Easy Chocolate Chip Cookies By: Sherri
Prep Time:10 M0in
Cook Time:11 Min
Ready In:30 Min
Yield 4 dozen
Ingredients
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.
Review: These are Delicious and supper easy! The original recipe calls for yellow cake mix, I accidentally opened a box of chocolate cake mix, double the chocolate double the goodness!
Wednesday, December 30, 2009
chicken cordon bleu
Chicken Cordon Bleu II from allrecipes
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine 1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Review: This recipe was yummy, the sauce tasted great!
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine 1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Review: This recipe was yummy, the sauce tasted great!
Crockpot Scalloped Potatoes and Ham
Crockpot Scalloped Potatoes and Ham from Tami's Kitchen Talk
Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup
Peel potatoes and dice up the ham.
Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.
Cover and cook on high for 4 hours or on low for 7-8 hours.
Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!
Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup
Peel potatoes and dice up the ham.
Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.
Cover and cook on high for 4 hours or on low for 7-8 hours.
Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!
Wednesday, December 23, 2009
Baking Day!
For Christmas I baked several items including haystacks, apple pie, and Banana bread.
Haystacks
Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
My brother loves these, they are the perfect for the dessert table.
I also made Banana bread. Banana bread is a great way to use over ripe Bananas. Here is a link to the post that I have used before. This is a really good recipe, its a big hit in our house.
Double Pie Crust from a taste of home
2 cups all purpose flour
3/4 teaspoons salt
2/3 cup of shortening
6 to 7 tablespoons cold water
1) In small bowl, combine flour and salt; cut in the shortening until mixture is crumbly. Gradually add water tossing with a forking until ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. Divide dough in half so that one ball is slightly larger then the other other. Roll out larger ball to fit a 10 inch plan transfer and roll out remaining dough.
Homemade Apple Pie recipe from a better homes and gardens
Ingredients
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional)
3/4 cup of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apples, peeled and sliced
Milk
Sugar
Directions
1. Follow recipe for double pie crust above.
2, On a lightly floured surface, roll dough from the center to the edge, forming a circle about 12 inches in dia. , flatten one ball of dough with your hands. Using a rolling pin. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3.If desired sprinkle apples with lemon juice For filling, stir together 3/4 cups of sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples toss to coat.Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate.
4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent over browning.
5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Haystacks
Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
My brother loves these, they are the perfect for the dessert table.
I also made Banana bread. Banana bread is a great way to use over ripe Bananas. Here is a link to the post that I have used before. This is a really good recipe, its a big hit in our house.
Double Pie Crust from a taste of home
2 cups all purpose flour
3/4 teaspoons salt
2/3 cup of shortening
6 to 7 tablespoons cold water
1) In small bowl, combine flour and salt; cut in the shortening until mixture is crumbly. Gradually add water tossing with a forking until ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. Divide dough in half so that one ball is slightly larger then the other other. Roll out larger ball to fit a 10 inch plan transfer and roll out remaining dough.
Homemade Apple Pie recipe from a better homes and gardens
Ingredients
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional)
3/4 cup of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apples, peeled and sliced
Milk
Sugar
Directions
1. Follow recipe for double pie crust above.
2, On a lightly floured surface, roll dough from the center to the edge, forming a circle about 12 inches in dia. , flatten one ball of dough with your hands. Using a rolling pin. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3.If desired sprinkle apples with lemon juice For filling, stir together 3/4 cups of sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples toss to coat.Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate.
4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent over browning.
5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Monday, December 21, 2009
Meal Plan December 21-27
Monday:crock-pot scalloped potatoes and ham
Tuesday:Sweet and Spicy Bacon Chicken
Wednesday:Quick and Easy Stromboli
Thursday:Dinner with Family
Friday: Dinner with family
Saturday: Crockpot Pineapple Chicken
Sunday:BBQ Beef Cups
Tuesday:Sweet and Spicy Bacon Chicken
Wednesday:Quick and Easy Stromboli
Thursday:Dinner with Family
Friday: Dinner with family
Saturday: Crockpot Pineapple Chicken
Sunday:BBQ Beef Cups
Saturday, December 19, 2009
Bifanas Portuguese Pork Sandwiches
From Full Bellies, Happy Kids
Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)
Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.
When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.
Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!
Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)
Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.
When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.
Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!
Portuguese Roasted Potatoes
Portuguese Roasted Potatoes
From Full Bellies, Happy Kids
Ingredients:
5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil
Directions
Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on
Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.
Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.
Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.
From Full Bellies, Happy Kids
Ingredients:
5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil
Directions
Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on
Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.
Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.
Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.
Cippino
My husband loves shelled seafood so I went on a qwest to find yet another cippino recipe here is one from earlier this year
From allrecipes.com
Ingredients
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crab meat
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Review: This was a good recipe, I think that I will add clam juice next time for added flavor.
From allrecipes.com
Ingredients
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crab meat
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Review: This was a good recipe, I think that I will add clam juice next time for added flavor.
Frango com Cerveja - Chicken w/ Beer
Frango com Cerveja - Chicken w/ Beer from Full Bellies, Happy kids
olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)
In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.
Add the onions and the seasonings, the beer, and the water.
Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn't dry out, add more water if needed.
When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.
Review: This was really simple to assemble and the sauce tasted great. I am glad that I was able to find a great blog with Portuguese Recipes.
olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)
In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.
Add the onions and the seasonings, the beer, and the water.
Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn't dry out, add more water if needed.
When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.
Review: This was really simple to assemble and the sauce tasted great. I am glad that I was able to find a great blog with Portuguese Recipes.
Monday, December 14, 2009
Baked Potato Soup
I love Baked Potato Soup. I have a crockpot version here, but didn't have time to prepare in advance this morning so I found this recipe.
Baked Potato Soup from allrecipes.com
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Review: I cooked my potatoes over the stove. Followed the rest of the recipe to a T. It was yummy. It was very creamy
Baked Potato Soup from allrecipes.com
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Review: I cooked my potatoes over the stove. Followed the rest of the recipe to a T. It was yummy. It was very creamy
Meal Plan December 14-20
I found a great blog that featured Portuguese Recipes.I'm full blooded Portuguese and have been searching for a blog to help me cook Portuguese food. Portuguese Food is mild and mostly easy to prepare. Hope you enjoy this weeks recipes.
M: Potato Soup
T: Frango Com Cerveza(chicken in beer)
W:Philly Cheese Steaks and Cheddar Potato Wedges
T: Ground beef RISSOLES Rice Casserole
F:Crab Cippino
S:Bifans with Portuguese Roasted Potatoes
Sunday: CHICKEN FRICASSEE
M: Potato Soup
T: Frango Com Cerveza(chicken in beer)
W:Philly Cheese Steaks and Cheddar Potato Wedges
T: Ground beef RISSOLES Rice Casserole
F:Crab Cippino
S:Bifans with Portuguese Roasted Potatoes
Sunday: CHICKEN FRICASSEE
Sunday, December 13, 2009
Chicken Stuffed Potato
Aunt Fossies Chicken Stuffed Potato
From the kitchen of: Teresa Walker
1 cup diced chicken
4 TBSP Barbeque Sauce
2 Medium baked potatoes
Salt and Pepper to taste
Butter
Sour Cream
Shredded Cheddar/Jack cheese
Optional: Scallions and Bacon
Bake potatoes as usual. Heat chicken with sauce til warm. Remove potato and fill with butter, cheese and chicken. Run back in the oven under broiler for 3 minutes til cheese is melted.
Serve with sour cream, scallions and Bacon.
Great way to use leftover chicken. I used chicken breasts from the Bisquick oven fried chicken. Easy and Yummy! Kid approved as well!
From the kitchen of: Teresa Walker
1 cup diced chicken
4 TBSP Barbeque Sauce
2 Medium baked potatoes
Salt and Pepper to taste
Butter
Sour Cream
Shredded Cheddar/Jack cheese
Optional: Scallions and Bacon
Bake potatoes as usual. Heat chicken with sauce til warm. Remove potato and fill with butter, cheese and chicken. Run back in the oven under broiler for 3 minutes til cheese is melted.
Serve with sour cream, scallions and Bacon.
Great way to use leftover chicken. I used chicken breasts from the Bisquick oven fried chicken. Easy and Yummy! Kid approved as well!
Saturday, December 12, 2009
GALINHA NO FORNO COM ARROZ - PORTUGUESE CHICKEN AND RICE
GALINHA NO FORNO COM ARROZ - PORTUGUESE CHICKEN AND RICE
From Full Bellies, Happy Kids
1 whole chicken cut up, or 1 lb chicken thighs (I used the thighs this time)
1 onion, quartered
1 bay leaf
Half a pound of bacon
1 1/2 cups of rice
Salt and pepper to taste
For the chicken rub:
4 tablespoons of softened butter
olive oil
paprika
garlic powder
a little bit of salt
Fill a pot halfway with water, add the chicken, bacon, onion, bay leaf and some salt and pepper. Cook on medium heat until chicken is cooked through.
Remove chicken, bay leaf, onion and bacon to a bowl and set aside.
Pour 1 and a half cups of rice into the chicken broth and cook for about 20 minutes until the rice is cooked.
In the meantime, in a small bowl, combine 4 tablespoons of softened butter
Add the olive oil and paprika, garlic powder and a little bit of salt, mix well until smooth
Spoon the rice into a greased 13 x 9-inch pan
Next layer the chicken on top, spread it out a bit so that you have room for the bacon and onions.
Spoon the rub onto each thigh and using your hands, rub it all over, on both sides
See how some of that yummy rub is seeping into the rice??? That is going to make it SO good.
Add the bacon and onions, placing them between the chicken thighs
At this point I add another 2 tablespoons of butter, cut into pieces.
Bake in a 425 º oven for 30 minutes or until chicken is brown and bacon is nice and crispy.
Review: This was really good, simple as well! Its a little time consuming, but well worth the effort!
From Full Bellies, Happy Kids
1 whole chicken cut up, or 1 lb chicken thighs (I used the thighs this time)
1 onion, quartered
1 bay leaf
Half a pound of bacon
1 1/2 cups of rice
Salt and pepper to taste
For the chicken rub:
4 tablespoons of softened butter
olive oil
paprika
garlic powder
a little bit of salt
Fill a pot halfway with water, add the chicken, bacon, onion, bay leaf and some salt and pepper. Cook on medium heat until chicken is cooked through.
Remove chicken, bay leaf, onion and bacon to a bowl and set aside.
Pour 1 and a half cups of rice into the chicken broth and cook for about 20 minutes until the rice is cooked.
In the meantime, in a small bowl, combine 4 tablespoons of softened butter
Add the olive oil and paprika, garlic powder and a little bit of salt, mix well until smooth
Spoon the rice into a greased 13 x 9-inch pan
Next layer the chicken on top, spread it out a bit so that you have room for the bacon and onions.
Spoon the rub onto each thigh and using your hands, rub it all over, on both sides
See how some of that yummy rub is seeping into the rice??? That is going to make it SO good.
Add the bacon and onions, placing them between the chicken thighs
At this point I add another 2 tablespoons of butter, cut into pieces.
Bake in a 425 º oven for 30 minutes or until chicken is brown and bacon is nice and crispy.
Review: This was really good, simple as well! Its a little time consuming, but well worth the effort!
Thursday, December 10, 2009
Spinach and Mushroom Casserole
Original Recipe from allrecipes.com
Ingredients
2 tablespoons butter 1 pound fresh mushrooms, sliced 2 (10 ounce) packages fresh spinach, rinsed and stems removed 1 teaspoon salt 4 tablespoons butter, melted 1/4 cup finely chopped onion 1 1/2 cups shredded Cheddar cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes
First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauteed 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of Worcestershire sauce Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Added Bacon
Ingredients
2 tablespoons butter 1 pound fresh mushrooms, sliced 2 (10 ounce) packages fresh spinach, rinsed and stems removed 1 teaspoon salt 4 tablespoons butter, melted 1/4 cup finely chopped onion 1 1/2 cups shredded Cheddar cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes
First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauteed 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of Worcestershire sauce Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Added Bacon
Bisquick Fried Chicken
Ingredients
3 lbs cut up chicken pieces
2/3 cup Bisquick
1 tablespoon butter
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper
Directions
1Heat oven to 425.
2Melt butter in 13x9x2 in oven.
3Mix bisquick, s& p, paprika together and coat chicken.
4Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.
3 lbs cut up chicken pieces
2/3 cup Bisquick
1 tablespoon butter
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper
Directions
1Heat oven to 425.
2Melt butter in 13x9x2 in oven.
3Mix bisquick, s& p, paprika together and coat chicken.
4Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.
Tuesday, December 8, 2009
Steak and Mushroom Forentine
From Camp bells Kitchen
2 tablespoons vegetable oil
1 beef sirloin steak
OR beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 small onion, sliced (about 1/4 cup)
4 cup fresh baby spinach leaves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.
Review: I added some fresh mushrooms and did not serve this over tomatoes but other than that I followed the recipe to a T and it was yummy! It is easy as well. Will make this again!
2 tablespoons vegetable oil
1 beef sirloin steak
OR beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 small onion, sliced (about 1/4 cup)
4 cup fresh baby spinach leaves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.
Review: I added some fresh mushrooms and did not serve this over tomatoes but other than that I followed the recipe to a T and it was yummy! It is easy as well. Will make this again!
Butter Glazed Asparagus
from Campbell's Kitchen
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter
Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.
Review: Simple, fast and delicious! Yummy! My two year old loved these.
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter
Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.
Review: Simple, fast and delicious! Yummy! My two year old loved these.
Monday, December 7, 2009
Beef and mushroom Dijon
Original Recipe Yield 4 servings
Ingredients
3/4 pound boneless beef sirloin steak, 3/4 inch thick*
vegetable cooking spray
2 cups sliced mushrooms
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1/4 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)
Directions
Slice beef into very thin strips.
Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
Ingredients
3/4 pound boneless beef sirloin steak, 3/4 inch thick*
vegetable cooking spray
2 cups sliced mushrooms
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1/4 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)
Directions
Slice beef into very thin strips.
Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
Sunday, December 6, 2009
Sweet and Sour meatballs
from: My Kitchen Cafe
1/2 pounds lean ground beef (you don't want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking - big time grody-ness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, each bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Review: I used bread crumbs instead of rolling oats. The dish was delicious. I recommend doubling the sauce. Quick, and easy!
1/2 pounds lean ground beef (you don't want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking - big time grody-ness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, each bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Review: I used bread crumbs instead of rolling oats. The dish was delicious. I recommend doubling the sauce. Quick, and easy!
Saturday, December 5, 2009
Supper Simple Snickerdoodles
2 tsp vanilla
1 cake mix
1/3 cup of oil
2 eggs
2 tsp cinnamon
1/2 cup of sugar
Directions:
Preheat Oven to 375.
In Bowl combine vanilla, cake mix, oil, and eggs. Stir until well blended.
In shallow bowl combine Sugar and Cinnamon.
Form cookie dough into 1 inch balls.
Roll balls in cinnamon and sugar mixture,
Place on baking sheet and bake for 8-10 minutes until cookies are set and lightly browned.
1 cake mix
1/3 cup of oil
2 eggs
2 tsp cinnamon
1/2 cup of sugar
Directions:
Preheat Oven to 375.
In Bowl combine vanilla, cake mix, oil, and eggs. Stir until well blended.
In shallow bowl combine Sugar and Cinnamon.
Form cookie dough into 1 inch balls.
Roll balls in cinnamon and sugar mixture,
Place on baking sheet and bake for 8-10 minutes until cookies are set and lightly browned.
Tuesday, December 1, 2009
Thanksgiving Leftover Casserole
From allrecipes
Ingredients
3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.
Review: Overall a great way to use all your leftovers from thanksgiving. The condensed milk made this meal a little sweeter then I am used to, but had good taste and was simple.
Ingredients
3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.
Review: Overall a great way to use all your leftovers from thanksgiving. The condensed milk made this meal a little sweeter then I am used to, but had good taste and was simple.
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