Monday, June 30, 2008
Hash Brown Egg Breakfast Casserole
By Keri Stewart
1 2-lb. bag frozen shredded hash browns
3 T. melted butter
8 eggs, beaten
1 lb. ham or bacon, cooked & crumbled
1½ c. milk
2 c. Swiss cheese
2 c. Cheddar cheese
¾ tsp. dry mustard
¾ tsp. salt (to taste)
¼ tsp. pepper (to taste)
1 bunch green onions, diced
red & green pepper, diced
Grease a 9x13 casserole dish. Put hash browns in dish and drizzle with melted butter. Bake at 425° for 25 minutes. (I like my hash browns a little crispier, so after I bake them, I fry them for 5-10 minutes longer.) Mix remaining ingredients and pour over hash browns. Bake at 375° for 35 to 40 minutes (until it starts to brown on top). *This can be made the night before and refrigerated to make things easier.
Sunday, June 29, 2008
Your favorite kind of sherbet (I use raspberry or pineapple)
Bananas, cut into bite-size pieces
Let sherbet sit out long enough so that you can empty into into a big mixing bowl - but don't let it melt - just enough that you can stir in the raspberries and bananas. Put in as many as you want (I put in a lot!) When everything is mixed in, put back into the container that the sherbet came in and freeze. Very tasty and much less fat! I'm sure you could experiment and add different kinds of fruit to different kinds of sherbet ... I'm just very partial to raspberries. Enjoy a refreshing treat in the hot summer weather.
Wednesday, June 25, 2008
2 cans cream of chicken soup
16 oz sour cream
4-5 cooked chicken cubes or a quart of canned chicken
2 stacks ritz crackers
1 stick melted butter
Mix cream of chicken soup and sour cream together. Spread a thin layer of this into 9x13 pan. Spread cooked chicken over this. Pour the rest of chicken soup mix over the chicken. Crush ritz crackers and mix with butter. Spread this mixture on top. Cover with foil. Bake at 375 degrees for 25 minutes. Take foil off and cook for additional 5 minutes. This is great over rice.
Tuesday, June 24, 2008
1/2 c butter
1/2 c flour
1 t salt
2-3 c milk (warmed)
2-3 c shredded cheese
Melt the butter in a sauce pan. Add flour and salt; whisk until it thickens (this takes about 5 seconds). Add 2 cups milk (I put it in the microwave for about a minute beforehand to speed up the process); whisk until it starts to thicken. Sometimes it thickens too quickly so I add another cup of milk. When it is about the desired consistency, add the cheese and stir until it is melted. I then do a taste test with a little bit of bread to see if it is cheesy enough. If not, I keep adding cheese until it is the flavor that I want. I serve it with french bread, and if you're really ambitious you can make meatballs to go along with it as well.
If you're a chocolate lover (as I am), you can make a chocolate fondue as well. The ingredients for this are:
1 pkg marshmallows
1 c half and half
1 pkg cream cheese
1 pkg milk chocolate chips
Melt the marshmallows with the half and half; make sure they melt completely, or the fondue will be lumpy. Soften the cream cheese and add to marshmallows; let melt. Add the chocolate chips; let melt. Serve with fruit and enjoy!
Monday, June 23, 2008
Combine the following:
½ C very warm water
1 ½ -2 T. yeast
2 T. sugar
Set aside and in a large bowl mix:
3 ½ oz package vanilla pudding (according to the directions on the box) and to that add:
1 t. salt
½ C. butter, melted
6 C. flour
As you add the flour, add the yeast mixture to it.
Knead until smooth.
Cover with a towel and let rise until double, punch down and let rise again. Then roll out dough to 34X21 size (I like to separate the dough into 2 balls and roll it out twice, I don’t have a ton of counter space and it works better for me.)
Take 1C. softened butter and spread over surface. In a small bowl mix 2 C. brown sugar and 4tsp cinnamon. Sprinkle over top. Roll up tightly and cut 2 inch sections. Place on a lightly greased cookie sheet 2 inches apart. Push down slightly with hand . Cover and let double again. Bake at 350 degrees for 15-20 minutes until golden brown. Ice when still warm with icing.
Cream cheese icing:
8 oz. softened cream cheese
½ C. butter
1 tsp. vanilla
3 C. powdered sugar
1 T. milk
Mix all ingredients.
For middle of shortcake:
4 cups sliced strawberries
1/4 cup sugar
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp grated lemon grind
1/2 tsp salt
1/4 tsp baking soda
6 Tbs chilled butter, cut into small pieces
2/3 cup fat-free buttermilk
1/2 tsp vanilla extract
For top of shortcake:
1 large egg white, lightly beaten
1 1/2 tsp sugar
2 cups frozen fat-free whipped topping, thawed
Combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
Preheat oven to 400 degrees. Combine flour and next 5 ingredients (down to baking soda), stirring with a whisk. Cut in butter to mixture. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (sticky dough).
Knead dough on floured surface 4 times. Make into 8-inch circle on baking sheet (that has been sprayed with cooking spray). Brush top with egg white. Sprinkle with 1 1/2 tsp sugar.
Bake 15 minutes at 400 degrees. Cool 10 minutes. Split shortcake in half horizontally. Cool layers separately. Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, saving juice; drizzle juice over bottom half of shrotcake. Put 2 cups whipped topping over juice, then strawberries on top. Put top shortcake layer on. Then top with a little whipped cream and a whole strawberry on top.
My husband and I had never made this before, but this was a very easy recipe to follow and it turned our really yummy, too. I found it online at "Cooking Light". One of the best things about it is that it is only 246 calories and 7.4 grams of fat in each serving (10 servings total). Not bad for a dessert that usually has almost 400 calories and over 25 grams of fat per serving.
Go to the store and buy Pectin. It’s usually found in the same aisle as the flour and the sugar (but no guarantees). There are instructions in the Pectin on how much sugar, berries and water you will need. Follow the instructions in the box, since it varies, depending on which brand of Pectin you get. I make the “quick and easy” freezer jam. You don’t have to cook the jam, so it cuts out on a lot of the time. Plus I like jam more than jelly, since I like fruit pieces in my jam. You guys can do whatever makes your heart happy.
I used a big mixing bowl full of strawberries.
I dump them in the sink and wash them – then cut off their stems.
Mash them with a potato masher – and follow the rest of the directions that came with your Pectin.
And wa-la! You have homemade jam that is delicious!!!
Thursday, June 19, 2008
2 cups Ragu or other Spaghetti Sauce
2 cans (10 ¾ oz.) Campbell’s Condensed Cream of Chicken Soup
(may substitute Cream of Celery or Mushroom)
2 ½ cups Shredded Mozzarella Cheese
¼ cup Milk
1 lb. Ground Beef
10 dry lasagna noodles
The best part about this is that you don’t have to cook the noodles before baking.
Mix Chicken Soup, Mozzarella Cheese, and Milk. Set aside. Cook Beef until browned. Pour off fat. Stir in Spaghetti sauce. Heat thorough. Add spices as you wish. Spoon half the Meat Mixture into a 9x13 pan. Top with 5 dry Lasagna Noodles and Chicken Soup Mixture. Top with the remaining 5 Dry Lasagna Noodles and the remaining meat mixture. Add more cheese, olives, etc. if desired. Bake at 400° F covered for 30 minutes, or until it starts to bubble up a little. Let stand 10 minutes to set up. Eat and enjoy!!!
In the morning, throw a few chicken breasts into the crockpot. Top with salsa -- a fancy kind, or just whatever is in your fridge. Cook on low for about 8 hours.
I don't like salsa, so I pour it into a separate bowl for my husband. Then I shred the chicken and throw it in a tortilla shell with sour cream, shredded lettuce and grated cheese. You, of course, can add whatever toppings you like. My husband drenches his in the salsa.
We made two large chicken breasts yesterday; we've made six large tacos from it and still have only used about half the chicken. It makes amazing leftovers -- I don't even bother to heat it up.
Try it and let me know what you think.
Wednesday, June 18, 2008
Boneless, skinless chicken breasts
BBQ sauce (I use regular flavor, but you can get creative and use whatever you want)
That's it. The ratio is 1:1. I use 1/4 a bottle of BBQ sauce and 1/4 a bottle of Italian dressing. Mix together and let the chicken marinate. You can use as many chicken breasts as you want - we usually make 4 or 5, so we can each have one and have some for leftovers the next day. You can use as much (or as little) sauce/dressing marinade as you want. If I've planned well, then I let the chicken marinate over night. But usually I'm not that on top of things, so I let them marinate for like 15 minutes before I am so hungry that I can't stand it anymore. We usually cook them outside on the grill, but they work great in a foreman grill too (in case it's too cold to cook outside). They cook fast, too, so if you're hungry, these make a fast and tasty meal.
I usually make some form of green salad and potatoes to go along (au-gratin, mashed, cheesy, baked - whatever you've got works) and WA-LA ... you've got an entire meal. Yummy!
Tuesday, June 17, 2008
Super fast and easy:
1-2 cans Cream of Chicken soup
1/2-1 can water or milk
combine all and bring to boil. Boil 2-3 minutes. Serve over rice and top with your favorite toppings
More time, but better tasting:
1-2 cans Cream of Chicken soup
1/2-1 can water or milk
Combine all ingredients in slow cooker and cook on low all day. Or, simmer for 30 minutes on the stove top.
Thursday, June 12, 2008
What you need:
1. 1 Pound of Chicken
2. 1 can of Cream of Chicken
3. 16oz Sour Cream
4. 4 cups Cheese
5. Green Chiles (optional)
Boil Chicken. In another bowl mix together cream of chicken, sour cream, green chiles, and 2 cups cheese. Shred Chicken and mix it in with the blend. Save some of the portion to add at the end. Roll tortilla up and place in a 9x12 pan. Add the rest of the mixture on top. Add the cheese.
Bake 350 for 30mins or until cheese and melted on top.
Wednesday, June 11, 2008
Cook time is 8-10 hours on low.
Peel and cut potatoes into chunks. (This takes the most time out of all of it.) Three medium sized potatoes works for two people.
I use peeled baby carrots. You just dump it in there right from the bag. Put in however many you want. I put in a lot.
Use one can of chicken broth.
Add one can of condensed Cream of Chicken Soup. (If you're doing this for a lot of people you can add two cans of Chicken Broth and two cans of Soup.)
For two add two frozen boneless skinless chicken breasts. Add more chicken for more people. Put the chicken in first, then the vegetables, and last the broth and soup.
When I walk in the door this is roasted to perfection. The chicken falls apart and is moist. When you serve it, you'll want to put a bit of the juice with it. We usually have enough left over for Deven to take for lunch the next day. Let me know how yours turns out!
Click on this picture and you can print off the recipe.
Rules are: you can post whatever you want! A main dish, a dessert, a side dish, a salad, something that goes well in a crock pot … whatever strikes your fancy. It does not need to be elaborate!!! If you want to post your favorite recipe for making great macaroni & cheese, go for it. Post something about how you get your kids to eat vegetables (or tricky ways of hiding them). We are looking to get new ideas for meals that can be thrown together with ingredients we already have in our kitchens. Feel free to post side dishes, too. For example, at our place, we always seem to have quesadillas with either a green salad or an ancini (frog-eyed) salad. So if I was posting my recipe for quesadillas, then I would say that we often have green or ancini salad on the side – and we have a complete meal. Also, when you are posting a recipe, make sure you post the instructions. And post the “tweaks” that you make to the recipe (less salt, using water instead of chicken bouillon, etc.)
I know it’s already almost mid-June, but I think we should get started right away. So begin the posting!! I’m really excited about this – and I’m glad to have so many of you on board!
Tuesday, June 10, 2008
I've thought a lot about how I think this will work best, but I am definitely open to suggestions – so if you have any please email them to me! Since there are 22 of us (currently) I am thinking that if everyone posted one day a month, then we would pretty much be covered (I am not counting the weekends since that's the time that is the most hectic for me, and I think it should be family time, as much as possible – but if you really want to post something on a weekend, then go for it). I'm not sure if I just want people to "reserve" a day at the beginning of the month (so Andrea, you would post something on the 6th and Marie, you would post something on the 7th, etc, etc.) – or if we'll just do it freestyle, so you post a recipe once a month (at least) whenever you have the time. Suggestions from you guys? Email them to me or leave them in the comments section at the bottom of the post.
Thanks everyone! This is going to be great; I can tell. I'm very excited to get some new ideas for what to make for dinner!!
Tuesday, June 3, 2008