Thursday, December 17, 2009

Santa Cookies

2 packages (6 ounces each) white baking chocolate, chopped OR 1 pkg. white Almond Bark
1 package Nutter Butter Sandwich cookies
Red colored sugar
32 vanilla or white chocolate chips
64 mini chocolate chips
32 red hot candies
wax paper

Melt chocolate according to the package instructions. Dip one end of each cookie into melted chocolate. For Santa's hat, sprinkle red sugar on top part of the chocolate covered cookie. Leave a white rim for the hat. Press on a white chocolate chip for the pom-pom of his hat. Dip other end of cookie for the beard, leaving center of the cookie uncovered. Place on wax paper. With a dab of chocolate, attach mini chocolate chips for eyes and a red hot for the nose. Let rest until the chocolate is set.

Tuesday, November 24, 2009

Eight Layer Casserole

3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Makes 8 servings
6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.��Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Meatball Casserole

16 ounces dried ziti or penne pasta
1 26-ounce jar tomato pasta sauce
1 16-ounce package Italian-style frozen cooked meatballs (32), thawed
1 15-ounce can Italian-style tomato sauce
1 15-ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.

Great Fall and Winter Recipes

Stay-in-Bed Stew

Pot Roast

Taco Soup

Quick Shrimp Chowder

Pumpkin Bars with Cream Cheese Icing

4 Eggs
1 2/3 C. Sugar
1 C. Cooking Oil
1 (15 oz) can Pumpkin (pure pumpkin)
2 C. Flour
2 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda

Directions:Stir all ingredients together. Pour into an ungreased 11x15 inch pan. Bake 25 min. at 350 degrees or for thicker bars bake in a 13x9 pan for 45 min. Let cool and frost with Cream Cheese Icing

Cream Cheese Icing:
Beat Together
1 (3 oz) pkg. Cream Cheese softened
1/2 C. butter or margarine softened
1 Tsp. Vanilla
2 C. Powdered Sugar

Thursday, April 9, 2009

California Club Pizza

1 tsp veg oil
1 pkg. refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained

Preheat oven to 425. Lightly brush pizza pan with oil. Unroll the dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown. Remove from oven.

Meanwhile, slice tomatoes in half lengthwise using knife. Scrape out seeds and pulp and dice. Slice onion and dice. Cut avocado, remove pit, and dice. Mix together avocado, onion, and tomato. Juice lemon, measure 2 tbsp juice, add to bowl and stir gently.

Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with a pizza cutter and serve.

Cheeseburger Salad

4 sesame bun tops, toasted
1 small red onion, divided
2 plum tomatoes
1 lb lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese

Preheat oven to 425. Slice bun tops into strips and arrange in a sinle layer on pan. Bake until lightly toasted. Remove and cool completely.

Cut half of the onion in half crosswise and then into thin slices. Cut tomatoes in small pieces.

Cook ground beef, breaking into small pieces. Chop remaining onion into small pieces. Finely dice pickles. Combine chopped onion, pickles, mustard and ketchup in a small bowl. Add to ground beef.

To serve, arrange lettuce on plate. Scoop beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around plate.

*I did not use nearly as much onion because my family is not a big onion fan*

Grilled Chicken Penne al Fresco

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta or any other tube shaped pasta
3 cups chicken broth
3/4 cup white whine or chicken broth (cooking wine does add a little more flavor)
1/2 tsp each salt and pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz. Parmesan cheese, grated (1/4 cup packed)
2 cups diced, grilled chicken breasts

Additional pepper and Parmesan for topping if desired

Spray a deep baking dish with olive oil or non stick spray. Slice garlic into baker and add tomatoes. Cover, microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop (I don't have this, I used my blender-a food processor would work great). Add pasta, broth, wine, salt and black pepper.

Return baker to microwave, cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp of the basil.

Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese adn chicken to baker, mix well. Garnish with 2 tbsp of basil, Parmesan and pepper.

Sunday, January 18, 2009

Sunday Morning Flapjacks

4 egg yolks
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons melted butter or margarine
2 cups milk
4 egg whites

Place all ingredients except egg whites in large mixing bowl, and beat with mixer until well blended.

In seperate bowl, beat egg whites until stiff but not dry. Fold beaten egg whites in batter.

Cook on hot griddle. Make small cakes by using 1 tblsp. batter for each cake, turn when top surface is dry. Serves 4 to 5 persons. And they're just as good on Monday through Saturday.

Tuesday, January 13, 2009

Not Your Usual Chicken Sandwich

Plain Bagels lightly toasted
Spinach leaves-washed and trimmed
Chive and Onion cream cheese
Boneless, Skinless Chicken Sandwich-thawed, rinsed, and dried.
garlic powder
onion powder

Place chicken in between plastic wrap and pound until they are even in thickness. I use my rolling pin :)

Put a generous amount of olive oil in a pan and let heat. Season chicken on both sides with all seasonings-be generous!!

When chicken is cooked through, spread cream cheese on the bagel, and stuff with chicken breast and spinach. YUM.

I serve this with roasted asparagus and brussel sprouts.

Don't gag!! Brussel sprouts are wonderful this way!! Trim them, cut them into halves or quarters, toss in olive oil, season GENEROUSLY with garlic salt and pepper and then bake at 450 until dark and yummy.

You will never turn your nose up at brussel sprouts again...

Chicken Tortellini Toss

1 pkg. frozen tortellini or 2 9 oz. packages refridgerated
4 cups broccoli florets and/or cauliflower florets
1 14.5 oz. can diced tomatoes with italian herbs
1/2 a jar sun dried tomato pesto
1 9 oz. pkg. grilled chicken breast strips (I cook my chicken itself-I use two large breasts and season well with salt and pepper, bake in oven or cook in skillet in strips)
Parmesan cheese

IN a Dutch oven cook tortellini according to package directions. Steam broccoli OR you can add it to the pasta during the last 2-3 minutes of cooking time. I use the new broccoli steamers that steam in the microwave.

Return all ingredients to the Dutch oven.

Stir in undrained tomatoes, pesto and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan.