1 can cream of chicken soup
1 c. salsa
1/2 c. water
1 c. whole kernel corn
3/4 c. minute rice
4 boneless chicken breast halves
1/2 tsp. chili powder (optional)
1/2 c. shredded cheddar cheese
1 c. canned black beans, washed (optional)
Mix soup, salsa, corn, and beans and rice in a 9x13 baking dish. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. Cover tightly with foil bake at 375 for about 45 minutes (check your chicken) then sprinkle with cheese.
notes: I got this recipe from my friend Colette and we just love it, so easy and tasty!
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Coconut Chocolate Chip Cookies
1 3/4 c. oil
2 c. brown sugar
1 1/2 c. sugar
4 eggs
2 tsp. vanilla
2 c. oatmeal
2 c. crushed corn flakes
4 c. flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 1/2 c. raisins (optional)
1 c. coconut
1 1/2 c. nuts
1 1/2 c. chocolate chips
Blend oil, sugars, and eggs. Add vanilla, oatmeal, and corn flakes. Mix well. Combine flour, soda, salt, and baking powder and add to first mixture. Add raisins, coconut, nuts, and chocolate chips and mix well. Drop by tablespoonfuls on ungreased cookie sheet. Bake at 350 for 10 minutes.
2 c. brown sugar
1 1/2 c. sugar
4 eggs
2 tsp. vanilla
2 c. oatmeal
2 c. crushed corn flakes
4 c. flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 1/2 c. raisins (optional)
1 c. coconut
1 1/2 c. nuts
1 1/2 c. chocolate chips
Blend oil, sugars, and eggs. Add vanilla, oatmeal, and corn flakes. Mix well. Combine flour, soda, salt, and baking powder and add to first mixture. Add raisins, coconut, nuts, and chocolate chips and mix well. Drop by tablespoonfuls on ungreased cookie sheet. Bake at 350 for 10 minutes.
Monday, March 15, 2010
Texas Chocolate Sheet Cake
2 c. flour
2 c. sugar
1 tsp. salt
2 cubes butter or margarine
1 c. water
3 tablespoons baking cocoa
1/2 c. sour cream
2 eggs
1 tsp. baking soda
Combine first 3 ingredients together in a bowl. (flour, sugar, salt). In pan bring next 3 ingredients together to a boil. (butter, water, cocoa). Pour on dry ingredients then add next 3 ingredients (sour cream, eggs, baking soda). Bake for 25 min. at 325 in a greased cookie sheet cake pan. Frost with Texas Chocolate sheet cake frosting.
Texas Chocolate Sheet Cake Frosting
1 c. butter or margarine
1/3 c. milk
3 tablespoons baking cocoa
3 c. powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts
In pan melt first 3 ingredients (butter, milk, cocoa). Remove from pan and add powdered sugar and vanilla in a mixer. Spread on cooled cake, sprinkle nuts on top.
2 c. sugar
1 tsp. salt
2 cubes butter or margarine
1 c. water
3 tablespoons baking cocoa
1/2 c. sour cream
2 eggs
1 tsp. baking soda
Combine first 3 ingredients together in a bowl. (flour, sugar, salt). In pan bring next 3 ingredients together to a boil. (butter, water, cocoa). Pour on dry ingredients then add next 3 ingredients (sour cream, eggs, baking soda). Bake for 25 min. at 325 in a greased cookie sheet cake pan. Frost with Texas Chocolate sheet cake frosting.
Texas Chocolate Sheet Cake Frosting
1 c. butter or margarine
1/3 c. milk
3 tablespoons baking cocoa
3 c. powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts
In pan melt first 3 ingredients (butter, milk, cocoa). Remove from pan and add powdered sugar and vanilla in a mixer. Spread on cooled cake, sprinkle nuts on top.
Broccoli Salad
1 large head broccoli
Chopped green onion to taste
Grated cheese to taste
Cooked bacon, crumbled
1/2 c. mayonnaise
1/4 c. sugar
2 tsp. vinegar
Cut broccoli florets. Add chopped onion, grated cheese, and crumbled bacon. Mix mayonnaise, sugar, and vinegar together. Pour over other ingredients. Refrigerate or serve immediately.
Chopped green onion to taste
Grated cheese to taste
Cooked bacon, crumbled
1/2 c. mayonnaise
1/4 c. sugar
2 tsp. vinegar
Cut broccoli florets. Add chopped onion, grated cheese, and crumbled bacon. Mix mayonnaise, sugar, and vinegar together. Pour over other ingredients. Refrigerate or serve immediately.
Beef Taco Bake
1 lb ground beef
1 can (10 3/4 ozs.) Campbell's Condensed Tomato Soup
1 c. Pace Thick & Chunky Salsa or Picante Sauce
1/2 c. milk
6 flour tortillas (8 in) or 8 corn tortillas (6 in), cut into 1-inch pieces
1 c. shredded Cheddar cheese (4 ozs)
1) In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2) Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3) Bake at 400 for 30 min. or until hot. Sprinkle with remaining cheese.
1 can (10 3/4 ozs.) Campbell's Condensed Tomato Soup
1 c. Pace Thick & Chunky Salsa or Picante Sauce
1/2 c. milk
6 flour tortillas (8 in) or 8 corn tortillas (6 in), cut into 1-inch pieces
1 c. shredded Cheddar cheese (4 ozs)
1) In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2) Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3) Bake at 400 for 30 min. or until hot. Sprinkle with remaining cheese.
Slow Cooker Enchiladas
1 lb. ground beef
1 c. chopped onions
1/2 c chopped green peppers
16-oz can red kidney beans, rinsed and drained
15-oz can black beans, rinsedand drained
10-oz can diced tomatoes with green chilies, undrained
1/3 c water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp salt
1 c (4 ozs.) shredded sharp chedder cheese
1 c (4 oze.) shredded monterey Jack, or pepper monterey jack cheese
6 flour tortillas (6-7 inches in diameter)
1) Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain
2) Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 min.
3)Combine cheeses
4) In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers.
5) Cover. Cook on Low 5-7 hours or until heated through.
6) To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.
1 c. chopped onions
1/2 c chopped green peppers
16-oz can red kidney beans, rinsed and drained
15-oz can black beans, rinsedand drained
10-oz can diced tomatoes with green chilies, undrained
1/3 c water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp salt
1 c (4 ozs.) shredded sharp chedder cheese
1 c (4 oze.) shredded monterey Jack, or pepper monterey jack cheese
6 flour tortillas (6-7 inches in diameter)
1) Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain
2) Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 min.
3)Combine cheeses
4) In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers.
5) Cover. Cook on Low 5-7 hours or until heated through.
6) To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.
Tortilla Soup Recipe II
Ingredients:
2 TB olive oil
2 boneless chicken breasts, cut into bite size pieces
1 onion chopped ( I used half an onion in mine)
2 tp minced garlic
1 4.5 oz. can green chilies, chopped1
14.5 oz. can crushed tomatoes2
14.5 oz. cans chicken broth1
10 oz. can enchilada sauce1
10 oz. package frozen corn
2 15 oz. cans black beans, drained and rinsed
1 15 oz. can tomatoe sauce
1 tp chili powder
1 tp ground cumin
1 TB seasoned salt
1/4 cup red wine vinegar
2 tp lime juice
1/4 cup fresh cilantro chopped
sour cream, shredded cheese and tortilla chips for garnishing
Heat olive oil in large skillet over medium. Saute chicken, onion and garlic until chicken is white. Add remaining ingredients with the exception of sour cream, cheese and chips. Bring to a rolling boil, then reduce and simmer 15-20 mins.
Notes: this is another recipe from my friend Dayna
2 TB olive oil
2 boneless chicken breasts, cut into bite size pieces
1 onion chopped ( I used half an onion in mine)
2 tp minced garlic
1 4.5 oz. can green chilies, chopped1
14.5 oz. can crushed tomatoes2
14.5 oz. cans chicken broth1
10 oz. can enchilada sauce1
10 oz. package frozen corn
2 15 oz. cans black beans, drained and rinsed
1 15 oz. can tomatoe sauce
1 tp chili powder
1 tp ground cumin
1 TB seasoned salt
1/4 cup red wine vinegar
2 tp lime juice
1/4 cup fresh cilantro chopped
sour cream, shredded cheese and tortilla chips for garnishing
Heat olive oil in large skillet over medium. Saute chicken, onion and garlic until chicken is white. Add remaining ingredients with the exception of sour cream, cheese and chips. Bring to a rolling boil, then reduce and simmer 15-20 mins.
Notes: this is another recipe from my friend Dayna
Pesto Chicken Manicotti
Pesto Chicken Manicotti:
Ingredients-
1 jar (16 oz.) Alfredo pasta sauce
1 1/ 2 cups water
1 tp garlic powder
1 package (14 pieces) chicken tenderloins (you can even get 7tenderloins and cut them in half to make 14)
1 tp Italian seasoning
14 uncooked manicotti pasta shells
(8 oz.)2 cups shredded mozzarella cheese
(8 oz. I sometimes double cheese to make more cheesy)
1 large tomato chopped
1/3 cups basil pesto
Directions:
1)Heat oven to 375. In medium bowl, mix pasta sauce, water and garlicpowder. In ungreased 13x9 inch glass baking dish spread 1 cup ofpasta sauce mixture. (Side note: I usually double the sauce mixture to make it more creamy, so then I spread 2 cups of sauce mixture into pan.)
2) In medium bowl, sprinkle chicken with Italian seasoning. Stuff rawseasoned chicken into uncooked manicotti shells. Place shells onpasta sauce in baking dish. Pour the rest of the sauce mixture evenlyover the shells, covering completely.
3)Cover with foil and bake for 45-50 mins. or until shells are tender.Sprinkle with cheese. Bake uncovered 4 mins. longer or until cheeseis melted. I then like to broil for 2-3 mins to make cheese bubbly.Sprinkle with tomato. Serve with pesto.
notes: I got this recipe from my friend Dayna it is sooooo good!
Ingredients-
1 jar (16 oz.) Alfredo pasta sauce
1 1/ 2 cups water
1 tp garlic powder
1 package (14 pieces) chicken tenderloins (you can even get 7tenderloins and cut them in half to make 14)
1 tp Italian seasoning
14 uncooked manicotti pasta shells
(8 oz.)2 cups shredded mozzarella cheese
(8 oz. I sometimes double cheese to make more cheesy)
1 large tomato chopped
1/3 cups basil pesto
Directions:
1)Heat oven to 375. In medium bowl, mix pasta sauce, water and garlicpowder. In ungreased 13x9 inch glass baking dish spread 1 cup ofpasta sauce mixture. (Side note: I usually double the sauce mixture to make it more creamy, so then I spread 2 cups of sauce mixture into pan.)
2) In medium bowl, sprinkle chicken with Italian seasoning. Stuff rawseasoned chicken into uncooked manicotti shells. Place shells onpasta sauce in baking dish. Pour the rest of the sauce mixture evenlyover the shells, covering completely.
3)Cover with foil and bake for 45-50 mins. or until shells are tender.Sprinkle with cheese. Bake uncovered 4 mins. longer or until cheeseis melted. I then like to broil for 2-3 mins to make cheese bubbly.Sprinkle with tomato. Serve with pesto.
notes: I got this recipe from my friend Dayna it is sooooo good!
Chocolate Mud Cake
Chocolate Mud Cake
1 c. flour
2 tsp. Baking powder
6 TBS butter
1/3 c. chocolate chips
1 c. sugar (2/3 c and 1/3 c added separately)
3 TBS plus 1/3 c cocoa
1 TBS vanilla
1/4 tsp. Salt
1/3 c. milk
1 egg yolk
1/3 c. Brown sugar
1 ½ c. hot water
Whipping cream or ice cream
Coat the inside of a 2 ½ to 5 quart slow cooker with cooking spray. Whisk together flour and baking powder in a medium bowl and set aside. In a large bowl melt butter and chocolate chips in microwave. Whisk in 2/3 c. sugar, 3 TBS cocoa, Vanilla , salt, milk, and egg yolk Add flour mixture and stir until throughly mixed. Pour batter into slow cooker and spread evenly. In a medium bowl whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved. Pour mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours depending on the size of crock pot. Even when done the cake will be moist and floating, When the sides begin to pull away from sides cake is done. When it’s done turn off the power and remove lid. Let cool for 25 mins before serving with whipped cream or ice cream * Makes 6 to 8 servings.
1 c. flour
2 tsp. Baking powder
6 TBS butter
1/3 c. chocolate chips
1 c. sugar (2/3 c and 1/3 c added separately)
3 TBS plus 1/3 c cocoa
1 TBS vanilla
1/4 tsp. Salt
1/3 c. milk
1 egg yolk
1/3 c. Brown sugar
1 ½ c. hot water
Whipping cream or ice cream
Coat the inside of a 2 ½ to 5 quart slow cooker with cooking spray. Whisk together flour and baking powder in a medium bowl and set aside. In a large bowl melt butter and chocolate chips in microwave. Whisk in 2/3 c. sugar, 3 TBS cocoa, Vanilla , salt, milk, and egg yolk Add flour mixture and stir until throughly mixed. Pour batter into slow cooker and spread evenly. In a medium bowl whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved. Pour mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours depending on the size of crock pot. Even when done the cake will be moist and floating, When the sides begin to pull away from sides cake is done. When it’s done turn off the power and remove lid. Let cool for 25 mins before serving with whipped cream or ice cream * Makes 6 to 8 servings.
Sunday, March 14, 2010
Jumbo 3-Chip Cookies
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (softened)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup milk Chocolate chips
1 cup semi-sweet chips
1/2 white chocolate chips
1 cups chopped nuts
Preheat Oven 375
Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chips and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheet.
Bake 12 to 14 minutes or until light golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (softened)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup milk Chocolate chips
1 cup semi-sweet chips
1/2 white chocolate chips
1 cups chopped nuts
Preheat Oven 375
Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chips and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheet.
Bake 12 to 14 minutes or until light golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
Tuesday, March 9, 2010
helpful tips
*Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.
*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
*Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, s et heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
*I saw this on the cooking channel and it really works. Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
*Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
*Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
*Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, s et heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
*I saw this on the cooking channel and it really works. Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
*Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
*Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Lime Jello Salad
2 15 oz. canned pears. Drain and add water to make two cups and bring to boil. Add to large box lime jello, mix well and refrigerate one hour.
Mash pears and set aside.
Combine 4 tbsp. powdered sugar to 8oz. softened cream cheese, beat until smooth. Add this to jello. Mix in 8oz cool whip and pears and refrigerate.
Fruit Pie.
Graham cracker crust
8 oz cool whip
4 oz. yogurt, strawberry, raspberry, or mixed berry
fresh strawberries, raspberries, or blackberries.
Add yogurt to cool whip, blend well, mix in cup of berries (whole). Put into pie shell. Top with berries.
Mash pears and set aside.
Combine 4 tbsp. powdered sugar to 8oz. softened cream cheese, beat until smooth. Add this to jello. Mix in 8oz cool whip and pears and refrigerate.
Fruit Pie.
Graham cracker crust
8 oz cool whip
4 oz. yogurt, strawberry, raspberry, or mixed berry
fresh strawberries, raspberries, or blackberries.
Add yogurt to cool whip, blend well, mix in cup of berries (whole). Put into pie shell. Top with berries.
Tuesday, March 2, 2010
Blueberry Muffins
½ c butter
1 c sugar
2 eggs
2 tsp baking powder
1¾ c flour
1 c sour cream
1 tsp vanilla
1 c frozen (do not thaw) or fresh blueberries
Cream together butter and sugar and then add eggs. Sift and add dry ingredients. Mix in sour cream and vanilla. Stir in blueberries.
Topping
¼ c butter
3-4 T flour
5-6 T sugar
Place batter in foil lined baking cups or a 9x9in baking pan. Sprinkle on topping and cook at 350° for 30min.
*Recipe can be doubled and put in 9x13in pan and baked for 45min.
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