best cooking recipes: mars 2017

lundi 27 mars 2017

Hershey Bar Cake

1 Box German Chocolate cake mix
1 3oz box instant vanilla pudding
3 large eggs
1/3-1/2cup oil (depending on cake mix brand)
1 1/4 cup water (depending on cake mix brand)
1 8 oz cream cheese - soft
1 scant cup granulated sugar
1 12oz frozen whipped topping (I couldn't find 12oz and used 9oz)
1 scant cup confectioners sugar
1 cup chopped pecans (or nuts of choice)
1 Giant Hershey bar - grated (not regular size)

Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8" pans - greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.

Frost cooled cake and enjoy! SO good. Even better the next day.
Note: "Scant" means just slightly short of.

Peach Cake

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing.

Icing:

3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. Enjoy!

7-Day Diet Weight Loss Soup (Wonder Soup)

Ingredients:
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

Directions:

    Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
    Stir in garlic.
    Pour in chicken broth.
    Stir in tomatoes and cabbage.
    Bring to a boil and then reduce heat.
    Cook until cabbage is tender.
    Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
    Taste broth and adjust seasoning if needed.

Maryland Crab Cakes

Ingredients:
Crab Cakes:
1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman's Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you'll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste

The Best Slow Cooker Beef Stew Ever

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

    Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef.
    Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly.
    Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
    To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
    30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Chicken Salad

Ingredients:
5 to 6 Boneless Skinnless Chicken Breasts
Mayonnaise
Sweet Pickle Relish
Celery (I used 3 to 4 stalks)
pinch of salt
pinch of sugar if you like it sweeter

Directions:

    Boil the chicken and let cool.
    Dice the chicken up and add the other ingredients.
    Refrigerate and enjoy!!!

Chicken Apple Wraps

Ingredients:
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Directions:

    Chop chicken meat and fruit, mix in bowl.
    Mix in peanut butter, mayonnaise and honey.
    Spoon into open lettuce leaf, roll and serve

Mexican Chicken Salad Wraps-Pinwheels

Ingredients:
8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup Colby jack cheese or Mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas

Directions:

    Add all ingredients to bowl, mixing after each ingredients.
    Taste and adjust seasonings if needed.
    Spread onto flour tortilla, leaving about an inch all the way around.
    Roll tightly.
    Wrap in seran wrap and refrigerate rolls for an hour.
    Slice about 1-1½ inch thick.

Serve.

Notes
~TIPS~ Add more Mexican flavaaaah! Toss in some roasted corn, taco seasonsing and black beans! Use different color tortillas for a colorful platter!

Slow Cooker Chicken and Next Day Chicken Noodle Soup

Ingredients:
1-2 boxes of Chicken Stock
Carrots
Celery
Corn
Left over Chicken
Egg Noodles

Directions:

    After you have allowed the broth and bones to simmer over night you can now strain the bones from the juice and discard.
    Add the other 1-2 boxes of chicken stock depending on how much soup you want to make. (add water if still not desired amount)
    Cut up vegetables and add them to the broth and let them cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
    Add Noodles and Chicken when vegetables are done! DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT ( they will get soggy if they continue to cook)

Creamy Slow Cooker Chicken Noodle Soup

Ingredients:
1 (32-ounce) container chicken broth
3 cups water
1½ cups sliced carrots (3 medium)
1½ cups sliced celery (3 stalks)
1½ cups sliced fresh mushrooms (4 ounces)
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2½ cups chopped cooked chicken (about 12 ounces)
2 cups dried egg noodles

Directions:

    In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning.
    Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.
    Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

dimanche 26 mars 2017

Hot Cross Buns

½ cup milk
1 teaspoon sugar
1 tablespoon instant yeast
½ cup whole wheat flour

1 stick butter, room temperature
1 cup milk
1/3 cup brown sugar
2 eggs, lightly beaten
1 teaspoon cinnamon
freshly grated nutmeg to taste
3½ cups all-purpose flour
¼ – ½ cup raisins (optional)

1 egg
2 teaspoons milk

1½ cups confectioners’ sugar
2 tablespoons milk

To make the sponge, place milk in microwave on high for 30 seconds. Add sugar, yeast and flour. Stir and let sit 15 minutes until bubbly.
In separate bowl, whisk butter until fluffy and smooth. Add milk, brown sugar, eggs, cinnamon and nutmeg, and whisk until smooth. Add the sponge and stir until smooth. Add flour and stir until stiff dough forms. Turn dough out onto work surface and knead for 4 minutes, adding only enough flour to prevent dough from sticking to surface.
At this point, if you wish to add raisins, divide the dough into two equal portions. Flatten one of the portions and sprinkle _ cup raisins over it. Fold dough to enclose the raisins, then knead for 4 more minutes until raisins are evenly dispersed. (Note: If you wish to add raisins to all of the dough, add ½ cup raisins to whole ball — do not divide the dough — and knead for a total of 8 minutes.) Place dough in greased bowl, cover with plastic wrap and let rise for 1 hour or until almost doubled in bulk.
Knead remaining portion of dough and place in separate greased bowl also covered with plastic wrap.
Grease two 8-inch square or round baking pans with butter. Punch one of the dough balls down, and turn out onto floured work surface. Roll ball into a 12-inch log. Divide into 8 equal portions and shape each into a ball. Place balls in pan, evenly spaced. Repeat with remaining dough ball. Cover each pan with plastic wrap and place in the refrigerator to rise overnight.
Preheat the oven to 350ºF. Remove pans from refrigerator and with a very sharp knife or razor blade, make a cross through each bun. Beat egg with the two teaspoons of milk, brush buns with the mixture, place in the oven and bake for 25-30 minutes. Meanwhile, whisk the confectioners’ sugar with milk to make the glaze.
Let buns cool five minutes before drizzling glaze overtop. After the buns are topped with glaze, serve immediately. Note: the glaze is optional — they are delicious spread with softened butter as well.

Ciabatta

Yield 6 4.5-oz Rolls

Starter:
1/2 cup (4 oz) water
a scant cup (4 oz) bread flour

8 oz starter (see recipe below)
3/4 cup + 1 T. (6.5 oz) water
a scant 3 cups (13 oz) bread flour
1 Tablespoon honey
1/2 tsp. instant yeast
1 teaspoon table salt
cornmeal for dusting

To make the starter, combine the water and flour in a small bowl. Let bubble slightly, stir and let sit at room temperature overnight.

To make the bread, combine the starter, water, bread flour, honey and yeast in the bowl of a stand mixer fitted with the dough hook. Mix at low speed for 1-2 minutes until combined. Add the salt and increase the speed to medium-low and mix for 6-7 minutes longer adding a little flour if necessary. (If the dough isn’t wrapping around the hook or leaving the sides of the bowl at all, add flour. Be careful not to add too much additional flour, however, because the dough should be slightly sticky and moist.) Transfer dough to a slightly oiled bowl, roll around to coat, cover bowl with plastic wrap and let rise until doubled in bulk, about 1½ – 2 hours.
When dough has doubled, punch down and turn out onto a lightly floured work surface. Portion the dough into 4.5-oz balls, or divide the dough into approximately 6 equal portions. Gently knead and roll each portion into a ball, and let sit on the work surface covered with plastic wrap for 30 minutes. After the 30 minutes, grab each side of one ball with each hand and gently pull outward to stretch into a rectangle. Repeat with remaining balls. Let rest covered with plastic wrap for another 30 minutes.
Preheat the oven to 450° F. Line 2 sheet trays with parchment paper or Silpats. (I used one regular sized sheet pan and one slightly smaller pan. I still wasn’t able to fit the pans side by side on one rack, so I baked them on separate racks and rotated them after 10 minutes of baking.) Lightly dust pans with cornmeal. After the 30 minutes, grab the sides of the rectangular shaped-dough forms, gently pull outward again and transfer to the prepared sheets. Let the dough rest again until the oven has preheated, about another 30 minutes.

Reese's Peanut Butter No-Bake Bars

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

    Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
    Pour peanut butter mixture into a 9 x 13 pan.
    Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
    Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Ruth's Chris Sweet Potato Casserole

Ingredients:
Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

Sweet Potato Mixture:
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

    Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
    Preheat oven to 350 degrees.
    Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
    Pour mixture into buttered baking dish.
    Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
    Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Pecan Pie Caramel Cheesecake

Ingredients:
Crust:
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:

Crust:

    Preheat oven to 325 degrees.
    In a large bowl, mix together all ingredients for the crust until moist.
    Press into a 10 inch spring form pan and set aside.

Filling:

    In a stand mixer, whip cream cheese and sugar together until smooth.
    With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again.
    Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary.
    Pour filling into prepared crust and smooth the top.
    Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from oven and cool completely to room temperature.

Topping:

    Arrange pecan halves over top entire cheesecake in concentric circles.
    Cover with plastic wrap and refrigerate until ready to serve.
    Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan.

To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Amazing Coconut Pie

Ingredients:
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 tsp vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

Directions:

    Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
    Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes).
    Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Lasagna Soup

Ingredients:
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

Additional cheesy yum:
2 c. shredded mozzarella cheese

Directions:

    Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
    Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
    While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
    To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Mexican Stuffed Shells

Ingredients:
1 pound ground beef (or ground turkey)
1 package taco seasoning
4 oz cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions
Black olives, sliced
Sour cream

Directions:

    Preheat oven to 350°.
    In a pan brown the ground beef; add taco seasoning and prepare according to package directions.
    Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
    While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
    Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
    After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

samedi 25 mars 2017

Really Really Good Homemade Salsa

REALLY, REALLY GOOD SALSA And easy! NO COOKING!
(Once you taste this recipe, you'll never buy salsa again)!

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

Chicken Tortilla Slow Cooker Soup

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

Directions:

    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.
    Preheat oven to 400 degrees F (200 degrees C).
    Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
    Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Chicken Enchilada Dip Roll-Ups

Ingredients:
2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:

    Mix cheeses together until well blended.
    Add all remaining ingredients and mix well.
    Cover and refrigerate for at least one hour.
    Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula.
    Roll and cut into slices.

Crispy Southwest Chicken Wraps

Ingredients:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:

    Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream.
    Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
    Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
    Spray seam-side of the wrap lightly with cooking spray.
    Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
    Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart.
    Transfer to a plate and repeat with remaining wraps. Serve warm.

Spaghetti Squash Au Gratin

Ingredients:
1 medium spaghetti squash
2 Tbsp butter
1 small yellow onion, cut in half and very thinly sliced
¼ tsp red pepper flakes, or more if you like it spicy
1 tsp fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Directions:

    Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
    In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
    Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
    Place into a 375º oven for 15 – 20 minutes until golden brown on top.

Chicken Pot Pie with just 4 ingredients

Ingredients:
Grands! Chicken Pot Pie Puffs
2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Directions:

    Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
    Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
    Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
    Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
    If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

vendredi 24 mars 2017

Snickerdoodle Pumpkin Walnut Bread

Ingredients:
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
1/2 cup of chopped walnuts

Streusel Topping:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 Tbsp cinnamon
2 Tbsp butter, I doubled the butter to make it extra-good

Directions:

    Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
    In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
    In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts
    Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
    Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter!

Pumpkin Crunch Dessert

Ingredients:
Pumpkin Base:
4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk

Other Ingredients:
1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with

Directions:

    Mix Pumpkin Base ingredients in order given.
    Spray 9x13" pan with Pam and pour pumpkin mixture in.
    Sprinkle cake mix evenly over the top. Drizzle melted butter on top.
    Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way.
    Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!!

Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.

I don't have a pic of my own, but the pic here is what it looks like. Great at Thankgiving. I'm not a fan of pumpkin pie, but I love this. This is a recipe from my stepmother.

Apple Pie Bites

How very simple

A family Favorite: Apple Pie Bites.
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon and sugar
Roll up and Bake for 11-13 minutes at 350 degrees.

Apple Pie Snickerdoodle Cookie Bars

Only Three Ingredients Unbelievably Easy & Delicious

These bars are the best of both worlds … apple pie and cookies with no utensils required! These are a great dessert to pack up for a summer picnic. Or, warm up a cookie bar and top it with vanilla ice cream for an a la mode treat!

Ingredients

One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

Instructions
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.
Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
Sprinkle with the remaining cinnamon sugar mixture.
Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
Allow bars to cool and cut into squares.

Meatball Sandwich Casserole

You will need:

1 bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

Mozzarella Stuffed Meatballs

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

    In a large bowl mix beef through pepper ingredients.
    Form into 2" balls.
    Press a cheese cube in the middle and seal the meat around it.
    Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
    Pour marinara sauce into pan; bring to a simmer.
    Add meatballs and simmer until cooked through, about 30 minutes.
    Serve over spaghetti or on top of a hoagie!!

Apple Pie Enchiladas

Ingredients:
1 (21 ounce) can apple (or cherry) pie filling
1 tsp ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 tsp vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Directions:

    Spoon about one heaping 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
    In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
    Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
    Bake in preheated oven at 350 degrees F for 30 minutes, or until golden

Grandma's Apple Crisp

Ingredients:
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon

Directions:

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
    In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly.
    Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
    Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

jeudi 23 mars 2017

Cheesy Quinoa and Broccoli Patties

Ingredients:
1/2 cup quinoa
1 cup water
5 large broccoli florets
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking

Directions:

    First, cook your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
    Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely.
    Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
    Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
    Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

Dr Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Amazing Heel Repair

Amazing!!! ***

Grind a handful of rice until u get a fine but coarse flour. Add a few spoons of raw honey to the mixture along with enough apple cider vinegar to obtain a thick paste. If the cracks are very deep, add a spoon of olive oil. Soak feet for 20 minutes & gently massage with this paste.

Slow Cooker Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

    Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
    Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
    Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Stacie Allred's Broccoli Salad

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

    Mix salad ingredients well.
    Mix dressing in a separate bowl.
    Pour dressing over salad and toss well.
    Cover and refrigerate for at least one hour prior to serving.
    When ready to serve, stir well again.

Two Ingredient Pumpkin Cake with Apple Cider Glaze

Ingredients:
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions:

    Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
    Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
    Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
    Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

    Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pour-able. Add more sugar or cider if needed.
    Pour over the cake while still warm. Reserve some to pour over each slice when served.

Apple Cinnamon Water

Ingredients:
1 Apple thinly sliced
1 Cinnamon Stick

Directions:

Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.
Drink 8 oz before each meal.

Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have TONS ON ENERGY! Sounds yummy!

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