1 box devils food cake
24 mini Reese's Peanut Butter Cups
Make Cake mix according to package. Pour each cupcake cup 1/4 way full. Place a mini peanut butter cup in it and then over with more cake batter. Bake according to box directions. Frost with favorite frosting.
Sunday, March 14, 2010
Friday, March 5, 2010
Broccoli and Cauliflower Casserole
**Disclaimer - lots of things went wrong when I made this, so there were improvisations. If you follow this recipe, it may taste nothing like mine did - not that that's necessarily bad. Just sayin'.**
1 large onion
2 T. butter
1 can cream of chicken soup
1 c. parmesan cheese
3/4 small can evaporated milk
2 pkg frozen whole, chopped broccoli
2 pkg frozen cauliflower
1/2 stick butter, melted
Italian bread crumbs
1 tsp Mrs. Dash seasoning
1 1/2 qt. casserole
Saute onion in butter. Add soup, cheese and milk. In separate saucepans cook broccoli and cauliflower according to package directions. Add to above mixture. Add 1 tsp of Mrs. Dash seasoning.
Lightly spread bread crumbs over top of casserole after adding mixture. Pour butter over top. Bake uncovered at 350 degrees until bubbly.
Serves 10.
(cooks.com)
Thursday, March 4, 2010
corn, bean, and avocado salsa
1 bottle of Italian dressing
1 avocado
1 can of black beans (drained and rinsed)
1 can of corn (drained and rinsed)
red onion
cilantro
I used about 3 tablespoons of red onion and cilantro, but add to taste. Mix everything in a bowl and let sit for a couple of hours.
Serve with tortilla chips.
1 avocado
1 can of black beans (drained and rinsed)
1 can of corn (drained and rinsed)
red onion
cilantro
I used about 3 tablespoons of red onion and cilantro, but add to taste. Mix everything in a bowl and let sit for a couple of hours.
Serve with tortilla chips.
Wednesday, March 3, 2010
Caramel Fruit Dip
1 pkg. cream cheese, softened at room temperature
¾ C. brown sugar, dark
½ C. sugar
1 tsp. vanilla
Mix all ingredients either with a blender or by hand. Serve with fruit or pretzels! Makes a great after school snack.
¾ C. brown sugar, dark
½ C. sugar
1 tsp. vanilla
Mix all ingredients either with a blender or by hand. Serve with fruit or pretzels! Makes a great after school snack.
Symphony Brownies
Symphony Brownies
One box of brownie mix
2 large chocolate bars
Mix brownie mix according to package directions. Pour half of the batter in an 8x8 pan. Place chocolate bars side by side in pan on top of batter. (I used Symphony bars this time but I have used other kinds of chocolate bars in the past.) Pour rest of batter on top of chocolate bars. Cook brownies according to package directions.
One box of brownie mix
2 large chocolate bars
Mix brownie mix according to package directions. Pour half of the batter in an 8x8 pan. Place chocolate bars side by side in pan on top of batter. (I used Symphony bars this time but I have used other kinds of chocolate bars in the past.) Pour rest of batter on top of chocolate bars. Cook brownies according to package directions.
Tuesday, March 2, 2010
Spinach, artichoke & chicken penne
* Salt
* 1 pound penne rigate or whole wheat or whole grain penne rigate
* 3/4 pound boneless, skinless chicken breasts (2 small pieces)
* 1 bay leaf
* 1 tablespoon extra virgin olive oil
* 2 tablespoons butter
* 1 onion, finely chopped
* 3-4 large cloves garlic, finely chopped
* Black pepper
* 2 slightly rounded tablespoons flour
* 1/2 cup dry white wine (I didn't have any on hand..so i just used extra chicken stock)
* 1 cup chicken stock
* 1 cup cream or whole milk
* A few grates of nutmeg
* 1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
* 1 can artichoke hearts in water (14 ounces), drained well and chopped
* 1 cup grated Asiago or provolone cheese (I used asiago)
* Freshly grated Parmigiano Reggiano cheese
Preparation
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
Meanwhile, poach the chicken: Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Add the bay leaf and bring to a boil, then reduce the heat and gently simmer to cook through, 10-12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside.
While the chicken cooks, heat the olive oil in large, deep sauté pan over medium heat. Melt the butter into the olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Asiago or provolone cheese into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.
* 1 pound penne rigate or whole wheat or whole grain penne rigate
* 3/4 pound boneless, skinless chicken breasts (2 small pieces)
* 1 bay leaf
* 1 tablespoon extra virgin olive oil
* 2 tablespoons butter
* 1 onion, finely chopped
* 3-4 large cloves garlic, finely chopped
* Black pepper
* 2 slightly rounded tablespoons flour
* 1/2 cup dry white wine (I didn't have any on hand..so i just used extra chicken stock)
* 1 cup chicken stock
* 1 cup cream or whole milk
* A few grates of nutmeg
* 1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
* 1 can artichoke hearts in water (14 ounces), drained well and chopped
* 1 cup grated Asiago or provolone cheese (I used asiago)
* Freshly grated Parmigiano Reggiano cheese
Preparation
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
Meanwhile, poach the chicken: Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Add the bay leaf and bring to a boil, then reduce the heat and gently simmer to cook through, 10-12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside.
While the chicken cooks, heat the olive oil in large, deep sauté pan over medium heat. Melt the butter into the olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Asiago or provolone cheese into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.
Oven Roasted Vegetables
10 Small Red Potatoes
4 Small Leeks
4 Large Carrots, peeled and cut into large slices
1 Red Onion, peeled and cut into pieces
2 Red Peppers, cut into wide strips
8 oz Fresh Mushrooms
2 T. Olive Oil
1/2 tsp Thyme
1/2 tsp Salt
1/4 tsp Ground Pepper
Lightly coat a cookie sheet with olive oil. Scrub potatoes and steam in a small amount of water for 20 min, then drain well. Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms on cookie sheet. Drizzle 2 Tblspns olive oil over veggies and sprinkle with thyme, salt, and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until veggies are cooked and tender when pricked with a fork, basting about every 15 min with pan juices.
10 Small Red Potatoes
4 Small Leeks
4 Large Carrots, peeled and cut into large slices
1 Red Onion, peeled and cut into pieces
2 Red Peppers, cut into wide strips
8 oz Fresh Mushrooms
2 T. Olive Oil
1/2 tsp Thyme
1/2 tsp Salt
1/4 tsp Ground Pepper
Lightly coat a cookie sheet with olive oil. Scrub potatoes and steam in a small amount of water for 20 min, then drain well. Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms on cookie sheet. Drizzle 2 Tblspns olive oil over veggies and sprinkle with thyme, salt, and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until veggies are cooked and tender when pricked with a fork, basting about every 15 min with pan juices.
Pasta Salad with Pinenuts and Sundried Tomatoes
I am sorry this took so long. It has been a crazy month!
4 half chicken breasts
Lawry's Season Salt
Cajon Seasoning (I use a burbon rub from Cabellas)
1/4 to 1/2 cup Hienz 57 Sauce
16 oz. bag of pasta (I use Farfalle)
1 green pepper
1 yellow pepper
1 red pepper
1 jar sundried tomatoes cut julienn style and drained
1 red onion chopped
1/2 bottle Cardini's Ceasar Salad Dressing (I use low fat)
1/4 bottle Newman's Own Vinaigrette (I use low fat)
1/2 to 1 cup pinenuts
Cut up chicken breasts sprinkle with Lawry's Season Salt and grill in frying pan. Once cooked sprinkle with Cajon seasoning and coat with Hienz 57 sauce. Cool. Cook the pasta, cool and place in a large bowl. Add peppers cut into strips. Add sundried tomatoes and red onion. Add chicken mixture. Mix all together and add the dressings. Add pinenuts just before serving.
4 half chicken breasts
Lawry's Season Salt
Cajon Seasoning (I use a burbon rub from Cabellas)
1/4 to 1/2 cup Hienz 57 Sauce
16 oz. bag of pasta (I use Farfalle)
1 green pepper
1 yellow pepper
1 red pepper
1 jar sundried tomatoes cut julienn style and drained
1 red onion chopped
1/2 bottle Cardini's Ceasar Salad Dressing (I use low fat)
1/4 bottle Newman's Own Vinaigrette (I use low fat)
1/2 to 1 cup pinenuts
Cut up chicken breasts sprinkle with Lawry's Season Salt and grill in frying pan. Once cooked sprinkle with Cajon seasoning and coat with Hienz 57 sauce. Cool. Cook the pasta, cool and place in a large bowl. Add peppers cut into strips. Add sundried tomatoes and red onion. Add chicken mixture. Mix all together and add the dressings. Add pinenuts just before serving.
Subscribe to:
Posts (Atom)