Yummy In My Tummy

Rolo Cookies

2011-12-04T23:09:00.001-06:00

I finally got around to trying this recipe for Rolo Cookies that I found on Pinterest. This recipe was originally found at this blog here.

Ingredients:

1 Package of Rolo’s

1 box Devils Foods Cake Mix

2 eggs

1 cup Oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie. This step is very important --- I have to admit that I messed up at my first try by using way too much dough. The second time I started with the rolo and then put dough around that instead of starting with the dough and putting the rolo in.)

Place on greased cookie sheet and bake at 350 degrees for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar.

Enjoy!

Tater Tot Casserole

2011-09-28T08:59:00.003-05:00

I made this last nigh and Carter absolutely loved it!

Ingredients:
1 can cream of mushroom soup (I used cream of cheddar)
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat

Directions:
Brown hamburger meat. Add cream of mushroom soup and stir together continuously.

Let simmer on low heat for 15 minutes

Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.

Place in oven on 350 degrees and let the tater tots brown.

Sprinkle with cheese; melt it in the oven and ENJOY!

(serves 6-7)

Source: Cooks.com

Slow Cooker Lemon Chicken

2011-09-21T10:26:00.000-05:00

We tried this recipe this week and it was pretty tasty. I found it at Plain Chicken.

Ingredients:
1 lb chicken breasts
1 packet Italian dressing mix
2 Tbsp Butter
1/4 cup Lemon Juice
1/4 cup Chicken Stock
Egg Noodles or Rice

Directions:
Place chicken breasts, Italian dressing mix, butter, lemon juice and chicken broth in the slow cooker. Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from slow cooker.

We actually served over mashed potatoes and egg noodles and it was really very good. I think this is a keeper for us!

Lasagna Flatbread

2011-09-08T13:51:00.000-05:00

I found this recipe at Plain Chicken and it this week and it was voted to be a keeper. It was very simple to make and we even ate all of the leftovers. Now that is saying a lot at my house.

Ingredients:
15 oz ricotta cheese (can use cottage cheese)
8 oz shredded mozzarella, divided
3 oz Parmesan cheese
2 tsp Italian Seasoning
1 egg
1 lb sausage or hamburger
1/2 (26oz) jar marinara sauce
6 flatbreads

Directions:
Preheat oven to 375.

Combine ricotta, 1/2 of the mozzarella, Parmesan, Italian seasoning and egg. Set aside.

In a large skillet, cook sausage or hamburger until it is no longer pink. Drain off fat. Stir in marinara sauce (use as more or less depending on how saucey you want this.) Set aside.

Assemble the flatbreads. Spread 1/6 of the cheese mixture on top of flatbread. Top with 1/6 of meat sauce and sprinkle with 1/6 of remaining mozzarella cheese. Repeat for remaining flatbreads.

Bake for 10-15 minutes, until cheese is melted on top.

Enjoy!

Skinny Taco Dip

2011-08-05T13:16:00.000-05:00

I made this dip last night and it looks so good...I can't wait to dig into it at the party tonight!

Ingredients:
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives

Directions:
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Nutrition:
Servings:24
Serving Size: 1/24th of dip
Weight Watchers Points: 1.5 pts (old) or 2 pts (Points+)
Calories: 59.2
Fat: 3.6g
Protein: 2.2g
Carb: 4.7g
Fiber: 0.6g

This is another Pinterest find. Thanks Skinny Taste.com for sharing this great recipe!

Rice Krispie Treats

2011-08-05T13:08:00.003-05:00

I know these are so simple to make and I shouldn't have to record the recipe but for some reason I have a mental block on making Rice Krispie Treats and have to look up the recipe each and every time just to be sure.

Ingredients:
3 tablespoons (butter or margarine)
1 package (10oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies

Directions

Stove top

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated
Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Microwave

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow 2nd and 3rd steps above. Microwave cooking times may vary.

Lemon Bars --- Only 2 Ingredients!

2011-08-05T13:02:00.003-05:00

This is a super simple recipe that I stumbled across on Pinterest. I love Pinterest by the way!

Ingredients:
Angel Food Cake Mix
Lemon Pie Filling
Powdered Sugar (to sprinkle on top)

Directions:
Pre-heat oven to 350 degrees. Mix the Angel Food Cake and the Lemon Pie filling together in a 9x13 cake pan. Bake for 20 minutes. As they are cooling sprinkle with powdered sugar.

That is it! Thanks Practically Living for this super simple recipe!

Spicy Corn Dip

2011-05-19T12:36:00.000-05:00

Last night I had completely forgotten I needed to bring an appetizer to a meeting that I had tonight. Thankfully I have the allrecipes.com App on my phone and was able to find a recipe that looked easy and tasty while I was at Walmart.

Ingredients:
1 (8 ounce) container of Sour Cream
1 cup Mayonnaise
2 (11 ounce) cans Mexican-style Corn
4 Green Onions, chopped
3 Jalapeno Peppers, seeded and minced (I skipped this ingredient)
1 (7 ounce) can diced Green Chiles
1 1/4 cups shredded Cheddar Cheese

Directions:
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno peppers, green chile peppers and cheese. Serve with tortilla chips, fresh veggies and you are all done!

Super simple recipe! Hopefully, it tastes as good as it sounds!

Lemon Chicken with Green Beans and Potatoes

2011-01-17T10:12:00.000-06:00

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (canned, fresh or frozen)
8 small red potatoes, quartered
4 chicken breasts

Directions:
Preheat oven to 450 degrees. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, slat and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of the lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Place chicken in olive oil mixture and coat. Place chicken in dish. Add the olive oil mixture on top of everything to add more flavor. Roast for 30-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

Enjoy!

One-Pot Salsa Beef Skillet

2011-01-16T21:13:00.000-06:00

Ingredients:
1 lb lean ground beef
2 cups water
1cup Salsa
1 pkg (14 oz) Kraft Deluxe Macaroni & Cheese Dinner
2 cups frozen corn
1/2 cup Mexican Style Shredded Cheese
1 green onion, chopped

Directions:
BROWN meat in skillet; drain. Return to skillet

STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover.

SIMMER 10 min. or until macaroni is tender, stirring twice. Add corn and Cheese sauce; cook 2 min. or until heated through and blended. Ladle into bowls. Sprinkle with shredded cheese and green onion.

Serves 4

Enjoy!

Awesome Slow Cooker Pot Roast

2011-01-16T21:07:00.000-06:00

Ingredients:
5/8 (10.75 ounces) can condensed cream of celery soup
3/8 (1 ounce) package dry onion soup mix
1/3 cup and 1 tablespoon and 1 teaspoon water
1-3/4 pounds pot roast

Directions:
In a slow cooker, mix cream of celery soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

This recipe has been adjusted to serve 4 people.

Enjoy!

Easy Chicken Parmesan

2011-01-16T21:02:00.001-06:00

Ingredients:
1 jar (26 oz) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless chicken breast halves (1-1/2 lbs)
1-1/2 cups Shredded Mozzarella Cheese

Directions:
HEAT oven to 375 degrees. Pour sauce into 9 x 13 inch baking dish. Stir in 1/4 cup (4 tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with remaining cheeses; bake 5 minutes or until chicken is done (165 degrees) and cheese is melted.

Serves 6.

Enjoy!

Parmesan Chicken (Crock Pot)

2011-01-01T20:41:00.001-06:00

Ingredients:
6 Tbsp. butter
1 pkg. dry onion soup mix
1 c. converted long grain rice
6 skinless, boneless chicken breasts
1 ½ c. milk
2 cans cream of mushroom soup (we used cream of chicken)
Salt and pepper to taste
¼ c. grated parmesan cheese for topping
Directions:
Mix together onion soup mix, milk, canned soup and rice in medium bowl. Lay chicken in bottom of lightly greased crock pot. Place 1 tablespoon butter on each. Pour soup mixture over all. Season with salt and pepper and sprinkle with Parmesan cheese. Cook on LOW 8 to 10 hours or HIGH 4 to 6 hours. Serves 6.
Enjoy!

Coca Cola Chicken

2010-11-14T16:51:00.001-06:00

This weekend we tried out another new recipe, Coca Cola Chicken, that I found on Brittney’s blog, Wearing Gackey’s Apron. She has all kinds of great recipes --- check it out!

I love that this recipe was so simple and who doesn’t have these items on hand already?

Ingredients:

Boneless Skinless Chicken Breast
1 cup Ketchup
1 cup Diet Coke
2 tablespoons Worcestershire Sauce

Directions:

Place chicken in glass dish and sprinkle with salt and pepper.
Mix Ketchup, Coke and Worcestershire Sauce.
Pour over chicken.
Cover and bake at 350 degrees for 50 minutes.
Enjoy!

Layered Fiesta Taco Salad Bake

2010-11-10T16:55:00.000-06:00

I have had this recipe sitting in my folder for the longest time and last night I finally got around to giving it a try and it was very tasty - I even noticed that the Hubs went back for seconds. It's a winner in my book!

Ingredients:

1lb. ground beef

1 can mild chili beans, undrained {or spicy, whatever floats your boat}

1 can corn, drained

1 cup salsa

1 pkg. Taco seasoning

2 cups crushed tortilla chips

1 cup shredded cheese

Shredded lettuce

Directions:

Preheat oven to 350 degrees.
Crush two cups of tortilla chips and put into a deep casserole dish.
Cook beef and drain.
Return to large skillet and stir in beans, salsa, taco seasoning, and corn. Heat to boiling and stir often.
Remove meat mix from heat and layer over top of the tortilla chips.
Top it all off with a bunch of cheese.
Bake at 350 for about 30 minutes or until cheese is hot and bubbly.
Remove from oven and top with shredded lettuce and any other fixings you like.
For a nice touch put tortilla chips alongside the edges of your baking dish.
Serve and enjoy!

Chicken Potato Casserole

2010-11-09T12:38:00.000-06:00

I made this recipe last week and received rave reviews from both Josh and Carter. This was one leftover that I didn't hear any complaints about eating and that really says something in our house!

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Ingredients:

10 oz can condensed reduced fat cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded cheddar cheese
3-1/2 cups frozen hash browns, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded cheddar cheese
1-1/2 cups crushed Ritz crackers

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and crushed crackers.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes of until bubbly. Let stand for 5-10 minutes before serving. 8 servings.

This is also a great recipe to freeze - assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with crackers. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve crackers in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubble. Then top with crushed crackers and bake 5-10 minutes longer.

Poppyseed Chicken

2010-10-15T20:56:00.001-05:00

I printed a copy of this recipe off from Kelly’s Recipes the longest time ago and finally got around to making it this evening. I have to agree with Kelly, this is a great comfort food!

Ingredients:

2 or 3 chicken breasts, boiled and cut into small pieces; 16 oz. sour cream; 2 cans cream of chicken; 2 tbls of poppyseeds; Ritz Crackers; and 1 stick of butter.

Directions:

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up Ritz crackers. Melt stick of butter and pour on top. Bake for 20-30 minutes at 350 degrees. I served over rice and it was delicious!

Thanks Kelly for sharing this great recipe!

Wild Rice Turkey Bake

2010-10-15T20:46:00.001-05:00

This dish is wrapped and ready in my freezer for a busy night. Can’t wait to give it a try.

To cook wild rush, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

3 cups cooked wild rice; 3 cups chopped cooked turkey; 16 oz pkg. frozen French cut green beans, thawed; 17 oz. jar alfredo sauce; and 1/2 cup soft bread crumbs.

Preparation:

Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12 x 8” glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at edges and bread crumbs are browned.

To freeze, undercook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6.

Santa Fe Chicken

2010-10-15T20:40:00.001-05:00

A couple of weeks ago I made this recipe for us and it was pretty good. I think next time I make it I will use flour tortillas instead of corn tortillas but that is just because I like flour tortillas much better.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients: 1 onion, chopped; 3 cloves garlic, minced; 1 Tbsp. olive oil; 9 oz pkg. frozen fully cooked diced chicken; 2 (15 oz.) cans black beans, drained and rinsed; 24 oz. jar thick and chunky salsa; 1 cup taco sauce; 8 corn tortillas; 1 cup sour cream; 2 cup shredded Cojack cheese

Preparation:

In a medium microwave safe bowl, cook onion and garlic in olive oil on High for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6.

I also made this casserole to take to a family and Josh told me that it is an all-time favorite so that says it right there…this is a good one and very easy to toss together.

Enjoy!

Potato Casserole

2010-09-14T23:00:00.000-05:00

Ingredients:
1 (2 lb) pkg frozen hash brown potatoes, thawed
1/2 cup onion, chopped
1/2 tsp pepper
1 tsp salt
10 oz graded cheese
1 pt. sour cream
1 can cream of chicken soup
2 cups Corn Flakes, crushed
1/2 cup melted butter

Directions:
Mix all ingredients together, except the corn flakes and butter, then put into greased casserole dish. Top with 2 cups crushed corn flakes mixed with 1/2 cup of melted butter. Bake in 350 degree oven for 45 minutes. This recipe makes a lot. Enjoy!

* You can even make in a crock pot - great to take to a potluck.

Corn Bread

2010-09-14T22:56:00.000-05:00

This recipe is from one of our favorite lodges in Colorado, The Timberhouse. This cornbread is my favorite and was such a nice treat at dinner after a cold day out. What is even better is that is is super easy to make.

1 cup Yellow Cornmeal
1 cup Flour
1/4 cup Sugar
4tsp Baking Powder
1/2 tsp Salt
1 Egg, beaten
1cup Milk
1/4 cup melted Oleo

Mix all ingredients well. Cook at 425 degrees for 20-25 minutes. Enjoy!

Bountiful Brunch Pizza

2010-06-15T12:01:00.000-05:00

Ingredients:

Crust:
1 pkg. frozen hash browns, thawed
1 egg beaten

Topping:
7 eggs
½ c milk
salt and pepper to taste
1 c chopped ham
½ c mushrooms
¼ c chopped green onion
¼ c chopped green pepper
1 ½ c shredded cheddar cheese

Directions:
Preheat oven to 400 degrees. Combine potatoes and beaten egg in a bowl. Salt and pepper it to taste and spread on a round baking stone. Pat down. Bake for 20 minutes. In a microwave safe bowl whisk eggs, milk, salt and pepper together. Cook in microwave for 3 minutes. Stir then cook for an additional 3 minutes. Spread cooked eggs evenly over potatoes. Top with ham, mushrooms, green onion, green pepper and cheese. Bake in the over for an additional 10 minutes. Enjoy!

Source: Doris Christopher's Stoneware Sensations: Baking with The Family Heritage Collection (The Pampered Chef) by Doris Christopher

Chuck Wagon Casserole

2010-06-11T11:31:00.001-05:00

The cookbook says that this the perfect pantry recipe, because it’s made with everything you might have on hand.

Ingredients:

½ cup onion, chopped

½ cup green bell pepper, chopped

1 pound lean ground beef

1 can (15 ½ ounces) mild chili beans in sauce

¾ cup barbecue sauce

½ teaspoon salt

1 package (8 ½ ounces) corn muffin mix

1 can (11 ounces) Mexican-style corn, drained

Directions:

Preheat oven to 400 degrees F. Chop onion and bell pepper. In frying pan cook and stir ground beef, onion and bell pepper over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in chili beans, barbecue sauce and salt. Bring to a boil. Spoon into 9-inch square baker. In bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yield: 6 servings

Approximately 410 calories and 12 grams of fat per serving

Source: The Pampered Chef – Doris Christopher’s Stoneware Sensations Baking with The Family Heritage Collection (pg. 63)

Southwest Taco Pie

2010-06-11T11:28:00.000-05:00

An easy-to-make cornmeal crust is the perfect base for this Mexican pot pie.

I made this last night and it was a hit with Josh. Carter didn't really like it all that much but he wanted to eat at McDonald's so I have a feeling he already had his mind made up to not like it before he even saw what was on his plate for dinner.

Crust:

¼ cup plus 1 tablespoon cornmeal, divided

¾ cup Flour

1 ½ teaspoons baking powder

½ teaspoon salt

1/3 cup milk

1 tablespoon vegetable oil

Filling

1 pound lean ground beef

1 cup chunky salsa

1 cup (4 oz) shredded Co-Jack Cheese

1 cup shredded lettuce

½ cup chopped tomato

¼ sliced, pitted ripe olives

Sour Cream (optional)

Directions:

Preheat oven to 450 degrees F. Lightly spray 9-inch pie plate with vegetable oil. Sprinkle 1 tablespoon of cornmeal evenly onto bottom and sides or prepared Pie Plate. For crust, combine the remaining ¼ cup cornmeal, flour, baking powder and salt in bowl. Add milk and oil; stir with fork until mixture forms a ball. Transfer to lightly floured surface. Using lightly floured roller, roll out crust to 10-inch circle. Place in prepared pie plate; shape edge to form rim. For filling, cook and stir ground beef in frying pan over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa. Spoon beef mixture into pie crust; sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Garnish with sour cream and additional salsa, if desired.

Yield: 6 servings

Approximately 340 calories and 17 grams of fat per serving.

Source: The Pampered Chef – Doris Christopher’s Stoneware Sensations Baking with The Family Heritage Collection (pg. 59)

Philly Beef-Stuffed Sandwich

2010-06-07T12:39:00.000-05:00

A hearty sandwich that everyone will like. It’s especially good as a halftime treat for football fans.

Ingredients:

1 cup green bell pepper, chopped

¾ cup onion, chopped

1 tablespoon vegetable oil

2 garlic cloves, pressed

1 teaspoon dried oregano leaves, dried

2 packages (10 ounces each) refrigerated pizza crust

8 ounces thinly sliced deli roast beef

8 ounces thinly sliced American cheese

1 egg white, lightly beaten

1 tablespoon water

Directions:

Preheat oven to 400 degrees. Chop bell pepper and onion. In frying pan heat oil over medium heat until hot. Press garlic into oil. Add bell pepper, onion and ½ teaspoon of the oregano leaves. Cook and stir for 3-4 minutes or until vegetables are crisp-tender. Remove pan from heat. Unroll 1 pizza crust into lightly floured surface. Roll crust out to a 12 x 9 inch rectangle; cover with half the beef, cheese and vegetable mixture to within ½ inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls, seam sides down, on baking stone. Join ends of rolls together to form 1 large ring; press ends together to seal. In small bowl, combine egg white and water; brush onto dough. Sprinkle with the remaining ½ teaspoon oregano. Bake 20 – 25 minutes or until golden brown. Let stand 10 minutes before cutting.

Yield: 8 servings

* Approximately 340 calories and 14 grams of fat per serving.

Source: The Pampered Chef – Doris Christopher’s Stoneware Sensations (pg. 52)

Pronto Pasta Bake

2010-06-02T21:15:00.000-05:00

Tonight I made this Pronto Pasta Bake recipe from Pampered Chef. It tasted great and there is plenty left over for tomorrow night. I didn't read the recipe all that well before hand and with "pronto" being in the title I assumed it would be quick to get to the table. I was mistaken on that because it does take 50 minutes to bake. After work we had to get groceries so we got home later than usual so dinner being served late.

Ingredients:
12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
1 jar (48 oz) spaghetti sauce
1 teaspoon dried basil leaves
2 oz (1/2) cup fresh Parmesan cheese, grated
2 cups (8 oz) shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees. Cook pasta according to package directions; drain. Chop zucchini. Press garlic. Add zucchini, spaghetti sauce and basil. Grate Parmesan cheese. In 9 x 13 baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of spaghetti sauce mixture and half of each of the cheese. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover; continue baking 5 minutes. Serve. Enjoy!

Crock Pot Salsa Chicken

2010-06-02T21:01:00.002-05:00

I read about this recipe at Pearls, Handcuffs, and Happy Hour. Cara always has the best recipes and I loved her suggestion of using a crock pot lining for easy clean-up. Without further ado...

Ingredients:
1 lb boneless, skinless chicken breasts
1 can cream of mushroom soup
1 cup salsa
1 pkg taco seasoning
1 cup sour cream

Directions:
Place chicken, soup and salsa in the crock pot. Pour taco seasoning on top. Cook on low for 6 hours (or on high for 2 - 2 1/2 hours). Pull the chicken out and shred, then return to the crock pot. Stir in sour cream and heat until ingredients are combined. You can serve over rice or in flour tortillas. Enjoy!

This recipe was so easy to make. All 3 of us loved it. Josh does not like sour cream so I took some out from the crock pot before I added the sour cream for him. We ate it over rice and Carter thinks it is just like Chipolte. He actually was excited to eat it as leftovers the next evening.

This one is a keeper!

Weeknight Ravioli Bake

2009-11-23T20:02:00.006-06:00

{Picture from here}

I found this recipe in the Kraft Foods Magazine. I made it last night and it was yummy! This is a good option to have with my sister, who does not eat meat. I don't think it would be classified as a true vegetarian meal but that is how I am going to classify it. This was a simple meal to throw together when I got home from work.

Prep: 10 min.

Total: 55 min.

Makes 8 servings

Ingredients:

1 jar (26 ounce) spaghetti sauce

1 can (14 1/2 ounce) diced tomatoes, undrained

1/2 cup water

2 pkg (1 lb each) frozen cheese ravioli

1 pkg (7 ounce) Kraft 2% Milk Shredded Italian Three Cheese Blend

2 tbsp. Kraft Grated Parmesan Cheese

Make It:

Heat oven to 400 degrees F.

Mix spaghetti sauce, tomatoes and water; spoon 1 cup into bottom of 13 x 9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Enjoy!

Banana Split Pie

2009-11-10T16:14:00.003-06:00

Ingredients:
1 pie crust, cooked
2 cans Eagle Brand milk
1 pack of banana pudding
1 sm. container of Cool Whip
8 to 10 strawberries
2 bananas
1 sm. can pineapple tidbits
1 sm. jar cherries
1 bag peanuts, chopped

Directions:
Mix the banana pudding and Eagle brand milk until thick. Pour into pie shell and freeze until hard. Then slice the strawberries and bananas and place on pudding. Then cover with Cool Whip until the pie is all covered. On top of Cool Whip place pineapple tidbits and cherries, then sprinkle chopped nuts. May need to refrigerate for 1 hour, or until time to serve.

Hashbrown Casserole

2009-09-27T19:59:00.004-05:00

This recipe made it to The Loveless Cafe (in Nashville, TN) back in the 1950s when canned-soup cookery was at its peak. It has since become a favorite side dish among regular customers.

1 (30 ounce) bag shredded hash brown potatoes

1 yellow onion, chopped

1 (8 ounce) bag shredded Cheddar cheese

1 (10 3/4 ounce) can cream of chicken soup *

1 (16 ounce) container sour cream

1 tablespoon salt

1 tablespoon black pepper

Preheat the oven to 375 degrees. Combine the potatoes, onion, cheese, soup, sour cream, salt and pepper. Mix well, pour into a 9 x 13-inch greased casserole dish, and bake for 25 to 30 minutes or until the top it browned.

Makes 6 to 8 servings

* I substituted the cream of celery soup for the cream of chicken soup because my sister is a vegetarian and I wanted he to be able to eat some!

Jode's Green Chili Lasagna

2009-08-26T12:26:00.003-05:00

Here is another recipe I ran across today that I wanted to keep handy. It looks so good. This one comes from Tyne at The White House.

(From La Pinata, McAllen Junior League Cookbook)

Ingredients:
8 oz lasagna noodles (I use the ready to bake noodles that don't require boiling first)
1 cup Parmesan Cheese

Meat Sauce:
1 1/2 pounds ground beef, cooked and drained
Add and simmer-
2 (8 oz) cans tomato sauce
1 can Rotel
1 Tbs. sugar
1 Tbs. black pepper
1 Tbs. garlic salt

Cheese Sauce (mix until creamy and smooth):
1 1/2 cups small curd cottage cheese
4 oz softened cream cheese
1/2 cup sour cream
1 large can diced green chilis
1/2 cup chopped green onions

Assembly:
Layer in Pyrex- meat sauce, noodles, cheese sauce, meat sauce, noodles, remaining cheese sauce, noodles, meat sauce.

Top with a heavy layer of Parmesan cheese.

Cover with foil and refrigerate overnight.

Cook in a 350 degree oven for 45 minutes, remove foil and bake additional 10 minutes.

Allow to cool for 15-30 minutes.

Provecho!

Doesn't it just sound so good? I can't wait to give it a try!

Chocolate Chip Cookie Pie Goodness

2009-08-26T11:20:00.002-05:00

Mrs. Stethoscope at It might seem crazy but we call it life posted this recipe today and it looks so good I wanted to have it in my archives. Doesn't it look wonderful? I can't wait to have a reason to make this!

INGREDIENTS

2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)

1 cup miniature marshmallows

½ cup salted peanuts

½ cup semisweet chocolate chips

1/3 cup caramel topping

DIRECTIONS

1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.

3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

Baked Salmon with Cilantro and Lime

2009-08-13T09:49:00.002-05:00

2 6-ounce portions fresh, skinned salmon fillet
Sprinkle of salt and pepper on each fillet
1 tablespoon extra-virgin olive oil

Marinade Ingredients:
1/4 cup fresh chopped ginger
2 teaspoons fresh chopped garlic
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup red wine vinegar
3 teaspoons sesame oil
1 teaspoon red pepper flakes
1 8-ounce container of fresh mushrooms, sliced
2 cups broccoli slaw
1/2 cup fresh basil chopped
2 tablespoons fresh chopped cilantro
Juice of one lime
Serve with one cup cooked basmati or jasmine rice

Method:
Prepare the marinade but reserve back 1/2 of the ginger and garlic. Marinate the fish for about 1 hour. Remove; season with salt and pepper sprinkle with remaining ginger and garlic.

Heat the olive oil in a skillet until very hot, add the fish - ginger and garlic side first. Brown the fish golden brown. Turn the fish over and add 1/2 cup marinade. Place in a 350-degree oven for about 6 minutes. While fish is in the oven, preheat another skillet and start to saute the mushrooms. When the mushrooms are done, add the basil and broccoli slaw. Continue for about 1 minute. Season with a little salt and pepper. Remove the fish from the oven. It should be 135 degrees internal temperature. Place the stir-fried slaw on the plate and put the fish on top.

Place the marinade on the stove top and reduce for about 1 minute. Then pour sauce over fish. Sprinkle with the cilantro and squeeze fresh lime on top. Serve with your favorite rice.

Enjoy!

Whole Grain Pasta Salad with Fruits and Greens

2009-08-13T09:38:00.002-05:00

Great with grilled meat.

Ingredients:
1 pound whole wheat penne pasta
8 ounces sliced strawberries
8 ounces diced fresh apples
8 ounces fresh baby spinach leaves
1/2 cup fresh shredded Parmesan cheese

Dressing:
1/3 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste

Combine fruit and spinach in bowl. Boil pasta until done; keep warm. Add the hot pasta to spinach and fruit.

Mix with olive oil and vinegar; garnish with cheese.

Enjoy!

Prok Tenderloin with Roasted Vegetables & Grapes

2009-08-13T09:28:00.004-05:00

Yield: 6 portions

Ingredients:

Sauce
3 tbls. Olive Oil
3 each large Garlic Cloves minced
1 each small Onion, minced
1 each Leek, chopped with 1/3 of the green part
1 each medium carrot, finely chopped
1/2 lb Red seedless grapes
1 each bay leaf, crumbled
1/2 cup Fresh Orange Juice

Pork
2 1/2 lb Pork Tenderloin, cut into 18 pcs. 1 inch thick
1/2 tsp. salt
1/2 tsp. Ground black pepper
2 tbls. Olive Oil (EVOO)
1/2 cup Spanish Brandy

Caramelized Grapes
2 tbls. butter
1/4 cup sugar
1/2 lb red seedless grapes
1/4 cup red wine

Sauce: Heat oil in a skillet. Saute garlic, onion, leek, carrot, grapes and bay leaf over medium-low heat until very golden and almost brown, about 20 minutes. Transfer to a blender or food processor and puree with the orange juice. Strain through a fine-mesh stainer. Reserve.

Pork: Gently pound pork pieces to flatten slightly. Season with salt and pepper.

Heat oil in a skillet wide enough to hold the pork. When oil is very hot, saute pork over high heat, 2 minutes on each side. Add brandy and, when hot, flambe for 1 minute. Douse flames with reserved sauce. Remove pork to a place and reserve sauce in skillet. Pork needs to be cooked to 140 degrees.

Caramelized Grapes: In another skillet, heat butter and sugar. Cook over medium high heat, shaking the pan, until sugar starts to turn golden. Immediately add grapes and cook quickly, shaking the pan, until caramel is brown - about 1 minute. Add wine, stir and remove grapes. Cook for another minute over high heat, until it starts to thicken. Stir into reserved sauce. Taste for seasoning. Add pork and cook until done - about 5 minutes.

Serve immediately, garnished with grapes.

Enjoy!

Roasted Barley Salad

2009-08-13T09:23:00.002-05:00

Ingredients:
1 cup pearl barley
3 cups vegetable stock
1 cup drained black beans
1 cup diced green bell peppers
1 cup frozen sweet corn
1 cut diced seeded tomatoes
1 8-ounce container sliced medium mushrooms
6 green onions, diced
1/4 cup jalapeno pepper slices
1/4 cup fresh basil
6 cloves chopped, peeled garlic
Juice of a lemon
3 tablespoons olive oil (EVOO)
Salt and Pepper
Toasted Pumpkin Seeds

Method:
Place barley in a sauce pan with olive oil over medium heat and toast it lightly. Be sure to stir it regularly to prevent burning. Add stock and bring it to a boil. Reduce heat and cover; simmer gently until liquid is absorbed, about 25 minutes. Allow to cool. Saute the mushrooms in olive oil; add to the barley. Barley can be made a day ahead and stored in the refrigerator.

Combine cooked barley with remaining ingredients and season to taste with salt and pepper mix.

Enjoy!

Snickers Caramel Apple Salad

2009-06-16T12:29:00.001-05:00

15 min / 15 min prep

Serves 12

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite size pieces (Granny Smith and/or Red Delicious)
1 (12 ounce) container of Cool Whip
1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix (dry mix - do not prepare!)

Garnish for extra flair:
1/2 cup caramel ice cream topping or caramel apple dip (optional)
1/2 chopped peanuts, can also sprinkle on top (optional)

1. Mix cool whip and dry pudding mix together.
2. Chop apples and chilled Snickers
3. Mix together.
4. Heat caramel sauce a bit in the microwave - just enough to drizzle, not enough to heat up salad.
5. Drizzle caramel sauce over salad and sprinkle peanuts on top.
6. Chill for at least an hour -- Viola!

This salad is delicious!

Chocolate-Peanut Butter Cookie Treats

2009-05-27T12:21:00.004-05:00

Betty Crocker Prize-Winning Recipe 2009! Jamie Emerson from Iowa City, IA submitted the prize winning recipe.

Prep Time: 50 minutes
Total Time: 1 hour 25 minutes
Makes 3 dozen cookies

What you will need:
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Coating
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar

Here's what you do:
1. Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.

5. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Winner's Quote
"These treats are a bigger and better version of one of my favorite comfort foods, puppy chow."

Nutrition Information:
1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g); Protein 2g

Slow-Cooker Hearty Beef Chili

2009-05-18T15:39:00.001-05:00

Prep Time: 10 min
Total Time: 6 hr 10 min
Makes: 8 servings, about 1 cup each

What You Need!
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Serve topped with the cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: Kraftfoods.com

Skillet Chicken & Vegetables Parmesan

2009-05-18T15:34:00.003-05:00

Prep Time: 5 min
Total Time: 18 min
Makes: 4 servings

What You Need!
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

Source: Kraftfoods.com

Easy Slow-Cooker Beef Stew

2009-05-18T15:27:00.001-05:00

Prep Time: 15 min
Total Time: 9 hr 30 min
Makes: 4 servings, about 1-2/3 cups each

What You Need!
1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Light Zesty Italian Dressing
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices OSCAR MAYER Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

Make It!
MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Source: Kraftfoods.com

Fideo (Mexican Spaghetti)

2009-05-18T15:09:00.002-05:00

I found this recipe at allrecipes.com and it looks so yummy!

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6

INGREDIENTS
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese

DIRECTIONS
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.

2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.

3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Cake Cookies

2009-04-06T13:20:00.000-05:00

1 – 8oz Pkg. Cream Cheese

1 – Stick Butter (I use unsalted)

1 – Egg

1 – tsp. Vanilla

1 – Boxed Cake Mix (any flavor – I use Betty Crocker Moist Deluxe as I am not sure how cake mixes with Pudding added would work.)

Powdered Sugar

Preheat oven to 350 degrees.

Cream Butter and Cream Cheese together, until light and slightly fluffy. Add egg and blend well. Add vanilla and blend well. Add cake mix and blend until a thick batter forms. Cover bowl and refrigerate for 2 hours. Scoop chilled batter by the tablespoon and roll into balls, then roll in powdered sugar. Place dough balls on cookie sheet 2 inches a part. Bake for 12 – 13 minutes. Let cookies cool completely then sprinkle with more powdered sugar. One recipe should yield approx. 24 cookies.

One of my friends has used Chocolate cake mix, Lemon cake mix, and Strawberry cake mix, and they have all turned out fabulous.

Chocolate Peacn Pie (Paula Deen's)

2009-02-23T09:29:00.001-06:00

Ingredients:
1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
3 ounces semisweet chocolate, chopped

Directions:
Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes.
Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.

Remove from oven and cool on a wire rack.

Enjoy!

Baked Cheesy Nachos (Weight Watchers)

2009-02-09T20:40:00.003-06:00

Prep: 10 minutes
Bake: 20 minutes
Serves: 4

What you will need:
36 baked low-fat tortilla chips
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 tomatoes, chopped
1/2 small red onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice
1/2 cup fat-free sour cream
1 cup shredded fat-free Monterey Jack or Cheddar Cheese
3 tablespoons chopped fresh cilantro

1) Preheat the oven to 400 degrees F. Spray a 13 x 9-inch baking dish with nonstick spray.

2) Arrange 24 of the tortilla chips in a single layer in the prepared baking dish. Top evenly with the beans, tomatoes, onion, jalapeno pepper, lime juice, and sour cream.

3) Crush the remaining 12 tortilla chips and sprinkle over the sour cream. Top evenly with the Monterey Jack. Bake until heated through and the cheese is melted and bubbling, about 20 minutes. Sprinkle with the cilantro.

Per Serving (1/4 dish): 266 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 6 mg Chol, 514 mg Sod, 36 g Fib, 15 g Prot, 500 mg Calc. POINTS value: 5.

Easy Chicken Cutlets Parmesan (Weight Watchers)

2009-02-09T20:38:00.002-06:00

Prep: 5 minutes
Cook/Microwave: 10 minutes
Serves: 2

What you will need:
4 - 3 ounce chicken cutlets
1/2 cup fat-free marinara sauce
1 cup shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil

1) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.

2) Place the chicken in a small baking dish in one layer and layer evenly with the marinara sauce, mozzarella, and Parmesan. Microwave on High until the cheese is melted, about 2 minutes. Sprinkle with the basil.

Per serving (2 cutlets): 363 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 117 mg Chol, 1134 mg Sod, 13 g Carb, 1 g Fib, 57 g Prot, 624 mg Calc. POINTS value: 8.

Filling Extra:Go Italian with a tasty side of sauteed zucchini. Sprinkle 2 zucchini, thinly sliced, with red pepper flakes and salt. Cook in a nonstick skillet sprayed with olive oil nonstick spray until lightly browned and tender, about 6 minutes.

Teriyaki Pulled Pork Sandwiches

2009-01-26T11:12:00.000-06:00

Mrs. Newlywed posted this recipe and it sounds so good. I am a big fan of pineapple.

***Teriyaki Pulled Pork Sandwiches [serves 8] from Taste of Home Slow Cooker Recipe Cards - pg 58

Ingredients:
1 boneless pork shoulder roast [3 lbs], trimmed
2 teaspoons olive oil
1 cup finely chopped onion
1 cup teriyaki sauce
1/2 cup unsweetened pineapple juice
3 tablespoons all-purpose flour
8 whole wheat hamburger buns
1 can slice pineapple, drained

Directions:
1. In a large skillet, brown roast in oil over medium-high heat. Cut in half; place in a 5 quart slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.

2. Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.

3. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple.

Chicken Pot Pie Weight Watchers

2009-01-26T11:03:00.002-06:00

Sarah, over at It might seem crazy but we call it life posted this recipe that looks good. I wanted to put it on my list of recipes to try soon. It is one from Weight Watchers.

1 C reduced fat Bisquick
1/2 C skim milk
1/4 C egg substitute
2 C frozen Mixed Veggies
2 C cooked chopped white chicken meat
2 C campbell's fat free (healthy request) cream of Mushroom ((we use cr. of chicken))

Preheat oven to 400 degrees F. Spray and 8-inch square baking pan with lite cooking spray
Mix together veggies, chicken, and soup... pour into prepared pan.
In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture.
Bake for about 30 minutes or until crust is golden.

6 servings= 4.5 WW points
4 Servings= 6.5 WW points

Crisp-and-Creamy Baked Chicken

2008-12-30T10:51:00.000-06:00

Prep Time:10 min
Total Time:35 min
Makes:4 servings
`
What You Need:
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
`
Make It:
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
`
BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.
`
BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Andes Mint Cookies

2008-12-09T09:23:00.000-06:00

Here are the cookies I received from Lindsay for the Cookie Swap hosted by Monogram Chick. Lindsay made Andes Mint Cookies and they are to die for! We LOVE Andes Mints in our family...there is always a fight over any extras at restaurants. The boys in my life have even been know to steal mine when I was not paying attention!

Here is Lindsay's Recipe for her Andes Mint Cookies:

3/4 cup Butter or Margarine
1 1/2 cup Brown Sugar, packed
2 tbsp Water
2 Eggs
1 (12oz) pkg. Semi-Sweet Chocolate Chips
2 1/2 cup Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
1 bag of Andes Mints

Heat butter, sugar, and water in saucepan until melted.
Remove from heat and add chocolate chips.
Stir till melted.
Pour chocolate mixture into a large mixing bowl.
Let it cool for 10 minutes.
Beat in Eggs.
Add flour, baking soda and salt.
Beat till blended.
Chill dough for 1 hour.
Line cookie sheet with foil.
Roll dough into 1 inch balls and place 2 inches apart.
Bake at 350 degrees for 11 minutes.
Remove from oven and immediately place Andes mint on tops.
Once melted, spread over entire cookie and remove from cookie sheet.
Allow to cool completely and enjoy!

Thank you Lindsay for being a wonder swap partner! And Thank you Monogram Chick for hosting this fun holiday cookie swap!

Easy Peanut Butter Cookies

2008-12-09T09:22:00.000-06:00

Monogram Chick host an awesome cookie swap and Saturday I received 2 special packages of cookies in the mail. The first was from Anna and they were so yummy. Anna even sent a cute little notepad for the refrigerator.

Here is Anna's recipe for Easy Peanut Butter Cookies:

1 cup Peanut Butter
1/2 cup Sugar
1 Egg

Preheat oven to 325 degrees. Mix all ingredients together until well blended. Refrigerate dough for 30 minutes. Roll into balls on ungreased cookie sheet, flatten in a criss-cross pattern with fork. Bake for 18 minutes. Cool. Enjoy!

Thanks for being a wonderful swap partner Anna!

Noodles

2008-11-24T11:12:00.003-06:00

As requested, this is the recipe that my Granny uses to make noodles. Her noodles are the BEST I have ever had. She makes them thicker than most people and I just love that.

2 cups all-purpose flour
1/2 teaspoon salt
3 eggs

1. In a large mixing bowl stir together 1 3/4 cups of the flour and the salt. Make a well in the center of the dry mixture. Add the eggs to the dry mixture. Mix well.

2. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead til dough is smooth and elastic (8 to 10 minutes total).

3. Roll dough flat being sure to use flour to make sure the dough does not stick.

4. Cut the dough into strips vertically and horizontally using a pizza cutter.

5. Leave noodles out to dry for at least 1 hour. After dried can be used or frozen. Noodles can be frozen for up to 8 months.

6. Cook homemade noodles 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles. Drain well. Makes about 1 pound fresh pasta.

Deviled Eggs

2008-11-24T11:04:00.002-06:00

This is the Deviled Egg recipe that I use that my family loves. I am always asked to bring them to pretty much all the family get togethers. My cousin, David, has made the comment that it is not a family dinner with out these deviled eggs. I like to make them sweet and creamy.

6 shelled Hard Cooked Eggs
1/4 cup melted butter or Mayonnaise (I use Mayonnaise)
1/4 tsp Salt
Mustard (to your liking)
Sugar (to your liking)
Speck of Pepper
Paprika

Remove shells from hard cooked eggs.
Slice eggs in half long way.
Remove yolk and place in bowl.
Combine all ingredients, expecpt Paprika, in bowl with yolk.
Mix well until smooth.
Add additional ingredients to your liking.
Put mixture into egg halves.
Sprinkle with Paprika.

Puddin' Cookies

2008-11-18T19:53:00.004-06:00

2 1/4 cup Flour
1 teaspoon Baking Soda
1 cup Butter
3/4 cup Brown Sugar
1/4 cup Sugar
1 package Jello Pudding (Vanilla Instant)
1 teaspoon Vanilla
2 Eggs
12 oz Chocolate Chips

In a separate bowl mix flour and baking soda. In a separate bowl combine butter, the sugars and pudding mix. Mix and add vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips. Drop from teaspoon onto ungreased sheets about 2 inches apart. Bake for 8-10 minutes at 375 degrees (makes about 36 cookies)

7 Layer Mexican Dip

2008-11-18T19:49:00.002-06:00

1 small can Refried Beans
1 can Fritos Bean Dip
1 container Dean's Guacamole Dip
1 cup Sour Cream
1/2 cup Mayonnaise
1 pkg Taco Seasoning
Shredded Jack and Cheddar Cheese
1 can Sliced Black Olives
3 small chopped Tomatoes
2 bunches chopped Green Onion

Mix refried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes and green onion in that order. DONE!

Praline Pumpkin Cake (Weight Watchers)

2008-11-18T19:43:00.004-06:00

This is a great recipe and it not all that bad for you! When the cake is baking it smells heavenly!

15 oz canned Pumpkin
12 oz Fat-Free Evaporated Milk
1/4 cup Egg Whites (about 3)
1/2 cup Sugar
4 teaspoons Pumpkin Spice
1 pkg White or Yellow Cake Mix
1/2 cup Pecans (chopped)
1/4 cup reduced calorie Margarine, melted

Pre-heat oven to 350. Coat bottom of 9 x 13 pane with Pam. Stir together pumpkin, milk, egg whites, sugar and spice until smooth, pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into the pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top of cake. Bake until knife inserted in center of cake comes out clean, about 40-50 minutes. Cool completely before slicing into 16 pieces. Serve with fat-free Cool Whip.

5 points per serving for Weight Watchers.

Pineapple Cake

2008-11-18T19:39:00.003-06:00

Cake:
2 cups Flour
2 cups Sugar
2 teaspoons Baking Soda
2 Eggs
1 No. 2 Can of Pineapple (juice and all)

Frosting:
1 cup Sugar
2/3 cup Milnot
1 stick Oleo
1 1/2 cup coconut
Nuts (optional)

Stir 2 cups flour, 2 cups sugar, 2 tsp soda together. Stir 2 eggs and pineapple into flour mixture. Bake at 325 degrees for 35-40 minutes.

Frosting: Boil 1 cup sugar, 2/3 cup milnot and 1 stick oleo together for 3 minutes. Stir in 1 1/2 cup coconut (or nuts or both).

When cake is done baking pour frosting over the top.

Mom's Cheeseball

2008-11-18T19:36:00.002-06:00

This is a great cheeseball recipe. My mom makes this each year on Christmas Eve.

12 oz Cream Cheese
3 oz of Dried Beef
3 - Green Onion
1/2 tsp Accent
1/2 tsp Garlic Salt

Diced beef and green onion. Mix all together well. Mold into a ball shape and put extra beef on outside. Serve with Ritz Crackers.

Chocolate Peanut Butter No-Bake Cookies

2008-11-18T19:32:00.002-06:00

My friend, Rosemary, shared this recipe with me and it is one of my favorites. I have always loved no bake cookies, but these make the top of my list. This is another easy recipe. I make it every year during the Christmas season.

2 cups Sugar
4 tablespoons Cocoa
1 stick Butter
1/2 cup Milk
1 cup Peanut Butter
1 tablespoon Vanilla
3 cups Oatmeal
Waxed Paper

In a heavy saucepan bring to a boil the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the tablespoons (or spread in a shallow pan). Let sit until cooled and hardened.

Fudge

2008-11-18T19:28:00.002-06:00

My friend, Carla, shared this recipe for Fudge with me. It tastes so good and it is so quick and easy to make. I have horror stories from other fudge recipes...I am sticking with this one!

3 cups Semi-Sweet or Milk Chocolate Chips
1 can (14 oz) Sweetened Condensed Milk
1/4 cup Margarine or Butter
1 cup Chopped Walnuts (optional)

1. Place all ingredients except nuts in large bowl.

2. Microwave at Medium (50%), until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well greased square baking dish, 8 x 8 inches. Refrigerate until set.

Variation - Substitute 1 cup Peanut Butter Chips for 1 cup Chocolate Chips.

Green Bean Casserole (Cheesy)

2008-11-18T19:25:00.002-06:00

3 cans of French Green Beans
6 slices of Bacon fried, drained and chopped
2 onions chopped, fried and drained
1 block of Sharp Cheddar Cheese shredded or cubed
2 cans of Cream of Mushroom Soup
Top with Fried Onions (Optional)

Combine all ingredients and bake at 350 degrees for 30 minutes or so.

Green Bean Casserole (Traditional)

2008-11-18T19:21:00.003-06:00

3/4 cup Milk
10 3/4 oz can of Cream of Mushroom Soup
2 14.5 oz cans Cut Green Beans, drained
1 1/3 cups French's Fried Onions
1/8 teaspoon Pepper

In 1 1/2 quart casserole, mix all ingredients except 2/3 cup French's Fried Onions

Bake for 30 minutes for 350 degrees F or until hot, stir. Top with 2/3 cup Fried Onions (or more :))

Bake 5 minutes or until fried onions are golden.

Serves 6

Pumpkin Pie

2008-11-18T19:15:00.003-06:00

This is the traditional Pumpkin Pie recipe that is in the Red and White Betty Crocker Cookbook. This recipe is good and super simple!

1 Single Pie Crust
1 15 ounce can Pumpkin
2/3 cup Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
3 slightly beaten Eggs
1 15 ounce can (2/3 cups) Evaporated Milk
1/2 cup Milk

For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk. Mix well. Place in pastry-lined pie plate on the oven rack. Carefully pour-filling into pastry shell. To prevent over browning, cover edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

Strawberry Ooey Gooey Butter Cake

2008-11-14T10:53:00.004-06:00

I tried a new recipe last night that I hijacked from another blog...I am sorry that I don't remember which blog I got it from, I promise I would give you credit if I remembered. I printed it off a really long time ago and thought it would be perfect for our dessert day at work today. Let me tell you it is excellent!

1 (18.25 oz) pkg Strawberry Cake Mix
1/2 cup Butter, softened
4 large Eggs, divided
1 (8 oz) pkg Cream Cheese, softened
1 (16 oz) box Powdered Sugar
3/4 cup chopped fresh Strawberries
Garnish: Sweetened Whipped Cream, Strawberries

Preheat oven to 350 degrees.
Lightly grease a 9 x 13 inch baking pan.
In a large bowl, combine cake mix, butter, and 1 egg.
Press mixture into bottom of prepared pan.
In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
Gradually beat in powdered sugar until combined.
Stir in strawberries.
Spoon mixture over cake mixture.
Bake for 35-40 minutes or until center is set.
Cool completely.
Cut into squares to serve.
Garnish with sweetened whipped cream and strawberries.

Enjoy!

54th Street Gringo Dip

2008-11-12T14:18:00.004-06:00

Here is a recipe that my friend found on the Internet that is suppose to be the correct recipe for 54th Street's Gringo Dip. This person claims that it is straight from the Corporate KRM Cookbook. I have not tried it yet, but will in the future. The quantity was huge so my friend divided it out to make a much smaller batch.

Yield = 5 1/2 - 6 cups
Approx. Shelf Life = 14 days

2 lbs Pepper Jack Block (Schreiber)
3/4 cups Heavy Cream
2 cups Milk (whole)
1 1/2 cups Pico De Gallo
1/4 tsp + 1/8 tsp Cayenne Pepper
1/3 cup Grated Parmesan
10 oz Creamed Spinach (Stouffers)

Double boiler
Cut cheese into cubes
Add all ingredients EXCEPT SPINACH and heat until melted, stirring often.
Add spinach after removed from heat.

Enjoy!

Mostaccioli Salad

2008-11-10T13:18:00.001-06:00

Angie Rowlette shared this recipe with me and I have to tell you that it is excellent. We love to order Torpedoes from Mareks in town and this pasta salad tastes so much like the "special" part of the Torpedoes...Anytime I order a sandwich I have to get extra sauce...

Here it is:

1 cucumber peeled and diced
1/2 med white onion diced
1 tsp salt
1/2 Tbsp garlic powder
2 Tbsp parsley flakes (dried)
1 small jar pimentos
1 Tbsp prepared mustard (1 squirt)
1 box (16oz) box mostaccioli noodles
1 1/2 cup sugar
1 1/2 cup white vinegar
1/4 cup cooking oil

Heat sugar, vinegar, and oil to bubbling
Turn off and allow cool
Cook noodles and cook a little longer than suggested
While cooking noodles dice and prepare all other ingredients
Drain noodles and mix all together

Allow to marinate overnight or at least 12 hours before eating.

Goddess Cake

2008-11-10T13:16:00.000-06:00

Here is a recipe for a wonderful cake. When I was taking the Dale Carnegie Course I took this cake in several times because every week my classmates wanted it again! They thought I was the best baker ever...that goes to show you how easy it is to make this cake!

1 package of German Chocolate Cake
8 oz of Cool Whip
1 Jar of Carmel Ice Cream Topping
1 can of Sweet Condensed Milk
6 Heath Bars

Bake the German Chocolate Cake according to the directions on the box. Cool Completely. Poke holes part way through the entire cake. Mix the Carmel Ice Cream Topping with the Sweetened Condensed Milk. Pout this mixture over the cake. Let it sit or refrigerate for 30 minutes. Then crush Heath Bars. Put Cool Whip topping over cake and top with crushed Heath Bars. Refrigerate until ready to serve. Enjoy!

You will definetly not be disappointed.

Mexican Style Lasagna

2008-11-10T13:11:00.001-06:00

This is one of my favorite dishes...it is so yummy!

[Not my picture]

Prep Time:15 min
Total Time:50 min
Makes:6 servings

What You Need
1-1/2 lb. ground beef
1/4 lb. (4 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product, cut up
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
6 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

Make It
PREHEAT oven to 400°F. Brown meat in large skillet; drain. Add 1/4 cup water and Mexican VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.

SPRAY 8-inch square baking dish with cooking spray. Spread 1/4 of the meat mixture into dish; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture; sprinkle with shredded cheese. Cover tightly with foil.

BAKE 30 minutes. Remove foil. Let stand 5 minutes before serving.

Triple-Layer Peanut Butter Brownies

2008-11-10T13:06:00.000-06:00

Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.

What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

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Pumpkin Pie

Strawberry Ooey Gooey Butter Cake

54th Street Gringo Dip

Mostaccioli Salad

Goddess Cake

Mexican Style Lasagna

Triple-Layer Peanut Butter Brownies

Chicken Pot Pie Weight Watchers