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.
Showing posts with label Brent favorite. Show all posts
Showing posts with label Brent favorite. Show all posts
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.
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, September 6, 2012
Parmesan Chicken Pasta
This is from Meals on the Move: Rush Hour Recipes by Holly Clegg.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
Tuesday, August 21, 2012
Baguettes
I love this recipe! It is so easy and it tastes soooo good! It is from the cookbook, French Women Don't Get Fat.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Wednesday, August 15, 2012
Baked Creamy Chicken Taquitos
This ever popular recipe from Our Best Bites is also a favorite of ours ( at least Brent and I. The kids don't count. They ask for pancakes or waffles every night for dinner.)
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Makes 12-16
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Makes 12-16
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Oven Fried Chicken
This is one of Brent's favorites. It is from Meals On The Move: Rush Hour Recipes by Holly Clegg.
Oven Fried Chicken
Ingredients: 1 c. buttermilk, salt and pepper to taste, 1/2 tsp. minced garlic, 2 lbs. boneless skinless chicken breast, 2 c. italian bread crumbs, 1/4 c. grated parmesan cheese (bagged stuff is fine for this recipe), 2 TBSP. butter or margarine, melted.
Combine buttermilk, salt, pepper, and garlic. Pour over the chicken, turning to coat. Marinate, covered, at least 2 hours, preferably overnight in the refrigerator. Drain the chicken. In a small bowl, combine the bread crumbs and Parmesan cheese. Coat the chicken with this mixture and place on a baking sheet coated with nonstick cooking spray and chill for 30 minutes to an hour. Preheat oven to 350 degrees. Drizzle the chicken with the margarine*. Bake for 45 minutes to 1 hour, or until tender and golden brown. Makes 6-8 servings.
*I sometimes get lazy, actually a lot of times, and I just spray the chicken over the top with some cooking spray.
Nutritional Value for 8 servings
calories 284
protein 32
carbs 21
fat 7
fiber 1
Oven Fried Chicken
Ingredients: 1 c. buttermilk, salt and pepper to taste, 1/2 tsp. minced garlic, 2 lbs. boneless skinless chicken breast, 2 c. italian bread crumbs, 1/4 c. grated parmesan cheese (bagged stuff is fine for this recipe), 2 TBSP. butter or margarine, melted.
Combine buttermilk, salt, pepper, and garlic. Pour over the chicken, turning to coat. Marinate, covered, at least 2 hours, preferably overnight in the refrigerator. Drain the chicken. In a small bowl, combine the bread crumbs and Parmesan cheese. Coat the chicken with this mixture and place on a baking sheet coated with nonstick cooking spray and chill for 30 minutes to an hour. Preheat oven to 350 degrees. Drizzle the chicken with the margarine*. Bake for 45 minutes to 1 hour, or until tender and golden brown. Makes 6-8 servings.
*I sometimes get lazy, actually a lot of times, and I just spray the chicken over the top with some cooking spray.
Nutritional Value for 8 servings
calories 284
protein 32
carbs 21
fat 7
fiber 1
Monday, August 13, 2012
Lemon Cheesecake
The most amazing, heavenly cheesecake I have ever made and quite possibly eaten. Yes, I am saying that this cheesecake could rival that found at The Cheesecake Factory. There can be NO cutting corners on this recipe. That is the key to making a heavenly cheesecake, to follow the instructions precisely. From Our Best Bites.
Lemon Cheesecake
Recipe by Our Best Bites
Ingredients:
2 cups packed vanilla creme cookie crumbs (about 24 Golden Oreos)
2 tablespoons melted butter
2 8-ounce packages full-fat cream cheese, softened
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup strained freshly squeezed lemon juice
2 tablespoons lemon zest (zest the lemon(s) first and then juice them)
3 cups full-fat sour cream
TOPPING:
1/4 cup sour cream
1/4 cup sweetened condensed milk
1 1/2 tablespoons freshly squeezed strained lemon juice
Optional: 1-2 drops yellow food coloring
Instructions:
Use a food processor, blender, or a heavy-duty Ziploc bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Preheat the oven to 375.
In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
If you’re concerned about the springform pan leaking (and really, I think you should be at least a tiny bit worried), wrap the pan in heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
When ready to serve, carefully remove the sides of the springform pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 tablespoons of strained, freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings (or 8 or so monstrously sized servings).
Lemon Cheesecake
Recipe by Our Best Bites
Ingredients:
2 cups packed vanilla creme cookie crumbs (about 24 Golden Oreos)
2 tablespoons melted butter
2 8-ounce packages full-fat cream cheese, softened
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup strained freshly squeezed lemon juice
2 tablespoons lemon zest (zest the lemon(s) first and then juice them)
3 cups full-fat sour cream
TOPPING:
1/4 cup sour cream
1/4 cup sweetened condensed milk
1 1/2 tablespoons freshly squeezed strained lemon juice
Optional: 1-2 drops yellow food coloring
Instructions:
Use a food processor, blender, or a heavy-duty Ziploc bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Preheat the oven to 375.
In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
If you’re concerned about the springform pan leaking (and really, I think you should be at least a tiny bit worried), wrap the pan in heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
When ready to serve, carefully remove the sides of the springform pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 tablespoons of strained, freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings (or 8 or so monstrously sized servings).
Salsa Ranch Skillet
Taken from the cookbook One Pot Meals from Gooseberry Patch. Super simple and delicious. I used whole wheat rotini to give it an extra nutrition boost and it still tasted great. And did I mention easy? Sooooo easy.
Ingredients: 1 lb. ground beef, 1/2 c sweet onion chopped (I used yellow, it was fine), 1/2 c green pepper chopped ( I used a whole green pepper, again fine), 2.8 oz. pkg. ranch salad dressing mix, 1 c. water, 15 oz. can tomato sauce, 16 oz. jar mild salsa, 16 oz. can baked beans ( I didn't add this because I didn't have it in my pantry, still tasted great without them ), 8 oz. pkg. rotini pasta, uncooked, 1 c. shredded colby jack or cheddar cheese.
Brown ground beef with onion and green pepper in large skillet over high heat. Stir in dressing mix until thoroughly blended. Stir in water, tomato sauce, salsa, and beans; bring to a boil. Add pasta; reduce to medium-low heat. Simmer for 12-15 minutes until pasta is tender, stirring occasionally. Remove from heat; sprinkle with cheese and let stand for 5 minutes until cheese melts and sauce thickens. Serves 4-6.
Ingredients: 1 lb. ground beef, 1/2 c sweet onion chopped (I used yellow, it was fine), 1/2 c green pepper chopped ( I used a whole green pepper, again fine), 2.8 oz. pkg. ranch salad dressing mix, 1 c. water, 15 oz. can tomato sauce, 16 oz. jar mild salsa, 16 oz. can baked beans ( I didn't add this because I didn't have it in my pantry, still tasted great without them ), 8 oz. pkg. rotini pasta, uncooked, 1 c. shredded colby jack or cheddar cheese.
Brown ground beef with onion and green pepper in large skillet over high heat. Stir in dressing mix until thoroughly blended. Stir in water, tomato sauce, salsa, and beans; bring to a boil. Add pasta; reduce to medium-low heat. Simmer for 12-15 minutes until pasta is tender, stirring occasionally. Remove from heat; sprinkle with cheese and let stand for 5 minutes until cheese melts and sauce thickens. Serves 4-6.
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