Friday, December 10, 2010
4-5 boneless, skinless chicken breasts
1 cube butter
1 envelope dry good seasons italian salad dressing
1 can cream chicken soup
1 8 oz pkg cream cheese
mix dressing and melted butter and place 1/2 mixture in crockpot. lay
breasts in crockpot and cover with remaining mixture. Cook on low 4-6
hours. Take breasts out, and add cream of chicken soup and cream
cheese to butter mixture in crockpot. mix until melted together.
Return chicken to crockpot. Serve with rice.
This is my cousin's recipe, and we've really enjoyed making it!
Thursday, December 9, 2010
1 c. pinto beans
2 c. shopeg corn
1 med. jar pimentos
1 c. pepper (red or green) chopped
1/2 c. onion
Drain first four ingredients and rinse. Mix everything in a bowl.
1/2 cup oil
1/2 cup apple cider vinegar
1/2 cup sugar
Boil until sugar dissolves. Cool and pour over other ingredients.
Refrigerate overnight for a better flavor.
Enjoy it with chips!!!
Corn Meal Rolls
1/3 cup yellow corn meal
2 cup milk
½ cup butter
½ cup sugar
1 tsp salt
1 pkg yeast (1 Tbs)
1/4 cup warm water
2 beaten eggs
4 cup flour
In a small bowl add water and yeast, covering the yeast completely with the water. Set aside for 10 minutes. In medium saucepan combine corn meal and milk. Cook until it boils for about 30 seconds stirring constantly. Remove from heat and add butter and sugar. After butter is melted add yeast mixture, salt, and eggs. Add to a large mixing bowl. Add one cup of flour at a time and mix well. Knead dough into a large firm ball. Place dough in large mixing bowl well greased and cover with clean towel. Let rise for about 1-2 hours, or until double in size. Spread dough out and cut with round cutter. Fold dough rounds and place on greased baking sheets. Let rise for about 20 minutes. Bake for 20 minutes at 350.
Prize winning Bread
1 ½ cup warm water
1 pkg yeast
½ cup sugar
1 tsp salt
4 cup flour ( or wheat flour)
In large mixing bowl add water, sugar and sprinkle yeast on top. Let set for 10 minutes, until yeast softens and doubles in size. Add salt and flour one cup at a time. Knead dough into a large firm ball. Let rise for about an hour. Cut off little balls of dough at a time and form into rolls. Place on a grease baking sheet next to each other. Let rise for 20 minutes. Bake for 20 minutes at 350.
1/2 cup Butter
1 cup Sugar
1 tsp. Vanilla
1/4 cup Milk
1 2/3 cup Flour
1/2 cup Cocoa (powder)
1/2 tsp. Salt
1/2 tsp. Baking Soda
24 Big marshmallows (cut in half)
Cream together: butter,sugar, egg, vanilla. Add milk. Add: flour, cocoa, salt, baking soda. Mix well. Put on greased cookie sheet. Bake for about 7 minutes on 350 F.
Put a marshmallow half on each cookie and bake for 2 minutes. Take off cookie sheet and cool. Frost cookies with icing.
2 cups Powdered sugar
1/2 tsp. Salt
4-5 tsp. Milk
5 tsp. Cocoa
3 tsp. Butter
Mix well with electric mixer all ingredients at same time.
Wednesday, November 10, 2010
Monday, November 8, 2010
1/2 batch Guiltless Alfredo Sauce(also posted below)
1/2 T real butter
1/4 C Finely minced onion
1/2 C canned pumpkin (try more if you love pumpkin, this is really mild)
2 T Chicken broth (vegetarians substitute milk or veg. broth)
1T chopped fresh sage (1t dried leaves)
1/2 T fresh thyme (1/2 t dried leaves)
Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure your onion is really finely diced. Since you have a nice smooth sauce, you don't want big chunks of onion, you just want little bits.
Saute until soft. Since they're small it should only take a couple of minutes. Add chicken broth and herbs. (I used fresh herbs, but I'm sure dry is great too, just go for leaves as opposed to ground spices so not to muddy the color)
Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through. Depending on the alfredo you use you may need to adjust salt and pepper. Mine didn't need anything added.
Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks or a grilled chicken breast. YUM!
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Sunday, October 3, 2010
Wednesday, June 30, 2010
Tuesday, June 8, 2010
Tuesday, June 1, 2010
Peanut Butter Granola
1/3 Cup Brown Sugar
2 TBS oil
1/2 Cup Peanut Butter (creamy or chunky)
Mix the above and stir in 3 cups of oats. We like to double this recipe and put on an ungreased cookie sheet. Bake at 375 for about 12 minutes.
Add dried cranberries or raisins if desired and serve as cereal.
Wednesday, April 14, 2010
1 box fudge brownie mix
2 c. chocolate chips
2 lg. boxes chocolate instant pudding
5 c. cold milk
2 lg. containers cool whip
1 c. miniature chocolate chips
Bake brownies according to directions, except fold in 2 c. chocolate chips before baking. Bake in greased 9x13 pan for 28 minutes. Do not overbake. Cool completely. Cut into 1/2 inch cubes.
Make pudding mixture as follows: Mix pudding and milk together and stir with wire whip or mixer 1 to 2 minutes. Fold in 3 cups of Cool Whip and 1 cup miniature chocolate chips. Place 1/2 of brownies in bottom of large trifle bowl, then 1/2 of pudding mixture, 4 Heath bars (crushed), and a layer of Cool Whip. Repeat layers. Decorate with crushed Heath bars. Cover with plastic wrap and refrigerate overnight.
Tip: Freeze Heath bars; crush in wrapper with wooden mallet or handle of table knife. I used large punch bowl for serving.