4 chicken breasts, cut into 1" chunks
1 1/2 lb. potatoes (about 3), cut into 1" chunks
1/4 c. italian dressing
1/4 c. parmesan cheese
1. Heat oven to 400*.
2. Toss all ingredients in 9x13 pan. Bake for 25-35 minutes.
Monday, January 18, 2010
Sunday, January 10, 2010
free $10 gift card to Emergency Essentials
If you put a button for Emergency Essentials' blog on YOUR blog they'll send you a $10 gift card to use @ their store online.
Check out the exact details here.
SWEETNESS!
Food storage is one of our goals this year
and this will help a smidge. Every little bit counts though.
Check out the exact details here.
SWEETNESS!
Food storage is one of our goals this year
and this will help a smidge. Every little bit counts though.
Saturday, January 9, 2010
raspberry almond bars
This is one of my favorite "fancy-looking" desserts. They are SO yummy too! I've adapted this "Taste of Home" recipe a little so it's not WAY too sweet.
prep time: 20 minutes
total time: 45 minutes
1/2 c. butter
1 c. vanilla or white chips
2 eggs
1/2 c. sugar
1 t. almond extract
1 c. flour
1/2 t. salt
1/2 c. raspberry jam (seedless jam if you have it)
1/4 c. sliced almonds
1. In a saucepan, melt butter. Remove from heat; add vanilla chips (do not stir).
2. In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture justt until combined.
3. Spread 1/2 of the batter into a greased 9x9 pan. Bake @ 325* for 15-20 minutes or until golden brown.
4. In a small saucepan over low heat, melt jam; spread over warm crust. Drop remaining batter by teaspoonfuls over the jam layer. Sprinkle with almonds.
5. Bake for 30-35 minutes more or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 2 dozen
prep time: 20 minutestotal time: 45 minutes
1/2 c. butter
1 c. vanilla or white chips
2 eggs
1/2 c. sugar
1 t. almond extract
1 c. flour
1/2 t. salt
1/2 c. raspberry jam (seedless jam if you have it)
1/4 c. sliced almonds
1. In a saucepan, melt butter. Remove from heat; add vanilla chips (do not stir).
2. In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture justt until combined.
3. Spread 1/2 of the batter into a greased 9x9 pan. Bake @ 325* for 15-20 minutes or until golden brown.
4. In a small saucepan over low heat, melt jam; spread over warm crust. Drop remaining batter by teaspoonfuls over the jam layer. Sprinkle with almonds.
5. Bake for 30-35 minutes more or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 2 dozen
cheesy ham casserole
I have always loved this recipe, even back in the day when my mom made it for me @ home.
Now I make it for my family, and again, it's a big hit. One of my favorite parts is the crunchy croutons on top! I've adapted this Kraft recipe to the one you find below.
Prep time: 15 minutes
Total time: 45 minutes
1 1/2 c. rotini noodles
1/2 of 1 can of cream of chicken soup
(don't want know how to use the other 1/2 of this can? Skip the soup in this recipe and use 1/3 c. mayo instead of 1/4 c.)
1/4 c. mayo
1 1/2 c. cheddar cheese, shredded and divided
1/4 c. milk.
1 1/2 c. ham, cubed
1/2 c. red/green peppers, chopped
2 c. frozen broccoli florets, thawed**
3/4 c. seasoned croutons
1. Cook noodles according to package direction. **Tip to thaw your broccoli: place the frozen broccoli in a colander. When the noodles are done cooking pour the noodle water over the broccoli.
2. In a 1-1/2 qt casserole dish, mix: soup, mayo, 1 c. cheese. and milk. Stir in noodles, ham, and peppers. Top with broccoli, then croutons, then 1/2 c. cheese.
3. Bake @ 350* for 30 minutes, or microwave on high for 8-10 minutes, or until heated through. If you microwave the casserole, do not add the croutons until AFTER it's cooked through.
Yield: 6 servings
Now I make it for my family, and again, it's a big hit. One of my favorite parts is the crunchy croutons on top! I've adapted this Kraft recipe to the one you find below.
Prep time: 15 minutesTotal time: 45 minutes
1 1/2 c. rotini noodles
1/2 of 1 can of cream of chicken soup
(don't want know how to use the other 1/2 of this can? Skip the soup in this recipe and use 1/3 c. mayo instead of 1/4 c.)
1/4 c. mayo
1 1/2 c. cheddar cheese, shredded and divided
1/4 c. milk.
1 1/2 c. ham, cubed
1/2 c. red/green peppers, chopped
2 c. frozen broccoli florets, thawed**
3/4 c. seasoned croutons
1. Cook noodles according to package direction. **Tip to thaw your broccoli: place the frozen broccoli in a colander. When the noodles are done cooking pour the noodle water over the broccoli.
2. In a 1-1/2 qt casserole dish, mix: soup, mayo, 1 c. cheese. and milk. Stir in noodles, ham, and peppers. Top with broccoli, then croutons, then 1/2 c. cheese.
3. Bake @ 350* for 30 minutes, or microwave on high for 8-10 minutes, or until heated through. If you microwave the casserole, do not add the croutons until AFTER it's cooked through.
Yield: 6 servings
Saturday, January 2, 2010
herb-roasted crockpot chicken
I must be getting the hang of this "cooking" thing because this recipe was my own concoction of 2 recipes and it was yummy! I based it on this recipe, but changed it up a bit.
1/2 large onion, sliced
1 5-7 lb. whole fryer chicken
1-2 T. olive oil
1/2 t. garlic powder
1 1/2 t. dried basil
1 t. salt
3/4 t. sage
1 t. thyme
1/2 t. lemon-pepper seasoning
1. Place most of the onion slices in 3 1/2 to 4 qt. crockpot; save a few for inside the chicken.
2. Remove giblets from chicken, rinse, drain, & pat dry. Place chicken breast side up in the crockpot (on top of the onions). Add your saved onions to the cavity. Rub oil over the chicken.
3. Combine the garlic powder, basil, salt, sage, thyme & lemon-pepper in a small bowl to mix. Sprinkle over the chicken.
4. Cover and cook on LOW setting for 7+ hours.
1/2 large onion, sliced
1 5-7 lb. whole fryer chicken
1-2 T. olive oil
1/2 t. garlic powder
1 1/2 t. dried basil
1 t. salt
3/4 t. sage
1 t. thyme
1/2 t. lemon-pepper seasoning
1. Place most of the onion slices in 3 1/2 to 4 qt. crockpot; save a few for inside the chicken.
2. Remove giblets from chicken, rinse, drain, & pat dry. Place chicken breast side up in the crockpot (on top of the onions). Add your saved onions to the cavity. Rub oil over the chicken.
3. Combine the garlic powder, basil, salt, sage, thyme & lemon-pepper in a small bowl to mix. Sprinkle over the chicken.
4. Cover and cook on LOW setting for 7+ hours.
rich & easy clam chowder
This recipe feels like CHEATING because it's SO EASY and SO YUMMY!
1 small onion, diced & sauteed in butter
3 - 10 3/4 oz. cans Cream of Potato Soup
2- 10 3/4 oz. New England Clam Chowder
2- 6 1/2 oz. chopped/minced clams, rinsed thoroughly (I HATE the surprise grit in your chowder)
1/4 c. butter, cold and cut into pieces (+ plus butter for sauteeing onion)
1 pt. 1/2 & 1/2 (regular or fat-free- makes NO difference in taste)
2 dashes of salt
1 dash of pepper
3 dashes of thyme
parsley, for color
1. Combine all ingredients in slow cooker.
2. Cover and cook on LOW for 3-4 hours.
1 small onion, diced & sauteed in butter
3 - 10 3/4 oz. cans Cream of Potato Soup
2- 10 3/4 oz. New England Clam Chowder
2- 6 1/2 oz. chopped/minced clams, rinsed thoroughly (I HATE the surprise grit in your chowder)
1/4 c. butter, cold and cut into pieces (+ plus butter for sauteeing onion)
1 pt. 1/2 & 1/2 (regular or fat-free- makes NO difference in taste)
2 dashes of salt
1 dash of pepper
3 dashes of thyme
parsley, for color
1. Combine all ingredients in slow cooker.
2. Cover and cook on LOW for 3-4 hours.
Friday, January 1, 2010
family recipe: Orange Rolls
I've had these for breakfast on Christmas morning for as long as I can remember. It's a TASTY variation of cinnamon rolls.
Since I only make this special recipe once a year I end up calling Mom as she's making her orange rolls to ask her all the questions I forgot from the year before. SO, I have notes all over my recipe and decided it was time to write it all down in order so I could make better sense of it and maybe REMEMBER for next yeast. Here's hoping. :)
Dough:
2 yeast cakes dissolved in 1/2 c. warm water
1 c. boiling water
1/3 c. shortening
1/3 c. butter
1/2 - 2/3 c. sugar
2 t. salt
1 c. cold water
3-4 eggs
7 1/2 c. flour
Filling:
1 c. butter, softened
1 c. sugar
grated rein of 1 orange
Frosting/glaze:
4 c. powdered sugar
2 T. fresh orange juice
1. Fill cup with 1/2 c. warm water (100-110*) and sprinkle with yeast cakes. Stir in 2 t. sugar; let stand 10 minutes. If doubles in size= the yeast is active.
2. Pour boiling water over the shortening, butter, sugar & salt. Stir until melted; add cold water, eggs and dissolved yeast.
3. Mix in flour. Cover and store in refrigerator overnight (at least 3-4 hours, or as long as 2-3 days).
4. Separate dough into 2 batches. Roll out 1 batch and spread 1/2 the filling on; roll up and cut as for cinnamon rolls. Repeat with 2nd batch. Put in greased muffin tins, or 8x8, or 9x13 pans.
**We always arrange about 12 into the shape of a Christmas tree on a cookie sheet. Rows of 1, then 2, then 3, then 4, then 1 or 2 for the tree stump.
5. Let rise about 3-4 hours, (or roll them out on Christmas Eve, place them in the trunk of your car in the garage to rise overnight. Bake as soon as you wake up so the aroma joins you and your gifts). Bake @ 400* for 10-12 minutes.
6. When hot, spread with frosting/glaze and HAVE A MERRY CHRISTMAS!
Total time: 8+ hours
Yield: about 50 rolls
Since I only make this special recipe once a year I end up calling Mom as she's making her orange rolls to ask her all the questions I forgot from the year before. SO, I have notes all over my recipe and decided it was time to write it all down in order so I could make better sense of it and maybe REMEMBER for next yeast. Here's hoping. :)
Dough:
2 yeast cakes dissolved in 1/2 c. warm water
1 c. boiling water
1/3 c. shortening
1/3 c. butter
1/2 - 2/3 c. sugar
2 t. salt
1 c. cold water
3-4 eggs
7 1/2 c. flour
Filling:
1 c. butter, softened
1 c. sugar
grated rein of 1 orange
Frosting/glaze:
4 c. powdered sugar
2 T. fresh orange juice
1. Fill cup with 1/2 c. warm water (100-110*) and sprinkle with yeast cakes. Stir in 2 t. sugar; let stand 10 minutes. If doubles in size= the yeast is active.
2. Pour boiling water over the shortening, butter, sugar & salt. Stir until melted; add cold water, eggs and dissolved yeast.
3. Mix in flour. Cover and store in refrigerator overnight (at least 3-4 hours, or as long as 2-3 days).
4. Separate dough into 2 batches. Roll out 1 batch and spread 1/2 the filling on; roll up and cut as for cinnamon rolls. Repeat with 2nd batch. Put in greased muffin tins, or 8x8, or 9x13 pans.
**We always arrange about 12 into the shape of a Christmas tree on a cookie sheet. Rows of 1, then 2, then 3, then 4, then 1 or 2 for the tree stump.
5. Let rise about 3-4 hours, (or roll them out on Christmas Eve, place them in the trunk of your car in the garage to rise overnight. Bake as soon as you wake up so the aroma joins you and your gifts). Bake @ 400* for 10-12 minutes.
6. When hot, spread with frosting/glaze and HAVE A MERRY CHRISTMAS!
Total time: 8+ hours
Yield: about 50 rolls
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