2 cups cooked chicken, diced
2 cans cream of chicken soup
1- 8 oz. tub sour cream
1/4 cup Parmesean Cheese
3 cups crushed Ritz crackers
1/2 cup butter (melted)
1 TBSP. poppy seeds
Preheat oven to 350 degrees
combine chicken, 2 cans of soup, sour cream, cheese. Place in cooking dish and bake for 3o minutes or until bubbly. Combine ritz, butter, poppy seeds. Sprinkle over chicken sauce evenly and cook for another 15 minutes or until crackers are lightly browned. Serve over rice.
Tuesday, September 28, 2010
Creamy Tomato Basil Soup
3 small jars Classico Tomato Basil spaghetti sauce
1- 15 oz. jar alfredo sauce
1 can chicken broth
1 garlic clove, minced
salt and pepper to taste
Can add spinach and/or fresh basil
Using a large pot, saute garlic. Add tomato and alfredo sauces, chicken broth, salt, and pepper. Cook until heated through. Garnish with Parmesean cheese. This is very good with cheese tortellini. Cook tortellini according to package directions and add to heated soup.
1- 15 oz. jar alfredo sauce
1 can chicken broth
1 garlic clove, minced
salt and pepper to taste
Can add spinach and/or fresh basil
Using a large pot, saute garlic. Add tomato and alfredo sauces, chicken broth, salt, and pepper. Cook until heated through. Garnish with Parmesean cheese. This is very good with cheese tortellini. Cook tortellini according to package directions and add to heated soup.
Made-over Chicken Tetrazzini
8 oz. spaghetti, uncooked
1 lb. boneless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced mushrooms
4 oz. cream cheese
1/4 cup flour
14 oz. chicken broth
3 TBSP. parmesan cheese
1/2 cup mozzarella cheese
Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers, and mushrooms. Cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet and set aside.
Place cream cheese, flour, and broth in a skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, and simmer for 5 min., stirring frequently.
Drain pasta, return to saucepan. Add cream cheese mixture, chicken mixture, and 2 TBSP. Parmesan cheese. Mix well. Spoon into 2 qt. round casserole dish, cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 TBSP. Parmesean cheese. Continue baking, 2 minutes, or until mozzarella cheese is melted.
Makes 6- 1 cup servings
1 lb. boneless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced mushrooms
4 oz. cream cheese
1/4 cup flour
14 oz. chicken broth
3 TBSP. parmesan cheese
1/2 cup mozzarella cheese
Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers, and mushrooms. Cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet and set aside.
Place cream cheese, flour, and broth in a skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, and simmer for 5 min., stirring frequently.
Drain pasta, return to saucepan. Add cream cheese mixture, chicken mixture, and 2 TBSP. Parmesan cheese. Mix well. Spoon into 2 qt. round casserole dish, cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 TBSP. Parmesean cheese. Continue baking, 2 minutes, or until mozzarella cheese is melted.
Makes 6- 1 cup servings
Snickerdoodle Cookies
1/2 cup butter or margarine-softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
mix butter, shortening, sugar, and eggs. Blend in dry ingredients. Shape into balls. Mix 2 TBSP. sugar and 2 tsp. cinnamon. Roll into balls in this mixture. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet. Makes about 6 dozen.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
mix butter, shortening, sugar, and eggs. Blend in dry ingredients. Shape into balls. Mix 2 TBSP. sugar and 2 tsp. cinnamon. Roll into balls in this mixture. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet. Makes about 6 dozen.
Spudnuts (donuts)
Makes 100 Servings
1 quart milk, scalded
1 cup white sugar
7 TBSP. yeast
1 TBSP. sugar
2 cups mashed potatoes (can use instant)
8 TBSP. shortening
14 cups flour
3 TBSP. salt
4 eggs
Glaze Frosting:
2 Pounds powdered sugar
1 cup warm water
1 TBSP. vanilla
Cream sugar and shortening together. Add eggs, milk, and potatoes. Mix well. Then add yeast mixture (dissolve yeast with 1 cup warm water and 2 TBSP. sugar, takes 10 minutes to rise) then add flour and salt and mix well. Set where warm to raise for 1 hour or until double in bulk. Take 1/2 dough and pat on floured cloth. Dough will be sticky, but do not add any flour. Press dough with hands until 1/2 thick. Cut into spudnuts. As the dough is cut, place on a floured cloth to rise. Cut all of the dough before starting to fry. When you start to fry, use the dough you cut first, place in a deep paft with top side down in fat. Fat should be 375 degrees. Use oil with about 2 cups of shortening for best color. Fry until golden brown on one side and turn over. When done on both sides, remove from fat and place on tray to dip. Dip in glaze and put on round stick to dry. Glaze is mixed and is ready to use.
1 quart milk, scalded
1 cup white sugar
7 TBSP. yeast
1 TBSP. sugar
2 cups mashed potatoes (can use instant)
8 TBSP. shortening
14 cups flour
3 TBSP. salt
4 eggs
Glaze Frosting:
2 Pounds powdered sugar
1 cup warm water
1 TBSP. vanilla
Cream sugar and shortening together. Add eggs, milk, and potatoes. Mix well. Then add yeast mixture (dissolve yeast with 1 cup warm water and 2 TBSP. sugar, takes 10 minutes to rise) then add flour and salt and mix well. Set where warm to raise for 1 hour or until double in bulk. Take 1/2 dough and pat on floured cloth. Dough will be sticky, but do not add any flour. Press dough with hands until 1/2 thick. Cut into spudnuts. As the dough is cut, place on a floured cloth to rise. Cut all of the dough before starting to fry. When you start to fry, use the dough you cut first, place in a deep paft with top side down in fat. Fat should be 375 degrees. Use oil with about 2 cups of shortening for best color. Fry until golden brown on one side and turn over. When done on both sides, remove from fat and place on tray to dip. Dip in glaze and put on round stick to dry. Glaze is mixed and is ready to use.
Monday, September 27, 2010
Banana Nut Winter Smoothie
Ingredients:
1 banana, frozen1/4 cup chopped walnuts
1/2 tsp. ground cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg
Directions:
2. Blend on high for 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg.
Tuesday, September 21, 2010
Raspberry Bars
1 tsp. baking powder
1 c. flour
1/2 c. butter
1 egg beaten
1 tbsp. milk
press into 8x8 inch cake pan. spread lightly with raspberry jam.
1 egg beaten
1 c. white sugar
2 c. coconut
3 tbsp. melted butter
1 tsp. vanilla
beat well, spread over jam. Bake 350 degrees for 30 minutes
1 c. flour
1/2 c. butter
1 egg beaten
1 tbsp. milk
press into 8x8 inch cake pan. spread lightly with raspberry jam.
1 egg beaten
1 c. white sugar
2 c. coconut
3 tbsp. melted butter
1 tsp. vanilla
beat well, spread over jam. Bake 350 degrees for 30 minutes
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