Monday, April 14, 2008
3-4 chicken breasts. (I use breast tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk ( I put it into the jar of Alfredo and shake it around to get all of the sauce out.
I know clever)
1/2 tsp oregano
1/2 tsp basil
Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use.
We serve it over rice.
I got this from my daughter Kristen. I actually like Bertolli's alfredo sauce better.
Wednesday, April 9, 2008
½ cup slivered almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery (optional)
¼ - ½ white onion sliced thinly
1 11-ounce can mandarin oranges, drained
½ teaspoon salt
dash of pepper
¼ cup canola oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco sauce
Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool on tin foil and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.
Recipe from The Colorado Cache Cookbook
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 tsp lemon juice
3 cups chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350.
Cover 2 baking sheets with parchment paper.
Place rolled oats in blender or food processor and process until finely ground.
Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, lemon juice, and vanilla together using an electric mixer.
Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add chocolate chips and nuts to dough and mix well.
Scoop round balls onto prepared baking sheets. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool.