Thursday, December 27, 2007
2 boneless, skinless chicken breast halves
3 Tbsp. flour, divided
2 tsp. butter
1 tsp. olive oil
1 cup sliced fresh mushrooms
1 Tbps sliced green onion
1 garlic clove, minced
3/4 cup chicken broth
1/2 cup Madeira wine OR additional chicken broth
1 Tbsp. fat free half and halr cream
Flatten chicken to 1/4 in. thickness. Dredge in 2 Tbsp. flour. In nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juiced run clear. Remove chicken and set aside.
In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil). Yield: 2 servings
Ashlee side note: I'm imagining this to be similar to the Boursin chicken. Probably not nearly as good, but this only has 9 grams of fat per serving. Not too shabby for a cream sauce.
1 pkg. (pound) penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tbsp. olive oil
1 pound turkey Italian sausage links, casings removed
3 cups fat free meatless spaghetti sauce
1 1/2 cups (6 ounces) shredded part skim mozzarella cheese
1/4 cup grated parmesan cheese
Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta.
Transfer to a 3 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer until cheese is melted.
Ashlee side note: I have used ground turkey sausage instead of the links. I prefer it that way. But, it depends on your tastes. And honestly, I have never actually seen fat free spaghetti sauce. The regular stuff isn't too fattening. So, if you can't find it...don't stress. The thing that truly makes this originally fattening was the sausage. And, if you buy the ground turkey sausage, it's only got about 5 g fat per serving. So, you can feel better knowing you've cut that WAY back.
Friday, December 21, 2007
1 cup butter
2 cups packed brown sugar
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla
1. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
4, Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.
Friday, December 14, 2007
Preheat oven to 375 degrees. Take one can of crescent rolls (make sure it's very cold) slice it into 16 rounds. (Do not unroll the dough. Leave in the roll and slice the circles that way) Place on cookie sheet in tree shape. Start with one circle on top for row 1 until you get to a five circle row. Use the final round for the trunk of the tree. Bake for 11 minutes or according to can directions. Remove from oven and let sit for 1 minute. Using a large pancake spatula remove from cookie sheet and place on cooling rack to cool.
The recipes spread uses cream cheese, sour cream, dill and garlic. I had unknowingly used the last of my sour cream for my dips, so I improvised and used the very last of my Boursin cheese (5 oz.) and a package of cream cheese and whipped it together. It was so yummy! Anyway, spread this on the top of the tree until each piece is completely covered.
Chop your choice of veggies into very small pieces. Use these as decoration for your tree. I used red pepper, yellow pepper, broccoli, cauliflower, carrots, and green onion. The red pepper I used for the garland and the yellow pepper I also used to make the star on top.
Monday, December 10, 2007
18 frozen Rhode's rolls
1 cup melted butter
1/2 cup brown sugar
1 tsp. cinnamon
1 small pkg. regular butterscotch pudding
About 8 hours before serving, or the night before, spray a bundt pan well and place the frozen rolls in the pan. Sprinkle the dry pudding over the rolls evenly. Mix the melted butter, brown sugar, and cinnamon together and pour over the top of the rolls. Cover rolls in pan with a towel and leave out to rise for the 8 hours, or overnight.
Bake, uncovered at 350 degrees for 30 minutes, until golden brown.
Ashlee side note: The rolls in the picture are shown with pecans on top. Do not ruin this recipe! Pecans are yucky! ;0)
You can make your own roll dough rather than using the Rhode's rolls. However, if the dough isn't frozen first, you will not want it to rise overnight!
Once these babies are baked, turn the bundt pan over onto a serving plate and the pudding/sugar mixture that isn't baked into the dough just sticks to the buns. We just tear off chunks...roll by roll. So yummy. We definitely go through two batches of these!
Thursday, December 6, 2007
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) round natural Brie cheese
1 egg, beaten
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.
With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake at 350°F. for 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Saturday, December 1, 2007
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons (1 stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
1 (16-ounce) box powdered sugar
Preheat the oven to 350 degrees F.
Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan.
Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a dollop of whipped cream.
Here's the best part! She has nine variations of this recipe! Here are the best ones...
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
For a Pumpkin Gooey Cake: Follow the original recipe, adding a 15 ouncs can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual.
For a Chippy Gooey Cake: Stir 1 cup of your favorite kind of baking chip (white chocolate, peanut butter chocolate, butterscotch, toffe bits, etc) into the filling. Bake as usual.
Ashlee side note: You can make so many different variations of your own with this recipe. Pick your favorite kind of cake mix, and flavor your cream cheese filling as desired to compliment the flavor of your cake mix base and tah dah! These cake squares are very, very rich and a little will go a long way! So only eat three instead of five! Enjoy!
Thursday, November 29, 2007
3 pounds red potatoes, unpeeled
One 5 ounce package Boursin cheese
salt and pepper to taste
1 pint heavy cream
fresh chives or parsley, chopped
Preheat oven to 350 degrees. Wash and slice potatoes into 1/4 inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove until cheese has melted. Stir mixutre until thoroughly blended. Layer half of the potatoes into a 2 quart baking dish (this is best done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chives or parsley.
Wednesday, November 28, 2007
Tuesday, November 27, 2007
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Ashlee side note: Though very carb heavy, these beans have less than 1/2 a gram of fat per serving and only 112 calories! Not too shabby! You can use these for really great bean and cheese burritos too. I would suggest adding the cayenne to the beans in the beginning so the flavor really gets into the beans.
Monday, November 26, 2007
Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until chocolate sets.
Yield: 32 cookies
Monday, November 19, 2007
48 Mint Truffle Hershey Kisses
2/3 cup butter, softened
1 1/4 cups granulated sugar
1 Tbsp. water
1 tsp. vanilla extract
1 1/2 cups flour
1/2 cup Hershey's cocoa
1/2 tsp. salt
1/4 tsp. baking soda
1. Preheat oven to 350 degrees. Line 48 small muffin cups (1 3/4 in diameter) with paper or foil baking cups. Remove wrappers from chocolates.
2. Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1 inch balls; place in prepared muffin cups.
4. Bake 11 t o13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar. Makes 4 dozen cookies.
Ashlee side note: Did you know they make Hersheys Special Dark cocoa for baking? If you are like me....the darker the chocolate the better! So, give that a try!
Friday, November 16, 2007
1 gallon apple cider
1 quart orange juice
1 cup lemon juice
1 large can pineapple juice
24 whole cloves
1 cup sugar
4 sticks cinnamon
Put all of this in a large crockpot if you've got one big enough. If not, put in a large pot on the stove and let simmer. Your whole house will smell yummy and you get to drink it too!
Ashlee side note: Obviously you don't drink/eat the cloves or cinnamon, but the flavor of these will soak into the liquid making the drink super yummy. This is a nice change from the usual apple cider.
1 cups milk
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla
1/4 cup sugar
3 Tbsp flour
1 Tbsp butter
Scald 1 cup milk. Mix sugar, salt, flour, and remaining milk together. Stir into hot milk and cook slowly until thickened, stirring constantly. Cook for 5 minutes. Put egg yolk in bowl and slowly add about 1 cup of mixture to it to temper. Add this back into milk mixture and cook one minute longer. Add butter and vanilla. Cool. Pour into baked pastry shell. Cool until chilled through. Cover with whipped cream.
For a coconut cream pie: Stir 1 1/2 cups shredded coconut into filling.
For banana cream pie: Layer sliced bananas with cream filling ending with bananas on top.
For Raspberry: add one cup raspberries to cooled filling before putting into pie shell.
Ashlee side note: I grew up with this for Thanksgiving. Nothing better than Grandma's banana cream pie!
Tuesday, November 13, 2007
2 boxes spice cake mix
1 large can pumpkin
chocolate chips (I prefer semi-sweet)
Just mix it all up together. The moistness of the cookie comes from the pumpkin and all the spices are already included in the cake mix. Bake at 350 degrees for 15 minutes or until done!
Ashlee side note: I'm a cookie bar person. I don't have the patience to wait for 4 or 5 trays of cookies to bake. So, I usually just make cookie bars. Just put all of the batter into a 13x9 dish instead and bake! Quick and easy!
Also...if you are making them "cookie style" keep the batter refrigerated between batches. If you let the dough get warm, you will have flatter cookies. (This is a tip for all types of cookies!)
1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
1 . Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2 . Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3 . Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
1 lb. ground beef
1 can Campbell's® Condensed Fiesta Chili Beef Soup
3/4 cup Pace® Thick & Chunky Salsa
3/4 cup water
8 corn tortillas (6-inch) OR 6 flour tortillas (8-inch), cut into 1-inch pieces
2/3 cup shredded Cheddar cheese
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.
Ashlee side note: You could also make this without the tortillas and serve it over Fritos chips instead. Add a dollup of sour cream on the top and you can't go wrong!
Monday, November 12, 2007
Just buy the prepackaged bake and serve breadsticks that you find in the bakery section. Fazoli's doesn't bake their own...you don't need to either! ;0)
They use a liquid butter substitute called whirl. But I assume they do that because they would be constantly melting real butter if they used that instead. So, once breadsticks are baked, slather them GOOD with melted butter and sprinkle with garlic and salt OR garlic salt. And that's it. I know it sounds dumb. We could have thought of that! And I was hoping there was something really SPECIAL about the way they made theirs. But there's not.
These are just so yummy! So, give them a go!
Wednesday, November 7, 2007
1 jar of italian dressing
chicken or pork chops
Put everything in the slow cooker and cook on low 6 hours. I don't know amounts, it just depends on your family size. Just make sure you cut your potatoes into wedges so they don't turn into mush! The bigger the better. We made this Sunday with the roasted red pepper italian dressing and it was a nice change from regular italian!!
Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Peel and cube potatoes. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add salt, pepper, green onions and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary. Serve with remaining green onions, bacon and cheese.
Holly side note:) I also add fresh parsely and I don't use white pepper, and if you don't have bacon on hand bacon bits work just fine. You can even use bacon bits and bacon, we did and it was really good!! I also used about 8 large red potatoes. Goes really really good with homemade rolls!!!
Tuesday, November 6, 2007
Sunday, October 28, 2007
1 pound cream cheese
8 ounces whipped butter, at room temperature
1 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried dill
1/4 tsp. dried marjoram
1/4 tsp. black pepper
1/4 tsp. dried thyme
Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium sized crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week.
Ashlee side note: This is also really good used as dip for crackers or as a sandwich spread.
Friday, October 26, 2007
1 package garlic Boursin Cheese
1 cup cream
2 Tbsp. sour cream
small onion, chopped
Saute mushrooms and onions in olive oil until onions are slightly golden. Add the chicken and cook on low until well done. Add the cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve.
Ashlee side note: My mom has made this in bulk for when the whole family gets together and bakes it in the oven instead of doing it stove top. Still saute the mushrooms and onions. Don't add the chicken. But put in the other ingredients like it says to make the sauce. Then, just put the chicken in a baking dish and pour the sauce over it. Bake it until the chicken is done. So yummy!
Also, Boursin Cheese can be a little spendy. Buy it at Costco instead of at a regular grocery store. Much cheaper. If anyone is interested, I also have the recipe for homemade Boursin. Which is cheaper to make it than to buy it. I still just buy it, because I'm lazy. But the homemade tastes the same as the store bought. Anyway...let me know if you want that recipe too!
Friday, October 19, 2007
(2) 3 oz. pkgs. cherry jello
2 cups boiling water
20 oz. can crushed pineapple
22 oz. can blueberry pie filling
12 oz. cream cheese
12 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
Dissolve jello in boiling water. Add ice cubes to partially thicken. Cubes should melt, if not, once jello is cool enough, remove the small leftover ice cubes that didn't melt. Mix pineapple and pie filling into jello. Pour into 13x9 inch pan and leave in refrigerator until jello is set. Meanwhile, mix together cream cheese, sour cream, sugar and vanilla. When jello is set, spread with cream cheese mixture.
Ashlee side note: Because she loves us so much, when my mom made this for us a few weeks back, she used 24 oz. of cream cheese (double) instead of just the 12 oz. It was sooooo good and creamy. What makes this jello dessert so different from the others is the use of the pie filling, which gives the jello a creamier texture as well. Sunday dinner here we come!
Tuesday, October 16, 2007
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
1 cup sliced onion
1/4 cup fresh lemon juice
1/4 cup bottled jerk sauce
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, chopped
4 bone-in chicken breast halves, skinned (about 1 1/2 pounds)
4 chicken thighs, skinned (about 1 pound)
1/2 cup chicken broth
1/4 cup bottled jerk sauce
3 tbsp ketchup
1 tbsp hot sauce
1. Combine first 6 ingredients in a large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag and discard marinade.
2. Prepare grill.
3. Combine broth, 1/4 cup jerk sauce, ketchup and hot sauce.
4. Place chicken on grill rack coated with cooking spray. grill 20 minutes or until done, turning and basting frequently with broth mixture.
Ashlee side note: I don't use bone-in meat very often. The kids have a hard time with it and I don't like picking the meat off the bones much myself. So, I just use 2 1/2 pounds of chicken tenders. Makes it like having a bunch of chicken strips instead of those humongous chicken breasts. If you are concerned about it being too hot for the kids, just eliminate the hot sauce in the basting sauce. You can always pour some on your own after plating it. And this chicken is so low fat! Makes it even better! Only 5.4 grams of fat and 6 grams of carbs...and 42 grams of protein! This recipe serves 6...so you figure out how many pieces of chicken you get per serving. Honestly, as low fat as it is....eat up!
Monday, October 15, 2007
1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.
Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.
Friday, October 12, 2007
1 can (14 oz.) chicken broth
1 cup water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham
In saucepan, heat broth and water to boiling and add noodles. Cook noodles until tender and most of the liquid is absorbed. DO NOT DRAIN.
Meanwhile, cook veggies as directed on box.
Gently stir veggies in cheese sauce and ham into noodle mixture. Cook 3-4 minutes until hot, stirring occasionally.
Ashlee side note: Remember not to over stir, as you will end up with broken noodles and mush. ;0) If you don't have chicken broth, it's ok, just use water, but the broth does add a lot of flavor. I also just buy those packages of pre-diced ham from the supermarket. Already cooked, already chopped. No work involved. That's how this turns into a quick meal. The kids like it too!
happy eating! let me know what you think!
Friday, October 5, 2007
4 1/2 Graham Crackers
1 pkg. (11oz.) Kraft Caramel Bits
2 Tbsp. milk
1/2 cup cocktail peanuts
1/2 cup coarsely chopped pretzels
4 squares semi-sweet baking chocolate, melted
Line 8 inch square pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Place graham crackers on bottom of pan, cutting to fit if necessary.
Microwave caramel bits and milk in microwaveable bowl on HIGH 2 minutes or until caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with peanuts, marshmallows and pretzels. Drizzle with chocolate.
Refrigerate at least one hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Ashlee side note: I made these for Super Saturday treats. I changed the recipe a little bit, as I was worried about the graham crackers falling apart. I bought one of those packages of dry cookie mix (or you can buy the refrigerated cookie dough that comes in those rolls) and baked the cookie crust in a 9x13. I used chocolate chip cookie mix, but I think even sugar cookie or peanut butter would be yummy too, depending on the flavor you wanted for your treats. ;0) Anyway...instead of a graham cracker crust, it had a chocolate chip cookie crust. No foil. After baking cookie crust, I let it cool. Then I added the caramel. There was still plenty to cover the surface of the dessert. Just make sure you don't let the caramel go all the way to the edges as you will have a hard time prying it from the pan. ;0)
Even Jaysen, who is not a big sweets fan, liked these. So, eat up! And let me know what you think!
Wednesday, October 3, 2007
1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo
1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.
Monday, October 1, 2007
Hey. I have a really easy, good recipe if you want to try it out and see if it's blog worthy. It's called Baked Ravioli Lasagna.
2 pkgs of frozen cheese ravioli
1 lb of hamburger
1 jar of spaghetti sauce
2 14.5 oz cans of diced tomatoes, drained
1 cup grated mozarella cheese
1 cup of grated monterey jack cheese
parmesan cheese to sprinkle on top
It's real easy you just cook the meat and add the sauce, spread a little on the bottom of a 9 x 13 pan, place ravioli on top of mixture and top with 1/2 of mozzarella and monterey jack cheese and repeat one more time. Top off with sauce and sprinkle parmesan cheese. Cover and bake for 30 minutes at 375 degrees. You can also add chopped onion, garlic powder, basil leaves and italian seasoning if you so desire. Let me know what you think. It's way easy and is a fun spin on lasagna!
Thursday, September 27, 2007
I want to hear what you think! I also want to know if I need to bother posting more recipes. ;0)
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
5 eggs, beaten
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 yellow cake mix
1 cup nuts
2 cubes margarine
Blend all ingredients except cake mix, nuts, and margarine. Pour into greased and floured 9x13 pan. Sprinkle dry cake mix over the top. Spread nuts over top and drizzle melted margarine over that. Bake at 350 degrees for 50 minutes. Serve with whipped cream.
Ashlee side note: I hate nuts! They are gross. If you put them in something, it totally ruins the dessert! having said that, you can guess that I don't add nuts to this dessert. it's better that way. Though some of my family prefer it with nuts. Wierdos!
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1/4 tsp apple pie spice
2/3 cup white frosting (store bought kind)
1/2 cup Cool Whip
Caramel topping, if desired
1. Heat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour this into a 9x13 inch pan. Sprinkle with pecans and then top with sliced apples.
2. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with mixer on low speed until moistened. Carefully spoon batter over apple mixture.
3. Bake 40-45 minutes. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake with frosting mixture and drizzled with caramel topping.
Ashlee side note: Though I was sure that I had white frosting in my cupboard, it turns out I mostly had chocolate (go figure). I did see that I had a caramel frosting though, so I used that instead, and used 1 cup of Cool whip instead of just a half cup. It turned out yummy. Super rich, but yummy! And, for those of you like me who don't have a large enough serving platter for a cake to be flipped over on, I just used a cookie sheet. It worked just fine. This dessert was super easy to make, too. Let me know what you think!
Friday, August 31, 2007
Friday, August 24, 2007
1 container (15 oz.) ricotta cheese
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups diced cooked chicken
2 cups diced cooked ham
1/4 teaspoon garlic powder
1 jar (16 oz.) creamy garlic Alfredo sauce
6 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded Swiss cheese
Heat oven to 350 degrees. In medium bowl, beat eggs. Stir in ricotta, cottage and parmesan cheeses and parsley. set aside.
In another medium bowl, mix chicken, ham garlic powder and Alfredo sauce. In ungreased 13x9 inch glass baking dish spread about 1/2 cup chicken mixture.
Top chicken mixture with 3 uncooked noodles, half of the cheese mixture and half each of the mozzarella and swiss cheeses. Repeat layers starting with noodles, ending with Swiss cheese. Cover tightly with foil.
Bake 1 hour or until very hot and bubbly. Let stand 15 minutes before serving.
Ashlee side note: I make this into a casserole type dish. Instead of using lasagna noodles, I cook up egg noodles and use them for that layer instead. My kids really love "noodles with white sauce" and so they still get to have that, but with a little twist. Good stuff!
Thursday, August 23, 2007
4 medium tomatoes
1 can Rotel
1 can Mexican Stewed Tomatoes
In frying pan, pour enough olive oil in to cover bottom. Heat on med/low. Add a spoonful of minced garlic.
Meanwhile, quarter tomatoes and cut jalapeno in half removing seeds from inside. Add these to frying pan. Fry until just heated through to inject the garlic flavor into the tomatoes. Remove from heat and pour all (including oil) into blender. Add handful of cilantro, juice from two limes, Rotel, Stewed Tomatoes, and onion to blender. Blend until all ingredients have been chopped up. This is usually where I do a taste test to see just how much salt I need to add. Sometimes, it's a lot, other times, not so much. So, salt to taste. ;0)
Ashlee side note: Jaysen LOVES this salsa. Which is why I had to have his mom come over and show me how to make it. ;0) He likes his SPICY though. So, here a few tips if you are the same.
There are three different kinds of Rotel you can use in this recipe. Mild, Original, and HOT! So, if you like it hot...I would suggest using that version instead. I usually just buy the original to keep on hand. Not everyone wants to burn up their esophogas! ;0) So, after I'm done making the salsa, I remove half of it for the sane individuals, and then add another jalapeno to the blender and blend it in.
My family loves this stuff! It gets eaten up quickly when we all get together. And I know that the Burnham's love it just as much!
Wednesday, August 22, 2007
2 pounds lean ground beef (can use ground turkey for a lighter version)
2 eggs, well beaten
1 cup dry bread crumbs
1/2 cup milk
2 tsp salt
1/4 tsp pepper
2 cups herb Stove Top Stuffing
2 cans cream of chicken soup (can use mushroom or celery if preferred)
1/2 soup can water
Preheat oven to 400 degrees.
Mix ground beef, eggs, bread crumbs, milk, salt and pepper until well blended. Divide into 16 portions. Flatten into thin patties.
Make stuffing mix following package directions. Scoop about 1/4 cup stuffing each on 8 of the patties. Place a second pattie on top, then press around the edges to seal well. Place on oiled shallow cookie sheet. Brown in oven for about 25 minutes.
Meanwhile, mix soup with water. When patties are browned, remove from oven and turn temperature down to 350. Pour soup mixture over patties. Bake for 30 minutes longer.
To serve, spoon remaining sauce in cookie sheet over patties.
Ashlee side note: I don't make these very often, but when I do, they get eaten up. For a smaller family like mine, just half the recipe. These have also been called stuffed mini meatloaves by those who have eaten them before...so if that's you..these are it! When you make these with ground turkey and the fat free cream soups, they really aren't bad at all if you are watching calories. So, eat up!
Tuesday, August 21, 2007
Monday, August 20, 2007
I like to cook, bake......eat! Food is good and I love good recipes. I am always on the look out for a new one and I love to try them out on people. So, I'm going to post my favs here....you try them out...and let me know!
Not that I get asked A LOT for my recipes...but when I do actually go somewhere and it requires my cooking skills, I do get asked. So, here they are! And seriously....let me know what you think! I'm interested to know if you tried it, if you liked it, if you'd change it, and if so...what should I change?
Have fun with it! And if you've got a recipe I should try...please let me know!!!