Oprah's website, a Patty LaBelle recipe
1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Tuesday, March 24, 2009
Easy Chicken & Biscuits
www.campbellskitchen.com
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 t. dried thyme leaves, crushed
1/4 t. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
1. MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. BAKE at 400°F. for 15 minutes. Stir. CUT each biscuit into quarters. ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
3. Serves 5.
4. TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 t. dried thyme leaves, crushed
1/4 t. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
1. MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. BAKE at 400°F. for 15 minutes. Stir. CUT each biscuit into quarters. ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
3. Serves 5.
4. TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
Santa's Favorites
from Press Republican newspaper, Christmas cookie contest, late '80's or early '90's
1/2 cup butter
1/2 cup powdered sugar
1/4 t. salt
1 t vanilla
1 to 1 1/4 cup flour
FILLING
3 oz cream cheese
1 cup powdered sugar
1 t. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
FROSTING
1/2 cup semi-sweet chocolate pieces
2 T butter
2 T water
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. Cream butter. Add sugar, salt and vanilla. Cream well. Gradually add flour (add as much of the 1/4 cup flour as you need to make a stiff dough.) Shape by teaspoonsful into ball. Place on ungreased cookie sheet. Press hole in center of each. Bake for 12 to 15 minutes until delicately browned. Fill while warm with the nut filling, and then let cool. Then top with chocolate frosting.
2. FILLING:
Soften cream cheese. Blend in powdered sugar and vanilla; cream well. Stir in walnuts and coconut.
3. FROSTING:
Melt chocolate pieces with butter and water over low heat, stirring occasionally. Add powdered sugar; beat until smooth.
1/2 cup butter
1/2 cup powdered sugar
1/4 t. salt
1 t vanilla
1 to 1 1/4 cup flour
FILLING
3 oz cream cheese
1 cup powdered sugar
1 t. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
FROSTING
1/2 cup semi-sweet chocolate pieces
2 T butter
2 T water
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. Cream butter. Add sugar, salt and vanilla. Cream well. Gradually add flour (add as much of the 1/4 cup flour as you need to make a stiff dough.) Shape by teaspoonsful into ball. Place on ungreased cookie sheet. Press hole in center of each. Bake for 12 to 15 minutes until delicately browned. Fill while warm with the nut filling, and then let cool. Then top with chocolate frosting.
2. FILLING:
Soften cream cheese. Blend in powdered sugar and vanilla; cream well. Stir in walnuts and coconut.
3. FROSTING:
Melt chocolate pieces with butter and water over low heat, stirring occasionally. Add powdered sugar; beat until smooth.
Beef Fajitas
www.hillbillyhousewife.com
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil or vegetable oil
2 teaspoons chili powder
2 garlic cloves minced
1 pound beef fajita strips
1 onion thinly sliced
1 red or green bell pepper cut into strips
4 tortillas warmed
1/3 cup purchased guacamole
1/3 cup salsa
Sour cream
In medium glass bowl, combine lime juice, honey, oil, chili powder and garlic; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon 1/4 of guacamole onto center of each tortilla. Top each with 1/4 of beef mixture and salsa. Fold bottom edge of tortilla over filling toward center; fold sides in toward center, leaving top open.
This recipe makes 4 servings.
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil or vegetable oil
2 teaspoons chili powder
2 garlic cloves minced
1 pound beef fajita strips
1 onion thinly sliced
1 red or green bell pepper cut into strips
4 tortillas warmed
1/3 cup purchased guacamole
1/3 cup salsa
Sour cream
In medium glass bowl, combine lime juice, honey, oil, chili powder and garlic; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon 1/4 of guacamole onto center of each tortilla. Top each with 1/4 of beef mixture and salsa. Fold bottom edge of tortilla over filling toward center; fold sides in toward center, leaving top open.
This recipe makes 4 servings.
Monday, March 2, 2009
Green Split Pea Soup
1/2 lb. dry green split peas
4 cups water
1 ham hock or meaty ham bone
1 bay leaf
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrots
1/2 t. salt
1 clove garlic, minced
1 packet GOYA seasoning without Annatto (Sazon Goya sin Achiote)
Combine all ingredients in crock pot. Cook on low for 8 to 10 hours.
Serve with DUMPLINGS (seperate recipe)
Original recipe was from the back of the bag, but was for the stove top. The Goya seasoning was an addition much later, after I purchased a bag of the Goya peas, and it was included in their recipe. Very tasty addition.
4 cups water
1 ham hock or meaty ham bone
1 bay leaf
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrots
1/2 t. salt
1 clove garlic, minced
1 packet GOYA seasoning without Annatto (Sazon Goya sin Achiote)
Combine all ingredients in crock pot. Cook on low for 8 to 10 hours.
Serve with DUMPLINGS (seperate recipe)
Original recipe was from the back of the bag, but was for the stove top. The Goya seasoning was an addition much later, after I purchased a bag of the Goya peas, and it was included in their recipe. Very tasty addition.
Dumplings
Dumplings
from Betty Crocker Cookbook
3 T shortening
1 1/2 cups flour
2 t. baking powder
3/4 t. salt
3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.
CROCKPOT PEA SOUP INSTRUCTIONS: Cook covered during the last 35 to 40 minutes of the soup's cooking time.
from Betty Crocker Cookbook
3 T shortening
1 1/2 cups flour
2 t. baking powder
3/4 t. salt
3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.
CROCKPOT PEA SOUP INSTRUCTIONS: Cook covered during the last 35 to 40 minutes of the soup's cooking time.
Garden Vegetable Soup
Weight Watchers recipe
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber, 0 WW points
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber, 0 WW points
Chicken and Stuffing Skillet
www.campbellskitchen.com
1 T butter or margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm ONe Step Suffing Chicken Mix
1 can (10 3/4 oz.) Campbells Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
Prepare stuffing in skillet according to package dierctions, except let stand 2 minutes.
Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
1 T butter or margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm ONe Step Suffing Chicken Mix
1 can (10 3/4 oz.) Campbells Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
Prepare stuffing in skillet according to package dierctions, except let stand 2 minutes.
Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Paula Deen's Pumpkin Bars
www.foodnetwork.com (Paula Deen)
BARS:
4 eggs
1 2/3 cups granulated sugar
1 c vegetable oil
1 can (15 oz.) pumpkin
2 cups sifted all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t salt
1 t baking soda
ICING:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 t vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and bakins soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comibned and the batter is smooth. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
BARS:
4 eggs
1 2/3 cups granulated sugar
1 c vegetable oil
1 can (15 oz.) pumpkin
2 cups sifted all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t salt
1 t baking soda
ICING:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 t vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and bakins soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comibned and the batter is smooth. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Asparagus Lemon Soup
originally from www.dole.com with a couple of additions
1 lb Dole fresh asparagus, trimmed and chopped
1 cup chopped Dole celery
3 cups chicken broth
1/2 t grated lemon peel
2 T fresh lemon juice
1/16 t white pepper
1/2 cup whipping cream or low fat milk
1/4 to 1/2 cup chopped onion (my own addition)
1/2 to 1 t minced garlic (my own addition)
Combine asparagus, celery, onion, garlic, and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes or till vegetables are very tender. Cool.
Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
TIP: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
1 lb Dole fresh asparagus, trimmed and chopped
1 cup chopped Dole celery
3 cups chicken broth
1/2 t grated lemon peel
2 T fresh lemon juice
1/16 t white pepper
1/2 cup whipping cream or low fat milk
1/4 to 1/2 cup chopped onion (my own addition)
1/2 to 1 t minced garlic (my own addition)
Combine asparagus, celery, onion, garlic, and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes or till vegetables are very tender. Cool.
Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
TIP: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
Three Cheese Garlic Scalloped Potatoes
Original recipe from allrecipes.albertsons.com, with a couple of changes
1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint half and half
2 cloves garlic, minced
salt & pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes, then pour half of the half and half over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake loosely covered with foil for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint half and half
2 cloves garlic, minced
salt & pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes, then pour half of the half and half over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake loosely covered with foil for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Subscribe to:
Posts (Atom)