Sunday, April 27, 2008

Chicken and Rice Casserole

from Simply One Dish by Pillsbury

1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar sliced mushrooms, undrained (I omit and add a little extra water)
1/2 c water
1 1/2 c frozen sweet peas (from 1-lb bag), thawed
1 1/2 cups uncooked instant white rice (I used instant brown rice and added a little earlier)

1. In 3-to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.

2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.

3. About 15 minutes (about 25 for brown rice) before serving, stir in thawed peas (if using brown rice wait to add peas) and the rice. Cover; cook on Low setting 10-15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.

Bow-Ties with Ham

from Simply One Dish by Pillsbury

3 c uncooked bow-tie (farfalle) pasta (6oz)
1 jar (16oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 c sun-dried tomatoes in oil and herbs drained, chopped
1 c diced (1/4-1/2 inch) cooked ham
1 c shredded Havarti cheese (4oz)

1. Heat oven to 350. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

2. Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Poor into casserole.

4. Cover; bake 35-45 minutes or until bubbly. Top with remaining cheese.

Friday, April 25, 2008

Peanut Butter Cookies

1 cup butter or margarine
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla
3 cups flour
2 teaspoons baking soda
1⁄4 teaspoon salt
Hershey’s candy kisses (optional)

In a bowl, cream together butter or margarine, sugar, brown sugar, eggs, peanut butter, and vanilla. In a separate bowl, stir together flour, baking soda, and salt; add to creamed mixture and beat together. Roll dough into 11⁄2-inch balls and roll in sugar. Bake at 375 degrees for 8 to 10 minutes. While still warm, place Hershey’s candy kiss on top, if desired. Makes 5 dozen cookies.

Taco Pizza

given to me from Hayley:

1 1/4c cornmeal
1 1/4c flour
2t salt
2/3 c milk
1/3 c butter or margarine, melted
1/2 lb ground beef
1/2 lb bulk pork sausage
1 can (6 oz) tomato paste
1 can (14 1/2 oz) diced tomatoes, drained
1 pkg taco seasoning mix (or 1/4 cup)
3/4 c water
1 1/2 c (6oz) shredded cheddar cheese
1c shredded Monterey Jack cheese
2 cups chopped lettuce
1 c diced fresh tomatoes
1/2 c sliced ripe olives
1/2 c sliced green onions

In medium bowl, combine the cornmeal, flour, baking powder salt. Add milk and butter; mix well. Press onto bottom and sides of a 12-14-in. pizza pan. Bake at 400 for 10 minutes or until edges are lightly browned. Cool. In a large skillet, brown beef and sausage; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered for 4 minutes. Spread over crust. Combine cheeses,; sprinkle 2 cups over the meat layer. Bake at 400 for 15 minutes or until cheese melts. Top with lettuce, fresh tomatoes, olives onions and remaining cheese.

Chicken Cordon Bleu Casserole

this is from Naomi

Chicken Cordon Bleu Casserole (serves 4)
1/2 c. chicken broth
1/2 c. sour cream
1 jar (12 oz) chicken gravy
3 cups uncooked dumpling egg noodles (5oz)
1 c. frozen sweet peas
1 c. diced cooked ham (canned ham works well)
1 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves
1/2 tsp seasoned salt
4 slices (1oz ea) Swiss cheese, halved

1. Heat oven to 375 degrees. In large bowl, combine broth, sour cream, and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 tsp. of the pepper. Spoon into ungreased shallow 2-quart casserole.

2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 tsp. pepper. Cover w/ foil.

3. Bake 30 minutes. Uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are thoroughly heated.

4. Place 2 cheese slice halves over each chicken breast half. Bake 5 minutes longer or until cheese is melted.

Cook's Note: You can substitute mozzarella for Swiss and mixed veggies for peas if you like. The ham is also optional (I usually leave it out).

Chicken Cheese Enchiladas

from Simply One Dish by Pillsbury (they suggest brand names but I am omitting that)

1 pkg taco seasoning mix
1 T vegetable or olive oil
1/2 c water
1lb boneless skinless chicken breast pieces cut into strips or bite size pieces
3c shredded Monterey Jack cheese
1/3 c fresh cilantro
1/2 t salt
1 container ricotta cheese
1 can (4.5 oz) chopped green chiles
1 egg
1 jar (16 oz) thick n' chunky salsa
1 package flour tortillas for soft tacos & fajitas (6" 12 count)
(I doubled it but replaced second container of riccotta with cream cheese)

1. Heat over to 350. In resealable food-storage plastic bag, mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes, but no longer than 12 hours.

2. In medium bowl mix 2 1/2 cups Monterey Jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.

3. Heat 10-inch nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.

4. In ungreased 13x9-inch pan (3-quart) glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.

5. Bake 20-25 minutes or until cheese is melted.

Optional: Serve with sour cream, guacamole and additional cilantro.

Thursday, April 24, 2008

Zingy Peppermints

To me these tasted a lot like butter mints, you know that kind of melt in your mouth goodness.

1 Egg White
3 cups powdered sugar (or confectioners sugar if you are a pro)
3 drops of peppermint extract
2 drops of green food coloring (or any color you want)

4 oz bittersweet chocolate broken into chunks

Beat egg white until frothy and white. Add in powdered sugar until well mixed I used a pastry blender. Add peppermint and food coloring and mix well. Make teaspoon size balls and flatten a little with a fork, kind of like you would do with a peanut butter cookie. Place in refrigerator until firm (my dough was pretty stiff so this didn't take long.

Melt chocolate in a double boiler or a glass dish (oven safe of course) on top of boiling water. Allow chocolate to cool for a minute then dip the peppermints halfway into chocolate.

The kids loved them. I would post a picture but JetBlue lost our camera (well the whole bag, it should be returned today) and Jeremy took the other one with him on a second trip.

Friday, April 11, 2008

Quick Chicken Enchiladas

1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chilies
10 (8 inch) flour tortillas

Preheat oven to 375 degrees F.
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chilies and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
Bake for 30 minutes.

Serve topped with olives and sour cream.

Disappearing Marshmallow Brownies

1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

Wednesday, April 9, 2008

Chicken Enchilada Casserole

6 to 8 chicken tenders OR
2 to 3 chicken breasts, cooked and cubed

2 tsp. oil
1 small onion chopped
½ tsp. garlic powder

Stir in:
One can Cream of Chicken Soup
One can Cream of Mushroom Soup
½ cup to 1 cup of milk
Add chicken

Other ingredients:
3 to 4 cups shredded cheese
9 oz bag of tortilla chips, slightly crushed

Preheat oven to 350 degrees. Grease a 9x13 pan. Layer the pan first with chips, chicken mixture, and cheese. Repeat layers. Cook for 30 minutes. Remove from oven and top with remaining chips.

Note: You can add green chilies if desired.

Garnish with salsa, sour cream and olives.

This is what we had at our Relief Society Birthday Dinner. It is very easy to make.

Monday, April 7, 2008

Homemade Oreos

I am not sure if this has been posted or not, so if it has, so sorry!

1 box devil's food cake mix (Betty Crocker or Pillsbury brand)
3/4 cup butter
2 eggs
1 package cream cheese
1/2 cup butter
2 TBSP vanilla
2 cups powdered sugar

Mix the cake mix, 3/4 cup butter and eggs and set in fridge to chill for 15 minutes. Meanwhile, mix the cream cheese and 1/2 cup butter together and add vanilla and powdered sugar. Set aside. Roll the chilled dough into small balls and place on a greased cookie sheet and bake at 350 degrees for 7-9 minutes. When cool, frost half the cookies with the frosting and top with another cookie. Enjoy!

Thursday, April 3, 2008

Haupia Cheesecake

1 cup flour
1 cube butter, melted
1/3 cup brown sugar
1/3 cup walnuts, chopped

Combine and press into 9x13 pan. Bake at 350 for 12 to 15 minutes or until lightly browned. Cool.

Mix together-
2- 8 oz packages cream cheese
2 cups powdered sugar
2 tsp. vanilla

Then fold in 4-5 cups of Cool Whip. Spread onto cooled crust.

1/4 cup water
1/4 cup cornstarch
1 can coconut milk (use high calorie milk that has about 150 calories per serving)
3/4 cup sugar

In sauce pan, combine water and cornstarch and stir until smooth. Add the coconut milk and sugar and heat mixture on medium heat while stirring until thickened. Cool in refrigerator. Spread on top of cream cheese mixture and refrigerate until ready to use.

Serve with fresh fruit, berries, mangos, strawberries, pineapple and fresh shaved coconut.

Tuesday, April 1, 2008

Hot Pizza Dip

8 oz. package cream cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup bottled pizza sauce
1/2 cup green pepper, finely chopped (optional)
1/2 cup red pepper, finely chopped (optional)
3/4 cup pepperoni slices, chopped

Preheat oven to 350 degrees. In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread over the bottom of a greased 9 inch plate (I use a tart pan or a pie tin). Combine the cheeses. Sprinkle 1/2 of the cheeses over the cream cheese layer. Top with the pizza sauce, peppers and pepperoni. Sprinkle with the remaining cheeses. Bake for 20 minutes or until bubbly. Serve with bread sticks.

Note: If I were ambitious I would make my own bread sticks, I am scared of making bread so, I don't. Instead, I buy Tahoe Joe's garlic herb pizza dough and make bread sticks out of that. For one pan of dip 2 packages of bread sticks just about covers it.

Taco Salad Bowls

Prep Time:
20 min
Total Time:
20 min
4 servings
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro

PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Strawberry Whipped Sensation

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Toffee Bit Triangles

1c. Butter, softened
1c. brown sugar
1 tsp. vanilla
1 egg yolk
2c. flour
1 1/3c (8oz pkg) Heath Bits, divided
2 cups (12 oz) semi-sweet chocolate chips

Beat butter until creamy, beat in brown sugar, vanilla and yolk. Stir in flour and
1 cupHeath bits. Press into ungreased jelly roll pan. Bake 18-20 minutes at 350 till light brown. Immediately sprinkle chocolate chips, let stand until softened, spread evenly, sprinkle remaining toffee bits. Cool cut into 3 inch squares, cut each square into triangles...or just call them toffee bit snacks and cut them however you want ;)