From Kraft
Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) Fat Free Cottage Cheese
1 red pepper, chopped
1 egg white
1 env. (0.7 oz.) Italian Dressing Mix
1 cup Part-Skim Mozzarella Cheese, divided
20 jumbo macaroni shells (for stuffing), cooked, drained and cooled
1 jar (13-1/2 oz.) spaghetti sauce
Directions:
Heat oven to 400°F.
Combine first 5 ingredients in medium bowl. Stir in 1/2 cup mozzarella; spoon into shells.
Spread half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.
Bake 40 min. or until heated through, uncovering after 30 min.
Tuesday, March 22, 2011
Sunday, March 20, 2011
My Favorite Quiche
serves 16
Ingredients:
1 pie crust
1 whole potato, peeled, cubed
1 T olive oil
1 whole leek, cleaned, sliced
3 whole mushrooms, diced (or 1 small can of stems and pieces of mushrooms)
5 whole eggs beaten
1 c milk
1/2 t salt
1/2 t pepper
1/2 t dry mustard powder
1/4 c red bell peppers, diced (preferably roasted)
1 c cheese (I like the mexican blend)
Ingredients:
Preheat your oven to 375 F, and bake the pie crust for about 14 minutes, or until a light golden brown. Remove and let it cool. During this time, boil your potato chunks for about 7 minutes. You do not want them fully cooked, but cooked more than halfway through. Drain, and let cool.
Add the olive oil to a preheated saute pan, and add the leeks, and mushrooms. Cook for about 8 minutes, stirring from time to time.
To a bowl, add the eggs, milk, salt, pepper, and mustard powder. Beat, and beat well.
To the pie crust, layer half of the cheese, add the potatoes, leek and mushrooms, and sprinkle with the roasted bell peppers. Pour in the egg mixture, top with the remaining cheese, and place in a preheated 375 degree oven for 50-60 minutes, or until the center is fully cooked.
Remove and let cool for about 1o minutes before slicing into it.
Ingredients:
1 pie crust
1 whole potato, peeled, cubed
1 T olive oil
1 whole leek, cleaned, sliced
3 whole mushrooms, diced (or 1 small can of stems and pieces of mushrooms)
5 whole eggs beaten
1 c milk
1/2 t salt
1/2 t pepper
1/2 t dry mustard powder
1/4 c red bell peppers, diced (preferably roasted)
1 c cheese (I like the mexican blend)
Ingredients:
Preheat your oven to 375 F, and bake the pie crust for about 14 minutes, or until a light golden brown. Remove and let it cool. During this time, boil your potato chunks for about 7 minutes. You do not want them fully cooked, but cooked more than halfway through. Drain, and let cool.
Add the olive oil to a preheated saute pan, and add the leeks, and mushrooms. Cook for about 8 minutes, stirring from time to time.
To a bowl, add the eggs, milk, salt, pepper, and mustard powder. Beat, and beat well.
To the pie crust, layer half of the cheese, add the potatoes, leek and mushrooms, and sprinkle with the roasted bell peppers. Pour in the egg mixture, top with the remaining cheese, and place in a preheated 375 degree oven for 50-60 minutes, or until the center is fully cooked.
Remove and let cool for about 1o minutes before slicing into it.
Blueberry Cream Coffee Cake
serves 12
Ingredients:
1/2 c Butter
1 1/4 c sugar
2 eggs
2 c flour
1 t baking powder
1/2 t soda
1/2 t salt
1/3 c milk
1 t vanilla
8 oz, fluid cream cheese, softened
2 c blueberries
1/2 c brown sugar
1/2 c flour
1 t cinnamon
3 T butter
Directions:
Cream 1/2 cup butter and 1 1/4 cup sugar; add eggs.
Sift flour, baking powder, soda and salt. Add to creamed mixture.
Add milk, vanilla, cream cheese. Stir well.
Gently fold in blueberries. Spread in a greased 9 X 13 inch pan.
Combine the 1/2 cup brown sugar, 1 tsp. cinnamon, 3 Tbsp. butter and 1/2 cup flour. Cut in butter until it resembles peas. Sprinkle over cake batter. Bake at 350 degrees for 40-50 minutes.
Ingredients:
1/2 c Butter
1 1/4 c sugar
2 eggs
2 c flour
1 t baking powder
1/2 t soda
1/2 t salt
1/3 c milk
1 t vanilla
8 oz, fluid cream cheese, softened
2 c blueberries
1/2 c brown sugar
1/2 c flour
1 t cinnamon
3 T butter
Directions:
Cream 1/2 cup butter and 1 1/4 cup sugar; add eggs.
Sift flour, baking powder, soda and salt. Add to creamed mixture.
Add milk, vanilla, cream cheese. Stir well.
Gently fold in blueberries. Spread in a greased 9 X 13 inch pan.
Combine the 1/2 cup brown sugar, 1 tsp. cinnamon, 3 Tbsp. butter and 1/2 cup flour. Cut in butter until it resembles peas. Sprinkle over cake batter. Bake at 350 degrees for 40-50 minutes.
Chicken Divan
From Amber Mayfield
Ingredients:
2 (10 oz) pkg broccoli, chopped and cooked
salt and pepper to taste
2 c cooked chicken (or turkey)
1 can cream of mushroom soup
1 can cream or chicken soup
1 c mayo
1 t lemon juice
1/2 t curry powder
1 pkg shredded cheddar cheese
1/2 c bread crumbs
1 T melted butter
Directions:
Arrange broccoli in baking dish, season to taste, place chicken on top. Combine soup, mayo, lemon juice and curry powder, pour over chicken and mix up. Sprinkle with cheese and top with bread crumbs. Bake at 350 for 25-30 mins. Serve over hot rice.
Ingredients:
2 (10 oz) pkg broccoli, chopped and cooked
salt and pepper to taste
2 c cooked chicken (or turkey)
1 can cream of mushroom soup
1 can cream or chicken soup
1 c mayo
1 t lemon juice
1/2 t curry powder
1 pkg shredded cheddar cheese
1/2 c bread crumbs
1 T melted butter
Directions:
Arrange broccoli in baking dish, season to taste, place chicken on top. Combine soup, mayo, lemon juice and curry powder, pour over chicken and mix up. Sprinkle with cheese and top with bread crumbs. Bake at 350 for 25-30 mins. Serve over hot rice.
Chicken Tortilla Soup
Ingredients:
16 oz can corn
1-2 cans of pinto or red beans
1/3 c salsa
2 c chopped cooked chicken
2 16 oz can diced tomatoes
4 c chicken broth
2 T taco seasoning
Combine all together and simmer for 30 mins. Top with sour cream and cheese if desired.
16 oz can corn
1-2 cans of pinto or red beans
1/3 c salsa
2 c chopped cooked chicken
2 16 oz can diced tomatoes
4 c chicken broth
2 T taco seasoning
Combine all together and simmer for 30 mins. Top with sour cream and cheese if desired.
Lemon Raspberry Cake
From Amber Mayfield
Ingredients (cake):
18 1/4 oz pkg of yellow cake mix
1 pkg of lemon instant pudding mix
3/4 c oil
3/4 c water
4 eggs
1 small container raspberries
Ingredients (glaze)
2 c powdered sugar
2 T melted butter
2 T water
1/3 c lemon juice
Mix together ingredients
Combine all [cake] ingredients, mix well. Fold in berries, then pour into 13x9 inch pan. Bake at 350 for 35-40 mins or until done. Poke holes in cake with fork, pour glaze over top and spread.
Ingredients (cake):
18 1/4 oz pkg of yellow cake mix
1 pkg of lemon instant pudding mix
3/4 c oil
3/4 c water
4 eggs
1 small container raspberries
Ingredients (glaze)
2 c powdered sugar
2 T melted butter
2 T water
1/3 c lemon juice
Mix together ingredients
Combine all [cake] ingredients, mix well. Fold in berries, then pour into 13x9 inch pan. Bake at 350 for 35-40 mins or until done. Poke holes in cake with fork, pour glaze over top and spread.
Sweet Ambrosia Salad
From Amber Mayfield
It's a Southern thing I'm pretty sure. All I know is that Ambrosia sounded questionable to me (when I heard it even though I had no idea what it was). So I wikipedia'd "Ambrosia" after eating this awesome salad, and apparently Ambrosia refers to food/ drink that the Greeks thought would make you ageless. Yeah I know this salad won't make you ageless, but it tastes good at least.
20 oz pineapple chunks, drained
14 1/2 oz jar marashino cherries, drained
1 can mandarin oranges, drained
8 oz sour cream
1 c mini marshmallows (I like the colorful kind)
1/2 c sweetened coconut
Dash of cinnamon
Combine all ingredients and let chill in the fridge.
It's a Southern thing I'm pretty sure. All I know is that Ambrosia sounded questionable to me (when I heard it even though I had no idea what it was). So I wikipedia'd "Ambrosia" after eating this awesome salad, and apparently Ambrosia refers to food/ drink that the Greeks thought would make you ageless. Yeah I know this salad won't make you ageless, but it tastes good at least.
20 oz pineapple chunks, drained
14 1/2 oz jar marashino cherries, drained
1 can mandarin oranges, drained
8 oz sour cream
1 c mini marshmallows (I like the colorful kind)
1/2 c sweetened coconut
Dash of cinnamon
Combine all ingredients and let chill in the fridge.
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