2 eggs; beaten
1 1/2 c. brown sugar
1/2 c. melted butter
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. chocolate chips
Mix all together and place in a greased 13x9" pan. Bake at 350 for about 15-20 minutes
Monday, August 25, 2008
Baked Spaghetti
1 cup chopped onion
1 cup green pepper
1 Tbsp. butter
1 28oz can diced tomatoes w/liquid
1 4oz can mushrooms – drained
1 can chopped olives – drained
¼ cup tomato sauce
2 tsp. oregano
1 lb. ground beef – browned & drained
12-16 oz cooked spaghetti (can use thin or angel hair)
2 cups shredded cheese
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese
Sautee onions & peppers in butter, add tomatoes, mushrooms, olives, tomato sauce and oregano. Mix with ground beef, simmer for 10 min. Grease 9x13 pan and line with cooked spaghetti. Spoon in meat mixture. Stir & smooth together soup and water, pour over meat mixture. Top with shredded cheese. Bake uncovered at 350 for 20-25 minutes. Sprinkle with parmesan cheese – return to oven for 5 more minutes.
1 cup green pepper
1 Tbsp. butter
1 28oz can diced tomatoes w/liquid
1 4oz can mushrooms – drained
1 can chopped olives – drained
¼ cup tomato sauce
2 tsp. oregano
1 lb. ground beef – browned & drained
12-16 oz cooked spaghetti (can use thin or angel hair)
2 cups shredded cheese
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese
Sautee onions & peppers in butter, add tomatoes, mushrooms, olives, tomato sauce and oregano. Mix with ground beef, simmer for 10 min. Grease 9x13 pan and line with cooked spaghetti. Spoon in meat mixture. Stir & smooth together soup and water, pour over meat mixture. Top with shredded cheese. Bake uncovered at 350 for 20-25 minutes. Sprinkle with parmesan cheese – return to oven for 5 more minutes.
Chicken Broccoli Lo Mein
8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.
1 cup fresh button mushrooms
1 tablespoon vegetable oil1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.
Lettuce Wraps
1 head iceberg lettuce
2 large chicken breast halves, diced
1 teaspoon garlic, minced
2 teaspoons soy sauce1 tablespoon Hoisin sauce1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar1 (8 ounce) can water chestnuts
2 green onions1 cup fresh mushrooms
1/2 (6.75) package thin rice sticks, optional
Dipping Sauce
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible). In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink in center. Lower heat to medium. Drain. Stir in garlic, soy sauce, Hoisin sauce, sesame oil, ginger and vinegar. Cook 3 minutes. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt. Fry rice sticks according to package directions. Drain on paper towels. To serve, place nest of friend rice sticks on platter. Top with chicken mixture. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.
Asian Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 to 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy suace, vinegar, lemon joice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.
2 large chicken breast halves, diced
1 teaspoon garlic, minced
2 teaspoons soy sauce1 tablespoon Hoisin sauce1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar1 (8 ounce) can water chestnuts
2 green onions1 cup fresh mushrooms
1/2 (6.75) package thin rice sticks, optional
Dipping Sauce
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible). In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink in center. Lower heat to medium. Drain. Stir in garlic, soy sauce, Hoisin sauce, sesame oil, ginger and vinegar. Cook 3 minutes. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt. Fry rice sticks according to package directions. Drain on paper towels. To serve, place nest of friend rice sticks on platter. Top with chicken mixture. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.
Asian Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 to 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy suace, vinegar, lemon joice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.
Red Chicken
4 boneless, skinless chicken breasts
3/4 cups ketchup
3/4 cups brown sugar
3/4 cups cider vinegar
1 onion, sliced (optional)
1 lemon, sliced
Preparations:
Place chicken in single layer in sprayed baking dish. Place one slice lemon and one slice onion on each piece. Combine ketchup, brown sugar, and vinegar. Pour over meat. Bake at 350 for 45-60 minutes. Serve over rice.
3/4 cups ketchup
3/4 cups brown sugar
3/4 cups cider vinegar
1 onion, sliced (optional)
1 lemon, sliced
Preparations:
Place chicken in single layer in sprayed baking dish. Place one slice lemon and one slice onion on each piece. Combine ketchup, brown sugar, and vinegar. Pour over meat. Bake at 350 for 45-60 minutes. Serve over rice.
Black Bean Salsa
1 can Drained & rinsed Black Beans
1 Tomato diced
1 Avacado diced
Handful of Fresh chopped cilantro
1/4 cup Zesty Italian Dressing
1 small can corn
Mix together, chill & serve with tortilla chips
1 Tomato diced
1 Avacado diced
Handful of Fresh chopped cilantro
1/4 cup Zesty Italian Dressing
1 small can corn
Mix together, chill & serve with tortilla chips
Garden Cucumbers & Tomatoes
cucumbers and tomatoes, chopped (I use at least 3 or 4 of each)
1 sliced and slightly chopped onion
1 cup sugar
1 cup cider vinegar
4 Tbsp. oil
1 Tbs. salt
pepper to taste (I use lots!)
Mix the dressing and pour over the chopped veggies. Chill and serve!
1 sliced and slightly chopped onion
1 cup sugar
1 cup cider vinegar
4 Tbsp. oil
1 Tbs. salt
pepper to taste (I use lots!)
Mix the dressing and pour over the chopped veggies. Chill and serve!
Quick Calzones
9 Rhodes Rolls, thawed, but still cold
1/4 c. chopped ham
1 c. mozzarella cheese
1/4 c. mushrooms, diced
1/4 c. diced pineapple chunks
1 c. heated pizza sauce
Mix ham, cheese, mushrooms and pineapple in bowl. Set asidePreheat oven to 350. Flatten each roll, and roll out to 8" circles. Place 1/4 c. filling onto half of roll. Fold roll in half, seal edges with fork. Place on greased cookie sheet, and bake for 20-25 minutes. Serve with pizza dipping sauce. Don't add the sauce inside the calzone, it makes the roll not cook correctly. You can substitute any toppings you want.
1/4 c. chopped ham
1 c. mozzarella cheese
1/4 c. mushrooms, diced
1/4 c. diced pineapple chunks
1 c. heated pizza sauce
Mix ham, cheese, mushrooms and pineapple in bowl. Set asidePreheat oven to 350. Flatten each roll, and roll out to 8" circles. Place 1/4 c. filling onto half of roll. Fold roll in half, seal edges with fork. Place on greased cookie sheet, and bake for 20-25 minutes. Serve with pizza dipping sauce. Don't add the sauce inside the calzone, it makes the roll not cook correctly. You can substitute any toppings you want.
Sweet Chicken
1/2 c. coconut milk
1/2 c. water
8 chicken thighs, skinned (I used tenderloins)
1/2 c. brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced
Combine coconut milk and water. Pour into greased crockpot. Add remaining ingredients in order listed. Cook on low 5-6 hours. Side dish idea: potatoes, sides shown in my picture: white rice and Lion House salad.
1/2 c. water
8 chicken thighs, skinned (I used tenderloins)
1/2 c. brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced
Combine coconut milk and water. Pour into greased crockpot. Add remaining ingredients in order listed. Cook on low 5-6 hours. Side dish idea: potatoes, sides shown in my picture: white rice and Lion House salad.
Creamy Chicken Enchiladas
3-4 chicken breasts, cubes
1 can refried beans
1/2 onion, diced
1 can diced green chilies (I usually omit these because my kids don't like them.)16 oz sour cream
2 cans cream of chicken soup
2 lb cheddar cheese, shredded
12 burrito size flour tortillas
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the chicken and season with lemon pepper and season salt.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Spread a thin layer of refried bean on each tortilla, then place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C) of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, and place side by side in a large casserole dish (This makes enough for me to make two pans full, and I usually freeze one.) Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes
1 can refried beans
1/2 onion, diced
1 can diced green chilies (I usually omit these because my kids don't like them.)16 oz sour cream
2 cans cream of chicken soup
2 lb cheddar cheese, shredded
12 burrito size flour tortillas
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the chicken and season with lemon pepper and season salt.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Spread a thin layer of refried bean on each tortilla, then place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C) of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, and place side by side in a large casserole dish (This makes enough for me to make two pans full, and I usually freeze one.) Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes
Chicken & Rice
Chicken breasts
1 c. rice
1 1/4 c. water
1 packet onion soup mix
1 can cream of chicken
Mix all of the above ingredients together, and lay chicken breasts on top (can dip in butter first for extra flavor). Bake 1 hour at 350. You could also cook this in a crock pot.
1 c. rice
1 1/4 c. water
1 packet onion soup mix
1 can cream of chicken
Mix all of the above ingredients together, and lay chicken breasts on top (can dip in butter first for extra flavor). Bake 1 hour at 350. You could also cook this in a crock pot.
Lemon Basil Pasta
8 oz linguine
2 T melted butter
2 T lemon juice
2 tsp basil leaves
3/4 tsp garlic salt or garlic powder
1/4 tsp black pepper
1/4 c grated parmesan cheese
2 c. cooked, cubed chicken
Cook pasta according to package directions, drain and return pasta to pan. In small bowl, combine butter, lemon juice, basil, garlic and pepper. Toss with cooked pasta, add chicken. Sprinkle cheese over pasta and serve immediately.
2 T melted butter
2 T lemon juice
2 tsp basil leaves
3/4 tsp garlic salt or garlic powder
1/4 tsp black pepper
1/4 c grated parmesan cheese
2 c. cooked, cubed chicken
Cook pasta according to package directions, drain and return pasta to pan. In small bowl, combine butter, lemon juice, basil, garlic and pepper. Toss with cooked pasta, add chicken. Sprinkle cheese over pasta and serve immediately.
Raspberry Coffeecake
1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (any flavor pie filling will work)
Mix first 8 ingredients. Spray 9x13 pan with cooking spray. Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter. Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.) Bake at 350 degrees for 35-40 minutes. Drizzle runny icing over the top as soon as it comes out of the oven. (To make icing, mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.)
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (any flavor pie filling will work)
Mix first 8 ingredients. Spray 9x13 pan with cooking spray. Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter. Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.) Bake at 350 degrees for 35-40 minutes. Drizzle runny icing over the top as soon as it comes out of the oven. (To make icing, mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.)
My Favorite Easy Chicken Pot Pie
melt 1/3 c butter in a pan
add 1 diced onion and saute'
add 1/3 flour
1/2 tsp salt
1 3/4 c. chicken broth
2/3 c milk
2 1/2 c. cubed chicken
add shredded carrots and peas as desired
Pie crust:
2 c. and 2 T. flour
1/2 tsp salt
2/3 c. oil
1/4 c. water
mix until moist. Divide into two parts and roll out between plastic wrap. arrange on pie plate
Pour in pie shell. cover with an upper crust bake 425 for 40 minutes.
add 1 diced onion and saute'
add 1/3 flour
1/2 tsp salt
1 3/4 c. chicken broth
2/3 c milk
2 1/2 c. cubed chicken
add shredded carrots and peas as desired
Pie crust:
2 c. and 2 T. flour
1/2 tsp salt
2/3 c. oil
1/4 c. water
mix until moist. Divide into two parts and roll out between plastic wrap. arrange on pie plate
Pour in pie shell. cover with an upper crust bake 425 for 40 minutes.
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