Here are some new recipes I got from my sweet friends and Kraftfoods.com. These are all SUPER yummy in my humble opinion. Be adventurous and try them out. Have you made a really good recipe recently? Leave it as a comment, so I can try it out.
Stephanie's Pesto Pasta with Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 8 servings
INGREDIENTS:
3 C Cooked, Cubed Chicken (Stephanie uses a large rotisserie chicken - Italian/Herb Flavor, debone and cube)
1 - 14 1/2 oz can Artichoke Hearts (drained and cut into small pieces)
1 - 8 oz jar Oil PackedSundried Tomatoes (cut into strips)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 - 7 oz jar Prepared Pesto
1- 16 oz box of Bowtie Pasta (cooked and drained)
1 container Shredded Parmesan
DIRECTIONS:Preheat oven to 350. Combine all ingrediants except Parmesan and place in greased 13x9 pan. Top with cheese. Bake for 30 minutes.
Genevieve's King Ranch Chicken Casserole
1Tablespoon olive oil
1 green bell pepper, diced
1 medium onion, diced
1 clove garlic, minced
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups cubed/shredded cooked chicken breast
1 can rotel
1 can black or pinto beans
1 bunch diced fresh cilantro
1 shredded zucchini (I used 2 because the zucchinis were small)
1 large shredded carrot
1 pkg of 12 flour or corn tortillas torn into bite-sized pieces (I used a pizza cutter to cut them quickly)
2 cups shredded cheddar or Monterrey jack cheese
Preheat oven to 325 degrees F. In large saucepan, cook pepper, onion, garlic in olive oil until tender, 5 min or so. In large bowl, add all ingredients except tortillas and cheese, mix well. In a 13x9x2 baking pan, layer tortillas, mixture, and cheese, repeating until pan is full (make sure last layer is tortilla with cheese on top). Bake 40 min or until hot and bubbling.
Makes 8 servings.
Kraftfoods Pumpkin Cream Cupcakes
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. BEAT cream cheese with mixer until creamy. Blend in sugar and egg.
LAYER the 24 paper-lined muffin cups with half cake batter, a bit of cream cheese mixture, and then the rest with cake batter.
BAKE 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, February 9, 2010
Thursday, October 2, 2008
Chicken & Mushrooms with Lemon White Wine Sauce
Jeremy and I cooked a wonderful lunch today. It was so very tasty. With a side of asparagus or broccoli, garlic bread, etc and you are set to go. Okay I don't want to build it up too much. Here is the recipe. Try it out and let me know if you liked it.
Chicken and Mushrooms with Lemon White Wine Sauce
Ingredients:
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup milk
1 cup breadcrumbs (I used garlic and herb because we like super flavored food)
1 T parsley
1 T thyme leaves
1/2 cup parmesean cheese
1 pkg whole fresh mushrooms
olive oil
4 T butter (use real butter, not margarine)
1/2 cup white wine
juice from one lemon
4 T minced garlic
Directions:
Preheat oven to 400 degrees.
Mix breadcrumbs, parsley, thyme, and parmesan cheese together in small bowl. Put milk in a separate bowl. Bread the chicken cubes by dipping them first in milk, then coating them in the breadcrumb mixture.
In a large skillet, brown chicken in about 2 T of olive oil. Transfer to foil covered baking sheet and bake in oven for about 15-20 minutes, until chicken is done. (You could stop at this point and have some yummy seasoned chicken . . . I may do this if I don't have as much time on my hands).
While chicken is baking, deglaze pan with wine (this means to use a liquid to remove cooked-on residue from a pan). Add minced garlic and let simmer. Wisk in lemon juice. Wisk in butter. Add mushrooms and cover to cook. You can add salt to taste.
When chicken is cooked through, return to sauce and mushrooms in pan.
Can be served alone or on rice or pasta (we made it with angel hair pasta).
Chicken and Mushrooms with Lemon White Wine Sauce
Ingredients:
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup milk
1 cup breadcrumbs (I used garlic and herb because we like super flavored food)
1 T parsley
1 T thyme leaves
1/2 cup parmesean cheese
1 pkg whole fresh mushrooms
olive oil
4 T butter (use real butter, not margarine)
1/2 cup white wine
juice from one lemon
4 T minced garlic
Directions:
Preheat oven to 400 degrees.
Mix breadcrumbs, parsley, thyme, and parmesan cheese together in small bowl. Put milk in a separate bowl. Bread the chicken cubes by dipping them first in milk, then coating them in the breadcrumb mixture.
In a large skillet, brown chicken in about 2 T of olive oil. Transfer to foil covered baking sheet and bake in oven for about 15-20 minutes, until chicken is done. (You could stop at this point and have some yummy seasoned chicken . . . I may do this if I don't have as much time on my hands).
While chicken is baking, deglaze pan with wine (this means to use a liquid to remove cooked-on residue from a pan). Add minced garlic and let simmer. Wisk in lemon juice. Wisk in butter. Add mushrooms and cover to cook. You can add salt to taste.
When chicken is cooked through, return to sauce and mushrooms in pan.
Can be served alone or on rice or pasta (we made it with angel hair pasta).
Monday, January 1, 2007
Main Dishes
Leave a comment with your favorite recipes and I will add it to my post so everyone can enjoy! Thanks! ~Marianne
Baked Spaghetti
12 oz spaghetti or any other pasta
1 cup chopped onions
1 cup chopped green bell peppers
1 pound ground Italian sausage (mild)
1 16 oz can diced tomato that has Italian type seasonings (i.e. Oregano, Basil, Garlic, etc.)
1 4.5 ounce can sliced mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 10.75 ounce can condensed cream of mushroom soup
¼ cup water
¼ cup grated Parmesan
1 cup spaghetti sauce
Cook pasta according to directions, drain and set aside. Sauté onions, bell peppers and Italian sausage. Once sausage is browned add tomatoes, spaghetti sauce, mushrooms and oregano. Simmer uncovered for 10 minutes. Grease 9x13 baking dish with Pam. Layer in dish 1/2 pasta, ½ meat mixture, ½ cheese, ½ pasta, ½ meat mixture, ½ cheese. Mix cream of mushroom with water. Stir until smooth and spread on top of casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes.
Taco Soup
1 lb of ground beef
1 whole onion, diced
1 1/2 packet taco seasoning
1 1/2 ranch dressing seasoning
1 can Rotel diced tomatoes
2 cans of pinto beans (you can get the kind with jalapenos if you want)
1 can of whole kernel corn 2 cans of stewed tomatoes regular (you can get Italian or Mexican flavored if you want)
1 can of water
Crackers, tortilla chips or Fritos
Shredded cheese
Brown the ground beef with diced onion. Drain oil and add ground beef to large pot to make soup. Add all canned goods (undrained). Add the 1 can of water. Then stir it around and add one packet of each seasoning. After it has simmered for a bit on the stove check for taste. Normally I end up putting about 1 1/2 packets of each seasoning.
If you would like to make a vegetable soup, substitute the ground beef/onion with 1 or 2 zucchini or yellow squash(sliced). You will most likely only need 1 packet of each seasoning if you do it this way. Just have fun with it until it tastes the way you want.
Simmer the soup for 45 minutes to an hour on low heat. You can cook it for less time, but the more it simmers on low heat the better it will taste.
Serve soup warm with crackers, tortilla chips or Fritos and shredded cheese on top (optional).
Hearty Italian Sausage & Potato Soup
1 pound of mild ground italian sausage
1 large onion, chopped
1/2 cup celery, chopped
1 clove of garlic minced
2 (14 1/2 oz) cans of chicken broth
1 (14 1/2 oz) can Italian-style diced tomatoes, undrained
1 cup water
1 package Betty Crocker julienne potatoes (this is in the aisle with au gratin potatoes in a box)
1 cup milk
1 (10 oz.) package frozen spinach, thawed and drained
Cook sausage, onion, celery and garlic in 3 quart saucepan over medium heat, stirring occasionally, until no longer pink; drain. Stir in broth, tomatoes, water, potatoes, and sauce mix (from package of potatoes). Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until potatoes are tender. Sir in milk and spinach, simmer 5 minutes.
Creamy Chicken & Chile Enchiladas--Recipe is on the Old El Paso green enchilada sauce can
1 pound uncooked chicken breast cut into strips
1 package (8oz) cream cheese, cut into cubes
1 can (4.5 oz) Old El Paso chopped green chiles
1 pkg (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 oz each) Old El Paso green chile enchilada sauce
3/4 cup shredded Cheddar cheese
1. Heat oven to 400 degrees. Lightly grease 13x9x2 inch baking dish.
2. Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Easy Parmesan Garlic Chicken
1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (170°F). For a golden appearance, after chicken is cooked through set oven to Broil. Place, 6 inches from heat source. Broil 2 to 4 min. or until chicken is golden brown
Modifications that I make--
I normally cut each thick chicken breast in half so it is half as thick. I think the chicken is more flavorful this way. I normally buy a 1.75 pound of chicken breasts instead of 2 pounds. You can play with it and see what ratio works for you.
Mexican Lasagna
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) Cottage Cheese
1 cup Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
BAKE 30 min. or until heated through.
Creamy Chicken Casserole - I got this from Michelle
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
1 (8 oz) carton sour cream
1 tablespoon poppy seeds
1.5 cups crushed round buttery crackers (40 crackers)
1/4 cup butter, melted
Combine first 4 ingredients; spoon into a greased 11x7 baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min. Makes 4 servings.
Chicken and Mushrooms with Lemon White Wine Sauce
Ingredients:
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup milk
1 cup breadcrumbs (I used garlic and herb because we like super flavored food)
1 T parsley
1 T thyme leaves
1/2 cup parmesean cheese
1 pkg whole fresh mushrooms
olive oil
4 T butter (use real butter, not margarine)
1/2 cup white winejuice from one lemon
4 T minced garlic
Directions:
Preheat oven to 400 degrees.
Mix breadcrumbs, parsley, thyme, and parmesan cheese together in small bowl. Put milk in a separate bowl. Bread the chicken cubes by dipping them first in milk, then coating them in the breadcrumb mixture.
In a large skillet, brown chicken in about 2 T of olive oil. Transfer to foil covered baking sheet and bake in oven for about 15-20 minutes, until chicken is done. (You could stop at this point and have some yummy seasoned chicken . . . I may do this if I don't have as much time on my hands).
While chicken is baking, deglaze pan with wine (this means to use a liquid to remove cooked-on residue from a pan). Add minced garlic and let simmer. Wisk in lemon juice. Wisk in butter. Add mushrooms and cover to cook. You can add salt to taste.
When chicken is cooked through, return to sauce and mushrooms in pan.
Can be served alone or on rice or pasta (we made it with angel hair pasta).
Baked Spaghetti
12 oz spaghetti or any other pasta
1 cup chopped onions
1 cup chopped green bell peppers
1 pound ground Italian sausage (mild)
1 16 oz can diced tomato that has Italian type seasonings (i.e. Oregano, Basil, Garlic, etc.)
1 4.5 ounce can sliced mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 10.75 ounce can condensed cream of mushroom soup
¼ cup water
¼ cup grated Parmesan
1 cup spaghetti sauce
Cook pasta according to directions, drain and set aside. Sauté onions, bell peppers and Italian sausage. Once sausage is browned add tomatoes, spaghetti sauce, mushrooms and oregano. Simmer uncovered for 10 minutes. Grease 9x13 baking dish with Pam. Layer in dish 1/2 pasta, ½ meat mixture, ½ cheese, ½ pasta, ½ meat mixture, ½ cheese. Mix cream of mushroom with water. Stir until smooth and spread on top of casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes.
Taco Soup
1 lb of ground beef
1 whole onion, diced
1 1/2 packet taco seasoning
1 1/2 ranch dressing seasoning
1 can Rotel diced tomatoes
2 cans of pinto beans (you can get the kind with jalapenos if you want)
1 can of whole kernel corn 2 cans of stewed tomatoes regular (you can get Italian or Mexican flavored if you want)
1 can of water
Crackers, tortilla chips or Fritos
Shredded cheese
Brown the ground beef with diced onion. Drain oil and add ground beef to large pot to make soup. Add all canned goods (undrained). Add the 1 can of water. Then stir it around and add one packet of each seasoning. After it has simmered for a bit on the stove check for taste. Normally I end up putting about 1 1/2 packets of each seasoning.
If you would like to make a vegetable soup, substitute the ground beef/onion with 1 or 2 zucchini or yellow squash(sliced). You will most likely only need 1 packet of each seasoning if you do it this way. Just have fun with it until it tastes the way you want.
Simmer the soup for 45 minutes to an hour on low heat. You can cook it for less time, but the more it simmers on low heat the better it will taste.
Serve soup warm with crackers, tortilla chips or Fritos and shredded cheese on top (optional).
Hearty Italian Sausage & Potato Soup
1 pound of mild ground italian sausage
1 large onion, chopped
1/2 cup celery, chopped
1 clove of garlic minced
2 (14 1/2 oz) cans of chicken broth
1 (14 1/2 oz) can Italian-style diced tomatoes, undrained
1 cup water
1 package Betty Crocker julienne potatoes (this is in the aisle with au gratin potatoes in a box)
1 cup milk
1 (10 oz.) package frozen spinach, thawed and drained
Cook sausage, onion, celery and garlic in 3 quart saucepan over medium heat, stirring occasionally, until no longer pink; drain. Stir in broth, tomatoes, water, potatoes, and sauce mix (from package of potatoes). Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until potatoes are tender. Sir in milk and spinach, simmer 5 minutes.
Creamy Chicken & Chile Enchiladas--Recipe is on the Old El Paso green enchilada sauce can
1 pound uncooked chicken breast cut into strips
1 package (8oz) cream cheese, cut into cubes
1 can (4.5 oz) Old El Paso chopped green chiles
1 pkg (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 oz each) Old El Paso green chile enchilada sauce
3/4 cup shredded Cheddar cheese
1. Heat oven to 400 degrees. Lightly grease 13x9x2 inch baking dish.
2. Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Easy Parmesan Garlic Chicken
1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (170°F). For a golden appearance, after chicken is cooked through set oven to Broil. Place, 6 inches from heat source. Broil 2 to 4 min. or until chicken is golden brown
Modifications that I make--
I normally cut each thick chicken breast in half so it is half as thick. I think the chicken is more flavorful this way. I normally buy a 1.75 pound of chicken breasts instead of 2 pounds. You can play with it and see what ratio works for you.
Mexican Lasagna
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) Cottage Cheese
1 cup Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
BAKE 30 min. or until heated through.
Creamy Chicken Casserole - I got this from Michelle
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
1 (8 oz) carton sour cream
1 tablespoon poppy seeds
1.5 cups crushed round buttery crackers (40 crackers)
1/4 cup butter, melted
Combine first 4 ingredients; spoon into a greased 11x7 baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min. Makes 4 servings.
Chicken and Mushrooms with Lemon White Wine Sauce
Ingredients:
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup milk
1 cup breadcrumbs (I used garlic and herb because we like super flavored food)
1 T parsley
1 T thyme leaves
1/2 cup parmesean cheese
1 pkg whole fresh mushrooms
olive oil
4 T butter (use real butter, not margarine)
1/2 cup white winejuice from one lemon
4 T minced garlic
Directions:
Preheat oven to 400 degrees.
Mix breadcrumbs, parsley, thyme, and parmesan cheese together in small bowl. Put milk in a separate bowl. Bread the chicken cubes by dipping them first in milk, then coating them in the breadcrumb mixture.
In a large skillet, brown chicken in about 2 T of olive oil. Transfer to foil covered baking sheet and bake in oven for about 15-20 minutes, until chicken is done. (You could stop at this point and have some yummy seasoned chicken . . . I may do this if I don't have as much time on my hands).
While chicken is baking, deglaze pan with wine (this means to use a liquid to remove cooked-on residue from a pan). Add minced garlic and let simmer. Wisk in lemon juice. Wisk in butter. Add mushrooms and cover to cook. You can add salt to taste.
When chicken is cooked through, return to sauce and mushrooms in pan.
Can be served alone or on rice or pasta (we made it with angel hair pasta).
Side Dishes
Leave a comment with your favorite recipes and I will add it to my post so everyone can enjoy! Thanks! ~Marianne
Raw Veggie Picnic Salad - Becky's mom made it for Reece's 1 yr b-day party
6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 teaspoon salt
1/4 cup white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside. In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.
I actually just used one type of grapes and stirred in the bacon right before serving, so the bacon was crispy.
Corn Casserole
1 stick of butter - softened
2 large onions - chopped
2 eggs
2 15 oz cans of corn - drained
2 15 oz cans of cream corn
2 boxes of Jiffy corn muffin mix
Spray pan with cooking spray. Mix everything together and throw into a 11x14 pan. Bake at 400 degrees for 1 hour.
Raw Veggie Picnic Salad - Becky's mom made it for Reece's 1 yr b-day party
6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 teaspoon salt
1/4 cup white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside. In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.
I actually just used one type of grapes and stirred in the bacon right before serving, so the bacon was crispy.
Corn Casserole
1 stick of butter - softened
2 large onions - chopped
2 eggs
2 15 oz cans of corn - drained
2 15 oz cans of cream corn
2 boxes of Jiffy corn muffin mix
Spray pan with cooking spray. Mix everything together and throw into a 11x14 pan. Bake at 400 degrees for 1 hour.
Appetizers
Leave a comment with your favorite recipes and I will add it to my post so everyone can enjoy! Thanks! ~Marianne
Spinach Dip
2 pkgs. chopped spinach (squeezed & drained)
1 16oz. Hellman's mayonaise
1 16oz. sour cream
1 small finely chopped onion
1 can sliced water chestnuts (chopped)
2 boxes Knor vegetable soup mix (yellow & green pouch) (NOT spring vegetable)
Hawaiin Bread
Assorted Crackers
Mix ingredients, adding spinach last. Cut out center of Hawaiin bread. Put dip in bread bowl and surround with assorted crackers. I always made it up the night before and put it in the bread bowl just before serving.
Foley's dip
8 oz. of cream cheese, softened a bit
1 can of black beans, drained and rinsed
1 can of Rotel, drained
Shredded cheese -- We used colby jack
Get a pie plate (glass ones work best) and spread the cream cheese on the bottom. Throw the beans on, then the Rotel and then cover with a layer of shredded cheese. Bake at 350 degrees until the dip is bubbly and melted. Serve with tortilla chips.
Spinach Dip
2 pkgs. chopped spinach (squeezed & drained)
1 16oz. Hellman's mayonaise
1 16oz. sour cream
1 small finely chopped onion
1 can sliced water chestnuts (chopped)
2 boxes Knor vegetable soup mix (yellow & green pouch) (NOT spring vegetable)
Hawaiin Bread
Assorted Crackers
Mix ingredients, adding spinach last. Cut out center of Hawaiin bread. Put dip in bread bowl and surround with assorted crackers. I always made it up the night before and put it in the bread bowl just before serving.
Foley's dip
8 oz. of cream cheese, softened a bit
1 can of black beans, drained and rinsed
1 can of Rotel, drained
Shredded cheese -- We used colby jack
Get a pie plate (glass ones work best) and spread the cream cheese on the bottom. Throw the beans on, then the Rotel and then cover with a layer of shredded cheese. Bake at 350 degrees until the dip is bubbly and melted. Serve with tortilla chips.
Desserts
Leave a comment with your favorite recipes and I will add it to my post so everyone can enjoy! Thanks! ~Marianne
Peach Fluff - I love it when my mother-in-law makes this in the summer. Super YUM!
Crust:
2 cups flour
½ cup brown sugar
1 cup nuts
2 sticks butter or margarine, melted
Mix and press in a 9 x 13 pan. Bake at 350º for 15 minutes. Do not over-bake. Cool
Filling:
1 (8 oz.) package cream cheese (softened)
1 c. powdered sugar
1 large Cool Whip
Cream the powdered sugar and the cream cheese till smooth and creamy. Fold in Cool Whip. Spread mixture over cooled crust.
Topping:
1 cup water
1 cup sugar
2 tablespoons cornstarch
1 small package peach Jello
about 6 cups of fresh peaches
Cook sugar, water and cornstarch until thick. Remove from heat and stir in peach Jello until dissolved. Add the peaches, and mix. Pour over filling. Refrigerate for several hours before serving.
Candy Bar Cake
18.25 oz Swiss chocolate cake mix
8 oz Cream Cheese, softened
1 cup Powdered sugar
1/2 cup Granulated sugar
10 1.5 oz Hershey w/ almonds (or two 7 oz bars)
12 oz Cool Whip, thawed
Make cake as directed; pour batter into three 8" greased and floured round pans; bake at
325 degrees for 20 - 25 minutes; cool in pans for 10 minutes on a wire rack; cool completely on wire rack out of pans.
Beat cream cheese, powdered sugar, and granulated sugar at medium until creamy; chop 8 candy bars (or all but 7 squares from the two 7 oz bars); fold chopped candy bars into cream cheese mixture; fold in cool whip; spread icing on each layer and sides (the icing is easier to work with when cold).
Three-Berry Lemon Trifle - My friend Suma made this and it was spectacular!
1 (14 ounce) can sweetened condensed milk
6 oz lemon yogurt
1/3 cup lemon juice
1 (8 ounce) container whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes or ready made angel food cake
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted - optional
DIRECTIONS
1. In a large bowl, combine the milk, yogurt, and lemon juice. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Peach Fluff - I love it when my mother-in-law makes this in the summer. Super YUM!
Crust:
2 cups flour
½ cup brown sugar
1 cup nuts
2 sticks butter or margarine, melted
Mix and press in a 9 x 13 pan. Bake at 350º for 15 minutes. Do not over-bake. Cool
Filling:
1 (8 oz.) package cream cheese (softened)
1 c. powdered sugar
1 large Cool Whip
Cream the powdered sugar and the cream cheese till smooth and creamy. Fold in Cool Whip. Spread mixture over cooled crust.
Topping:
1 cup water
1 cup sugar
2 tablespoons cornstarch
1 small package peach Jello
about 6 cups of fresh peaches
Cook sugar, water and cornstarch until thick. Remove from heat and stir in peach Jello until dissolved. Add the peaches, and mix. Pour over filling. Refrigerate for several hours before serving.
Candy Bar Cake
18.25 oz Swiss chocolate cake mix
8 oz Cream Cheese, softened
1 cup Powdered sugar
1/2 cup Granulated sugar
10 1.5 oz Hershey w/ almonds (or two 7 oz bars)
12 oz Cool Whip, thawed
Make cake as directed; pour batter into three 8" greased and floured round pans; bake at
325 degrees for 20 - 25 minutes; cool in pans for 10 minutes on a wire rack; cool completely on wire rack out of pans.
Beat cream cheese, powdered sugar, and granulated sugar at medium until creamy; chop 8 candy bars (or all but 7 squares from the two 7 oz bars); fold chopped candy bars into cream cheese mixture; fold in cool whip; spread icing on each layer and sides (the icing is easier to work with when cold).
Three-Berry Lemon Trifle - My friend Suma made this and it was spectacular!
1 (14 ounce) can sweetened condensed milk
6 oz lemon yogurt
1/3 cup lemon juice
1 (8 ounce) container whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes or ready made angel food cake
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted - optional
DIRECTIONS
1. In a large bowl, combine the milk, yogurt, and lemon juice. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Subscribe to:
Posts (Atom)