From Gooseberry Patch
Serves 6
Ingredients:
5 to 6 boneless, skinless chicken breasts
2 sleeves Ritz, crushed
1/2 c. plus 3 T. butter, melted
1/4 c. all-purpose flour
3/4 c. milk
10-3/4 oz. can Cheddar cheese soup
1 c. shredded Cheddar cheese
3 Golden Delicious apples, cored and sliced
Directions:
Place chicken in a large pot of boiling water. cook for 8 to 10 minutes; set aside. Combine crumbs with 1/2 cup butter; mix thoroughly. Add remaining butter to a saucepan; stir in flour and cook about one minute, stirring often. Add milk, soup and cheese; stir to blend until cheese is melted. Place chicken in a greased 13"x9" baking pan. Cover chicken with cheese sauce, top with sliced apples and sprinkle with cracker mixture. Bake, covered, at 350 degrees for 35 to 40 minutes.
Tuesday, August 31, 2010
Monday, August 30, 2010
Crepes & Buttermilk Syrup
This part of the recipe from All Recipes
serves 4
Ingredients:
1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
And this part from my friend, Karen...
Ingredients:
1/2 c butter (the real stuff)
1 c sugar
3/4 c buttermilk
2 T light corn syrup
1 t vanilla
1/2 t baking soda
Directions:
Combine butter, sugar, buttermilk, & syrup in a pan and bring to boil. Boil for 3 minutes. Add vanilla and stir. Turn off heat and add soda. Stir quickly. The syrup will foam up. Let rest 5 mins, stir and serve.
Put crepes on plate and top with sliced banana & syrup. Yum!
serves 4
Ingredients:
1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
And this part from my friend, Karen...
Ingredients:
1/2 c butter (the real stuff)
1 c sugar
3/4 c buttermilk
2 T light corn syrup
1 t vanilla
1/2 t baking soda
Directions:
Combine butter, sugar, buttermilk, & syrup in a pan and bring to boil. Boil for 3 minutes. Add vanilla and stir. Turn off heat and add soda. Stir quickly. The syrup will foam up. Let rest 5 mins, stir and serve.
Put crepes on plate and top with sliced banana & syrup. Yum!
Sunday, August 29, 2010
Homemade Italian Lasagna
From Michael Halbert
I haven't tried this one out yet, but it sounds AMAZING. It's a legit homemade lasagna which always tastes SO yummy. Lots of work, but well worth it!
Ingredients:
9
Thick slices bacon, diced
1 Onion, chopped
1 T fennel seed
1 T dried oregano
1 ½ T Italian seasoning
2 (28 oz) cans tomato sauce
2 Lbs Italian Sausage
1 (16 oz) pkg lasagna noodles
2 Pints part-skim ricotta cheese
2 Eggs
2 T chopped fresh parsley
1 T dried oregano
1/3 C milk
8 Slices provolone cheese
6 C shredded mozzarella cheese
Directions:
1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 tsp oregano, Italian seasoning and tomato sauce. Cover, simmer on low for 4-6 hrs or until thick.
2. Remove casing from sausage and brown sausage in a large skillet. Drain on paper towels and cut into 1 inch pieces.
3. Mix together ricotta cheese, egg, milk, parsley and 1 tsp oregano in a medium bowl.
4. Layer 1 cup of sauce on the bottom of a 9x13 in pan. Layer w/1/3 uncooked lasagna noodles, ½ ricotta cheese mixture, ½ sausage pieces, 1/3 mozzarella and ½ provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top and sprinkle with remaining 1/3 mozarella cheese.
5.Bake at 350 degrees for 1.5 hrs.
I haven't tried this one out yet, but it sounds AMAZING. It's a legit homemade lasagna which always tastes SO yummy. Lots of work, but well worth it!
Ingredients:
9
Thick slices bacon, diced
1 Onion, chopped
1 T fennel seed
1 T dried oregano
1 ½ T Italian seasoning
2 (28 oz) cans tomato sauce
2 Lbs Italian Sausage
1 (16 oz) pkg lasagna noodles
2 Pints part-skim ricotta cheese
2 Eggs
2 T chopped fresh parsley
1 T dried oregano
1/3 C milk
8 Slices provolone cheese
6 C shredded mozzarella cheese
Directions:
1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 tsp oregano, Italian seasoning and tomato sauce. Cover, simmer on low for 4-6 hrs or until thick.
2. Remove casing from sausage and brown sausage in a large skillet. Drain on paper towels and cut into 1 inch pieces.
3. Mix together ricotta cheese, egg, milk, parsley and 1 tsp oregano in a medium bowl.
4. Layer 1 cup of sauce on the bottom of a 9x13 in pan. Layer w/1/3 uncooked lasagna noodles, ½ ricotta cheese mixture, ½ sausage pieces, 1/3 mozzarella and ½ provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top and sprinkle with remaining 1/3 mozarella cheese.
5.Bake at 350 degrees for 1.5 hrs.
Friday, August 27, 2010
Chicken Tortilla Bake
From Kraft Recipes
serves 8
Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)
Directions:
1. Heat oven to 375°F.
2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
4. Bake 25 min. or until heated through.
serves 8
Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)
Directions:
1. Heat oven to 375°F.
2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
4. Bake 25 min. or until heated through.
Layered Enchilada Bake
From Kraft Recipes
serves 8
Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Directions:
1. Heat oven to 400ºF.
2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.
serves 8
Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Directions:
1. Heat oven to 400ºF.
2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.
Thursday, August 26, 2010
Marshmellow Fondant
My SIL got this from CakeCentral.com, she had as a note on her FB, so I'm posting it on here for when I'm brave enough to try it out.
Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours
Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours
Wednesday, August 25, 2010
Fried Rice
from the Better Homes and Gardens
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
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