Peanut Butter Cheesecake Pizza
1 tube refrigerated sugar cookie dough
8 oz sour cream
2 eggs
1/2 cup sugar
1 cup peanut butter chips
1 cup chopped unsalted peanuts
1 cup milk chocolate chips
1 tsp shortening
Press dough onto an ungreased 14 in pizza pan. Bake at 350 for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes or until center is set. Cool for 15 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.
Wednesday, February 24, 2010
Chicken Fried Rice
1 small carrot, finely chopped
1 celery rib, chopped
3 Tbsp canola oil
4 cups cold, cooked instant rice
3 eggs, beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 Tbsp soy sauce
1/4 tsp pepper
In a large skillet or wok, stir fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir fry until heated through. Serves 4
1 small carrot, finely chopped
1 celery rib, chopped
3 Tbsp canola oil
4 cups cold, cooked instant rice
3 eggs, beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 Tbsp soy sauce
1/4 tsp pepper
In a large skillet or wok, stir fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir fry until heated through. Serves 4
Peanut Butter Oatmeal Cookies
1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 egg
1 1/4 cup quick cooking oats
1/2 tsp baking soda
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
Drop by Tbspfulls 2 in apart onto greased cooking sheets; flatten slightly. Bake at 350 for 6-8 minutes . Remove to wire racks to cool. Store in an airtight container. yield: 2 dozen
1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 egg
1 1/4 cup quick cooking oats
1/2 tsp baking soda
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
Drop by Tbspfulls 2 in apart onto greased cooking sheets; flatten slightly. Bake at 350 for 6-8 minutes . Remove to wire racks to cool. Store in an airtight container. yield: 2 dozen
Layered Ranch Salad
5 cups torn mixed salad greens
5 cups fresh baby spinach
1/2 lb fresh sliced mushrooms
6 hard boiled eggs, chopped
1 bunch green onions, sliced
1/2 cup REAL bacon bits
3/4 cup mayonnaise
1/3 cup sour cream
3 1/2 tsp ranch salad dressing mix
1 Tbsp minced fresh parsley
1n a 3 qt glass serving bowl, layer the first 6 ingredients in order listed. in a small bowl, combine the mayo, sour cream, and dressing mix. Spread over slad. Sprinkle with parsley. Cover and refrigerate until serving
5 cups torn mixed salad greens
5 cups fresh baby spinach
1/2 lb fresh sliced mushrooms
6 hard boiled eggs, chopped
1 bunch green onions, sliced
1/2 cup REAL bacon bits
3/4 cup mayonnaise
1/3 cup sour cream
3 1/2 tsp ranch salad dressing mix
1 Tbsp minced fresh parsley
1n a 3 qt glass serving bowl, layer the first 6 ingredients in order listed. in a small bowl, combine the mayo, sour cream, and dressing mix. Spread over slad. Sprinkle with parsley. Cover and refrigerate until serving
Thursday, February 4, 2010
Velveeta Chicken Spaghetti
4 chicken breasts(on the bone), boiled, and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild Rotel tomatoes
sm block velveeta cheese
1 cup chicken broth(save from boiling chicken)
jar mushroom stems and pieces(optional), drained
can tiny sweet peas(optional), drained
box spaghetti noodles, cooked
After chicken is shredded, combine with soups, drained rotel, cubed velveeta cheese, chicken broth, sweet peas, mushrooms and HOT cooked spaghetti...make sure spaghetti is hot. This helps the Velveeta to melt and everything combines well. Place in a greased 9x13 (or larger) pan. You may top with additional cheese. I sometimes top with shredded cheese. Bake at 350 for about 20 minutes. Delicious served with salad and french bread~
4 chicken breasts(on the bone), boiled, and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild Rotel tomatoes
sm block velveeta cheese
1 cup chicken broth(save from boiling chicken)
jar mushroom stems and pieces(optional), drained
can tiny sweet peas(optional), drained
box spaghetti noodles, cooked
After chicken is shredded, combine with soups, drained rotel, cubed velveeta cheese, chicken broth, sweet peas, mushrooms and HOT cooked spaghetti...make sure spaghetti is hot. This helps the Velveeta to melt and everything combines well. Place in a greased 9x13 (or larger) pan. You may top with additional cheese. I sometimes top with shredded cheese. Bake at 350 for about 20 minutes. Delicious served with salad and french bread~
Cheesy Tator Tot Casserole
1 lb lean ground beef
1 lb jimmy dean ground sausage(roll kind)
1 can cream of mushroom(or cream of chicken)
1 can cheddar cheese soup
8 oz sour cream
2 cups shredded cheddar cheese
salt/pepper to taste
lg size bag tator tots
cook meat all together in skillet; drain off fat. Mix meat, soups, and sourcream together. Season with salt/pepper. Pour meat mixture into 9x13 casserole. Top with shredded cheese. Place tator tots to cover all of the cheese, and sprinkle tots with a little salt and pepper or any seasoning of choice. Bake at 350 until tots appear to be golden crispy. This is my girls all time favorite meal...this is what they always ask to have for their Birthday meal. Hope you LOVE it!
1 lb lean ground beef
1 lb jimmy dean ground sausage(roll kind)
1 can cream of mushroom(or cream of chicken)
1 can cheddar cheese soup
8 oz sour cream
2 cups shredded cheddar cheese
salt/pepper to taste
lg size bag tator tots
cook meat all together in skillet; drain off fat. Mix meat, soups, and sourcream together. Season with salt/pepper. Pour meat mixture into 9x13 casserole. Top with shredded cheese. Place tator tots to cover all of the cheese, and sprinkle tots with a little salt and pepper or any seasoning of choice. Bake at 350 until tots appear to be golden crispy. This is my girls all time favorite meal...this is what they always ask to have for their Birthday meal. Hope you LOVE it!
Tuesday, February 2, 2010
Mexican Chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
10 oz can diced tomatoes (I use Rotel to give it a little more kick)
4 chicken breasts, cooked, deboned, and shredded
11 1/2 oz package flour tortillas
2 cups shredded cheddar cheese (or any kind you prefer)
Preheat oven 350 degrees. Mix soups, tomatoes, and cooked chicken together in a large bowl.
In a greased 9x13 pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Enjoy!
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
10 oz can diced tomatoes (I use Rotel to give it a little more kick)
4 chicken breasts, cooked, deboned, and shredded
11 1/2 oz package flour tortillas
2 cups shredded cheddar cheese (or any kind you prefer)
Preheat oven 350 degrees. Mix soups, tomatoes, and cooked chicken together in a large bowl.
In a greased 9x13 pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Enjoy!
Leslies "Lighter" Fried Green Tomatoes
1/2 cup lowfat buttermilk
1 egg white
10 drops hot sauce
1 cup cornmeal
3/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
3 large green tomaotoes, sliced very thin
Preheat oven 450 degrees. Spray a large cookie sheet with cooking spray. Combine buttermilk, eggwhite and hot sauce in a medium size bowl. Mix cornmeal, salt and pepper in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal mixture, turning to coat.
Heat 1 1/2 tsp oil in frying pan over med high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3-4 minutes.
Transfer the slices, browned side up, to the cookie sheet. Lightly spray the tomatoes with non-stick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices. Serve hot.
1/2 cup lowfat buttermilk
1 egg white
10 drops hot sauce
1 cup cornmeal
3/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
3 large green tomaotoes, sliced very thin
Preheat oven 450 degrees. Spray a large cookie sheet with cooking spray. Combine buttermilk, eggwhite and hot sauce in a medium size bowl. Mix cornmeal, salt and pepper in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal mixture, turning to coat.
Heat 1 1/2 tsp oil in frying pan over med high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3-4 minutes.
Transfer the slices, browned side up, to the cookie sheet. Lightly spray the tomatoes with non-stick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices. Serve hot.
Monday, February 1, 2010
Chocolate Chip Fudge
Chocolate Chip Fudge
14 oz can condensed milk
12 oz semi sweet chocolate chips
1 tsp vanilla
11/2 cups chopped nuts
Heat milk, chocolate chips in 2 qt saucepan over low heat, stirring constantly until chocolate is melted and mixture is smooth, remove from heat, stir in vanilla and nuts. Spread mixture evenly in pan. refrigerate until firm. Cut into 1 1/4 in squares. Makes 3 dozen
14 oz can condensed milk
12 oz semi sweet chocolate chips
1 tsp vanilla
11/2 cups chopped nuts
Heat milk, chocolate chips in 2 qt saucepan over low heat, stirring constantly until chocolate is melted and mixture is smooth, remove from heat, stir in vanilla and nuts. Spread mixture evenly in pan. refrigerate until firm. Cut into 1 1/4 in squares. Makes 3 dozen
Coca Cola Pork Chops
Coca Cola Pork Chops
2 Tbsp oil
6 boneless pork chops
1 cup ketchup
1 cup coca cola
In skillet add oil and brown pork chops on both sides. Add ketchup and coca cola. Cook on low heat for 35 minutes. Makes 6 servings.
2 Tbsp oil
6 boneless pork chops
1 cup ketchup
1 cup coca cola
In skillet add oil and brown pork chops on both sides. Add ketchup and coca cola. Cook on low heat for 35 minutes. Makes 6 servings.
Easy Hamburger Stroganoff
1 pound ground beef
1 medium onion, chopped fine (optional...or you can use onion flakes)
1 cup sour cream
can cream of mushroom soup
salt/pepper to taste
egg noodles
Brown ground beef and onion. Drain fat; add sour cream and soup to beef. Simmer 20-25 minutes. Serve over egg noodles. Makes 6 servings
1 pound ground beef
1 medium onion, chopped fine (optional...or you can use onion flakes)
1 cup sour cream
can cream of mushroom soup
salt/pepper to taste
egg noodles
Brown ground beef and onion. Drain fat; add sour cream and soup to beef. Simmer 20-25 minutes. Serve over egg noodles. Makes 6 servings
Chili Cheese Burgers
Chili Cheese Burgers
1 1/2 lbs lean ground beef
1 pkg chili seasoning mix
1 cup grated cheddar cheese
Combine all ingredients and shape into 6 patties. Best on the grill. Great served on buns with all the fixins...or just plain is good too!
1 1/2 lbs lean ground beef
1 pkg chili seasoning mix
1 cup grated cheddar cheese
Combine all ingredients and shape into 6 patties. Best on the grill. Great served on buns with all the fixins...or just plain is good too!
Postgame Peanut Chippers
Post-Game Peanut Chippers
1/2 cup butter, softened
1/3 cup shortening
1 cup packed brown sugar
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp vanilla
2 1/4 cups ALL PURPOSE flour
12 oz package semi-sweet chocolate chips
3/4 cup chopped peanuts
1/2 cup crushed store bought peanut brittle
Preheat oven 350 degrees. In a large bowl, beat butter and shortening with electric mixer on med to high speed for 30 seconds. Add brown sugar, baking soda, sugar, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Using wooden spoon, stir in flour until combined. Stir in chocolate pieces and peanuts.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Flatten slightly with back of spoon. Sprinkle 1/2 tsp peanut brittle in center of each cookie.
Bake for 9-11 minutes or until center appears set. Cool on cookie sheet for one minute. Transfer cookies to wire rack; cool.
1/2 cup butter, softened
1/3 cup shortening
1 cup packed brown sugar
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp vanilla
2 1/4 cups ALL PURPOSE flour
12 oz package semi-sweet chocolate chips
3/4 cup chopped peanuts
1/2 cup crushed store bought peanut brittle
Preheat oven 350 degrees. In a large bowl, beat butter and shortening with electric mixer on med to high speed for 30 seconds. Add brown sugar, baking soda, sugar, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Using wooden spoon, stir in flour until combined. Stir in chocolate pieces and peanuts.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Flatten slightly with back of spoon. Sprinkle 1/2 tsp peanut brittle in center of each cookie.
Bake for 9-11 minutes or until center appears set. Cool on cookie sheet for one minute. Transfer cookies to wire rack; cool.
All Star Potato Salad
All Star Potato Salad
6 medium potatoes (about 2 lbs)
1 cup celery, diced very small
2/3 thinly sliced green onion
1/4 cup diced sweet pickle relish, or dill relish if you prefer
2 tsp celery seeds
3/4 tsp salt
1 1/3 cup mayonnaise
4 hard boiled eggs. coarsley chopped
1/2 cup real bacon bits or pieces
If desire, peel potatoes. Quarter and slice potatoes. In covered dutch oven, cook potato in enough boiling water to cover for 10-15 min or just until tender, drain. cool slightly.
In an extra large bowl, combine potato, celery, green onion, pickles, celery seeds and salt; toss gently to combine.
Add mayonnaise; toss gently to coat. Carefully fold in bacon and eggs. Cover and chill for 2-24 hours before serving.
The bacon gives this such a great flavor and an extra zip!
6 medium potatoes (about 2 lbs)
1 cup celery, diced very small
2/3 thinly sliced green onion
1/4 cup diced sweet pickle relish, or dill relish if you prefer
2 tsp celery seeds
3/4 tsp salt
1 1/3 cup mayonnaise
4 hard boiled eggs. coarsley chopped
1/2 cup real bacon bits or pieces
If desire, peel potatoes. Quarter and slice potatoes. In covered dutch oven, cook potato in enough boiling water to cover for 10-15 min or just until tender, drain. cool slightly.
In an extra large bowl, combine potato, celery, green onion, pickles, celery seeds and salt; toss gently to combine.
Add mayonnaise; toss gently to coat. Carefully fold in bacon and eggs. Cover and chill for 2-24 hours before serving.
The bacon gives this such a great flavor and an extra zip!
Buffalo Style Chicken Fingers
Buffalo Style Chicken Fingers
1 cup crushed cornflakes
1 Tbsp finely snipped fresh parsley
1/4 tsp salt
1 lb boneless, skinless chicken breast halves
1/3 cup blue cheese salad dressing
2 tsp water
1-2 tsp bottled hot pepper sauce
celery sticks (optional)
Preheat oven to 425 degrees. Lightly grease 9x13 in baking pan; set aside. In a shallow bowl or pie plate, combine crushed cornflakes, parsley and salt...set aside.
Cut chicken breasts into strips about 3/4 in wide and 3 inches long. In a large bowl, combine salad dressing, the water, and hot pepper sauce. Add chicken...stir gently to coat. Place strips in a layer in prepared pan.
Bake for 12-15 minutes or until chicken is no longer pink and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping
Note: you can use Ranch instead of blue cheese dressing if you prefer
1 cup crushed cornflakes
1 Tbsp finely snipped fresh parsley
1/4 tsp salt
1 lb boneless, skinless chicken breast halves
1/3 cup blue cheese salad dressing
2 tsp water
1-2 tsp bottled hot pepper sauce
celery sticks (optional)
Preheat oven to 425 degrees. Lightly grease 9x13 in baking pan; set aside. In a shallow bowl or pie plate, combine crushed cornflakes, parsley and salt...set aside.
Cut chicken breasts into strips about 3/4 in wide and 3 inches long. In a large bowl, combine salad dressing, the water, and hot pepper sauce. Add chicken...stir gently to coat. Place strips in a layer in prepared pan.
Bake for 12-15 minutes or until chicken is no longer pink and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping
Note: you can use Ranch instead of blue cheese dressing if you prefer
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