Sunday, December 30, 2007
2 lbs lean ground round or chuck (hamburger)
1/2 cup chopped onion
1 1/4 teaspoon Seasoned Salt
1 cup cracker crumbs or fine dry bread crumbs
1 envelope brown gravy mix
1 cup milk
6 to 8 small potatoes, halved or quartered
In large bowl, mix all ingredients except potatoes. Shape into a loaf. Place in a Crock Pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low 8-10 hours or on high for 4-6 hours. Serves 6.
* I didn't peel mine, so i don't know how that tin foil works.
* i made extra brown gravy to use for the potatoes and meat. so so yummy!!!
Friday, December 21, 2007
I LOVE hot, gooey cinnamon rolls in the morning (with a cup of hot chocolate, mmm....) but can't will myself to get out of bed early enough in the morning to make them for breakfast. These are made the night before, then raise in the fridge, so it just takes an hour total in the morning.
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 C sugar,
6 T unsalted butter, melted,
6 ounces buttermilk, room temperature
4 C all-purpose flour, plus additional for dusting
1 package instant dry yeast, (or RapidRise) approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
1 C packed light brown sugar,
1 tablespoon ground cinnamon
1 1/2 T unsalted butter, melted,
1/4 C cream cheese, softened,
3 tablespoons milk
1 1/2 C powdered sugar,
Combine the brown sugar, cinnamon and salt in a medium bowl. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.
Make the icing by whisking the cream cheese until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Thursday, December 20, 2007
2/3 cup milk
1/2 cup sugar
Mix 1st 4 ingredients together. Grease 8X8 baking dish. Pour batter in. Sprinkle top with brown sugar. Cut up small pieces of butter and put on top of brown sugar. Bake at 350 for 20-25 min.
This doesn't make a ton but doubling works.
4 pork chops
2 cloves garlic, minced
1/4 C chicken broth
1/4 C soy sauce
2 T brown sugar
1 t crushed red pepper (depending on your spiciness level)
2 t cornstarch
2 T water
Heat oil in a large skillet. Brown the pork chops on both sides. Put the pork chops in the crock pot.
Add garlic to the skillet and stir for one minute until garlic is softened. Throw that into the crock pot.
Mix broth, soy sauce, brown sugar and crusher red pepper flakes together until sugar is dissolved. Pour over pork chops.
Cook on high for 4 hours or low for 7. Remove the pork chops.
Mix the water and cornstarch until smooth, mix into the sauce in the crockpot. Put the chops back into the crockpot, cook another 30 minutes.
Serve over rice.
We shred the pork chops into the sauce to eat it, but you can serve the pork chops whole and just pour the sauce over the top.
Monday, December 17, 2007
1 tsp Garlic Salt
3 Tbs butter
1 c bread crumbs
3/4 c Parmesan Cheese
1/2 tsp salt
Combine bread crumbs, cheese, garlic salt, and salt. Melt butter. Dip chicken in butter and then in crumb mixture. Bake at 350 for 45 min or until done.
Sunday, December 16, 2007
This one is super easy and very yummy! Have your kids help mix it up.
4 1/2 Cups Corn OR Rice Chex cereal
4 cups popped popcorn (remove old maids)
1/2 Cup honey roasted peanuts (if desired)
1/4 Cup butter or margarine
1/3 cup packed brown sugar
2 Tbs. light corn syrup
1/4 tsp. vanilla
1. In a large microwave bowl, mix cereal, popcorn & peanuts.
2. In a medium microwave bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High another 4-5 minutes, stirring after every minute. Spread on wax paper to cool. Store in airtight container.
Saturday, December 15, 2007
1 1/3 c. uncooked white rice
1 2/3 c. water
(I cook my rice in a cooker and do 2 scoops with 2 ½ c. water)
3-4 eggs, lightly beaten
¼ tsp. salt
1/8 tsp. ground black pepper
3 T. vegetable oil, divided-Sometimes I use more, usually olive oil
¼-½ lb. cooked ham, cubed
1/8-1/4 c. soy sauce
Frozen peas-I just add until I get the right consistency
2-4 green onions, chopped
2 cloves garlic, crushed
Sesame seed oil to taste-a little goes a long way
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper. Heat 1 tsp. oil (or use cooking spray) in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs. Cook for about 3 minutes, flip the eggs and cook for one more minute. Cut into small pieces and set aside. Add remaining ingredients until heated through. Sometimes I’ll substitute the ham with bacon, using the bacon drippings instead of oil. Chicken also works. All of these ingredients can be improvised to your taste. I have to admit, I use quite a bit of oil because it gives it more of an authentic taste. Also, day old rice makes this recipe even better, but usually never think that far ahead!
Friday, December 14, 2007
1 1/2 lb. Italian sausage
1 qt. Spaghetti sauce
6-10 fresh lasagna noodles (I use the boxed kind, but I'm sure fresh would taste even better)
1 pt. cottage cheese
1/2 c. freshly shredded parmesan cheese
1 T. chives
1/4 c. grated parmesan
1 lb. mozzarella cheese
Brown & drain sausage. Add spaghetti sauce and simmer. Boil and dry lasagna noodles. Drain cottage cheese and add egg, chives, and grated parmesan. Butter a glass dish and put small amount of meat mixture in the bottom to coat. Place 1 layer of noodles then 1/2 of the sauce. Layer all of the cottage cheese mixture. Next, put on the second layer of noodles and then the rest of the sauce. Top with mozzarella and freshly shredded parmesan cheese. Bake at 350 for 35-40 minutes.
*I don't cook my noodles. I prepare this the night before and then refigerate (overnight) or freeze it. The noodles will soften in the sauce.
Thursday, December 13, 2007
I borrowed this recipe from my friend Jaime's blog (she has great cookie recipes on now also if you'd like to take a look).
3 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg (I used ground nutmeg the spice and it was still yummy)
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter (this helps the waffles have that nice "crispy" outside). The batter is thick and the waffles puff up kinda big in the waffle iron, so just scoop a smaller amount of batter onto the iron than you normally would.
I topped mine with butter and applesauce, but the gingerbready flavors are not too overpowering for syrup.
I had the most horrible lemon square from a cookie exchange this week, so I had to post this recipe. I got it from my Mom-in-law.
2 sticks butter, softened
2 C flour
1/2 C powdered sugar
1/2 t salt
4 large eggs, room temp
2 C sugar
1 T lemon zest
1/2 C fresh lemon juice
1/4 C flour
1 t baking powder
1 C powdered sugar
2-3 T lemon juice
Heat oven to 350. Line a 9*13 pan with parchment or nonstick foil, letting the edges extend above the pan for easy removal of squares.
Crust: Beat ingredients until well blended. Mixture will be crumbly (I use a food processor). Press into the bottom of the pan. Bake 20-30 minutes or until light golden. Leave the oven on.
Filling: Combine all ingredients. Pour over hot crust. Bake 25-30 minutes until top is golden and topping has set.
Glaze: Combine sugar and enough juice for desired consistency; drizzle over the bars. Cool in the pan on a wire rack.
Wednesday, December 12, 2007
Sugar Cookies with Icing (Another one from our favorite spa)
Making cookies together is a great way to reconnect with friends and family during this hectic time of the year. This recipe is sure to put smiles on everyone’s faces, and bring laughter and love into the kitchen.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup confectioners' sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated lemon zest
1. Whisk the flour, baking powder, and salt in a medium bowl.
2. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed, about 30 seconds.
3.Add the egg yolks, vanilla and lemon zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together.
For cutout cookies:
1. Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
2. Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick.
3. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes.
4. Cut into fun holiday shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies.
5. Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
6. Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape.
7. Cool on sheets until firm enough to transfer to a rack to cool.
- 1/3 cup (3 ounces) egg whites
- 4 1/2 cups, plus 1 tablespoon sifted confectioners' sugar
- 1/2 teaspoon lemon juice
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.
2. Gradually add the confectioners' sugar, 1/2 cup at a time, on medium-low speed.
3. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
4. Optional – For color, add food coloring.
Spinach Poppyseed Salad
1 pkg spinach leaves
1 cup cottage cheese
1 cup shredded swiss or mozzarella cheese
5 strips cooked bacon, crumbled
Grapes, cut in half
Salad Dressing ingredients:
1 1/2 tsp. poppy seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3/4 cup sugar
2 Tbsp. grated red onion
1 tsp. salt
3/4 tsp. dry mustard
Blend together dressing ingredients. Refrigerate 1/2 hour. Mix salad ingredients together. Add dressing to salad just before serving.
** The actual recipe adds the rest of the red onion to the salad (minus what's used in the dressing), but my friend makes it without so that it's not too oniony.
Tuesday, December 11, 2007
1 tube refrigerated sugar cookie dough
1/2 cup or more chopped pistachios
1/2 cup or more dried cranberries, cherries, cherry-flavored cranberries OR whatever your lil' heart desires that's red.
1 pound White chocolate bark or white chocolate chips.
Combine first 3 ingredients in mixer and roll out on floured surface into tube" shape of desired thickness.
Slice into rounds and place on cookie sheet.
Bake at 350 for 10-15 minutes, do not overbake.
Melt white chocolate in microwave or double boiler. When cookies have cooled slightly, but won't fall apart when handling, dip one half in white chocolate.
If desired, drizzle with raspberry, cherry flavored or any other red chocolate for added loveliness!
Monday, December 10, 2007
Chili's Southwest Eggrolls
1 lb. chicken
2 Tbsp. vegetable oil
1 red bell pepper, diced
2 green onions, minced
2/3 cup frozen corn
1 can black beans, rinsed and drained
1/2 cup frozen spinach
4 oz. green chilies or jalapeno peppers
1 tsp. parsley
2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 ½ cups shredded monterey jack cheese
10 (7-inch) flour tortillas
1 smashed fresh avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. milk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash dried dill weed
2 Tbsp. chopped tomatoes
1 Tbsp. chopped onions
Cook the chicken with a little oil, salt and pepper. Shred. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir so spinach is incorporated into the mixture. Remove from heat and add cheese. Stir until the cheese is melted. Spoon two tbsp. of mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Put the eggrolls in a baking dish and freeze, then the eggrolls can be transferred to a ziplock bag.
Prepare the dipping sauce by combining all of the ingredients in a small bowl.
Bake the frozen eggrolls (it's not necessary that they are frozen unless you plan on frying them instead of baking them) in the oven at 375 degrees for 15 minutes each side with 1 stick cubed butter/margarine (or less).
Optional: Garnish the dipping sauce with the chopped tomato and onion.
1 package (3.9 ounces) instant chocolate pudding mix
1 tub of cool whip topping divided
1 package (4.67 oz) Andes candies divided and chopped
1 chocolate crumb crust (9 oz)
1/4 t. mint extract
2 drops food coloring
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in half of the cool whip. Fold in 3/4 candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer. Sprinkle with remaining candies. Cover and refridgerate for 4 hours or until set.
I got this from a Simple and Delicious magazine and loved it. Super easy. My kids didn't want the candy in the chocolate part of the pie so I just sprinkled them on top and it was still yummy.
Friday, December 7, 2007
1 (19.8oz) pkg Brownie Mix (9x13 pan recipe)
1 (5.9oz) pkg Instant Chocolate Pudding Mix
1/2 cup Water
1 (14oz) can Sweetened Condensed Milk
1/2 cup Milk
1 (8oz) container Cool Whip, thawed
1 (12oz) container Cool Whip, thawed
1 candy bar,
Prepare brownie mix according to pkg directions and cool completely. Cut into 1-inch squares.In a large bowl, combine pudding mix, water, sweetened condensed milk, and milk. Mix until smooth, then fold in 8 oz cool whip until no streaks remain.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish, optional. (or crushed heath bar, or fruit, or anything you want for topping)
Got this wonderful dessert from another blogger, Andrea
1 (19.8oz) pkg Brownie Mix (9x13 pan recipe)
1 (5.9oz) pkg Instant Chocolate Pudding Mix
1/2 cup Water
1 (14oz) can Sweetened Condensed Milk
1/2 cup Milk
1 (8oz) container Cool Whip, thawed
1 (12oz) container Cool Whip, thawed
1 candy bar, optional
Prepare brownie mix according to pkg directions and cool completely. Cut into 1-inch squares.In a large bowl, combine pudding mix, water, sweetened cond milk, and milk. Mix until smooth, then fold in 8oz cool whip until no streaks remain.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12oz container of Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish, optional. (or crushed heath bar, or fruit, or anything you want for topping)
Wednesday, December 5, 2007
6 oz cream cheese, room temperature
2 T butter or margarine, room temperature
2 t vanilla flavoring
These are made the same way as the peanut butter balls. You can add mint extract instead of vanilla and green food coloring if you want a variety, though not a personal favorite.
2 lbs creamy peanut butter
1 lb butter or margarine, room temperature
2 lbs powdered sugar
dipping chocolate (I like the Ghiradelli bars from Costco).
Mix all the ingredients (except chocolate) together (it is best to use your hands) until all the ingredients are well combined.
Roll the candy into balls. If it seems a little soft, put it into the fridge for 1/2 hour to firm up.
Melt SMALL quantities of dipping chocolate in a microwave safe container, checking often and stirring as it is melting. Using 2 spoons, coat the balls in the chocolate.
Put on a piece of wax paper to dry.
4 thawed chicken breasts (or really as much chicken as you want)
1 can coconut milk
8 oz cream cheese ( I use fat free and it tastes great)
1 can cream of chicken soup
1/2 - 1 tbsp red curry powder
Throw all of the above ingredients into the crockpot and cook on low heat for 8 hours. Serve over rice.
I like to also add a can of diced green chili's becase we likes em spicy!
This is my favorite recipe, kids and adults love it and it is SUPER EASY!! I served this at my son's blessing luncheon 5 years ago and I still have people calling me to get the recipe or raving about how good it was so I thought I would share this one with all of you!
2 cans cream of chicken soup
1 carton sour cream
2 cooked chicken breast (about 2 cups)
1 can mild green chiles diced
1/2 cup chopped black olives
1/2 cup onions chopped
1 dozen corn tortillas
Cut tortillas into 2 inch squares, grate cheese, and shred chicken. Mix all ingredients together (save some cheese and olives for topping). Pour into casserole dish and bake 20 minutes at 350 degrees.
* Make extra and freeze for later!! This feeds about 6-8 adults.
Tuesday, December 4, 2007
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce
In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days.
To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up.
Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich
4-5 Chicken breasts, cooked and chopped
3 cups diced celery
2 ½ cups grapes cut in half
12 ounce package sliced almonds
2 ½ oz. Sliced water chestnuts
10 oz. Small pasta cooked and drained
1 ¼ cup ranch dressing
½ cup mayo
3 Tbsp. Milk
1 1/3 tsp. Beau Monde seasoning (made by Spice Islands)
1 tsp. Salt
½ tsp. Pepper
Combine 2nd half of ingredients (from pasta to pepper) and refrigerate. Cook chicken and dice. Combine all of the ingredients together and refrigerate for 1-2 hours before serving. Serve on rolls, croissants or eat plain.
(Pampered Chef Recipe)
3 cups cooked chicken, shredded
6 cloves roasted garlic1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.
Yeild: 8 servings
For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired.
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
16 OREO Chocolate Sandwich Cookies, chopped (about 2 cups)
12-24 vanilla ice cream sandwiches, unwrapped (depends on how big you want it)
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies (reserve some for sprinkling on top); set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
2 cups frozen broccoli florets
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. Italian seasoning
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan cheese.
Monday, December 3, 2007
3 boneless skinless chicken breasts cooked and cut into pieces
Fresh broccoli steamed to desired texture and taste (I am not exactly sure how much it requires, I just go by how it looks. It needs to be about equal to the amount of chicken)
1 can cream of chicken soup
3/4 cup mayo
1 tsp curry
Cut up chicken into small pieces . Cook chicken in pan. Steam broccoli until desired readiness. Mix soup, mayo, and curry in a bowl. Put cooked chicken and broccoli in 13X9 baking dish. Cover with soup mixture and mix it around all the chicken and broccoli. Sprinkle top with cheddar cheese. Bake at 350 until cheese is melted and bubbly.
-It may seem like there is not enough of the soup mixture, it goes on pretty light over the chicken and broccoli.
Saturday, December 1, 2007
This makes a large pot so you will have leftovers.Ingredients: 1 T vegetable oil
1 lb boneless, skinless chicken breast
1/2 C onion, diced
1 clove garlic, pressed
4 C chicken broth
1 C masa harina (used to make corn tortillas and usually found with the Latin foods)
3 C water
1 C enchilada sauce
16 oz Velveeta
1 t salt
1 t chili powder
1/2 t cumin
Garnish: Cheddar cheese, shredded Crumbled corn tortilla chips
Pico de gallo
Instructions:1. Add 1 tablespoon of oil to a large pan over medium heat
.2. Add chicken breasts to pan and brown for 4-5 minutes per side
; set chicken aside
.3. Add onions and garlic to pan and sauté over medium heat for about 2 minutes, or until onions begin to become trans-lucent.
4. Add chicken broth.
5. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended
.6. Add masa mixture to pot with onions, garlic, and broth.
7. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil
.8. Shred the chicken into small, bite-size pieces and add it to the pot
.9. Reduce heat and simmer soup for 30-40 minutes or until thick.
10. Serve soup in sups or bowls, and garnish.
Pico de gallo:Mix the following ingredients: 2 medium tomatoes, diced;
1/2 C diced Spanish onion;
2 t chopped jalapeno pepper;
2 t finely minced fresh cilantro;
pinch of salt
1 box Betty Crocker Fudge Brownies
2/3 cup oil
1/4 cup water
Prepare brownies according to the back of box (using eggs, oil, and water). Grease a 9x13 baking dish. Add about 1/2 cup of brownie mixture to bottom of dish, smoothing it out with the back of the spoon to coat the bottom. Place 15 cookies on top of the thin layer of brownie mixture. Pour remaining brownie mixture over the top of the cookies, until all are coated. Break up the remaining 9 cookies into little pieces and sprinkle them on top of the last layer of brownie mixture. Bake at 350 for about 30 minutes, or until an inserted knife comes out clean. Allow to cool.