup shredded cheddar cheese
salt and pepper
1. Bake potatoes in the microwave (to save time)
2. Add sc, cheese, salt, pepper, butter and cheese to bowl.
3. Fry bacon and chop into small pieces.
4. Cut the top 1/4 of the potato off, scoop out insides leaving about a 1/4 inche of potato to the skin.
5. Mix potato insides with ingredients in step 2, blend with mixer. Add to gallon ziploc bag.
6. Cut off the end of the ziploc bag and fill shells with potato mixture.
7. Add extra cheddar cheese to the top along with bacon and cook at 375 in toaster oven.
They turned out amazing!!! When I make them next time I am going to make extras so I can freeze them and add cheese to the top when I bake them.
2 potatoes
4 slices of bacon
1/2 cup sour cream
2 tablespoons butter
1/2 cup shredded cheddar cheese
salt and pepper
1. Bake potatoes in the microwave (to save time)
2. Add sc, cheese, salt, pepper, butter and cheese to bowl.
3. Fry bacon and chop into small pieces.
4. Cut the top 1/4 of the potato off, scoop out insides leaving about a 1/4 inche of potato to the skin.
5. Mix potato insides with ingredients in step 2, blend with mixer. Add to gallon ziploc bag.
6. Cut off the end of the ziploc bag and fill shells with potato mixture.
7. Add extra cheddar cheese to the top along with bacon and cook at 375 in toaster oven.
They turned out amazing!!! When I make them next time I am going to make extras so I can freeze them and add cheese to the top when I bake them.
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