Sunday, February 22, 2009
MINI OREO SURPRISE CUPCAKES
1 pkg. (2-layer size) chocolate cake mix
(for the cake mix you will need vegetable oil and 3 eggs)
1 pkg. (8 oz.) Philadelphia cream cheese, softened (I used Great Value fat free cream cheese)
2 Tbsp. sugar
48 Mini Oreo Bite Size Chocolate Sandwich Cookies
1-1/2 cups thawed Cool Whip Whipped Topping
1. Heat oven to 350°F.
2. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until blended.
3. Spoon 1/2 of cake batter evenly into 24 paper- or foil-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
4. Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
5. Frost with cool whip. Top with remaining cookies.
Makes 24 cupcakes.
Thursday, February 19, 2009
ROAST CHICKEN WITH ROSEMARY & LEMON
1 (5 pound) whole chicken, rinsed
2 cups chicken broth
1 small onion, quartered
1 garlic clove
4-5 sprigs fresh rosemary
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
1/4 cup fresh chopped rosemary
4-5 potatoes, cut into 1 inch sections
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in a 9 X 13 baking pan. Season with salt, pepper, and garlic powder.
3. Place chicken on top of potatoes. Pour chicken broth and juice from lemon over chicken and potatoes.
4. Season chicken with salt, pepper, garlic powder, and 1/4 cup fresh rosemary.
5. Stuff chicken cavity with onion, lemon halves, garlic clove, and 4-5 sprigs of fresh rosemary.
6. Cook for approximately 2 hours or until chicken reaches an internal temperature of 180 degress when taken in the thickest part of the thigh.
7. Turn broiler on for 2 minutes to make the skin extra crisp.
Saturday, February 14, 2009
Sorry (again!) no picture. My excuse this time is that I was babysitting a friend's children, a 7 month old and a 3 year old to be exact, so I can't say my brain was completely normal by dinner time. Check out the link for a picture.
Haha! Really I think my brain has gone but I can't blame it on the babysitting. It looks like when I made the food in the morning - I completely left out the Italian Dressing, so if you try this let me know how it is with the Italian Dressing added!
Here is the unaltered recipe:
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked
1. HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
2. PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
3. COOK rice as directed on package. Serve chicken mixture over the rice.
Kraft Kitchens Tips: Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.
Thursday, February 12, 2009
Chicken, Tortellini, & Spinach in a Balsamic Cream Sauce
3 skinless, boneless chicken breasts cut into cubes
1 pkg mixed cheese tortellini
2 T. olive oil
2 T. butter
1/4 onion, minced
2 cloves garlic, minced
2 T. balsamic vinegar
1 c. heavy cream
2 T. dried rosemary leaves
1/2 c. grated parmesan cheese
1/2 bag baby spinach leaves
1. Cook pasta per package instructions.
2. Cook chicken over skillet in a little bit of oil. Season with salt and pepper. (I'm going to cook my chicken in the oven for 20-25 minutes.)
3. Heat olive oil and butter in a saucepan over medium heat. Stir in onion and garlic and cook until the onion has carmelized to a dark golden brown (approximately 15 minutes).
4. Stir in the balsamic vinegar and cook for 1 minute before adding the cream, dried rosemary, and parmesan cheese.
5. Once the cheese has melted, stir in the baby spinach leaves and cook until wilted, about 1-2 minutes.
6. Stir in chicken and tortellini.
Wednesday, February 11, 2009
Sorry there is no pic for this one. Sometimes when we have a bunch of people over it is hard to remember that I need a picture! :-D
I used bone-in pork chops so mine cooked for about an hour and 15 minutes.
Famous Pork Chops
1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
Monday, February 9, 2009
1 T. butter
3 stalks chopped green onion
1 (7 ounce) can diced green chiles
2 (10.75 ounce) can cream of mushroom soup
1 can tomato sauce*
3/4 c. sour cream
4 shredded cooked chicken breasts
1 c. shredding Cheddar cheese, divided
10 flour tortillas
1/4 cup milk
1 tomato for garnish
(*To make it the way it was originally don't add the tomato sauce and it will leave you with just a creamy sauce. Emi and I liked the taste without the tomato, but not as much as with it. The tomato sauce is what gives it a little bit of sweetness.)
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium het, melt the butter and saute the green onion until tender (about 3 -4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup, tomato soup, and sour cream. Mix well. Reserve 1/2 of this sauce and set aside. Take 1/4 of sauce and spread on the bottom of the prepared baking dish. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredding Cheddar cheese. Bake in the preheated oven for 30 - 35 minutes, or until cheese is bubbly.
Sunday, February 8, 2009
Here is the unaltered recipe for a 5 lb chuck roast.
Slow Cooker Italian Beef
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
This was a pretty easy recipe, especially since I have my stand mixer, although I don't think it would be that difficult without it. I just hate touching dough because it always sticks!
You've probably seen that round oven dish in a couple of my pictures. It is stoneware. I now swear by this. Mine isn't a Pampered Chef one and I can't tell you where I got it since it was a Wedding gift, but if you don't have some stoneware, go out and buy some! It bakes everything perfectly!
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.
Saturday, February 7, 2009
Emi and our friends Cody and Missy absolutely loved this meal. I didn't LOVE it, but I didn't hate it either. There is a little deli really close to our home and Emi and Cody swear that this meal tasted exactly like their Philly Cheesesteak so I had to change the name a little bit. Next time I make this I will add some green bell peppers to tie off the whole new Philly outlook on it.
(aka Bacon Mushroom Swiss Meatloaf)
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 green bell pepper, sliced
1 1/2 pounds extra-lean ground beef
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions, mushrooms, and green bell peppers, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion, mushrooms and green bell peppers. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
Friday, February 6, 2009
I used the pizza dough recipe found here. I made one change to the pizza dough. I added Italian Seasoning and some dried Rosemary. I think next time I will add some garlic salt to the olive oil when I brush the crust to add some extra flavor. I always have a hard time eating crust because the lack of flavor.
Chicken Garlic Pizza
4 ounces light cream cheese, softened
1/4 cup nonfat sour cream
6 cloves garlic, mashed
1 cup cooked chicken, diced
3 stalks green onion
2 small tomatoes, chopped
1/2 cup mushroom, sliced
1 cup mozzarella cheese, part skim milk,shredded
1 pizza dough
3 tablespoons parmesan cheese
1. Preheat oven to 350 degrees.
2. Mix together the cream cheese, sour cream and mashed garlic until smooth.
3. Spread on the pizza crust.
4. Top with the chicken, onion, tomato, mushrooms and cheese.
5. Bake for 15 minutes or until the crust is done and the cheese is melted.
6. Top with parmesan cheese.
Thursday, February 5, 2009
1 pkg. Dry yeast (2 tsp. = 1 pkg.)
2 Tbsp. Lukewarm water
Dissolve yeast in warm water.
1 tsp. Salt
½ tsp. Sugar
1 Tbsp. Shortening or oil
1 cup boiling water
3 cups flour
Beat egg, add shortening, salt, sugar. Slowly stir in boiling water. Cool to lukewarm and add yeast mixture. Add ½ flour; stir (or beat with electric mixer) until smooth. Add remaining flour. Knead to soft dough. Roll to fit pan. Spread light coating of oil over dough on pan. Let rise 15 minutes. (You can spread on sauce and toppings while waiting for dough to rise.)
Cook at 425 for 15 - 20 minutes. (Check at 15 minutes.) HINT WHILE BAKING: Turn oven to BROIL for one minute at the very end of pizza cooking time. This gives the cheese a nice brown that is so delicious!
Ranch Chicken Pizza
1/2 cup Hidden Valley Ranch Dressing
3 oz. cream cheese, softened
2 Tbsp. tomato paste
*2 chicken breasts, cooked, and cut into strips
2 cups mozzarella cheese
1 can olives, sliced
2 stalks green onions
Blend together dressing, cream cheese, and tomato paste. Stir in cooked chicken. Spread on pizza crust. Top with mozzarella cheese and olives.
Tuesday, February 3, 2009
These were amazing, and apparently the best food I've ever made... so I definitely reccomend them. My one complaint is that they are a little time consuming but definitely worth it in the end. I ended up making two 9X13 pans and one 8X8 pan. So that is a lot for just Emi and me, but it would be great for guests or for a party.
I'm sorry I haven't been doing so well with pictures lately. My camera's batteries are dead and my old camera is on the fritz, but I promise to take pictures and repost next time I make this. For a picture just check out the link!
Chicken & Spinach Stuffed Shells
44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce
Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.
Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil.
Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.
Sunday, February 1, 2009
Tempura Chicken Wings
3 lbs. of chicken wings, pre cut
1 cup cornstarch
3 eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice
Place cornstarch in a large resealable plastic bag; add chicken wings a few at a time, and shake to coat evenly. Dip wings in eggs.
In an electric skillet or deep-fat fryer, heat oil to 250°. Fry wings for 5 minutes or until light golden brown and juices run clear, turning occasionally. Drain on paper towels.
In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350° for 15 minutes.
Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until chicken juices run clear and coating is set. Yield: 2-1/2 dozen.
3/4 pound sliced bacon
2 packages (8 ounces each) brown-and-serve sausage links
1 cup plus extra packed brown sugar, divided
Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Cover and refrigerate for 4 hours or overnight. Sprinkle with brown sugar. Bake at 350° for 35-40 minutes or until bacon is crisp. Sprinkle with remaining brown sugar. Yield: about 3-1/2 dozen.
Spinach Artechoke Dip
5 garlic cloves
1 10 oz. bottle store-bought alfredo sauce
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
1 10 oz. package frozen spinach, thawed and drained
1 14.5 oz. can artichoke hearts (non-marinated), roughly chopped
1 8 oz. package cream cheese (softened) (At least I got fat free, right?) Haha!
Wrap the garlic cloves in tin foil and bake them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all the ingredients in a medium bowl. It's ok to have clumps of cream cheese. The mixture won't be completely smooth. Spread the mixture into an 8X8 pan and bake at 350 degrees until bubbly and hot. Serve with chips or baguette slices.