This is not healthy in my opinion, at all. But Brent loves it (probably because it's not healthy) and it is so easy and I think it tastes yummy.
Burrito Supremo
from Relief Society Activity, Glendale Stake
Ingredients:
-1 pkg. frozen burritos, thawed
-1 can green enchilada sauce
-1 can cream of mushroom soup
-1 8 oz. container sour cream, light is good
Place burritos in 9x13 pan. Mix together enchilada sauce, soup, and sour cream. Pour over burritos. Sprinkle with shredded cheese. Bake 30 minutes at 350 degrees or until bubbly. Garnish with slice olives, green onions, or tomatoes.
Friday, August 16, 2013
Simple Salisbury Steak
Simple Salisbury Steak
-1 lb. Ground beef
-1 can cream of mushroom soup
-1/3 c bread crumbs
-1 egg, beaten
-1 small onion, finely chopped
-1 TBSP vegetable oil
-1 ½ c sliced mushrooms ( or 2 – 4 oz. Cans)
-thoroughly mix the beef, ¼ c of soup, bread crumbs, egg, and onion in medium bowl. Shape the mixture into 4 (½ in. thick) burgers.
-heat oil in a 10 in. skillet over medium high heat. Add the burgers and cook until well browned on both sides. Remove the burgers with slotted spatula and set aside.
-stir the remaining soup and mushrooms into the skillet. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 10 minute or until the burgers are cooked through.
-1 lb. Ground beef
-1 can cream of mushroom soup
-1/3 c bread crumbs
-1 egg, beaten
-1 small onion, finely chopped
-1 TBSP vegetable oil
-1 ½ c sliced mushrooms ( or 2 – 4 oz. Cans)
-thoroughly mix the beef, ¼ c of soup, bread crumbs, egg, and onion in medium bowl. Shape the mixture into 4 (½ in. thick) burgers.
-heat oil in a 10 in. skillet over medium high heat. Add the burgers and cook until well browned on both sides. Remove the burgers with slotted spatula and set aside.
-stir the remaining soup and mushrooms into the skillet. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 10 minute or until the burgers are cooked through.
Ranchers Sloppy Joes
Rancher's Sloppy Joes (from Make A Mix)
-1 - 1 1/4 lb. -1/2 c ketchup. + some extra to add moisture
-1/4 c brown sugar -1 TBSP mustard
-2 TBSP vinegar -6 hamburger buns
In a medium saucepan, combine Meat Sauce Mix, brown sugar, vinegar, ketchup, and mustard. Cover and cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Serves 6
**Kat's Notes: unlike my other sloppy joe recipe these are not healthified but they taste so good.
-1 - 1 1/4 lb. -1/2 c ketchup. + some extra to add moisture
-1/4 c brown sugar -1 TBSP mustard
-2 TBSP vinegar -6 hamburger buns
In a medium saucepan, combine Meat Sauce Mix, brown sugar, vinegar, ketchup, and mustard. Cover and cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Serves 6
**Kat's Notes: unlike my other sloppy joe recipe these are not healthified but they taste so good.
Easy Way Lasagna
My all time favorite lasagna recipe to make. It tastes just how mom used to make.
Easy Way Lasagna
by MizzNezz from Food.com, slightly adapted
1¼ hours | 10 min prep
SERVES 8
- 9 lasagna noodles
• 1 (26 ounce) jar spaghetti sauce
• 16 ounces cottage cheese
• 1 egg
• 3/4 cup parmesan cheese
• 3 cups mozzarella cheese, grated
1. In 13x9 pan, spoon a little of the sauce.
2. Place 3 lasagna noodles on the sauce.
3. Mix cottage cheese, egg, and parmesan cheese in a bowl.
4. Spread 1/3 of this over noodles.
5. Add 1/3 of the sauce.
6. Sprinkle with 1 cup mozzarella.
7. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
8. Add 1 cup more mozzarella cheese.
9. One more time, do the layers.
10. Bake in 350°F oven for about 1 hour.
11. Top should be light brown and bubbly.
Easy Way Lasagna
by MizzNezz from Food.com, slightly adapted
1¼ hours | 10 min prep
SERVES 8
- 9 lasagna noodles
• 1 (26 ounce) jar spaghetti sauce
• 16 ounces cottage cheese
• 1 egg
• 3/4 cup parmesan cheese
• 3 cups mozzarella cheese, grated
1. In 13x9 pan, spoon a little of the sauce.
2. Place 3 lasagna noodles on the sauce.
3. Mix cottage cheese, egg, and parmesan cheese in a bowl.
4. Spread 1/3 of this over noodles.
5. Add 1/3 of the sauce.
6. Sprinkle with 1 cup mozzarella.
7. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
8. Add 1 cup more mozzarella cheese.
9. One more time, do the layers.
10. Bake in 350°F oven for about 1 hour.
11. Top should be light brown and bubbly.
Chicken Roll Ups
Another favorite comfort recipe.
Chicken Roll-Ups
by peppermintkitty from Food.com
1¼ hours | 50 min prep
SERVES 4
• 2 cups chicken, cooked and cubed
• 4 ounces cream cheese
• 2 tablespoons butter or margarine
• 2 tablespoons onions or chives, chopped
• 2 tablespoons pimientos
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1 dash pepper
• 1 (8 ounce) can crescent rolls
• crouton (optional) or corn flakes, crushed (optional)
• butter or margarine, melted
1. Boil chicken until done and no pink remains.
2. Cool and chop into small cubes.
3. In a large bowl, mix together the cream cheese, butter, onion, pimento, milk, salt, and pepper.
4. Stir in chicken and set aside. Open crescent rolls and place each piece of dough flat on a lightly greased baking sheet. Place several tablespoons of chicken mixture on the center of each piece of dough.
5. Roll up dough around the chicken mixture making sure are edges are sealed.
6. Dip each chicken roll in melted butter and roll in the crushed croutons or corn flakes (optional). Place on baking sheet. Bake at 350°F for 15-20 minutes or until golden brown.
7. Serve with chicken gravy if desired.
8. To make chicken gravy add 1 can cream of chicken soup to a small saucepan.
9. Add 1 tablespoon fresh lemon juice and stir well.
10. Add milk or sour cream to thin to desired consistency.
11. Cook over low heat until hot. Serve over chicken roll-ups.
Chicken Roll-Ups
by peppermintkitty from Food.com
1¼ hours | 50 min prep
SERVES 4
• 2 cups chicken, cooked and cubed
• 4 ounces cream cheese
• 2 tablespoons butter or margarine
• 2 tablespoons onions or chives, chopped
• 2 tablespoons pimientos
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1 dash pepper
• 1 (8 ounce) can crescent rolls
• crouton (optional) or corn flakes, crushed (optional)
• butter or margarine, melted
1. Boil chicken until done and no pink remains.
2. Cool and chop into small cubes.
3. In a large bowl, mix together the cream cheese, butter, onion, pimento, milk, salt, and pepper.
4. Stir in chicken and set aside. Open crescent rolls and place each piece of dough flat on a lightly greased baking sheet. Place several tablespoons of chicken mixture on the center of each piece of dough.
5. Roll up dough around the chicken mixture making sure are edges are sealed.
6. Dip each chicken roll in melted butter and roll in the crushed croutons or corn flakes (optional). Place on baking sheet. Bake at 350°F for 15-20 minutes or until golden brown.
7. Serve with chicken gravy if desired.
8. To make chicken gravy add 1 can cream of chicken soup to a small saucepan.
9. Add 1 tablespoon fresh lemon juice and stir well.
10. Add milk or sour cream to thin to desired consistency.
11. Cook over low heat until hot. Serve over chicken roll-ups.
Self Crust Cheese Tart
Self Crust Cheese Tart
from Make-A-Mix by Karine Eliason, Nevada Harward, and Madeline Westover
Technically not vegetarian because of the bacon but it can easily be vegetarian.
Ingredients:
4 oz. (1 cup) shredded cheese (I’ve used swiss and cheddar both are good)
4 strips bacon, cooked and crumbled
3 eggs
¼ tsp. salt
¼ tsp. ground nutmeg, optional (but I recommend it)
1 ½ cups milk
1 tsp. dried minced onion
1/3 cup Bisquick mix (or other baking mix of choice, similar to Bisquick).
Preheat oven to 350. (original recipe says 325 but this would yield uncooked eggs and/or take forever to cook). Generously spray 9-inch pie plate with cooking spray. Sprinkle bottom and sides of pie plate with paprika. Layer cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion, and baking mix in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake at 30-40 minutes (40 is what I need, even at the higher temperature), until wooden pick inserted in center comes out clean. Serve hot. Yield 6 servings.
Another option: substitute fresh sliced tomatoes for the bacon and add 2-3 tsps. Of dried basil or tarragon leaves
from Make-A-Mix by Karine Eliason, Nevada Harward, and Madeline Westover
Technically not vegetarian because of the bacon but it can easily be vegetarian.
Ingredients:
4 oz. (1 cup) shredded cheese (I’ve used swiss and cheddar both are good)
4 strips bacon, cooked and crumbled
3 eggs
¼ tsp. salt
¼ tsp. ground nutmeg, optional (but I recommend it)
1 ½ cups milk
1 tsp. dried minced onion
1/3 cup Bisquick mix (or other baking mix of choice, similar to Bisquick).
Preheat oven to 350. (original recipe says 325 but this would yield uncooked eggs and/or take forever to cook). Generously spray 9-inch pie plate with cooking spray. Sprinkle bottom and sides of pie plate with paprika. Layer cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion, and baking mix in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake at 30-40 minutes (40 is what I need, even at the higher temperature), until wooden pick inserted in center comes out clean. Serve hot. Yield 6 servings.
Another option: substitute fresh sliced tomatoes for the bacon and add 2-3 tsps. Of dried basil or tarragon leaves
BBQ Cups
BBQ cups (from the Four Ingredient Cookbook)
-1 lb. ground beef, cooked -1 -2 cans refrigerater biscuits ( 10 ct )
-BBQ sauce to taste - ¾ c grated cheddar cheese
Combine ground beef and BBQ sauce in a sauce pan and heat on medium for 10 minutes, till heated through. Place biscuits in lightly greased muffin cups, pressing dough up the side edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 350 for 10 minutes or when biscuits are golden.
**Kat’s note: I also like to add red and green bell pepper when I cook the ground beef, or celery and sometimes even spinach. Just to sneak some extra veggies in there.
-1 lb. ground beef, cooked -1 -2 cans refrigerater biscuits ( 10 ct )
-BBQ sauce to taste - ¾ c grated cheddar cheese
Combine ground beef and BBQ sauce in a sauce pan and heat on medium for 10 minutes, till heated through. Place biscuits in lightly greased muffin cups, pressing dough up the side edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 350 for 10 minutes or when biscuits are golden.
**Kat’s note: I also like to add red and green bell pepper when I cook the ground beef, or celery and sometimes even spinach. Just to sneak some extra veggies in there.
Ranae's Chicken Casserole
From my old roomie Ranae, adapted for pre-cooked chicken.
Ranae's Chicken Casserole
-8 TBSP butter, divided
-2-3 chicken breasts, cooked and cubed
-4-6 slices swiss cheese
-1 can cream of chicken soup
-1/2 can milk
-1 pkg. Seasoned croutons, crushed.
Put 6 TBSP butter in 9x13 pan. Add chicken. Place cheese squared on top of chicken. Mix soup and milk completely and pour over cheese and chicken. Sprinkle croutons on top. Melt remaining 2 TBSP butter and drizzle over top. Bake at 325 degrees for 30-45 min, or until hot and bubbly
Ranae's Chicken Casserole
-8 TBSP butter, divided
-2-3 chicken breasts, cooked and cubed
-4-6 slices swiss cheese
-1 can cream of chicken soup
-1/2 can milk
-1 pkg. Seasoned croutons, crushed.
Put 6 TBSP butter in 9x13 pan. Add chicken. Place cheese squared on top of chicken. Mix soup and milk completely and pour over cheese and chicken. Sprinkle croutons on top. Melt remaining 2 TBSP butter and drizzle over top. Bake at 325 degrees for 30-45 min, or until hot and bubbly
Tex-Mex Cavatappi
Tex-Mex Cavatappi (from the kitchen of Nikki Holmstead)
½ lb. ground beef ¼ c chopped cilantro
1 ½ tsp chili powder 1 ½ c shredded cheddar cheese
2 c chunky red salsa salt and pepper to taste
¾ lb. Cavatappi pasta
2 tsp lime juice
Combine ground beef, chili powder, salt and pepper in a large frying pan on medium heat for 3 minutes. Add salsa and simmer over low about 10 minutes. Cook pasta according to package directions. Drain pasta and toss with hamburger mixture, lime juice, cilantro and 1 c of cheddar cheese. Stir until cheese is melted. Sprinkle with remaining ½ c heese and serve with lime wedges if desired.
½ lb. ground beef ¼ c chopped cilantro
1 ½ tsp chili powder 1 ½ c shredded cheddar cheese
2 c chunky red salsa salt and pepper to taste
¾ lb. Cavatappi pasta
2 tsp lime juice
Combine ground beef, chili powder, salt and pepper in a large frying pan on medium heat for 3 minutes. Add salsa and simmer over low about 10 minutes. Cook pasta according to package directions. Drain pasta and toss with hamburger mixture, lime juice, cilantro and 1 c of cheddar cheese. Stir until cheese is melted. Sprinkle with remaining ½ c heese and serve with lime wedges if desired.
Tater Tot Casserole
One of my favorite comfort meals. I always half this for us since we're a small family.
Tater Tot Casserole
2 lb. ground beef, cooked
2 cans cream of mushroom soup
2 c shredded cheddar cheese
1(2 lb) bag frozen tater tots
Place ingredients in a 13x9 pan in the order listed above, making sure to spread the soup throughout. Bake at 350 degrees covered 45 minutes and uncovered for 15 minutes. Can be halved easily.
Tater Tot Casserole
2 lb. ground beef, cooked
2 cans cream of mushroom soup
2 c shredded cheddar cheese
1(2 lb) bag frozen tater tots
Place ingredients in a 13x9 pan in the order listed above, making sure to spread the soup throughout. Bake at 350 degrees covered 45 minutes and uncovered for 15 minutes. Can be halved easily.
Taco Salad
Taco Salad (from: Make-a-Mix)
-1/2 pound ground beef, cooked
-1(7 oz can) green chili salsa
-lettuce, torn
-tomatoes, chopped
-avocado, chopped
-green onions, chopped
-2 c grated cheddar cheese
-1(15 oz) can beans (pinto, black, or kidney)
-1 (10 oz) pkg. Tortilla chips
-salad dressing of your choice
Combine Hamburger Mix and green chili salsa in a medium pan. In a large salad bowl combine lettuce, tomatoes, avocado, green onions, grated cheese, and beans. Add hamburger mixture. Toss gently. Add tortilla chips and top with salad dressing of your choice. Serves 8
-1/2 pound ground beef, cooked
-1(7 oz can) green chili salsa
-lettuce, torn
-tomatoes, chopped
-avocado, chopped
-green onions, chopped
-2 c grated cheddar cheese
-1(15 oz) can beans (pinto, black, or kidney)
-1 (10 oz) pkg. Tortilla chips
-salad dressing of your choice
Combine Hamburger Mix and green chili salsa in a medium pan. In a large salad bowl combine lettuce, tomatoes, avocado, green onions, grated cheese, and beans. Add hamburger mixture. Toss gently. Add tortilla chips and top with salad dressing of your choice. Serves 8
Beef Taquitos
From a Relief Society Enrichment night. The very first one I went to in the El Mirage Ward.
Beef Taquitos
-1 TBSP vegetable oil -salt and pepper to taste
-1 clove garlic, minced -10(6 in.) flour tortillas
-1/2 lb. - 1 lb. ground beef - ½ c shredded cheddar cheese
-1 c salsa - sour cream or guacomole
-2 tsps chili powder
Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the garlic and cook for 3 minutes stirring often. Add beef. Stir in ½ c salsa, the chili powder, and salt and pepper. Cook over low, stirring occasionally, for 10 minutes. Place tortillas on a plate and cover with damp paper towels. Microwave until warm and pliable, 30-45 seconds. Top each tortilla with ¼ of beef mixture, sprinkle cheese over beef, roll up tortillas and place on a foil lined baking sheet with seam sides down. Brush taquitos lightly with oil, then bake about 8-12 minutes. Serve hot with sour cream or guacamole. Serves 4-6.
Beef Taquitos
-1 TBSP vegetable oil -salt and pepper to taste
-1 clove garlic, minced -10(6 in.) flour tortillas
-1/2 lb. - 1 lb. ground beef - ½ c shredded cheddar cheese
-1 c salsa - sour cream or guacomole
-2 tsps chili powder
Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the garlic and cook for 3 minutes stirring often. Add beef. Stir in ½ c salsa, the chili powder, and salt and pepper. Cook over low, stirring occasionally, for 10 minutes. Place tortillas on a plate and cover with damp paper towels. Microwave until warm and pliable, 30-45 seconds. Top each tortilla with ¼ of beef mixture, sprinkle cheese over beef, roll up tortillas and place on a foil lined baking sheet with seam sides down. Brush taquitos lightly with oil, then bake about 8-12 minutes. Serve hot with sour cream or guacamole. Serves 4-6.
Pasta Kielbasa
Pasta Kielbasa Recipe (Food.com)
by GinnyP
15 min | 5 min prep
SERVES 4
corkscrew macaroni
32 ounces of your favorite red pasta sauce
16 ounces of fully cooked kielbasa, sliced
8 ounces frozen peas, thawed
freshly grated parmesan cheese
Cook the pasta according to package directions; drain and return to pot.
Add the pasta sauce, kielbasa, and peas.
Heat through.
Top with Parmesan cheese.
by GinnyP
15 min | 5 min prep
SERVES 4
corkscrew macaroni
32 ounces of your favorite red pasta sauce
16 ounces of fully cooked kielbasa, sliced
8 ounces frozen peas, thawed
freshly grated parmesan cheese
Cook the pasta according to package directions; drain and return to pot.
Add the pasta sauce, kielbasa, and peas.
Heat through.
Top with Parmesan cheese.
BBQ Chicken Tacos
BBQ Chicken Tacos
from the internet
2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream
Directions
In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.
from the internet
2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream
Directions
In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.
Mexi-Corn Zucchini
This is a new favorite dish for me. The boys think it's torture. I think it's tastey and I feel so healthy eating it.
Mexi-Corn Zucchini
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1/2 lb. extra lean ground beef
-1/4 c. onion chopped
-1/2 - 1 whole green pepper, chopped
-1-2 zucchini sliced 1/2 inch thick (or so)
-1 8 oz. can tomato sauce
-2-3 fresh tomatoes, chopped
-1-2 c. frozen or fresh corn (or I'm sure 1 can of corn would be fine too)
-1/2 tsp. salt
-1 tsp. mild chili powder
Brown ground beef, onion, green pepper. Drain well. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender. Yield 4-6 servings.
Mexi-Corn Zucchini
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1/2 lb. extra lean ground beef
-1/4 c. onion chopped
-1/2 - 1 whole green pepper, chopped
-1-2 zucchini sliced 1/2 inch thick (or so)
-1 8 oz. can tomato sauce
-2-3 fresh tomatoes, chopped
-1-2 c. frozen or fresh corn (or I'm sure 1 can of corn would be fine too)
-1/2 tsp. salt
-1 tsp. mild chili powder
Brown ground beef, onion, green pepper. Drain well. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender. Yield 4-6 servings.
Sloppy Joes, Healthified
I think this is very tasty ( my kids not so much).
Sloppy Joes or Barbeque
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1 lb. extra-lean ground beef
-1/4 - 1/2 onion chopped
-1 c. cooked rice ( white or brown, we're still working our way up to brown so I always use white)
-1 10 1/2 oz. can chicken gumbo soup
-1 TBSP chili powder
-1/2 tsp. salt
-2 TBSP ketchup
-2 TBSP bbq sauce
-6-8 whole wheat (or white) hamburger buns
Brown ground beef and onion. Drain fat. Add rice, soup, seasoning, ketchup, and bbq sauce. Simmer slowly, uncovered, for about 15 minutes. Serve between hamburger buns ( and we usually throw some shredded cheese on top). Yield 6-8
Sloppy Joes or Barbeque
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1 lb. extra-lean ground beef
-1/4 - 1/2 onion chopped
-1 c. cooked rice ( white or brown, we're still working our way up to brown so I always use white)
-1 10 1/2 oz. can chicken gumbo soup
-1 TBSP chili powder
-1/2 tsp. salt
-2 TBSP ketchup
-2 TBSP bbq sauce
-6-8 whole wheat (or white) hamburger buns
Brown ground beef and onion. Drain fat. Add rice, soup, seasoning, ketchup, and bbq sauce. Simmer slowly, uncovered, for about 15 minutes. Serve between hamburger buns ( and we usually throw some shredded cheese on top). Yield 6-8
Shepherd's Pie
Love this.
Shepherd's Pie
adapted from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1/2 lb. extra lean ground beef
-1/4 c. onion, chopped
- salt and pepper to taste
-1/8 tsp. oregano
-1 can cut green beans, drained
-1 10 3/4 oz. can tomato soup
-2-3 c. mashed potatoes
-shredded cheddar cheese
-paprika (optional)
Brown ground beef and onion until meat is brown. Drain well. Stir in seasonings. Layer in glass baking dish (8x8 is what I usually use) the ground beef, canned green beans, the tomato soup spread evenly, the mashed potatoes spread evenly, and then sprinkle with shredded cheese and paprika. Bake at 350 degrees for 25 minutes or until bubbly and hot.
Shepherd's Pie
adapted from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1/2 lb. extra lean ground beef
-1/4 c. onion, chopped
- salt and pepper to taste
-1/8 tsp. oregano
-1 can cut green beans, drained
-1 10 3/4 oz. can tomato soup
-2-3 c. mashed potatoes
-shredded cheddar cheese
-paprika (optional)
Brown ground beef and onion until meat is brown. Drain well. Stir in seasonings. Layer in glass baking dish (8x8 is what I usually use) the ground beef, canned green beans, the tomato soup spread evenly, the mashed potatoes spread evenly, and then sprinkle with shredded cheese and paprika. Bake at 350 degrees for 25 minutes or until bubbly and hot.
Turkey (or Chicken) Topper
Good way to use up leftover turkey or chicken.
Turkey (chicken) Topper
from Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-2 c. cooked and diced turkey and chicken
-1 tsp. instant minced onion
-1 10 3/4 oz. can cream of mushroom soup, low fat
-1/2 c. skim milk
-1 c. cooked mixed vegetables (your choice of veges)
-4-6 baked potatoes
Combine turkey or chicken, onion, soup, milk and vegetables in a medium sized saucepan. Cook until sauce is thick and hot. Thin with more milk if desired. Serve over baked potatoes.
Turkey (chicken) Topper
from Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-2 c. cooked and diced turkey and chicken
-1 tsp. instant minced onion
-1 10 3/4 oz. can cream of mushroom soup, low fat
-1/2 c. skim milk
-1 c. cooked mixed vegetables (your choice of veges)
-4-6 baked potatoes
Combine turkey or chicken, onion, soup, milk and vegetables in a medium sized saucepan. Cook until sauce is thick and hot. Thin with more milk if desired. Serve over baked potatoes.
One Dish Macaroni and Cheese (a.k.a. Creamy Cheesy Pasta)
Warning: when making this for kids do NOT call it mac and cheese, because they will be expecting something of the blue box Kraft variety and this ain't it. My kids think this is gross when I call it mac and cheese. But, if I say we are having Creamy Cheesy Pasta, they eat this with almost no problem. Almost. Because they are still my kids and they feel they need to always cause problems at dinner. But they eat it a lot better anyway. It is a lightened, healthified version of homemade macaroni and cheese and I love it!
One-Dish Macaroni and Cheese
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1 TBSP butter or margarine
-1/4 onion, chopped
-2 c. uncooked vegetable macaroni ( I use Wacky Mac)
-1/2 tsp. salt
-dash pepper
-1/8 tsp. oregano
-1/2 tsp. dried mustard
-2 c. water
-2 TBSP flour
-1 12 oz. can evaporated lowfat milk (no substitutions)
-1/2 c. finely shredded cheddar ( the original recipe calls for sharp, I never have sharp and I think it still taste great, and truth be told, I probably use a little more than 1/2 c. :) )
In electric fry pan, melt butter (I'm sure you could use a stove top pan, this cookbook is from the 1980's). Add onion, uncooked macaroni, salt, pepper, oregano, and dry mustard. Cook on low, stirring occasionally for 5-7 minutes or until onion looks clear. Add water and bring to boil. Cover and simmer on low for 8-10 minutes or until macaroni is tender. Sprinkle flour over macaroni. Stir to mix well. Stir in milk and cheese, adding additional milk if needed to thin to desired consistency. Heat through and serve. Yield 6-8 servings.
One-Dish Macaroni and Cheese
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland
Ingredients:
-1 TBSP butter or margarine
-1/4 onion, chopped
-2 c. uncooked vegetable macaroni ( I use Wacky Mac)
-1/2 tsp. salt
-dash pepper
-1/8 tsp. oregano
-1/2 tsp. dried mustard
-2 c. water
-2 TBSP flour
-1 12 oz. can evaporated lowfat milk (no substitutions)
-1/2 c. finely shredded cheddar ( the original recipe calls for sharp, I never have sharp and I think it still taste great, and truth be told, I probably use a little more than 1/2 c. :) )
In electric fry pan, melt butter (I'm sure you could use a stove top pan, this cookbook is from the 1980's). Add onion, uncooked macaroni, salt, pepper, oregano, and dry mustard. Cook on low, stirring occasionally for 5-7 minutes or until onion looks clear. Add water and bring to boil. Cover and simmer on low for 8-10 minutes or until macaroni is tender. Sprinkle flour over macaroni. Stir to mix well. Stir in milk and cheese, adding additional milk if needed to thin to desired consistency. Heat through and serve. Yield 6-8 servings.
Relief Society Crockpot Roast
I got this recipe from the Relief Society President to make for a funeral luncheon that we were in charge of. I love this recipe (even though it's made with cream o' something soup :) )
Relief Society Crockpot Roast
Ingredients:
-1 beef roast of your choice, 2-4 lbs.
-1 can cream of mushroom soup
-1 packet of dry onion soup mix
-1/2 - 1 can of water (from the empty soup can)
Place roast in crockpot. Sprinkle dry onion soup mix over it. Dump can of cream o' mushroom soup and add 1/2 - 1 can of water, just about an inch more or less covering the bottom. Give everything a stir. Cook on low for 8-10 hours in the crockpot. So moist and delicious!
Relief Society Crockpot Roast
Ingredients:
-1 beef roast of your choice, 2-4 lbs.
-1 can cream of mushroom soup
-1 packet of dry onion soup mix
-1/2 - 1 can of water (from the empty soup can)
Place roast in crockpot. Sprinkle dry onion soup mix over it. Dump can of cream o' mushroom soup and add 1/2 - 1 can of water, just about an inch more or less covering the bottom. Give everything a stir. Cook on low for 8-10 hours in the crockpot. So moist and delicious!
Back To School Giant Cookie
Evin just started kindergarten and I made this for him for his very first ever day of school. It was a big hit.
Back to School Giant Cookie
(adapted from a recipe from How Does She found on Pintrist)
2 sticks butter
¾ cup brown sugar
¾ cup white sugar
Mix, then add-
2 eggs
1 tsp vanilla
1 tsp water
Mix, then add-
1 tsp salt
1 tsp baking soda
1 ½ cups flour
2 cups oatmeal
½ bag chocolate chips
(or 3/4 of the bag, or the whole thing. You know you want to!)
-Dough will be very sticky!-
plop onto pizza pan
Spread out evenly onto a round pizza pan, then put pizza pan on a large cookie sheet so as to catch any dough that might fall off to the bottom of your oven making a mess (based on experience).
Bake at 350 for 15-20 minutes and check every so often to make sure it doesn’t get over cooked. In some ovens it may even take 25 minutes or so. Just keep an eye on it.
Back to School Giant Cookie
(adapted from a recipe from How Does She found on Pintrist)
2 sticks butter
¾ cup brown sugar
¾ cup white sugar
Mix, then add-
2 eggs
1 tsp vanilla
1 tsp water
Mix, then add-
1 tsp salt
1 tsp baking soda
1 ½ cups flour
2 cups oatmeal
½ bag chocolate chips
(or 3/4 of the bag, or the whole thing. You know you want to!)
-Dough will be very sticky!-
plop onto pizza pan
Spread out evenly onto a round pizza pan, then put pizza pan on a large cookie sheet so as to catch any dough that might fall off to the bottom of your oven making a mess (based on experience).
Bake at 350 for 15-20 minutes and check every so often to make sure it doesn’t get over cooked. In some ovens it may even take 25 minutes or so. Just keep an eye on it.
Peanut Butter Chocolate Chunk Cookies
An easy and delicious cookie recipe. From Our Best Bites.
Peanut Butter Chocolate Chunk Cookies
Based on PB cookie recipe from BHG
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2-2 cups chocolate chips (honestly, I don’t measure- I just toss ‘em in!)
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, beat butter, peanut butter, and sugars until smooth and creamy. Add egg and vanilla until combined. Mix dry ingredients together in a smaller bowl (flour, baking soda and baking powder) and add to dough in a few additions, mixing until well incorporated. Add chocolate chips and mix to combine. Drop into 1″ balls on an ungreased (or parchment/silicone lined) baking sheet. Gently press a crisscross pattern into top of cookie with a fork. Bake for 6-8 minutes, until edges are set and bottoms are very lightly browned. Cool for a couple of minutes on baking sheets and then transfer to a cooling rack. Makes about 3 dozen cookies.
Peanut Butter Chocolate Chunk Cookies
Based on PB cookie recipe from BHG
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2-2 cups chocolate chips (honestly, I don’t measure- I just toss ‘em in!)
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, beat butter, peanut butter, and sugars until smooth and creamy. Add egg and vanilla until combined. Mix dry ingredients together in a smaller bowl (flour, baking soda and baking powder) and add to dough in a few additions, mixing until well incorporated. Add chocolate chips and mix to combine. Drop into 1″ balls on an ungreased (or parchment/silicone lined) baking sheet. Gently press a crisscross pattern into top of cookie with a fork. Bake for 6-8 minutes, until edges are set and bottoms are very lightly browned. Cool for a couple of minutes on baking sheets and then transfer to a cooling rack. Makes about 3 dozen cookies.
Hawaiin Haystacks: Chicken Sauce Reinvented
I first had this at my sister in law's house and I loved it. I love the alternative to using a cream o' something soup, because I am not a big fan of canned cream o' something soup taste, but I BIG fan of the ease of using a can of cream o' something.
Hawaiian Haystacks: Chicken Sauce Reinvented
YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)
From: Mel's Kitchen Cafe
INGREDIENTS
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
Recipe Source: Mel's Kitchen Cafe
**Kat's Note: The order that I LOVE for my hawaiin haystack is: rice, chow mein noodles, chicken gravy, tomatoes, celery, green pepper, green onion, pineapple, cheese,a little more chicken gravy, almonds and coconut. So yummy.
Hawaiian Haystacks: Chicken Sauce Reinvented
YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)
From: Mel's Kitchen Cafe
INGREDIENTS
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
Recipe Source: Mel's Kitchen Cafe
**Kat's Note: The order that I LOVE for my hawaiin haystack is: rice, chow mein noodles, chicken gravy, tomatoes, celery, green pepper, green onion, pineapple, cheese,a little more chicken gravy, almonds and coconut. So yummy.
Ranch Chicken Rice Casserole (Mom Simon's)
Super easy. A great way to use leftover chicken and rice, and it's microwavable.
Ranch Chicken Rice Casserole
from Mom Simon
Ingredients:
-2 chicken breasts cooked and chopped small (or leftover rotisserie chicken or other precooked chicken)
-1/2 c. chopped celery
-1/4 c. chopped onion
-3 c. cooked rice
-1/2 c. ranch dressing
-1/2 c. sour cream (light is fine)
-1/2 c. grated cheese
-2 TBSP fresh lemon juice (optional)
Mix all the above ingredients together in a glass baking dish. Microwave until it is hot and the cheese is bubbly ( or bake at 350 degrees for 20-25 minutes, but I prefer the microwave way because the rice does not dry out like it will in the oven).
Ranch Chicken Rice Casserole
from Mom Simon
Ingredients:
-2 chicken breasts cooked and chopped small (or leftover rotisserie chicken or other precooked chicken)
-1/2 c. chopped celery
-1/4 c. chopped onion
-3 c. cooked rice
-1/2 c. ranch dressing
-1/2 c. sour cream (light is fine)
-1/2 c. grated cheese
-2 TBSP fresh lemon juice (optional)
Mix all the above ingredients together in a glass baking dish. Microwave until it is hot and the cheese is bubbly ( or bake at 350 degrees for 20-25 minutes, but I prefer the microwave way because the rice does not dry out like it will in the oven).
Easy Sweet and Sour Catalina Chicken
Love this one and it's so easy and quick.
Easy Catalina Chicken
Adapted by Our Best Bites
1 cup Apricot or Apricot-Pineapple Jam (Peach is yummy too)
1 cup Catalina Salad Dressing (Russian works too)
1/2 teaspoon apple cider vinegar
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders, whatever)*
olive oil
*The amount of chicken you use is very flexible. If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
Preheat oven to 350 degrees. Heat a large oven proof skillet or dutch oven to medium-high heat on the stove top. If you don’t have an oven proof one, you can use any skillet and just transfer your chicken to a baking dish after searing.
While pan is heating, place jam, Catalina dressing, cider vinegar, and 1/2 of the onion soup packet (just eyeball it) in a bowl and stir to combine. Set sauce aside. Sprinkle remaining onion soup mix onto chicken pieces and pat on all sides with clean hands.
Drizzle olive oil into hot pan to coat bottom of pan. Place chicken pieces in and cook without moving for 2 minutes. Flip chicken to other side and cook for 2 more minutes. Pour sauce over chicken and spread out evenly over chicken pieces.
Place pan in oven, uncovered and cook until chicken registers 165 on a meat thermometer. Different parts of the chicken will vary in time so gauge according to what you are using. boneless skinless breasts usually take about 20-30 minutes.
Remove from oven and let cool at least 10 minutes. Serve chicken and sauce over hot white rice. Serving size varies according to how much chicken you make, but serves a bunch!
Easy Catalina Chicken
Adapted by Our Best Bites
1 cup Apricot or Apricot-Pineapple Jam (Peach is yummy too)
1 cup Catalina Salad Dressing (Russian works too)
1/2 teaspoon apple cider vinegar
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders, whatever)*
olive oil
*The amount of chicken you use is very flexible. If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
Preheat oven to 350 degrees. Heat a large oven proof skillet or dutch oven to medium-high heat on the stove top. If you don’t have an oven proof one, you can use any skillet and just transfer your chicken to a baking dish after searing.
While pan is heating, place jam, Catalina dressing, cider vinegar, and 1/2 of the onion soup packet (just eyeball it) in a bowl and stir to combine. Set sauce aside. Sprinkle remaining onion soup mix onto chicken pieces and pat on all sides with clean hands.
Drizzle olive oil into hot pan to coat bottom of pan. Place chicken pieces in and cook without moving for 2 minutes. Flip chicken to other side and cook for 2 more minutes. Pour sauce over chicken and spread out evenly over chicken pieces.
Place pan in oven, uncovered and cook until chicken registers 165 on a meat thermometer. Different parts of the chicken will vary in time so gauge according to what you are using. boneless skinless breasts usually take about 20-30 minutes.
Remove from oven and let cool at least 10 minutes. Serve chicken and sauce over hot white rice. Serving size varies according to how much chicken you make, but serves a bunch!
Saturday, April 20, 2013
Cinnamon Crescents
I made these for the first time this morning for breakfast and they were so yummy. Just sweet enough, but not overly sweet at all. Evin loved them too. It is a lightened version of a favorite bakery treat. It really was a delightful breakfast served with hard boiled eggs, fruit (apples and pears), and a cup of milk. And it was very easy.
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Friday, January 25, 2013
Chocolate Raspberry Cheesecake
This was delicious and soooooooooooooo super easy. I made it for Brent's birthday this year and it was a hit. The recipe is from Keebler.
Chocolate Raspberry Cheesecake
from: Keebler
Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust
Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.
2. Add egg, lemon juice and vanilla, mixing until just combined.
3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.
4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
5. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Chocolate Raspberry Cheesecake
from: Keebler
Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust
Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.
2. Add egg, lemon juice and vanilla, mixing until just combined.
3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.
4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
5. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Thursday, January 24, 2013
Chocolate Chip Cookies (71 Toes)
I got this recipe from the blog, 71 toes. So delicious. It is my favorite chocolate chip cookie recipe so far, but I'm still on the hunt for THE perfect recipe. This one is great. But, it makes a TON. (bake what you want then scoop the rest on the pan and instead of baking them, freeze them. When frozen, transfer to a freezer bag. When you want some cookies, pull out what you want, let sit at room temperature for 15 minutes, then bake as directed.)
Rita's Chocolate Chip Cookies (from 71 Toes)
2 c. butter flavored Crisco
1 c. butter
6 eggs
2 3/4 c sugar
2 3/4 c. dark brown sugar
1 Tbsp. salt
1 Tbsp. baking soda
3 Tbsp. vanilla
1 1/2 tsp. baking powder
Mix well and add 8 cups flour, then 3 cups chocolate chips. Bake at 350 for 8-10 minutes. Makes a ton.
Rita's Chocolate Chip Cookies (from 71 Toes)
2 c. butter flavored Crisco
1 c. butter
6 eggs
2 3/4 c sugar
2 3/4 c. dark brown sugar
1 Tbsp. salt
1 Tbsp. baking soda
3 Tbsp. vanilla
1 1/2 tsp. baking powder
Mix well and add 8 cups flour, then 3 cups chocolate chips. Bake at 350 for 8-10 minutes. Makes a ton.
Chocolate Chip Coconut Oat Cookies
LOVE these. They don't have a strong coconutty flavor, just a great texture from the coconut. It is from The Enlightened Homemaker.
Chocolate chip coconut oat cookies
1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
2 cups oatmeal
1 cup unsweetened coconut
2 cups chocolate chips
Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix until all incorporated. Add in chocolate chips and stir. Bake at 350 for 8-10 minutes. (or eat the dough straight)
Chocolate chip coconut oat cookies
1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
2 cups oatmeal
1 cup unsweetened coconut
2 cups chocolate chips
Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix until all incorporated. Add in chocolate chips and stir. Bake at 350 for 8-10 minutes. (or eat the dough straight)
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