Monday, September 22, 2008
4-6 boneless, skinless chicken breasts. (I used 3 large breasts and put them in frozen)
1 Can cream of chicken soup
8 oz. pkg. cream cheese (I use fat free but you need to soften it in the microwave a little)
1 packet Good Seasons Italian dressing mix
Combine everything in crock pot all day on low or at least 4 hrs on high. Spoon over rice or noodles.
Wednesday, September 17, 2008
Snickerdoodle Cupcakes (these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.
Beat butter until fluffy for frosting. Add all other ingredients.
I stole these from another blog. They were a HUGE hit especially with my brother in law. I put ham and pineapple on them.
What you need:
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.
Preheat oven as directed on the biscuit package. Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese. Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven. Add a TBS of sauce, then sprinkle cheese, then sprinkle toppings. Return to oven and continue baking until cheese is melted and toppings are golden. Kids will love it!** If you don't bake the biscuits for a few minutes before adding toppings, then they'll probably come out dough-y.
Total Time:50 min
Makes:4 servings, one chop each
What You Need
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160ºF). Mine cooked faster than 45 min.
Serve with a hot baked potato and steamed broccoli.
Tuesday, September 16, 2008
- 1 1/2 lb. skinless, boneless chicken breasts , cut into 1" pieces
- 2 medium Yukon gold potatoes , cut into 1" pieces
- 2 cups whole baby carrots
- 2 stalks celery , sliced
- 2 cans (10 3/4 oz. each ) Campbell's® Condensed Cream of Chicken or 2 cans Campbell's® Condensed 98% Fat Free Cream of Chicken
- 1 cup water
- 1 tsp. dried thyme leaves , crushed
- 1/4 tsp. ground black pepper
- 2 cups all-purpose baking mix
- 2/3 cup milk
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.
TIP: *Or on HIGH 4 to 5 hr.
Friday, September 12, 2008
Macaroni and Cheese
Serves 12 (You can easily divide this recipe in half: Use a 1 ½ quart casserole dish.)
1 stick butter, plus more to grease dish
6 slices good white bread, crusts removed, torn into ¼- ½ ” pieces
5 ½ c. milk
½ cups flour
2 tsp. salt
¼ tsp. nutmeg
¼ tsp. black pepper
¼ tsp. cayenne pepper, or to taste
4 ½ c.grated sharp cheddar cheese (about 18 oz.)
1 ¼ cups grated Pecorino Romano Cheese (about 5 oz.)
1 pound elbow macaroni=5-6 c.raw macaroniHeat oven to 375 degrees. Butter a 3 qt. casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TBS. butter. Pour butter into bowl with bread, and toss. Set bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 TBS. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1/1/2 cups cheddar cheese, ¼ c. Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 mins. Transfer dish to a wire rack to cool 5 mins.; serve hot.