tag:blogger.com,1999:blog-10706514635723906282024-03-05T23:27:36.135-08:00Burnham BakingAshleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-1070651463572390628.post-42365349929354161722009-02-02T14:00:00.000-08:002009-02-02T14:12:01.720-08:00Fudgy BrowniesThis is from a new cookbook I have called Cooking from the Cupboard. It uses the staples from your cupboard to make healthy meals for your family. My daughter has digestive problems and I am always struggling to get her to add fruits and veggies to her diet. I've been learning how to slip in pureed carrots, squash, and sweet potatoes {baby food} into some of our meals so that she will eat them without even knowing it. Well, this recipe has a surprise ingredient of it's own, but NO ONE has been able to tell. :0) They are actually so moist and yummy that I can't stop eating them. Good thing they are a healthy version!<br /><br />2/3 c. unbleached all-purpose flour<br />2/3 c. granulated sugar<br />1/3 c. unsweetened cocoa powder, sifted<br />3/4 tsp. baking soda<br />1/2 tsp. baking powder<br />1/8 tsp. salt<br />1 tsp. instant coffee powder<br />1/3 c. boiling water<br />1/2 c. fat-free or 1% milk<br />1 jar (2 1/2 ounces) baby-food pureed prunes<br />2 egg whites<br />1 1/2 tsp. vanilla extract<br /><br />1.Preheat oven to 350 degrees. Coat an 8x8 pan with cooking spray.<br />2. In a large bowl, mix the flour, granulated sugar, cocoa, baking soda, baking powder, and salt.<br />3. In a medium bowl, dissolve the coffee powder in the water. Stir in the milk, prunes, egg whites, and vanilla. Pour over the cocoa mixture and mix well. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a knife instered in the center comes out clean.<br />4. Cool on a wire rack for 10 minutes. Invert onto a cutting board and let cool completely before cutting. <br /><br />Makes 16 brownies.<br /><br />Per brownie: 106 calories, 2 g protien, 24 g carbohydrates, 0 g fat, 0 mg cholesterol, 1 g dietary fiber, 103 mg sodium<br /><br />Ashlee side note: I know some of you are flinching at the coffee addition. The brownies do not end up with a coffee taste. However, if you are still not wanting to add that into the mix you can just substitute hot cocoa. :0) I pulled these brownies out of the oven a couple of minutes early because they seemed to be set up just right. Oven temperatures vary though, so I would just keep an eye on them. <br />The part about completely cooling the brownies is important, so don't chop into them before then. You will have to refrain from drowning yourself in chocolately goodness for a few extra minutes. :0) Store these in an airtight container to keep them moist.<br />I took these brownies to the Super Bowl party last night and NOBODY knew there were prunes inside of them and they were a hit. Nothing like keeping yourself regular while you enjoy your favorite food group....chocolate. :0) I have yet to tell anyone AT ALL about the secret addition so keep it to yourself!Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-44134198534170646022008-11-23T18:00:00.000-08:002008-11-23T18:13:49.213-08:00Cakey Chocolate Chip CookiesPeople! This is it! This is the one that has saved me! These are chocolate chip cookies that are actually GOOD for you. Sure, you still have to practice moderation, but the nutrition info on these babies makes me so happy. :0)<br /><br />1 cup rolled oats<br />1/2 cup butter softened<br />1 cup packed brown sugar<br />1 tsp baking soda<br />1/4 tsp salt<br />8 oz. (1 cup) plain fat free yogurt<br />1/2 cup Egg Beaters<br />2 1/2 cups whole wheat pastry flour<br />1 1/2 cups mini semisweet chocolate chips<br /><br />Preheat oven to 375 degrees. Put oats in a shallow baking pan and bake 10 minutes. Place oats in a blender and blend until ground into a powder. Set aside.<br />In a large mixing bowl, beat butter with mixer for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in yogurt, eggs, and vanilla until combined. Mix in flour. Then, using a wooden spoon, stir in the oats and chocolate chips. <br />Drop dough by rounded tsp. 2 inches apart on cookie sheet and bake for 9-11 minutes. Transfer to a wire rack to cool. <br /><br />Nutrition facts per cookie:<br />82 calories, 3 g total fat, 12 mg cholesterol, 54 mg sodium, 12 g carbohydrates, 1 g fiber, 2 g protein. <br /><br />Ashlee side note: Ok, so if you're not wanting to go ALL the way healthy on these, you can use regular flour and use 2 eggs instead of the egg beaters. I made them with whole wheat flour and the egg beaters and they were a hit. Nobody knew they were whole wheat. :0) Tee hee...I snuck it in on them. I use the egg beaters because they are none of the fat, but all of the protein and are made from real eggs. Essentially eggs whites, but I don't have to throw away the yolk. :0) Oh! And I made these into cookie bars like I usually do out of laziness and they turned out great. I put them in a 9x13 pan, but don't remember how long I cooked them for. I just kept an eye on them and took them out when they started turning golden on the outside edge. They still look doughy in the middle, but after cooling are just perfectly moist and yummy.Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-606377194273239632008-10-23T16:05:00.000-07:002008-10-23T16:09:40.740-07:00Peanut Butter Autumn SpotlightsFor all of you peanut butter lovers out there....<br /><br />1 pkg. yellow cake mix<br />1/2 c. peanut butter<br />1/4 c. butter<br />1/4 c. water<br />2 eggs<br />1 c. Reeses pieces<br /><br />Mix together all ingredients. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes until lightly golden brown. Yield: 3 1/2 dozen cookies.<br /><br />Ashlee side note: as you all know, I'm not big into making individual cookies. I'm too lazy. So, I just plopped this dough into a 9x13 pan and baked them as cookie bars. The temperature is still the same, I just had to bake them longer. Check them after 15 minutes to see how much longer they will need. The key is to pull them out when you see that the edges have just started turning golden brown. Even though the cookies still look doughy, they still bake after you've pulled the pan out of the oven because the pan is still hot. Let the pan sit until completely cooled and then cut into bars. <br />These are the devil. They are really good. I dare you to just eat one. :0)Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-46505750118615298342008-09-30T12:03:00.000-07:002008-09-30T12:20:39.239-07:00Strawberries and Cream CookiesI made these for the first time yesterday and HOLY COW! So yummy! It was a nice change from a normal chocolate chip cookie, but still nice and sweet. :0) <br /><br />3/4 c. sugar<br />1 c. unsalted butter, softened<br />2 c. flour<br />1 tsp. vanilla extract<br />1 Tbsp. whipping cream<br />1/4 tsp. salt<br />1/2 c. minced white chocolate<br />3/4 c. dried strawberries, coarsely minced<br /><br />Preheat oven to 325 degrees. Stack two baking sheets together and line top sheet with parchment paper.<br />In a food processor, whiz sugar to finely pulverize, about 10 seconds.<br />In a mixer bowl, cream sugar and butter on low speed until well blended. Then add flour, vanilla, cream, and salt and blend well. When alsmot blended into a dough, add white chocolate and dried strawberries, mixing by hand to incorporate and make a firm dough.<br />Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together. Flatten dough into a disk, wrap well, and refrigerate 30 minutes.<br />Roll out gently about 1/2 inch thick and cut into small round cookies {about 2 inches in diameter}.<br />Place on prepared baking sheets. Place in oven and immediately reduce oven temperature to 300 degrees. Bake until lightly browned around edges, about 40-50 minutes. Cool well before removing with a metal spatula.<br /><br />Ashlee side note: Ok, so I changed a few things because I am super lazy. :0)<br />I couldn't find dried strawberries anywhere in town. If you find them...please let me know. The book says you can find them on nutsonline.com, so you can try there.<br />I bought freeze dried strawberries at Fred Meyer, because that's the best I could find. They are like the kind you find in your cereal box. :0) So, when added to liquid, they reconstitute and become soft. Make sense? Just make sure you dry them well before adding them to the dough and mix extra carefully.<br />I also did not pulverize the sugar. Does this really make a huge difference? Maybe so, but I couldn't tell the difference and the cookies turned out wicked awesome yummy. <br />And....I used white chocolate chips instead of mincing white chocolate. :0) <br />So....as many of you know I am SUPER lazy when it comes to making several trays of cookies. It takes WAY too long. I did the first tray using a glass cup to cut the cookies into circles. But seriously....it took 40 minutes to bake these babies. I wasn't going to sit around for several more hours doing them. :0) So, with the rest of the dough, I made a BIG cookie cake. I used my circle Springform pan and pressed the dough into the bottom of the pan {after spraying with nonstick spray}. It was about 1/4 inch thick. I still placed it on a second baking sheet like the recipe called for, and still baked it for 40 minutes. And honestly....I liked this cookie better. Because this is a shortbread kind of cookie, they are supposed to be crunchy. I prefer soft cookies, and baking the dough into a big cookie meant that the dough was softer. Why? Not a clue. I just cut the cookie into pie slices and ate them. Good stuff. <br /><br />See? Lazy. But I baked something and these were SO good. Try it! You'll like it!Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-56217943217147701682008-09-17T14:17:00.001-07:002008-09-17T14:23:27.128-07:00Peanut Butter Truffle BrowniesOK ladies...here is what you were asking for. I just ate the last one.....good thing these are so easy to make! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjDbPI7u_qjF-g7A46gCjHK7z5rc3EDoLPploO1oxXLhml7QudHLdxGGq0BiszienARoN3wL8my3Elh9HWX_gIDMhhFbBQY7OBe4Yn1LgCeoYtziaPIcbzmCyCwIXGV6rq_jVpTRm6BMu/s1600-h/pb+brownie.jpg"><img id="BLOGGER_PHOTO_ID_5247102669223159154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjDbPI7u_qjF-g7A46gCjHK7z5rc3EDoLPploO1oxXLhml7QudHLdxGGq0BiszienARoN3wL8my3Elh9HWX_gIDMhhFbBQY7OBe4Yn1LgCeoYtziaPIcbzmCyCwIXGV6rq_jVpTRm6BMu/s400/pb+brownie.jpg" border="0" /></a><br /><div><br />Brownie Base:<br />1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix<br />Water, vegetable oil and eggs called for on brownie mix box<br /></div><div>Filling:<br />1/2 cup butter, softened<br />1/2 cup creamy peanut butter<br />2 cups powdered sugar<br />2 teaspoons milk<br /></div><div>Topping:<br />1 cup semisweet chocolate chips<br />1/4 cup butter<br /></div><div>1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)<br />2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.<br />3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.<br />4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.</div><div> </div><div>Ashlee side note: Just use whatever box of brownie mix you have on hand and make your batch of brownies as you usually do. To cool these babies faster {because you will want to eat them sooner than 2 1/2 hours later!} just put the pan in the fridge about 20 minutes after you take it out of the oven. The pb mixture doesn't necessarily "pour" or "spread" easily onto the brownies. This is why you MUST make sure the brownies are completely cooled before putting on the pb layer. Kind of just scoop out a chuck and flatten into a pancake in your hand and then place over the brownie. Wierd...I know...but it worked really good and gives you the best even layer of pb. I didn't cool my chocolate layer for 10 minutes. I just spread it on after the chips were melted...about 45 seconds. </div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-6960744958277087022008-09-01T21:55:00.000-07:002008-09-01T22:02:32.285-07:00Cheesy MeatballsJust a little tidbit here...<br /><br />Though the hubby isn't a fan of meatballs, my son can't seem to get enough of them. What makes them even better for him, is when there is cheese hidden inside. :0)<br /><br />Just make your regular meatball recipe, except as you are forming the balls, place a small slice of string cheese inside and wrap the meat around it. If you chop the string cheese the "short" way, you can make several meatballs out of just one stick of cheese. When you cook the meatballs it melts the cheese on the inside and adds a little something "extra". <br /><br />Just thought I'd share.Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-80272700172395870922008-09-01T21:46:00.000-07:002008-09-01T21:51:59.925-07:00Pizza LasagnaTwo different Italian dishes in one! Can't beat that!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE6YyhIsz2umFG5_NFxrJ84GAypZwBQa4eJ2QpXk7-HWuDjDytEoDAV0s4vFjPYn5EwD6EMDc1ieiWG2iFYRxXAuX-e6m3eVMMpzAzb_lFpAcwZ5htnQf-WFt4Wc1N3MgmeaMg9mOpWtc/s1600-h/pizza+lasagna.jpg"><img id="BLOGGER_PHOTO_ID_5241281274836933778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE6YyhIsz2umFG5_NFxrJ84GAypZwBQa4eJ2QpXk7-HWuDjDytEoDAV0s4vFjPYn5EwD6EMDc1ieiWG2iFYRxXAuX-e6m3eVMMpzAzb_lFpAcwZ5htnQf-WFt4Wc1N3MgmeaMg9mOpWtc/s400/pizza+lasagna.jpg" border="0" /></a><br /><div><br />9 uncooked lasagna noodles<br />1 (15-oz.) can pizza sauce<br />1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained<br />1 (15-oz.) container ricotta cheese<br />1 teaspoon dried Italian seasoning<br />8 oz. (2 cups) shredded mozzarella cheese<br />2 (3 1/2-oz.) pkg. pepperoni slices<br />1 (4.5-oz.) jar sliced Mushrooms, drained<br />1 (2 1/4-oz.) can sliced ripe olives, drained<br />1/2 cup chopped green bell pepper<br />2 tablespoons grated Parmesan cheese</div><div> </div><div><br />1. Cook lasagna noodles to desired doneness as directed on package. Drain.<br />2. Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.<br />3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.<br />4. Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.<br />5. Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.</div><div> </div><div>Ashlee side note: if your children are like mine...the mushrooms, green peppers, and diced tomatoes just might KILL them. :0) Though I leave in the shrooms and make my kids pick them out, I usually omit the tomatoes and peppers. This means it might require a bit more pizza sauce, so better get two cans. :0)</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-76834404602208260252008-08-23T10:21:00.000-07:002008-08-23T10:25:06.910-07:00Chili's Queso DipThis is one of my favorite things to eat at Chili's. Sometimes I will just order a side salad and chips and queso for dinner. It's THAT good. :0)<br /><br />1 16-ounce box Velveeta Cheese<br />1 15-ounce can Hormel Chili (no beans)<br />1 cup milk<br />4 tsp. chili powder<br />2 tsp. paprika<br />1 Tbsp. lime juice<br />1/2 tsp. ground cayenne pepper<br />1/2 tsp. ground cumin<br /><br />Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-56130352608506806062008-08-18T13:17:00.000-07:002008-08-18T13:25:13.825-07:00'Tracy in Iowa's Sell-Your-Soul-to-Satan-For-One Brownies.'That's what Christie calls them anyway. :0) I do have to say that they do look to DIE for.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLWKlbiKEA9K_Cbl0_vMB9x8ms1VaBD2TTpNnQP5nzEvebQ1UGx9rscjMAzK1pqMSPkd5Y1LV4jhMlobU1SnFcqvrLrIrzB8zeFuW3BIEVnNwSUCEMni-MoV3LJDOnSO6yzlLInNJqCIJ/s1600-h/brownies.jpg"><img id="BLOGGER_PHOTO_ID_5235954723144942258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLWKlbiKEA9K_Cbl0_vMB9x8ms1VaBD2TTpNnQP5nzEvebQ1UGx9rscjMAzK1pqMSPkd5Y1LV4jhMlobU1SnFcqvrLrIrzB8zeFuW3BIEVnNwSUCEMni-MoV3LJDOnSO6yzlLInNJqCIJ/s400/brownies.jpg" border="0" /></a> Here's how hard it is. <br /><br />Make a pan of brownies. I know...hard, right?<br />When cooled, spread with cream cheese frosting. You know the kind that comes in a little tub and says Pillsbury on the front? That cream cheese frosting.<br />Then, put 1 cup of peanut butter and 2 cups chocolate chips {might I suggest DARK chocolate?} into a microwave safe bowl and cook in the microwave until melted {about 1 minute}. <br />Add 3 cups of rice krispies cereal to the p.b. chocolate, mix until cereal is completely covered. Pout this mixture on top of the cream cheese frosted brownies. <br />Let the brownies set up {putting them in a refrigerator helps to speed up the process} and then eat them all up!<br /><br />Not too difficult huh? So glad <a href="http://stiesthoughts.blogspot.com/2008/08/god-bless-refined-sugar.html">Christie</a> decided to share the recipe with her bloggy friends. <br /><br />Ashlee side note: When melting chocolate chips in the microwave, it helps to stir the chips after every 15 seconds to help prevent overcooking or burning. Just thought I'd share....Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-82765542515524721712008-08-12T20:42:00.000-07:002008-08-12T20:45:41.812-07:00Mini Fruit Pizzas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKuxgFnQqfHZDb6dUmMz6VdwOzZTCrHzw9KVwnsuxvre3xi0o80N4K0K5PnujB8MW-PcSweDdJRyurJHwA4c1Hh23ywYEMDczH9HUvp5BT5v4gcUb8gEX-qBJ9mJu5Iqc4L4eZvXM-_5F/s1600-h/fruit+pizza.jpg"><img id="BLOGGER_PHOTO_ID_5233842922140951762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKuxgFnQqfHZDb6dUmMz6VdwOzZTCrHzw9KVwnsuxvre3xi0o80N4K0K5PnujB8MW-PcSweDdJRyurJHwA4c1Hh23ywYEMDczH9HUvp5BT5v4gcUb8gEX-qBJ9mJu5Iqc4L4eZvXM-_5F/s400/fruit+pizza.jpg" border="0" /></a><br /><div><br />1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Sugar Cookies<br />1 (8-oz.) pkg. cream cheese, softened<br />2 tablespoons frozen limeade concentrate, thawed<br />1/2 cup powdered sugar<br />10 fresh strawberries, quartered<br />1 kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices<br />1/2 cup fresh blueberries<br />1/2 cup fresh raspberries<br /></div><div>DIRECTIONS<br />1. Bake cookies as directed on package. Cool 10 minutes or until completely cooled.<br />2. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.<br />3. Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.</div><div> </div><div>Ashlee side note: Aren't these such a good idea? I love fruit pizza and so when I saw these little individual ones I was so excited! Now, if you are truly lazy like me, you could just go and buy the pre-made sugar cookies at the store instead of making them. :0)</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-73917280893255346622008-07-15T20:58:00.000-07:002008-07-15T21:03:31.535-07:00Caramel Apple Trifle<div>I stole this from <a href="http://mcillecespot.blogspot.com/">Amber</a>...she has the best trifle recipes! </div><img id="BLOGGER_PHOTO_ID_5223456873972065858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9HGhVI0X66lvu-6lAxm8IvuXgtGMIV_y73loyj5ScAtaRfpb7ddD-IfSIiuGmF9iO8rybcCteXiS-6g0CSeUPecf9TDSRk9jYfdWYGXkhMg4miC7u03ZrbrIxkuHrxhBnGXisG_mbg8Y/s400/caramel+apple+trifle" border="0" /><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj081O85YSKwkv4YNqW0UBljFmcHOjXH-a4Rzd1gmeNSi8m6hNOk9uAowFlzJ_xVTNETXsI-rF8uRJTctiCMhvtEE117w9MFFQgDa70NMcBfmlmu7dbhjpOFb5osr0EOnqKRNol7MeTiPWI/s1600-h/DSCN22740001.JPG"></a>1 yellow cake mix (and the ingredients to make it)</div><div>3 cups cold milk</div><div>1 & 1/2 pkgs. vanilla instant pudding mix</div><div>1/2 tsp. apple pie spice</div><div>1 jar caramel ice cream topping</div><div>3/4 cup toasted pecans</div><div>1 can apple pie filling</div><div>1 (16 oz.) container cool whip</div><div> </div><div>1. Prepare cake according to directions in a 9 x 13 inch pan. Allow to cool completely and then cut into 1 inch cubes. In a large bowl, whisk milk, pudding (save the extra half package for another time) and apple pie spice for 2 minutes. Allow to stand for 2 minutes or until soft-set.</div><div>2. Put a layer of cooled cake squares in the bottom of a 4 qt. trifle bowl. Pour about 3 ounces of caramel topping over cake layer. Sprinkle with 1/3 of the nuts, and then half of the pudding mixture. Spoon half the can of pie filling on top of pudding. Spread half carton of cool whip on top. Repeat all layers, ending with layer of cool whip. Drizzle with caramel topping and top with remaining nuts. </div><div> </div><div>Ashlee side note: If you are like me, you'll make the extra pudding and eat that right away...since you'll probably have to wait a bit before you eat the trifle. Right? :0) And, as you all know, I'd rather die than add nuts to my recipes, but you can do so if you like. I also add a bit more cool whip than just one carton. But I likes me som cool whip, so add as much as you think is necessary. :0)</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-90731222278718948672008-05-23T13:42:00.001-07:002008-05-23T13:44:57.769-07:00Death by Caramel Bars<div>Because I am too lazy to retype this recipe, I'm just going to link it for you. :0)</div><img id="BLOGGER_PHOTO_ID_5203676962922122898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3a4PBeNQF57VqfYUdRxFffa83ZXTHVK4E4p9NIn3Xw8JLVRxLTJ0ynNz6bnaL60Ix7zdiVtlK52Juzouk6Ybep8KEDLEpKlt3xOPCesINunPCbeAKMD6N9J2PrkIiFovnb4e8CILQph-t/s400/death+by+caramel+bars.jpg" border="0" /> <div></div><div>Christie posted <a href="http://stiesthoughts.blogspot.com/2008/05/death-by-caramel-bars.html">this one</a> and I'm dying to make them for myself. They look so ooey gooey and yummy. There's just something about caramel and chocolate that make my mouth water. {I'm drooling now....}</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com2tag:blogger.com,1999:blog-1070651463572390628.post-28598063684586132812008-05-01T12:31:00.000-07:002008-05-01T12:33:09.886-07:00Baked BeansI've had a couple of requests for this recipe, so I thought I'd share it with the rest of you. This is my mommy's recipe and THE BEST baked beans I have ever had. It takes a couple of hours to cook them..so pre-planning is a must...but they are SO well worth it. <br /><br />1 lb. bacon, browned and cut into pieces<br />2 large cans pork and beans {I use Bush's Original}<br />1 medium onion, diced {I use the dried onions}<br />1/2 cup catsup<br />1 cup brown sugar<br />2 tsp. molasses<br />3/4 tsp. chili powder<br />1 tsp. celery salt<br />5 Tbsp. bbq sauce<br /><br />Mix all ingredients together and bake at 350 for 2 hours.Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-75853713838704190712008-04-28T13:24:00.000-07:002008-04-28T13:28:22.152-07:00Chocolate Peanut Butter TrifleSo, this is definitely NOT part of my 8 week challenge. But, I saw it over on <a href="http://mcillecespot.blogspot.com/">Amber's blog</a> and knew I needed it for safe keeping on my blog. Jaysen is a huge peanut butter cup fan, so I know this is one dessert he won't be able to resist. :0)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdeVhmcdis6uMSAsF7isw1ieiZG84jYh83ZEXTVJxAKCV_mnc-QePDEnB3Hyh5RdpDboBi_rSVMGOkX0XBFWUB3_e5K74A53uTC2oHJMcrbbfowl-pT7lALl3GPNeoExWvkqWxpqKcDwX/s1600-h/trifle.jpg"><img id="BLOGGER_PHOTO_ID_5194395119535830562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdeVhmcdis6uMSAsF7isw1ieiZG84jYh83ZEXTVJxAKCV_mnc-QePDEnB3Hyh5RdpDboBi_rSVMGOkX0XBFWUB3_e5K74A53uTC2oHJMcrbbfowl-pT7lALl3GPNeoExWvkqWxpqKcDwX/s400/trifle.jpg" border="0" /></a><br /><div>1 chocolate cake mix</div><div>1 pkg. peanut butter chips</div><div>4 1/4 C. cold milk, divided</div><div>1/2 C. whipping cream</div><div>1/4 tsp. vanilla extract</div><div>2 small pkgs. Instant Chocolate Pudding Mix</div><div>1 small carton Cool Whip</div><div>8 Reese’s Peanut Butter Cups</div><div> </div><div>Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.In a heavy saucepan, combine chips, 1/4 C. milk and 1/2 C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-19809788358758124572008-04-15T13:12:00.000-07:002008-04-15T13:18:41.343-07:00Cabbage BunsI just got asked for this recipe, so I thought I'd pass it on to the rest of you. We grew up eating these babies. I'd totally make them if I knew my kid wouldn't freak out over the cabbage. Sigh.<br /><br />1 head of cabbage, chopped<br />1 onion, chopped<br />1 pound ground beef or turkey<br />salt and pepper<br />bread dough<br /><br />Brown ground beef and onion. Season with salt and pepper to taste. Add chopped cabbage and continue to saute. Cook until cabbage is soft. <br />Divide bread dough into small amounts and roll out. Put cabbage mix in center and pinch together dough on top. Will resemble a hot pocket. Bake on greased baking pan at 350 degrees until golden brown {about 20-25 minutes}.<br /><br />Ashlee side note: It's like a stuffed burger. All the stuff on the inside of an enclosed round bun. Heck, you could even add cheese in there if you'd like to. We never did though. It's perfect as is. Promise. My sister just makes up the bread dough in her bread machine, but if you are short on time, just use a couple cans of those refrigerator biscuits. flatten each biscuit out, put some filling on top of one, and then put another one on top of that. Pinch the sides together to make your "hot pocket". I'd bake these according to the can directions though. Usually about 11 minutes, and then check on them until they become golden brown. <br />And...I know this may sound wierd, but I remember eating these with soy sauce. Added a nice salty/chinese flavor to it. Just a thought.....Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-7828601141047494302008-04-05T11:23:00.001-07:002008-04-05T11:25:53.651-07:00Cake popsI just found this and they were so fun and cute! I just had to share them with you!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1uvYQtYftI_2MvoZU0sDtwGepJ746o4gBg8m2hIqXR6WwKG5cOu-qun2jpe3bN6F5eqiAVI_8LqMsmvmOh4TLUS6ublvjD4yiHMm8iOK1fRwZtV1zEBAMAh2f10wIgZD8QQTQcoyxeoq/s1600-h/cake+pops.jpg"><img id="BLOGGER_PHOTO_ID_5185828683331989426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1uvYQtYftI_2MvoZU0sDtwGepJ746o4gBg8m2hIqXR6WwKG5cOu-qun2jpe3bN6F5eqiAVI_8LqMsmvmOh4TLUS6ublvjD4yiHMm8iOK1fRwZtV1zEBAMAh2f10wIgZD8QQTQcoyxeoq/s400/cake+pops.jpg" border="0" /></a> All you do is bake a regular cake mix (has to be cake mix, not homemade) in a 13x9 pan. Then once it has cooled, you crumble it into a bowl. Then mix in a can of frosting. Then roll the cake/frosting mixture into balls, and stick a sucker stick or toothpick {depending on how big the balls are} in them. Freeze until firm, then dip them in melted chocolate. Enjoy.<br /><div><a href="http://workmanfamily.typepad.com/.shared/image.html?/photos/uncategorized/2008/03/13/bee_movie_cake_pops.jpg"></a></div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com4tag:blogger.com,1999:blog-1070651463572390628.post-31696053189722182732008-03-31T13:11:00.000-07:002008-03-31T13:16:08.463-07:00Elder Nash BrowniesMy sister made these brownies this last weekend and I ate two LARGE ones because they were so yummy. She got the recipe from a missionary she knew in Filer, and has no idea what the real name of the recipe is. So, she just calls them Elder Nash Brownies. It works! I am going to be making these for our Death by Chocolate Girls Night next week, because seriously girls....you will die when you eat them!<br /><br />1 German Chocolate Cake Mix<br />1/2 cup evaporated milk<br />2/3 cube better, melted<br /><br />Spread 1/2 the batter on bottom of a 9x13 pan. Bake at 350 degrees for 8 minutes.<br /><br />Meanwhile, melt in saucepan the following ingredients:<br /><br />50-60 caramels<br />1/2 cup evaporated milk<br /><br />When cake is done, sprinkle with one bag of chocolate chips. Pour caramel syrup on top of chocolate chips and add remaining dough in clumps on top of the chocolate chips. Cook again for 16-18 minutes.<br /><br />Eat! Enjoy!Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-47901669262453747542008-03-27T19:32:00.000-07:002008-03-27T19:35:06.776-07:00Strawberry MousseThis is a lighter alternative for the yummy chocolate dessert posted below. :0) Lighter as in literally a lighter, fluffier dessert, and also as in less fat. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG-gs32A4oTKdNNUCHb05plp6LIEuGJ93hw88PeUmZiKmdT3TsKJ-d__Honm5ULThmF-SXgpPFSXwj4AzKdLwftnHSdrJ3k5k_nnhDVwP33KS3IAdVZr9EHpNsEF2i-fUYzLN4sa1qx8L/s1600-h/Easy_Strawberry_Mousse.jpg"><img id="BLOGGER_PHOTO_ID_5182614905333280114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG-gs32A4oTKdNNUCHb05plp6LIEuGJ93hw88PeUmZiKmdT3TsKJ-d__Honm5ULThmF-SXgpPFSXwj4AzKdLwftnHSdrJ3k5k_nnhDVwP33KS3IAdVZr9EHpNsEF2i-fUYzLN4sa1qx8L/s400/Easy_Strawberry_Mousse.jpg" border="0" /></a><br />1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened<br />1 tsp. vanilla<br />1/2 cup boiling water<br />1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin<br />1/2 cup cold water<br />2 cups thawed COOL WHIP Fat Free Whipped Topping, divided<br />2 cups sliced strawberries<br /><br /><br />BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.<br />STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.<br />SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftovers in refrigerator.<br /><div> </div><div> </div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-2384859646803575842008-03-27T19:25:00.000-07:002008-03-27T19:30:53.844-07:00Crockpot Chocolate Mud CakeI had to dig to find my recipe for this. It's been forever since I've made it and now that I came across it, I want some NOW! :0) This is the best way to put your crockpot to good use!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXKZ9qlatts7aN2YlHSOMriALiM-r0opBMSy59ashpsPxGH5F5MLOVYV7iYPSNDVrYc9CWL4UHYAno2RSrJ9YwMffi-ejzyE02gGaPnYIRTa9fYoh2E-a8HjPumBV0sj3PiPpLBEPCeuE/s1600-h/mud+chocolate+cake.jpg"><img id="BLOGGER_PHOTO_ID_5182613195936296290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXKZ9qlatts7aN2YlHSOMriALiM-r0opBMSy59ashpsPxGH5F5MLOVYV7iYPSNDVrYc9CWL4UHYAno2RSrJ9YwMffi-ejzyE02gGaPnYIRTa9fYoh2E-a8HjPumBV0sj3PiPpLBEPCeuE/s400/mud+chocolate+cake.jpg" border="0" /></a><br /><div><br />RECIPE INGREDIENTS:<br />1 cup all-purpose flour<br />2 teaspoons baking powder<br />6 tablespoons butter<br />2 ounces semisweet chocolate (or 1/3 cup chocolate chips)<br />1 cup sugar (2/3 cup & 1/3 cup, added separately)<br />3 tablespoons plus 1/3 cup Dutch-processed cocoa<br />1 tablespoon vanilla extract<br />1/4 teaspoon salt<br />1/3 cup milk<br />1 egg yolk<br />1/3 cup brown sugar<br />11/2 cups hot water<br />Whipped cream or ice cream </div><div> </div><div>1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.) </div><div>2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. </div><div>4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved. </div><div>5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot. </div><div>6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.) </div><div>7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.<br /></div><div>Ashlee side note: This stuff is seriously to die for. You can use milk chocolate or even dark chocolate if you prefer the flavor over semi sweet. And, if you've got a bigger crock pot, this recipe can be doubled. And...not peeking at this until the time is over. Even if the smells are really tempting. It takes about 20 minutes for a slow cooker to regain the lost heat, so it may not cook as it should. :0) <br /><a href="http://familyfun.go.com/arts-and-crafts/season/specialfeature/aprilfools-pranks-ms/?CMP=ILC-FR7011799234" target="_self" name="&lid="></a><br /><br /></div><a onmouseover="buttonOn( 'seeMoreComments' )" onmouseout="buttonOff( 'seeMoreComments' )" href="http://jas.familyfun.go.com/recipefinder/comments?id=40771"></a><a onmouseover="buttonOn( 'rateRecipeAddComments' )" onmouseout="buttonOff( 'rateRecipeAddComments' )" href="http://jas.familyfun.go.com/recipefinder/addcomment?id=40771&name=Chocolate+Mud+Cake"></a>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com1tag:blogger.com,1999:blog-1070651463572390628.post-39544619763569473152008-03-27T19:01:00.000-07:002008-03-27T19:04:30.361-07:00Mac and Cheeseburger BowlThis makes for a great quick dinner night. Lots of veggies, and mac and cheese for the kids. Nice!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGsWgRz7cqsd01kIIY1Iag1bKid3sn2MvgquakxyaCJzuwkwqqp2BJ20boI5X6Y1jp0Bx8Het0MB5ATEOpqmG9ubNtd3S7rZM7VsOAO-uLyRIj0P2jkGPjCK_VTecXquGZkoP4uTfWHDt/s1600-h/mac.jpg"><img id="BLOGGER_PHOTO_ID_5182606878039403858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGsWgRz7cqsd01kIIY1Iag1bKid3sn2MvgquakxyaCJzuwkwqqp2BJ20boI5X6Y1jp0Bx8Het0MB5ATEOpqmG9ubNtd3S7rZM7VsOAO-uLyRIj0P2jkGPjCK_VTecXquGZkoP4uTfWHDt/s400/mac.jpg" border="0" /></a><br /><div><br />1 pound lean ground beef<br />1 medium onion, chopped (1/2 cup)<br />6 cups hot water<br />1 package Hamburger Helper® cheeseburger macaroni<br />2 cups Green Giant® frozen broccoli cuts<br />2 medium carrots, sliced (1 cup)<br />1 teaspoon dried thyme leaves<br />3/4 teaspoon salt<br />1/4 teaspoon pepper<br />2 tablespoons chopped fresh parsley<br />Shredded Cheddar cheese, if desired</div><div> </div><div><br />1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally; drain well.<br />2. Stir in hot water, uncooked Pasta, Sauce Mix, broccoli, carrots, thyme, salt and pepper. Heat to boiling, stirring constantly.<br />3. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. Stir in parsley. Garnish each serving with cheese.</div><div> </div><div>Ashlee side note: Surprisingly, this is also a fairly low fat dish. Only 9 grams per serving. I usually cook with ground turkey, which would make it even better. :0) I use frozen carrots too, instead of fresh. It's just easier. :0)</div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-27030440231359824082008-03-27T18:54:00.000-07:002008-03-27T19:00:27.662-07:00Olive Garden's Mushroom Ravioli in Cream SauceYes, this is the actual recipe. Olive Garden released it. I'm thrilled!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn4xHPMhb3xV24pRI0VRZXXu48pSwt8XAz41AKlyrlZiZ9W99RwAdmQrv36yvuNgoThKrnBK3kkq-m_HDFxyyGdlC7LmK3N3i8auZgu6EQv9H-GodbCfIHGhc5GLECHAMc1iyi8pVYr5X/s1600-h/ravioli_portobello_5420.jpg"><img id="BLOGGER_PHOTO_ID_5182605082743074114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn4xHPMhb3xV24pRI0VRZXXu48pSwt8XAz41AKlyrlZiZ9W99RwAdmQrv36yvuNgoThKrnBK3kkq-m_HDFxyyGdlC7LmK3N3i8auZgu6EQv9H-GodbCfIHGhc5GLECHAMc1iyi8pVYr5X/s400/ravioli_portobello_5420.jpg" border="0" /></a> 12 oz. Ravioli or Tortellini<br />1/4 cup Walnuts, chopped<br />3/4 cup heavy whipping cream<br />1/4 tsp black pepper<br />8 oz. mushrooms, sliced<br />2 cups freshly grated parmesan cheese<br />2 Tbsp. Extra Virgin Olive Oil<br /><br />Cook pasta according to package directions.<br />Meanwhile, heat olive oil in large skillet over medium heat.<br />Saute mushrooms and walnuts until mushrooms are golden brown.<br />Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.<br />Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.<br />Drain pasta and place on a serving plate.<br />Pour sauce over pasta and serve immediately. <br /><br />Ashlee side note: You can bet there won't be ANY walnuts in my pasta! That would ruin the entire meal!Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com6tag:blogger.com,1999:blog-1070651463572390628.post-85231491224679683172008-03-27T18:46:00.000-07:002008-03-27T18:51:40.284-07:00Oven Ranch ChickenThis one is a little different from the next one, but it still has a great Ranch kick to it! It's a little easier too.<br /><br />1/3 cup bread crumbs<br />1 pkg. ranch dressing mix<br />1/3 cup sour cream<br />4 skinless chicken breast halves<br /><br />Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. {I usually line my tray with tin foil and then spray}<br />In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan. <br />Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on cookie sheet. Discard any remaining bread crumb mixture and sour cream.<br />Bake for 30-35 minutes or until chicken is fork tender and juices run clear.<br /><br />Ashlee side note: This is actually rather low fat if you use a low fat or fat free sour cream. It's super yummy. Like shake and bake with a kick! :0)Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-35521595888300351802008-03-27T18:41:00.001-07:002008-03-27T18:46:47.602-07:00Sour Cream ChickenThis one is super yummy! It looks wierd, but is truly mouth watering. :0)<br /><br />8 to 12 chicken tenders<br />1 envelope ranch dressing mix<br />1 (10 3/4 oz.) can cream of mushroom soup<br />1 cup sour cream<br />2/3 cup shredded cheddar cheese<br />1 (2.8 oz.) can French fried onions<br /><br />Preheat oven to 350 degrees.<br />Arrange chicken in a single layer in a shallow microwave safe baking dish. Sprinkle with dressing mix.<br />Combine soup and sour cream in a small bowl and mix well. Spread over chicken. Sprinkle with cheddar.<br />Cover with plastic wrap. Microwave on HIGH for 8 minutes. REmove and discard plastic wrap. Sprinkle with French fried onions. Bake in oven until chicken is cooked through, about 10-12 minutes.<br /><br />Ashlee side note: If you don't have french fried onions, just sprinkle chopped green onions over the top. You still get the nice onion taste, you just miss out on the crunch! :0)Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-66881853252934334602008-03-27T18:27:00.000-07:002008-03-27T18:36:38.702-07:00Canneloni1 (16 oz.) package manicotti shells<br />16 oz. cottage cheese<br />1 1/2 cups grated Parmesan Cheese, divided<br />1 1/2 cups chopped cooked chicken<br />2 large eggs<br />1 clove garlic, minced<br />1/2 tsp. salt<br />1/4 tsp. black pepper<br />1 (14 oz.) jar spaghetti sauce<br />1 (16 oz.) jar Alfredo sauce<br />1/4 cup finely chopped fresh parsley, optional for garnish<br /><br />Preheat oven to 375 degrees. Generously butter a 13x9 dish.<br />Cook pasta shells using package directions; drain.<br />Combine cottage cheese, 1 cup parmesan, chicken, eggs, garlic, salt and pepper in a large bowl and mix well. Fill pasta shells with the cottage cheese mixture.<br />Arrange pasta shells in a single layer in prepared baking dish. Sprinkle with half the remaining Parmesan.<br />Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the other half of the pasta shells. Sprinkle with remaining Parmesan. bake for 30 minutes. Garnish with parsley if desired.<br /><br />Ashlee side note: OK...an easy way to do this is to take lasagna noodles and spread filling over each noodle like you are buttering a piece of toast. Then, roll up the noodle into a little spiral and place in the pan. I don't know about you, but I'm retarded when it comes to stuffing shells. I usually tear them. So, this is an easier way to have "stuffed" pasta. When you put the shells into the 9x13 pan, you will have two rows of about 5 shells. Cover half of each row with white sauce and the other half of each row with red sauce. So, you'll have white/red/white/red. Does that make sense? It makes for a nice twist on just having only white or only red sauce.Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0tag:blogger.com,1999:blog-1070651463572390628.post-58845827718662639222008-03-27T17:50:00.000-07:002008-03-27T18:12:06.088-07:00Ham & Broccoli Hot Dish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRoOG1l6wJJYBrYN5P5wUD6oaIcMoJsoNg3qAiT-XxJ3TW5k_JLitdHeDiGBtzSrkzdU3_7rBV6_ngSoUMMZagyl5vqzS8-f4Kp9JPrBWEpHRBvkwpVg5i2W1yCcgawswpgiWqRXRDo7s/s1600-h/ham+and+broccoli.jpg"><img id="BLOGGER_PHOTO_ID_5182588572888788258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRoOG1l6wJJYBrYN5P5wUD6oaIcMoJsoNg3qAiT-XxJ3TW5k_JLitdHeDiGBtzSrkzdU3_7rBV6_ngSoUMMZagyl5vqzS8-f4Kp9JPrBWEpHRBvkwpVg5i2W1yCcgawswpgiWqRXRDo7s/s400/ham+and+broccoli.jpg" border="0" /></a><br /><br /><div>1 1/2 cups long grain rice</div><div>3 cups water</div><div>1 1/2 lbs. cooked ham, cubed</div><div>2 (10 0z.) pkgs. frozen, chopped broccoli, thawed, drained</div><div>6 Tbsp. butter, divided</div><div>1 medium onion, chopped</div><div>1/4 c. all purpose flour</div><div>1 tsp. salt</div><div>1/4 tsp. black pepper</div><div>3 cups milk</div><div>2 cups bread crumbs</div><div>1 cup shredded Cheddar Cheese</div><div> </div><div>Cook rice in water using the package directions. Spread in a 2 qt. baking dish. Layer ham and broccoli over rice.</div><div>Preheat the oven to 350 degrees.</div><div>Melt 4 Tbsp. butter in a medium skillet over medium high heat. Saute onion in butter until tender. Stir in flour, salt and black pepper. Add milk and mix well. Cook, stirring continually, until thickened, about 4 minutes. Pour sauce evenly over broccoli. </div><div>Melt remaining butter in a small saucepan. Add bread crumbs and toss to coat. Sprinkle over sauce.</div><div>Bake until hot and bubbly, about 30 minutes. Sprinkle with the Cheddar. Serve immediately.</div><div> </div><div>Ashlee side note: For a little variation on this, add 1 cup shredded Swiss to the sauce instead of sprinkling cheddar on the top. It makes for a nice little twist. Once again, this is like a meal all in itself. </div><div> </div>Ashleehttp://www.blogger.com/profile/13088158906170080007noreply@blogger.com0