Well yesterday was another day of what can I cook tonight without going to the store...So I went to the recently discovered website from my last post and found this:
6 chicken breasts
1 can cream of chicken
1 box of stuffing mix
1/4 cup milk
1/4 cup butter
Put the chicken in the bottom of the pan. Mix together the milk and soup and pour on top. Then layer the stuffing. Top with the melted butter. Cook at 350 for 50 minutes (or however long in takes for the chicken to cook- I think mine took closer to an hour but part of it was still a little frozen).
It smelled so good and did not disappoint. Easy and good- my kind of recipe.
Wednesday, January 12, 2011
Tuesday, January 11, 2011
Snow Day Pasta
Ok so here we are at home and the roads are covered with ice. I am trying to get creative with the food I have at home so I made this sausage pasta. It was pretty good. Here is what I came up with.
4 sausage links (these were sundried tomato ones)
olive oil
1/2 box angel hair pasta
red pepper flakes
salt
pepper
basil
Parmesan cheese
small bottle of white wine
So I started by cooking the angel hair pasta. In a separate pan I started with the sausage links and some olive oil. I waited until they were warm then added the pasta, salt and pepper, red pepper flakes, and basil to taste. Then added about 1/2 cup of parmesan cheese and a little over half a small bottle of white wine. Cook until the wine reduces and mix thoroughly.
We enjoyed it:) Serve with italian bread. Happy cooking! :)
PS- also found this website today- http://www.supercook.com/ You can enter the ingredients you have at home and it will give you recipes you can make! Awesome!
4 sausage links (these were sundried tomato ones)
olive oil
1/2 box angel hair pasta
red pepper flakes
salt
pepper
basil
Parmesan cheese
small bottle of white wine
So I started by cooking the angel hair pasta. In a separate pan I started with the sausage links and some olive oil. I waited until they were warm then added the pasta, salt and pepper, red pepper flakes, and basil to taste. Then added about 1/2 cup of parmesan cheese and a little over half a small bottle of white wine. Cook until the wine reduces and mix thoroughly.
We enjoyed it:) Serve with italian bread. Happy cooking! :)
PS- also found this website today- http://www.supercook.com/ You can enter the ingredients you have at home and it will give you recipes you can make! Awesome!
Saturday, December 18, 2010
Sour Cream Cranberry Bars
Thank you www.bettycrocker.com! I am excited to try this one and see how it turns out. I think I will make this for the cookie exchange too. Nobody steal it now :)
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
1. Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
2. Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
3. Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
1. Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
2. Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
3. Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.
Pomegranate Soda (non- alcoholic)
*Update* Ok so after a trip to the grocery store I discovered that pomegranate juice is 11 dollars a bottle so I used pomegranate lemonade instead (and did not boil the sugar). I did a splash of club soda and a cherry and they turned out pretty good! :)
Found this one- think I might try it at the cookie exchange tomorrow.
Ingredients
Serves 8
* 1 cup sugar
* 1/2 cup pomegranate juice
* Club soda, for serving
* Maraschino cherries, for garnish (optional)
Directions
1. In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
2. To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
Read more at Marthastewart.com: Pomegranate Soda - Martha Stewart Recipes
Found this one- think I might try it at the cookie exchange tomorrow.
Ingredients
Serves 8
* 1 cup sugar
* 1/2 cup pomegranate juice
* Club soda, for serving
* Maraschino cherries, for garnish (optional)
Directions
1. In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
2. To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
Read more at Marthastewart.com: Pomegranate Soda - Martha Stewart Recipes
Thursday, November 25, 2010
Cheesy Potatoes
Ok here is a basic cheesy potato recipe but yummy!
Ingredients:
1 cup cheddar cheese
1 cup sour cream
1 can cream of mushroom
1/2 cup chopped onion
1 stick of butter (melted)
1 package of shredded hash browns
1 cup corn flakes
2 tablespoons of butter.
Preheat oven to 350. Empty hash browns into a bowl and mix together all ingredients except corn flakes and butter. Spread in a 9x13 pan. Put corn flakes and butter in a ziplock bag and crush and mix together. Spread on top of the potato mixture. Bake for 45 minutes to an hour until golden brown.
Enjoy :)
Ingredients:
1 cup cheddar cheese
1 cup sour cream
1 can cream of mushroom
1/2 cup chopped onion
1 stick of butter (melted)
1 package of shredded hash browns
1 cup corn flakes
2 tablespoons of butter.
Preheat oven to 350. Empty hash browns into a bowl and mix together all ingredients except corn flakes and butter. Spread in a 9x13 pan. Put corn flakes and butter in a ziplock bag and crush and mix together. Spread on top of the potato mixture. Bake for 45 minutes to an hour until golden brown.
Enjoy :)
Wednesday, November 24, 2010
Broccoli Casserole
This one was given to me by the Fites family.
Ingredients:
1 package of frozen chopped broccoli
Velveeta cheese
Ritz crackers
about 2 tablespoons of butter
Put the broccoli in the bottom of an 8X8 pan. Cube the velveeta and spread throughout the pan to cover most of the broccoli. Crush and Mix a roll of Ritz crackers with the butter.
Bake 350 for 1 hour (or until cheese is melted)
This is simple but so good! :)
Ingredients:
1 package of frozen chopped broccoli
Velveeta cheese
Ritz crackers
about 2 tablespoons of butter
Put the broccoli in the bottom of an 8X8 pan. Cube the velveeta and spread throughout the pan to cover most of the broccoli. Crush and Mix a roll of Ritz crackers with the butter.
Bake 350 for 1 hour (or until cheese is melted)
This is simple but so good! :)
Sweet potato casserole
*Update* Ok, after cooking this one I think I will use a little less butter. It was good but super buttery.
Ok, so I am attempting this for tomorrow. More recipes to follow. I am so excited to cook Thanksgiving dinner!
From: http://southernfood.about.com/od/sweetpotatocasseroles/r/bl50823e.htm
Easy Sweet Potato Casserole
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
Preparation:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.
Ok, so I am attempting this for tomorrow. More recipes to follow. I am so excited to cook Thanksgiving dinner!
From: http://southernfood.about.com/od/sweetpotatocasseroles/r/bl50823e.htm
Easy Sweet Potato Casserole
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
Preparation:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.
Overnight French Toast
Ok, so I couldn't find the website where I got this again but it was so good. I will post it when I find it!
Ingredients:
12 Slices of Bread
1 1/2 cups milk
1 cup brown sugar
1 Tsp cinnamon
5-6 eggs
1/2 cup butter or margarine
Preheat oven to 350. Mix brown sugar and cinnamon in a bowl and set aside.
Whisk eggs and milk until smooth and set aside.
Put butter in the bottom of a 9X13 pan.
Then layer 6 slices of bread. Put half of the sugar/cinnamon on the bread.
Then layer another 6 slices. Pour egg/milk mixture on top. Then layer the rest of the sugar mix.
Refrigerate overnight.
Cook at 350 covered for 30 minutes. Then uncovered for 15.
This was so so good! I hope you enjoy!
Ingredients:
12 Slices of Bread
1 1/2 cups milk
1 cup brown sugar
1 Tsp cinnamon
5-6 eggs
1/2 cup butter or margarine
Preheat oven to 350. Mix brown sugar and cinnamon in a bowl and set aside.
Whisk eggs and milk until smooth and set aside.
Put butter in the bottom of a 9X13 pan.
Then layer 6 slices of bread. Put half of the sugar/cinnamon on the bread.
Then layer another 6 slices. Pour egg/milk mixture on top. Then layer the rest of the sugar mix.
Refrigerate overnight.
Cook at 350 covered for 30 minutes. Then uncovered for 15.
This was so so good! I hope you enjoy!
Sunday, November 14, 2010
Peanut Butter Cookie Sandwiches with Grape Jelly Ice Cream
Alright, it has been forever. I am terrible at this blog thing. Hopefully with the holidays I will discover some fun new foods. Here is something I am trying tonight. Adam sounds very excited about it. So we shall see. This is straight from the food network website.
Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
Recipe courtesy Gale Gand
Prep Time:4 hr 45 Prep Time:--Cook Time:8 min
--
Serves:
about 60 mini or 30 medium sandwich cookies
Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Directions
Preheat oven to 400 degrees.
Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.
Have fun! :)
Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
Recipe courtesy Gale Gand
Prep Time:4 hr 45 Prep Time:--Cook Time:8 min
--
Serves:
about 60 mini or 30 medium sandwich cookies
Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Directions
Preheat oven to 400 degrees.
Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.
Have fun! :)
Saturday, October 9, 2010
Cream Cheese Chicken Soup
This one was yummy! Super thick so next time I might add a little bit of water- it was extra good with garlic crescent roll breadsticks :) mmm! Got this one from Taste of home magazine (soups edition)
Ingredients:
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed
In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)
Hooray fall! Enjoy!
Ingredients:
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed
In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)
Hooray fall! Enjoy!
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