1 box salt
1 1/2 ounces black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce bottle chili powder
1 ounce accent
Mix all ingredients together. Store in tightly closed jars in cool place.
Friday, January 30, 2009
Lazy Gal Cobbler
"LAZY GAL COBBLER"
1 lg. can sliced peaches (heavy syrup)
1 stick butter
1 c. self-rising flour
3/4 c. sugar
1 c. milk
Mix flour and sugar. Add milk; stir to make batter. Put butter in 13 x 2 x 9-inch baking dish. Melt in oven at 325 degrees. Pour batter into melted butter. DON'T STIR. Now add peaches. DON'T STIR.
Bake at 325 degrees until crust forms and browns, about 35 minutes.
Serve plain or with vanilla ice cream. Enjoy!
Source: Cooks.com
1 lg. can sliced peaches (heavy syrup)
1 stick butter
1 c. self-rising flour
3/4 c. sugar
1 c. milk
Mix flour and sugar. Add milk; stir to make batter. Put butter in 13 x 2 x 9-inch baking dish. Melt in oven at 325 degrees. Pour batter into melted butter. DON'T STIR. Now add peaches. DON'T STIR.
Bake at 325 degrees until crust forms and browns, about 35 minutes.
Serve plain or with vanilla ice cream. Enjoy!
Source: Cooks.com
PF Changs Lettuce Wraps
* Cooking Time: 20 minutes
* Servings: 4
* Preparation Time: 15 minutes
Ingredients:
* 16 Boston, bib or iceberg lettuce leaves
* 1 pound ground chicken breast
* 1 large onion - chopped
* 2 tablespoons minced garlic
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce (Asian section of supermarket)
* 2 teaspoons minced fresh ginger
* 1 tablespoon rice wine vinegar or red wine vinegar
* 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne)
* 1 can (8 ounce) sliced water chestnuts - drained, finely chopped
* 1 cup matchstick cut carrots
* 1/2 bunch of green onions thinly sliced
* 2 teaspoons Asian sesame oil
DIRECTIONS
1. Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
2. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
3. Cook for 1 minute.
4. Add water chestnuts, carrots and green onions.
5. Cook until onions begin to wilt, about 2 minutes.
6. Remove from heat.
7. Stir in sesame oil.
8. Arrange lettuce leaves on the outer edge of platter.
9. Spoon meat mixture in center.
10. Allow guest to spoon mixture into leaves and eat like a taco.
Source: http://www.cdkitchen.com/
* Servings: 4
* Preparation Time: 15 minutes
Ingredients:
* 16 Boston, bib or iceberg lettuce leaves
* 1 pound ground chicken breast
* 1 large onion - chopped
* 2 tablespoons minced garlic
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce (Asian section of supermarket)
* 2 teaspoons minced fresh ginger
* 1 tablespoon rice wine vinegar or red wine vinegar
* 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne)
* 1 can (8 ounce) sliced water chestnuts - drained, finely chopped
* 1 cup matchstick cut carrots
* 1/2 bunch of green onions thinly sliced
* 2 teaspoons Asian sesame oil
DIRECTIONS
1. Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
2. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
3. Cook for 1 minute.
4. Add water chestnuts, carrots and green onions.
5. Cook until onions begin to wilt, about 2 minutes.
6. Remove from heat.
7. Stir in sesame oil.
8. Arrange lettuce leaves on the outer edge of platter.
9. Spoon meat mixture in center.
10. Allow guest to spoon mixture into leaves and eat like a taco.
Source: http://www.cdkitchen.com/
Black Forest Coffee Drink
Can you say YUMMO?!
Cooking Time: 5-10 min.
Servings: makes/serves 2
Preparation Time: 5-10 min.
8 oz. Fresh brewed, French roast coffee
4 T. chocolate syrup
2 T. maraschino cherry juice
1/4 C. sweetened whipped cream
1 T. shaved chocolate or chocolate chips
2 red maraschino cherries
DIRECTIONS
1. Combine coffee, chocolate syrup and cherry juice.
2. Divide into two warm cups/mugs. 6 oz. ea. in size.
3. Top with whipped cream, shaved chocolate or chips and a maraschino cherry, each.
Cooking Time: 5-10 min.
Servings: makes/serves 2
Preparation Time: 5-10 min.
8 oz. Fresh brewed, French roast coffee
4 T. chocolate syrup
2 T. maraschino cherry juice
1/4 C. sweetened whipped cream
1 T. shaved chocolate or chocolate chips
2 red maraschino cherries
DIRECTIONS
1. Combine coffee, chocolate syrup and cherry juice.
2. Divide into two warm cups/mugs. 6 oz. ea. in size.
3. Top with whipped cream, shaved chocolate or chips and a maraschino cherry, each.
Sweet Latte
Cooking Time: 2 minutes
Servings: 1
2 shots espresso (2-3 oz)
2 oz sweetened condensed milk
1 oz vanilla flavor syrup
12 oz steamed milk
1. Add the vanilla syrup and sweetened condensed milk to the glass.
2. Brew the espresso.
3. As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
4. Pour the espresso into the glass and stir with a metal spoon until all the sweetened condensed milk is melted.
5. Add the milk.
6. Enjoy!!
Servings: 1
2 shots espresso (2-3 oz)
2 oz sweetened condensed milk
1 oz vanilla flavor syrup
12 oz steamed milk
1. Add the vanilla syrup and sweetened condensed milk to the glass.
2. Brew the espresso.
3. As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
4. Pour the espresso into the glass and stir with a metal spoon until all the sweetened condensed milk is melted.
5. Add the milk.
6. Enjoy!!
Paula Deen's Buttermilk Cornbread
This is one of my favorite corn bread recipes!
Ingredients
1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk
Instructions
1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)
Makes 16 small squares or 24 mini-muffins
Ingredients
1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk
Instructions
1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)
Makes 16 small squares or 24 mini-muffins
Kitchen Tip: When Spraying Non Stick Spray
Open your dishwasher and hold the pan/dish over the opened door and spray.
That way, any overspray doesn’t end up on the floor or countertops.
That way, any overspray doesn’t end up on the floor or countertops.
Thursday, January 29, 2009
Game Day Crockpot Meatballs
1 bag pre-cooked meatballs (I use the Meijer brand but any non-italian style will work)
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
Game Day Crockpot Meatballs
1 bag pre-cooked meatballs (I use the Meijer brand but any non-italian style will work)
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
Delightful Texas Delight Casserole
Ingredients:
2 cans rotel
1 pound sausage, browned and drained
1 small onion, diced and sauteed with the sausage
Up to 1 pound grated cheddar cheese
Easy Directions:
Mix together all ingredients except the cheese. Layer 1/2 meat mixture, then 1/2 cheese. Repeat with remaining half, ending with the cheese.
Bake at 350 for about 30 minutes.
2 cans rotel
1 pound sausage, browned and drained
1 small onion, diced and sauteed with the sausage
Up to 1 pound grated cheddar cheese
Easy Directions:
Mix together all ingredients except the cheese. Layer 1/2 meat mixture, then 1/2 cheese. Repeat with remaining half, ending with the cheese.
Bake at 350 for about 30 minutes.
Ground Beef Dinner ~ Budget Friendly
INGREDIENTS:
1 pkg. Rotini noodles
1 pound groundmeat
1 small whole onion , diced
3 pkg. brown gravy mix, prepared
1 can diced tomatoes in the juice
1 1/2 c. frozen peas
DIRECTIONS:
Cooked noodles as directed. Strain. Set aside in empty noodle pot. Brown meat and onions add tomatoes, peas and prepared gravy and the noodles, stir over medium heat till hot enough to eat. Serve it in the same pot right on the table.
10 servings.
1 pkg. Rotini noodles
1 pound groundmeat
1 small whole onion , diced
3 pkg. brown gravy mix, prepared
1 can diced tomatoes in the juice
1 1/2 c. frozen peas
DIRECTIONS:
Cooked noodles as directed. Strain. Set aside in empty noodle pot. Brown meat and onions add tomatoes, peas and prepared gravy and the noodles, stir over medium heat till hot enough to eat. Serve it in the same pot right on the table.
10 servings.
Tuesday, January 27, 2009
What can you do with Ramen noodles?
RAMEN STEAK, BROCCOLI, AND CHEESE
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.
RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.
RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.
RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.
RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles
Combine all ingredients in a bowl. Set aside.
COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles
In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.
RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.
RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.
RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.
RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles
Combine all ingredients in a bowl. Set aside.
COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles
In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.
Dorito Ramen Salad
Doritos Ramen Salad
You will need:
- 1 package of ramen noodles
- 1 bag of doritos (a small one was enough for our recipe)
- 1/2 lb. of ground beef
- 1 cup of shredded cheddar cheese (optional)
- Taco seasoning (optional)
How to cook:
The noodles:
1. Put 2 cups of water in a cooking pot and bring to a boil.
2. Once the water is boiling add your ramen noodles.
3. Wait 2-3 minutes until the noodles are tender and separated.
4. Take off the water with the strainer.
The recipe:
5. Cook the ground beef in a cooking pan.
6. Once it's ready, put it in a bowl.
7. Add the ramen noodles and mix it with the beef.
8. Place the Doritos chips around the beef like on the picture (it looks like a flower!)
9. Break into small pieces the Doritos you have left and put them on top of the beef.
10. Add the shredded cheese and taco seasoning (optional)
11. Enjoy!
You will need:
- 1 package of ramen noodles
- 1 bag of doritos (a small one was enough for our recipe)
- 1/2 lb. of ground beef
- 1 cup of shredded cheddar cheese (optional)
- Taco seasoning (optional)
How to cook:
The noodles:
1. Put 2 cups of water in a cooking pot and bring to a boil.
2. Once the water is boiling add your ramen noodles.
3. Wait 2-3 minutes until the noodles are tender and separated.
4. Take off the water with the strainer.
The recipe:
5. Cook the ground beef in a cooking pan.
6. Once it's ready, put it in a bowl.
7. Add the ramen noodles and mix it with the beef.
8. Place the Doritos chips around the beef like on the picture (it looks like a flower!)
9. Break into small pieces the Doritos you have left and put them on top of the beef.
10. Add the shredded cheese and taco seasoning (optional)
11. Enjoy!
Bloggers Anonymous is Featuring The Mystical Kitchen
Are you a member of Bloggers Anonymous? If you aren't, join today! It's a network of occasional bloggers, expert bloggers and wahms.
The Mystical Kitchen blog is featured with some other awesome blogs, come join us and read and learn how you too can get your blog(s) featured.
http://bloggersanonymous.ning.com
The Mystical Kitchen blog is featured with some other awesome blogs, come join us and read and learn how you too can get your blog(s) featured.
http://bloggersanonymous.ning.com
Monday, January 26, 2009
Banana Oatmeal Cookies
Banana Oatmeal Chocolate Chip Cookies
3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts
Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.
Makes about 5 dozen cookies.
http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? From bar to drop cookies! Nothing but cookies!
3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts
Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.
Makes about 5 dozen cookies.
http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? From bar to drop cookies! Nothing but cookies!
Sunday, January 25, 2009
Green Chile Stuffed Chicken Breast in Crockpot
GREEN CHILE-STUFFED CHICKEN BREASTS CROCKPOT
4 boneless — skinned chicken
breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.
4 boneless — skinned chicken
breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.
VDay Cupid Kabobs
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) cherry vanilla yogurt
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or
pineapple chunks
Fresh mint sprigs
In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes
Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit
onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on
an arrow. Serve with dip.
Yield: 4 cups dip.
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) cherry vanilla yogurt
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or
pineapple chunks
Fresh mint sprigs
In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes
Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit
onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on
an arrow. Serve with dip.
Yield: 4 cups dip.
Spicy Chicken
4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
Chocolate & Peanut Butter Wraps
Chocolate-Peanut Butter Wraps
1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of
marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll
up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal
tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated
through. Unwrap and eat.
1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of
marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll
up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal
tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated
through. Unwrap and eat.
Sunny-Lemon Raspberry Muffins
Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.
From eatbetteramerica.com
Prep Time:15 min
Start to Finish:35 min
makes:10 muffins
1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Total® Whole Grain cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup)
1/2 cup fresh raspberries or Cascadian Farm® frozen organic raspberries
1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutritional Information
1 Muffin: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.
Subscribe to:
Posts (Atom)