From: All Recipes
****One of our favorites. We like to make home-made ranch to use as a dip for this dish. Great with french bread toasted with melted Parmesan cheese on top!
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min
Ingredients
* 8 chicken thighs ( I used 3-4 boneless, skinless breasts)
* 6 small red potatoes, quartered
* 1/2 cup extra-virgin olive oil, or as needed
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons chopped fresh oregano
* 1 1/2 teaspoons garlic powder
* salt and pepper to taste
Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Monday, November 1, 2010
Scrambled Egg Muffins
From: All Recipes
This keeps good in the fridge to warm up for the next day...I cooked 12 muffins then poured the rest in a casserole dish and we later toasted english muffins and put a warmed up square of eggs and melted cheddar cheese on top for an egg sandwich. Yummy!
Ingredients (this recipes will make approx. 20-24 muffins)
* 1/2 pound bulk pork sausage (I used maple- really good)
* 12 eggs
* 1/2 cup chopped onion
* 1/4 cup chopped green pepper (if you don't have a pepper substitue chucky salsa
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon garlic powder
* 1/2 cup shredded Cheddar cheese
optional: I added 1/4 cup mayo and 1/8-1/4 milk to mixture to lighten it up.
Directions
1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
This keeps good in the fridge to warm up for the next day...I cooked 12 muffins then poured the rest in a casserole dish and we later toasted english muffins and put a warmed up square of eggs and melted cheddar cheese on top for an egg sandwich. Yummy!
Ingredients (this recipes will make approx. 20-24 muffins)
* 1/2 pound bulk pork sausage (I used maple- really good)
* 12 eggs
* 1/2 cup chopped onion
* 1/4 cup chopped green pepper (if you don't have a pepper substitue chucky salsa
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon garlic powder
* 1/2 cup shredded Cheddar cheese
optional: I added 1/4 cup mayo and 1/8-1/4 milk to mixture to lighten it up.
Directions
1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
BBQ Chicken Pizza
From: All Recipes
First off. This is a recipe that if I was looking for one I would pass on by and never look back, BUT I noticed this had a FIVE star rating on all recipes so I took a second look. After reading the comments and how amazing it was I had to try it and I happened to have all the ingredients that day. We really like it!!
Ingredients
* 1 (12 inch) pre-baked pizza crust (I just made some fresh pizza crust)
* 1/2 cup barbecue sauce (I used Sweet Baby Ray's)
* 1/2 cup diced grilled chicken (I Used boiled chicken that I had previously cooked and shredded that was in the freezer)
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red onion (I didn't do this, but would be really good)
* 1 cup shredded Monterey Jack cheese
I also added some sliced olives(optional)
Directions
1. Preheat oven to 425 degrees F
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 15 to 17 minutes, or until cheese is melted.
First off. This is a recipe that if I was looking for one I would pass on by and never look back, BUT I noticed this had a FIVE star rating on all recipes so I took a second look. After reading the comments and how amazing it was I had to try it and I happened to have all the ingredients that day. We really like it!!
Ingredients
* 1 (12 inch) pre-baked pizza crust (I just made some fresh pizza crust)
* 1/2 cup barbecue sauce (I used Sweet Baby Ray's)
* 1/2 cup diced grilled chicken (I Used boiled chicken that I had previously cooked and shredded that was in the freezer)
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red onion (I didn't do this, but would be really good)
* 1 cup shredded Monterey Jack cheese
I also added some sliced olives(optional)
Directions
1. Preheat oven to 425 degrees F
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 15 to 17 minutes, or until cheese is melted.
Apple Crisp II
From: All Recipes
Manwaring Notes: Love this recipe. I read the comments from the all recipes and changed it a little bit by doubling the crisp topping and putting half of it as a crust and the other half on top. Also, I didn't add water. I used 1/4 lemon juice and mixed on the apples once they were peeled to keep them from going brown and that was plenty of liquid.
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 20 Min
Ingredients
* 10 cups all-purpose apples, peeled, cored and sliced
* 1 cup white sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 cup water (used 1/4 cup lemon juice instead-no water needed)
I doubled the following (and had a little left over:
* 1 cup quick-cooking oats
* 1 cup all-purpose flour
* 1 cup packed brown sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Manwaring Notes: Love this recipe. I read the comments from the all recipes and changed it a little bit by doubling the crisp topping and putting half of it as a crust and the other half on top. Also, I didn't add water. I used 1/4 lemon juice and mixed on the apples once they were peeled to keep them from going brown and that was plenty of liquid.
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 20 Min
Ingredients
* 10 cups all-purpose apples, peeled, cored and sliced
* 1 cup white sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 cup water (used 1/4 cup lemon juice instead-no water needed)
I doubled the following (and had a little left over:
* 1 cup quick-cooking oats
* 1 cup all-purpose flour
* 1 cup packed brown sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Thursday, October 28, 2010
WHITE CHICKEN CHILI
From: Lesa
LOVE THIS (FIVE STAR)
6 cans undrained Great Northern Beans
1 1/2 tsp. garlic
2 tsp cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
4 c. diced chicken (cooked)
2 cans fat free chicken broth
2 chopped onions
2 cans chopped green chilis
24 oz. sour cream
salt to taste
Combine and simmer then add sour cream last.
LOVE THIS (FIVE STAR)
6 cans undrained Great Northern Beans
1 1/2 tsp. garlic
2 tsp cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
4 c. diced chicken (cooked)
2 cans fat free chicken broth
2 chopped onions
2 cans chopped green chilis
24 oz. sour cream
salt to taste
Combine and simmer then add sour cream last.
Tuesday, September 28, 2010
Zucchini Bread
From: Debbie H.
2 cups sugar
3/4 c oil
2 cups zucchini, grated, peeled (don't take any juices out)
1 tsp vanilla
3 eggs
3 c flour
1 tsp salt
1 tsp soda
1 tsp cinnamon- heaping
1/4 tsp baking powder
In a greased and flour pan bake at 325 for 1 hour, (some ovens need it to be 350 for 1 hour)
2 cups sugar
3/4 c oil
2 cups zucchini, grated, peeled (don't take any juices out)
1 tsp vanilla
3 eggs
3 c flour
1 tsp salt
1 tsp soda
1 tsp cinnamon- heaping
1/4 tsp baking powder
In a greased and flour pan bake at 325 for 1 hour, (some ovens need it to be 350 for 1 hour)
Charles' Pancakes from Scratch
From: Cooks.com
1 egg
1 c. low fat milk
1/2 tsp vanilla extract
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
beat egg, milk, and vanilla together. Combine remaining ingredients and stir into batter. Just until somewhat smooth, but slightly lumpy. Don't over mix.
Makes 10 (4") pancakes.
1 egg
1 c. low fat milk
1/2 tsp vanilla extract
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
beat egg, milk, and vanilla together. Combine remaining ingredients and stir into batter. Just until somewhat smooth, but slightly lumpy. Don't over mix.
Makes 10 (4") pancakes.
Easy and Perfect Roast every time
Roast
Lipton soup dry packet (I always get one with onion flavor like golden onion, ect)
1 cup water.
Dissolve packet of soup in water and pour over the roast in pan. Tent pan with tin foil then add lid.
Cook 250 for 6 hours, or 275 for 5-6 hours.
use the dripping to make really good gravy for mashed potatoes.
Lipton soup dry packet (I always get one with onion flavor like golden onion, ect)
1 cup water.
Dissolve packet of soup in water and pour over the roast in pan. Tent pan with tin foil then add lid.
Cook 250 for 6 hours, or 275 for 5-6 hours.
use the dripping to make really good gravy for mashed potatoes.
Roast Beef sauce
Roast
Mix the following and pour on top of Roast in pan. Then tent roast in tin foil to keep juices in and cover with lid.
8 oz ketchup
1 1/2 cup water
1/3 cup brown sugar
1 med onion (diced)
1 tsp celery salt
1 tsp tabasco
1/2 tsp garlic salt
1 tsp chili powder
Bake 250 for 6 hours, or 275 for 5-6 hours.
This makes it have a sweet flavor. Great with garlic mashed potatoes. This sauce doesn't make good gravy.
Mix the following and pour on top of Roast in pan. Then tent roast in tin foil to keep juices in and cover with lid.
8 oz ketchup
1 1/2 cup water
1/3 cup brown sugar
1 med onion (diced)
1 tsp celery salt
1 tsp tabasco
1/2 tsp garlic salt
1 tsp chili powder
Bake 250 for 6 hours, or 275 for 5-6 hours.
This makes it have a sweet flavor. Great with garlic mashed potatoes. This sauce doesn't make good gravy.
Mom's Jello Salad
Boil 2 cups water
1 1/2 cups cold water with ice
1 can crushed pineapple
2 large boxes jello (strawberry or you can switch to make the fruit you have)
Strawberries
sour cream
Dissolve jello in Hot water, then add cold water. Add pineapple and strawberries. Pour half the jello in pan- put in fridge- let the other half sit on the counter room temp. When firm (15-30 min) add layer of sour cream. If layer is too thin it will bring up jello so start with it thick and spread it out. Then pour the remaining jello. Put in Fridge and let sit until firm.
1 1/2 cups cold water with ice
1 can crushed pineapple
2 large boxes jello (strawberry or you can switch to make the fruit you have)
Strawberries
sour cream
Dissolve jello in Hot water, then add cold water. Add pineapple and strawberries. Pour half the jello in pan- put in fridge- let the other half sit on the counter room temp. When firm (15-30 min) add layer of sour cream. If layer is too thin it will bring up jello so start with it thick and spread it out. Then pour the remaining jello. Put in Fridge and let sit until firm.
Brown Sugar Muffins
From: Aunt Kathy ward recipe book
1/2 c margarine or butter
1 c brown sugar
1 egg
2 c flour
1 tsp baking soda
1/2 tsp vanilla
1 c milk
1 c nuts(optional)
Mis margarine, brown sugar, and egg. Cream together. Mix dry ingredients, and add to margarine, sugar, and egg using milk. Mix well, but don't over mix. Bake 375 for 15 min.
1/2 c margarine or butter
1 c brown sugar
1 egg
2 c flour
1 tsp baking soda
1/2 tsp vanilla
1 c milk
1 c nuts(optional)
Mis margarine, brown sugar, and egg. Cream together. Mix dry ingredients, and add to margarine, sugar, and egg using milk. Mix well, but don't over mix. Bake 375 for 15 min.
Poppy Seed Bread
From: Lesa
Mix:
3 c flour
2 c sugar
3 eggs
1/2 tsp Baking powder
1/2 tsp salt
1 1/2 Tbsp Poppyseeds
1 1/2 c milk
3/4 c vegetable oil
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter
Bake 350 for 1 hour.
Mix:
3 c flour
2 c sugar
3 eggs
1/2 tsp Baking powder
1/2 tsp salt
1 1/2 Tbsp Poppyseeds
1 1/2 c milk
3/4 c vegetable oil
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter
Bake 350 for 1 hour.
Chicken Oriental Salad
From: Chad and Lesa
This is a large recipe- can be halved.
Mix in large bowl:
4 Cups Cooked, Shredded Chicken (cook in salt water) (3-4 breasts)
3 cups green onions (optional)
1 head of cabbage chopped
6-8 packages Ramon Noodles (oriental/beef flavor)
1 cup slivered almonds (toasted- golden brown, stir, broil again)
4 Tbsp seasame seeds (toast- optional) can add up to 6 Tbsp depending on how many you want.
In another bowl make the sauce:
6 Tbsp Apple cider vinegar
4 Tbsp Sugar
2 tsp salt
1 cup olive oil
Couple good dashes of pepper
All the flavor packets from the Ramen Noodles
Mix sauce and add to other ingredients.
This is a large recipe- can be halved.
Mix in large bowl:
4 Cups Cooked, Shredded Chicken (cook in salt water) (3-4 breasts)
3 cups green onions (optional)
1 head of cabbage chopped
6-8 packages Ramon Noodles (oriental/beef flavor)
1 cup slivered almonds (toasted- golden brown, stir, broil again)
4 Tbsp seasame seeds (toast- optional) can add up to 6 Tbsp depending on how many you want.
In another bowl make the sauce:
6 Tbsp Apple cider vinegar
4 Tbsp Sugar
2 tsp salt
1 cup olive oil
Couple good dashes of pepper
All the flavor packets from the Ramen Noodles
Mix sauce and add to other ingredients.
Banana Bread
Makes 2 small or 1 large loaf
1 3/4 cup sugar
1/2 c butter
4 eggs (separate egg whites and beat separately to soft peak)
4 ripe bananas
2 cups flour
1 tsp soda
1 tsp vanilla
1 cup nuts and or chocolate chips
combine ingredients excluding egg whites that you beat to soft peak and fold them in last. Bake 350 for 1 hour. (Falls slightly in center if not fully cooked)
***I like to add Streusel-Nut Topping from Better Homes and Garden Cook Book.
In a small bowl combine 1/4 cup packed brown sugar and 3 Tbsp all purpose flour. Using a pastry blender, cut in 2 Tbsp butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.
1 3/4 cup sugar
1/2 c butter
4 eggs (separate egg whites and beat separately to soft peak)
4 ripe bananas
2 cups flour
1 tsp soda
1 tsp vanilla
1 cup nuts and or chocolate chips
combine ingredients excluding egg whites that you beat to soft peak and fold them in last. Bake 350 for 1 hour. (Falls slightly in center if not fully cooked)
***I like to add Streusel-Nut Topping from Better Homes and Garden Cook Book.
In a small bowl combine 1/4 cup packed brown sugar and 3 Tbsp all purpose flour. Using a pastry blender, cut in 2 Tbsp butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.
Oatmeal Chocolate Chip Cookies
From: Lesa
1 LB Butter
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp vanilla
4 cups (very heaping)flour
2 tsp salt
2 tsp soda, dissolved in 2 Tbsp hot water
4 cups quick(not instant)oatmeal
1 1/2 cups rice crispies
2 pkg chocolate chips
Cream together in a large bowl the butter, sugars, and add eggs and vanilla. Stir in flour, salt baking soda, and oatmeal. add rice crispies and chocolate chips. combine ingredients. Bake 375 for about 9-11 min. Take out and let sit one more minute to cook a little more, but still stay gooey.
1 LB Butter
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp vanilla
4 cups (very heaping)flour
2 tsp salt
2 tsp soda, dissolved in 2 Tbsp hot water
4 cups quick(not instant)oatmeal
1 1/2 cups rice crispies
2 pkg chocolate chips
Cream together in a large bowl the butter, sugars, and add eggs and vanilla. Stir in flour, salt baking soda, and oatmeal. add rice crispies and chocolate chips. combine ingredients. Bake 375 for about 9-11 min. Take out and let sit one more minute to cook a little more, but still stay gooey.
Sweet and Sour Sauce
From: Elena
**great for chicken or dipping egg rolls
Juice from 15 oz pineapple chunks
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar(scant)
1 1/2 Tbsp cornstarch
1/2 tsp or less garlic powder
1/4 tsp dry mustard
1/2- 1 TBsp Worcestershire sauce
1/3 tsp or less ginger
**Microwave until thickened. Stirring frequently.
**great for chicken or dipping egg rolls
Juice from 15 oz pineapple chunks
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar(scant)
1 1/2 Tbsp cornstarch
1/2 tsp or less garlic powder
1/4 tsp dry mustard
1/2- 1 TBsp Worcestershire sauce
1/3 tsp or less ginger
**Microwave until thickened. Stirring frequently.
Glaze for cinnamon rolls
1/4 cup butter
1/4 cup milk
1/4 tsp vanilla
add powdered sugar until consistency is right.
1/4 cup milk
1/4 tsp vanilla
add powdered sugar until consistency is right.
Ham Sauce
1/2 cup brown sugar
1 tsp dry mustard
3 Tbsp orange juice
Cook Ham 300 degrees for 2 hours. Baste with sauce at 1 hour.
1 tsp dry mustard
3 Tbsp orange juice
Cook Ham 300 degrees for 2 hours. Baste with sauce at 1 hour.
Chicken and Rice Bake
From: Mom
**wash and set aside 4-6 chicken breasts (enough to fill pan)
Mix:
2 cans cream of chicken (1-celery, 1-chicken)
2 3/4 cups milk or water (depends on how creamy you want it.)
Heat until smooth.
Add 3/4 cup rice
Pour: 1/2 soup mixture in pan, lay chicken in pan, then cover with the rest.
Cover in tin foil and cook 275 for 2 1/2 hours
**wash and set aside 4-6 chicken breasts (enough to fill pan)
Mix:
2 cans cream of chicken (1-celery, 1-chicken)
2 3/4 cups milk or water (depends on how creamy you want it.)
Heat until smooth.
Add 3/4 cup rice
Pour: 1/2 soup mixture in pan, lay chicken in pan, then cover with the rest.
Cover in tin foil and cook 275 for 2 1/2 hours
Lemon Crumb Bars
From: Cindy H.
1- 15 oz. Can Condensed Milk
1/2 cup Lemon Juice
2/3 cup Butter
1 cup firmly packed brown sugar
1 1/2 cup all purpose flour
1 tsp. baking powder
1/2 tsp salt
1 cup regular or quick cooking oats (uncooked)
Combine Milk and lemon juice in a bowl, set aside.
Cream Butter in a large mixing bowl;gradually add sugar, beating until light and fluffy. Combine flour, baking powder, salt, and oats. Add to creamed mixture; blend until mixture resembles coarse meal.
Press half of oats mixture firmly into a greased cake pan. Spread reserved milk mixture evenly over top. Cover with remaining oats mixture. Bake 350 for 25 min. or until edges are browned. Cool, then cut into squares.
1- 15 oz. Can Condensed Milk
1/2 cup Lemon Juice
2/3 cup Butter
1 cup firmly packed brown sugar
1 1/2 cup all purpose flour
1 tsp. baking powder
1/2 tsp salt
1 cup regular or quick cooking oats (uncooked)
Combine Milk and lemon juice in a bowl, set aside.
Cream Butter in a large mixing bowl;gradually add sugar, beating until light and fluffy. Combine flour, baking powder, salt, and oats. Add to creamed mixture; blend until mixture resembles coarse meal.
Press half of oats mixture firmly into a greased cake pan. Spread reserved milk mixture evenly over top. Cover with remaining oats mixture. Bake 350 for 25 min. or until edges are browned. Cool, then cut into squares.
Whole Wheat Waffles/ Pancakes
From: Mom
Blend in Blender 3-5 min until thick
1 cup whole grain wheat
1 cup milk
Add:
2 eggs
1/2 cup applesauce or oil
1 Tbsp Baking Powder
1/2 tsp. salt (opt)
Blend well- let stand to thicken or add 1 cup Krusteaz Buttermilk Pancake Mix to thicken.
Cook and Serve.
Blend in Blender 3-5 min until thick
1 cup whole grain wheat
1 cup milk
Add:
2 eggs
1/2 cup applesauce or oil
1 Tbsp Baking Powder
1/2 tsp. salt (opt)
Blend well- let stand to thicken or add 1 cup Krusteaz Buttermilk Pancake Mix to thicken.
Cook and Serve.
Sunday, September 26, 2010
Taco Salad
1 lb Hamburger
1 can Kidney Beans
1/2 packet Taco Seasoning
Cook hamburger with taco seasoning, drain off grease. Add kidney beans. Cook until warm through.
To make: layer Shredded lettuce, hamburger, grated cheese, fritos, salsa, homemade ranch.
.
1 can Kidney Beans
1/2 packet Taco Seasoning
Cook hamburger with taco seasoning, drain off grease. Add kidney beans. Cook until warm through.
To make: layer Shredded lettuce, hamburger, grated cheese, fritos, salsa, homemade ranch.
.
Banana Pudding
From: Cindy
1 lg. box instant vanilla pudding mix
3 c. cold milk
1 can Sweetened Condensed milk
1 (8oz.) tub Cool whip (if you are making it for a lot of people you can add 8oz more and it still tastes great)
6 bananas, sliced
1 box Nilla waffers
Mix pudding and milk with wire whip until it begins to thicken. Stir in Eagle brand milk. When well blended, fold in Cool Whip. Add bananas and nilla waffers, crushed, leaving some big pieces. Chill and serve.
1 lg. box instant vanilla pudding mix
3 c. cold milk
1 can Sweetened Condensed milk
1 (8oz.) tub Cool whip (if you are making it for a lot of people you can add 8oz more and it still tastes great)
6 bananas, sliced
1 box Nilla waffers
Mix pudding and milk with wire whip until it begins to thicken. Stir in Eagle brand milk. When well blended, fold in Cool Whip. Add bananas and nilla waffers, crushed, leaving some big pieces. Chill and serve.
Saturday, September 25, 2010
Oven-Fried Chicken
(this surprisingly comes out really crispy)
1 tbsp margarine or butter
2/3 Cup Bisquick
1 ½ tsp Paprika
1 ¼ tsp salt
3 to 3 ½ pound cut up chicken
1. Heat oven to 425. Melt butter in rectangular baking dish or pan, 13x9, in oven
2. Mix Bisquick, paprika, salt & pepper. Coat chicken with bisqick (I wash the chicken and leave it a little moist before dipping so it sticks better). Place chicken on hot baking dish of butter.
3. Bake uncovered for 35 min; turn chicken. Bake about 15 min longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
We like to dip it in Wingers amazing sauce and ranch or you could use favorite BBQ sauce.
1 tbsp margarine or butter
2/3 Cup Bisquick
1 ½ tsp Paprika
1 ¼ tsp salt
3 to 3 ½ pound cut up chicken
1. Heat oven to 425. Melt butter in rectangular baking dish or pan, 13x9, in oven
2. Mix Bisquick, paprika, salt & pepper. Coat chicken with bisqick (I wash the chicken and leave it a little moist before dipping so it sticks better). Place chicken on hot baking dish of butter.
3. Bake uncovered for 35 min; turn chicken. Bake about 15 min longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
We like to dip it in Wingers amazing sauce and ranch or you could use favorite BBQ sauce.
Roasted Garlic Beef and Vegetable Stir-Fry
Benjamin found this recipe on the McCormick website a few years ago and it is still on our menu as a favorite. We love it and hopefully you will also!
Roasted Garlic Beef and Vegetable Stir-Fry
Simplify a beef stir-fry with McCormick® Roasted Garlic & Bell Pepper Seasoning Blend.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 6 (1-cup) servings.
Ingredients:
2 teaspoons cornstarch
1 cup water
2 tablespoons soy sauce
1 tablespoon McCormick® Roasted Garlic & Bell Pepper Seasoning Blend
1/2 teaspoon McCormick® Ground Ginger
1 tablespoon oil
1 1/2 pounds boneless sirloin steak, cut in 1/4-inch strips
3 cups assorted vegetables such as broccoli florets, red bell pepper strips and snow peas
Directions:
1. Mix cornstarch, water, soy sauce, Seasoning Blend and ginger in small bowl until smooth; set aside.
2. Heat oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 5 minutes or until no longer pink. Remove beef from skillet. Add vegetables; cook and stir 3 minutes. Return beef to skillet.
3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve over cooked rice, if desired.
Basic Pound Cake from Mix
1 pkg plain yellow cake mis (18oz)
Small Box Instant vanilla pudding mix
1 cup whole milk(I used 2% and it worked great)
1 cup oil
4 large eggs
325, center rack, grease and flour pan. Mix ingredients low speed for 1 min, scrape, then med speed for 2 min. Cook time varries, go by the yellow cake mix box.
This make a really moist cake and it is really easy!
Small Box Instant vanilla pudding mix
1 cup whole milk(I used 2% and it worked great)
1 cup oil
4 large eggs
325, center rack, grease and flour pan. Mix ingredients low speed for 1 min, scrape, then med speed for 2 min. Cook time varries, go by the yellow cake mix box.
This make a really moist cake and it is really easy!
Crepes
I have always loved these for dinner, but I know that most people enjoy these for breakfast. Recipe is from the Better Homes and Garden Cook Book.
LOW FAT
In a bowl combine 2 well beaten eggs, 1 1/2 cups milk, 1 cup all purpose flour, 1 Tbsp Cooking oil, and 1/4 tsp salt. Beat until combined.
Heat a lightly greased 6 inch round skillet (I just spray it good with cooking spray), Spoon in about 2-3 Tbsp batter. Lift and tilt skillet to spread butter all around the pan. Return to heat; brown on one side only. remove crepe, and repeat with remaining batter, greasing skillet occasionally. (You can use a crepemaker if you have one)
For toppings the sky is the limit, but my favorite is vanilla or banana pudding. Benjamin likes chocolate. Then top with favorite fruit and sprinkle powdered sugar.
When fruit isn't in season I like to butter the crepe and sprinkle with powdered sugar and canned peaches. Enjoy!
Friday, September 24, 2010
Pasta e Fagioli
From: Anna M via Olive Garden
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8
Cookie Salad
Mix
2 cups butter milk
2 large instant vanilla pudding
16 ounces Cool Whip
Drain
2 large cans pineapple tidbits
2 cans mandarin oranges
½ hour before serving add 2 packages of Keebler Stripped cookies
2 cups butter milk
2 large instant vanilla pudding
16 ounces Cool Whip
Drain
2 large cans pineapple tidbits
2 cans mandarin oranges
½ hour before serving add 2 packages of Keebler Stripped cookies
Chicken Salad
2-cups chicken (cooked, cooled and cubed)
1-cup seedless green grapes (cut in half)
2-cups chopped celery
1-cup pineapple tidbits (drained)
1-large red apple, diced
2-tablespoons of lemon juice (pour over apples immediately)
3-tablespoons, shredded onion
1-cup mayonnaise (I use 1/2-mayonnaise and 1/2-salad dressing)
1/2-teaspoon salt
Mix together just before serving. Add 1/2-cup chopped cashews or walnuts. Serve in Pita bread or our favorite is in Geraldine Rolls!
Barbecued Spare Ribs
*** I use this same recipe for BBQ Chicken, but instead of tomato soup I use Ketchup so it is thicker to brush on chicken on grill. or you can cook chicken(don't need to flour chicken) in the oven using the same recipe, but only cook about 40 min at 425.
4 good size boneless country style ribs
1 can tomato soup
1/2 teaspoon chili powder
1/2 cup brown sugar
1 clove garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dry mustard
1/4 cup vinegar
Brown floured country style ribs in bacon drippings or Crisco oil in a frying pan. Remove ribs and put them in a roasting pan. Mix the remaining ingredients in a bowl and then pour over the browned ribs. Bake covered at 325 for 1 1/2 hours. Remove lid and bake an additional 30 minutes.
*** I use this same recipe for BBQ Chicken, but instead of tomato soup I use Ketchup so it is thicker to brush on chicken on grill. or you can cook chicken(don't need to flour chicken) in the oven using the same recipe, but only cook about 40 min at 425.
4 good size boneless country style ribs
1 can tomato soup
1/2 teaspoon chili powder
1/2 cup brown sugar
1 clove garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dry mustard
1/4 cup vinegar
Brown floured country style ribs in bacon drippings or Crisco oil in a frying pan. Remove ribs and put them in a roasting pan. Mix the remaining ingredients in a bowl and then pour over the browned ribs. Bake covered at 325 for 1 1/2 hours. Remove lid and bake an additional 30 minutes.
7-up Dutch Oven Chicken
From: Anna M
½ lb. bacon
8 boneless chicken breast or thighs, browned
½-1 cube of margarine
1 c. water
½ can 7-up
2-3 carrots (Cut in 4-inch lengths)
6 potatoes (cut in chunks)
3 onions (cut in chunks)
Dice and fry bacon in 14 inch Dutch oven and set aside leaving grease in. Coat chicken in flour and brown in bacon grease. (Add oil if necessary)) Add bacon with Chicken. Season liberally with Laury Seasoning salt, garlic powder, and pepper. Put vegetables in with chicken. Add margarine, water, and 7-up. Cover and cook over coals for 45 minutes to 1 hour.
From: Anna M
½ lb. bacon
8 boneless chicken breast or thighs, browned
½-1 cube of margarine
1 c. water
½ can 7-up
2-3 carrots (Cut in 4-inch lengths)
6 potatoes (cut in chunks)
3 onions (cut in chunks)
Dice and fry bacon in 14 inch Dutch oven and set aside leaving grease in. Coat chicken in flour and brown in bacon grease. (Add oil if necessary)) Add bacon with Chicken. Season liberally with Laury Seasoning salt, garlic powder, and pepper. Put vegetables in with chicken. Add margarine, water, and 7-up. Cover and cook over coals for 45 minutes to 1 hour.
Hungry Man Breakfast
From: Anna M
Brown *8 ounces of bacon or sausage in oven. Remove.
Brown onions, hash browns peppers, mushrooms, green chilies and other vegetables as desired
Add meat. Pour in one dozen beaten eggs. Cook until done on edges.
Add cheese. Top with sour cream and salsa when done.
* Use as much meat as you like.
From: Anna M
Brown *8 ounces of bacon or sausage in oven. Remove.
Brown onions, hash browns peppers, mushrooms, green chilies and other vegetables as desired
Add meat. Pour in one dozen beaten eggs. Cook until done on edges.
Add cheese. Top with sour cream and salsa when done.
* Use as much meat as you like.
Peach-Raspberry Cobbler
From: adapted from Anna M.
3 cup package biscuit mix
6 tablespoons sugar
9 tablespoons milk
6 tablespoons margarine (melted)
1 cup sugar
6 tablespoons corn starch
Couple Dashes of salt
4 small cans (8 or 12 oz) of canned peaches
3 (10 oz) package frozen red raspberries (thawed)
In bowl combine biscuit mix. Then 6 tablespoons sugar, the milk and butter. Set aside. In Dutch oven blend the 1 cup sugar, the cornstarch, and salt. Stir in peaches (depending on how much juice the raspberries have you only need the juice from approx. 1 can of peaches) and raspberries.
Drop dough from a tablespoon onto fruit mixture and spread as evening on top as possible. Sprinkle dough with a little additional sugar.
Makes enough to fit in one dutch oven. Approx 8-10 servings.
From: adapted from Anna M.
3 cup package biscuit mix
6 tablespoons sugar
9 tablespoons milk
6 tablespoons margarine (melted)
1 cup sugar
6 tablespoons corn starch
Couple Dashes of salt
4 small cans (8 or 12 oz) of canned peaches
3 (10 oz) package frozen red raspberries (thawed)
In bowl combine biscuit mix. Then 6 tablespoons sugar, the milk and butter. Set aside. In Dutch oven blend the 1 cup sugar, the cornstarch, and salt. Stir in peaches (depending on how much juice the raspberries have you only need the juice from approx. 1 can of peaches) and raspberries.
Drop dough from a tablespoon onto fruit mixture and spread as evening on top as possible. Sprinkle dough with a little additional sugar.
Makes enough to fit in one dutch oven. Approx 8-10 servings.
Neiman Marcus Cookies
From: Anna M thru Internet
(Recipe may be halved)
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal ***
24 oz. chocolate chips (don't be cheap get good ones, remember this is a N. Marcus Cookie :-)) **I like to do a mix of white, butterscotch, and chocolate**
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla (don't be cheap and use imitation use pure vanilla, remember this is a Neiman Marcus cookie)
3 cups chopped nuts (your choice)
*** Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies
From: Anna M thru Internet
(Recipe may be halved)
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal ***
24 oz. chocolate chips (don't be cheap get good ones, remember this is a N. Marcus Cookie :-)) **I like to do a mix of white, butterscotch, and chocolate**
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla (don't be cheap and use imitation use pure vanilla, remember this is a Neiman Marcus cookie)
3 cups chopped nuts (your choice)
*** Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies
Mom's CINNAMON ROLLS - (3 doz.)
Dough also good for dinner rolls or sweet rolls.
Recipe from Gail Beck thru Connie Murdock
2 C milk
1/2 C salad oil
1/2 C sugar
2 tsp. salt
1 tsp almond flavoring
2 T yeast
6 1/2-7C flour
2 eggs
1 tsp. cinnamon,nutmeg
1 cube butter
Combine milk, oil, sugar and salt and heat until lukewarm. Stir yeast into 2 C flour and add to liquids. Add eggs and beat thoroughly.
Add cinnamon and almond flavoring at this point.
Add rest of flour to make a soft dough. Cover 10 min. and let rest. Knead on floured surface 8 min., or mix in bread mixer 3-4 minutes. Place dough in lightly greased bowl, cover, and let raise until double in bulk (abt 1 hr). Punch down, cover and let rest 10 min.
Shape into rolls, coffee rings, or roll into a rectangle for cinnamon rolls. For cinnamon rolls, spread melted butter on dough that has been rolled to ¼ to ½ “ thick. Then sprinkle brown sugar and cinnamon to taste. Sprinkle with presoaked raisins, nuts, or chopped dates, if desired.
Starting from edge, roll dough into tube shape and cut in 1” slices. Place slices on greased pans and let rise 1-2 hours. Bake at 375 for 15-20 min. (Be careful not to crowd on cookie sheets or center of roll will be as a pyramid.)
(HINT – I heat oven to 150 degrees and then turn oven off. Leaving oven door ajar I place one pan of rolls (covered with a dish towel) in oven to raise and one covered pan on top of stove to raise, but not over the heat vent area.)
Drizzle hot rolls with Thin Glazing.
GLAZE:
2-3 C powdered sugar
6 T warm water or milk
1 ½ tsp vanilla
2 T melted butter (approx.)
Dough also good for dinner rolls or sweet rolls.
Recipe from Gail Beck thru Connie Murdock
2 C milk
1/2 C salad oil
1/2 C sugar
2 tsp. salt
1 tsp almond flavoring
2 T yeast
6 1/2-7C flour
2 eggs
1 tsp. cinnamon,nutmeg
1 cube butter
Combine milk, oil, sugar and salt and heat until lukewarm. Stir yeast into 2 C flour and add to liquids. Add eggs and beat thoroughly.
Add cinnamon and almond flavoring at this point.
Add rest of flour to make a soft dough. Cover 10 min. and let rest. Knead on floured surface 8 min., or mix in bread mixer 3-4 minutes. Place dough in lightly greased bowl, cover, and let raise until double in bulk (abt 1 hr). Punch down, cover and let rest 10 min.
Shape into rolls, coffee rings, or roll into a rectangle for cinnamon rolls. For cinnamon rolls, spread melted butter on dough that has been rolled to ¼ to ½ “ thick. Then sprinkle brown sugar and cinnamon to taste. Sprinkle with presoaked raisins, nuts, or chopped dates, if desired.
Starting from edge, roll dough into tube shape and cut in 1” slices. Place slices on greased pans and let rise 1-2 hours. Bake at 375 for 15-20 min. (Be careful not to crowd on cookie sheets or center of roll will be as a pyramid.)
(HINT – I heat oven to 150 degrees and then turn oven off. Leaving oven door ajar I place one pan of rolls (covered with a dish towel) in oven to raise and one covered pan on top of stove to raise, but not over the heat vent area.)
Drizzle hot rolls with Thin Glazing.
GLAZE:
2-3 C powdered sugar
6 T warm water or milk
1 ½ tsp vanilla
2 T melted butter (approx.)
Alyssa's German Pancakes
Heat oven to 425 degrees
Melt 1/2 cube of butter in 9” X 13” pan
Beat two eggs in bowl
In another bowl
1/2 cup milk
1/2 cup flour
dash nutmeg
dash cinnamon
a little vanilla (optional)
Add beaten eggs. Don’t over mix. The eggs and flour should remain a little separated
Pour into butter pan
Bake 13-15 minutes
Heat oven to 425 degrees
Melt 1/2 cube of butter in 9” X 13” pan
Beat two eggs in bowl
In another bowl
1/2 cup milk
1/2 cup flour
dash nutmeg
dash cinnamon
a little vanilla (optional)
Add beaten eggs. Don’t over mix. The eggs and flour should remain a little separated
Pour into butter pan
Bake 13-15 minutes
Pumpkin Bars
4 eggs
2 c. sugar
1 c. oil
15 oz. pumpkin
mix together add:
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger (I go light on this)
1/4 tsp. ground cloves
Pour into greased sheet cake pan and bake 350 degrees for 25-30 min. Cool completely then frost with cream cheese frosting.
Cream Cheese Frosting
6 oz. cream cheese
2/3 c. butter
2 tsp. vanilla
4 c. powdered sugar
Beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar until well mixed.
4 eggs
2 c. sugar
1 c. oil
15 oz. pumpkin
mix together add:
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger (I go light on this)
1/4 tsp. ground cloves
Pour into greased sheet cake pan and bake 350 degrees for 25-30 min. Cool completely then frost with cream cheese frosting.
Cream Cheese Frosting
6 oz. cream cheese
2/3 c. butter
2 tsp. vanilla
4 c. powdered sugar
Beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar until well mixed.
Mongolian Beef
We like this recipe for both beef and chicken. The chicken is a little quicker since I skip the cornstarch step since it does not need to be tenderized like the beef.
Ingredients:
2 t vegetable oil•
1 T garlic,• chopped
1/2 C soy sauce•
1/2 C water•
3/4 C dark brown sugar•
1• C vegetable oil
1 lb flank steak•
1/4 C cornstarch•
2 large green• onions, sliced
Instructions:
1. Heat 2 teaspoons of vegetable oil in saucepan over medium-low heat.
2. Add garlic, then quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to medium; boil for 2-3 minutes or until the sauce thickens.
4. Remove sauce from heat.
5. Slice the steak against the grain into 1/4-inch slices, then cut into bite size pieces. (Tilt the blade to a 45° angle to get a wider cut.)
6. Dip the steak into cornstarch; set aside for 10 minutes.
7. Heat oil over medium heat in a wok or skillet. (Make sure the meat can be mostly covered with oil.)
8. Add the beef to the oil and sauté for two minutes or until the meat just begins to darken on the edges. (The meat does not need to be cooked through—just evenly.)
9. Use a slotted spoon to remove the meat; empty the oil from the skillet.
10. Put the meat back in the skillet; cook for a minute.
11. Add the sauce; cook for one minute while stirring, then add the green onions.
12. Cook for one minute, then remove the beef and onions to a serving plate; leave excess sauce in pan
Serve over white rice.
We like this recipe for both beef and chicken. The chicken is a little quicker since I skip the cornstarch step since it does not need to be tenderized like the beef.
Ingredients:
2 t vegetable oil•
1 T garlic,• chopped
1/2 C soy sauce•
1/2 C water•
3/4 C dark brown sugar•
1• C vegetable oil
1 lb flank steak•
1/4 C cornstarch•
2 large green• onions, sliced
Instructions:
1. Heat 2 teaspoons of vegetable oil in saucepan over medium-low heat.
2. Add garlic, then quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to medium; boil for 2-3 minutes or until the sauce thickens.
4. Remove sauce from heat.
5. Slice the steak against the grain into 1/4-inch slices, then cut into bite size pieces. (Tilt the blade to a 45° angle to get a wider cut.)
6. Dip the steak into cornstarch; set aside for 10 minutes.
7. Heat oil over medium heat in a wok or skillet. (Make sure the meat can be mostly covered with oil.)
8. Add the beef to the oil and sauté for two minutes or until the meat just begins to darken on the edges. (The meat does not need to be cooked through—just evenly.)
9. Use a slotted spoon to remove the meat; empty the oil from the skillet.
10. Put the meat back in the skillet; cook for a minute.
11. Add the sauce; cook for one minute while stirring, then add the green onions.
12. Cook for one minute, then remove the beef and onions to a serving plate; leave excess sauce in pan
Serve over white rice.
Golden Harvest Soup
From: Melanie Cruz
6 cups chopped Potatoes
1 cup chopped celery
1 1/2 cups chopped carrots
1/2 cup chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water
Simmer this until tender. Don't drain the water.
In a saucepan blend 3 cups of milk and 4 T. flour. Stir over heat until you bring it to a boiling point. Add 1/2 to 1 lb Velveeta cheese and stir till cheese is melted. Add sauce to the vegetables and serve.
Makes a big pot.
From: Melanie Cruz
6 cups chopped Potatoes
1 cup chopped celery
1 1/2 cups chopped carrots
1/2 cup chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water
Simmer this until tender. Don't drain the water.
In a saucepan blend 3 cups of milk and 4 T. flour. Stir over heat until you bring it to a boiling point. Add 1/2 to 1 lb Velveeta cheese and stir till cheese is melted. Add sauce to the vegetables and serve.
Makes a big pot.
JELLO RIBBON SALAD
4 flavors gelatin - 3 oz. ea.
4 c. hot water
2 c. cold water
2 pkg. Knox gelatin
1/2 c. cold water
2 c. milk
2 c. sour cream
1 c. sugar
2 tsp. vanilla
Choose 4 packages gelatin (2 red and 2 blue for red, white and blue or flavors that blend together - you be the judge).
Mix 1 package gelatin in 1 cup hot water and add 1/2 cup cold water. (Do this four times - once for each package.) Set aside.
Mix 2 packages Knox gelatin in 1/2 cup cold water. Add 2 cups hot milk. Add to this the mixture of sour cream, sugar and vanilla. Beat until creamy.
Starting with the gelatin layer and alternating with cream mixture, layer in clear 8 1/2 x 11 inch dish. Let each layer set for 1/2 hour before adding next layer.
4 flavors gelatin - 3 oz. ea.
4 c. hot water
2 c. cold water
2 pkg. Knox gelatin
1/2 c. cold water
2 c. milk
2 c. sour cream
1 c. sugar
2 tsp. vanilla
Choose 4 packages gelatin (2 red and 2 blue for red, white and blue or flavors that blend together - you be the judge).
Mix 1 package gelatin in 1 cup hot water and add 1/2 cup cold water. (Do this four times - once for each package.) Set aside.
Mix 2 packages Knox gelatin in 1/2 cup cold water. Add 2 cups hot milk. Add to this the mixture of sour cream, sugar and vanilla. Beat until creamy.
Starting with the gelatin layer and alternating with cream mixture, layer in clear 8 1/2 x 11 inch dish. Let each layer set for 1/2 hour before adding next layer.
Foil-Pack Chicken Fajita Dinner
From: Kraft Recipe
Prep Time:
10 min
Total Time:
45 min
Makes:
4 servings, one packet each
What You Need
***we like to eat these with flour tortillas- fajita style***
1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each: green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Shredded Taco Cheese
Make It
HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Make Ahead
Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.
Substitute
No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.
Serving Suggestion
Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.
E-Clair in a Pan
Crust
1 cube of butter
¼ tsp salt
1 cup water
1 cup flour
4 eggs
Bring water, salt, and butter to a boil; remove from heat add eggs 1 at a time.
*Lightly grease a cookie sheet
*Fork it. Then bake at 400۫ for 20 minutes
************Let it cool******************
Filling
3 cups milk
3 small vanilla instant puddings
8 oz cream cheese softend
Mix
Spread over crust
Use 12oz cool whip to spread over drizzle top with chocolate syrup
Let it chill 3-4 hours.
Crust
1 cube of butter
¼ tsp salt
1 cup water
1 cup flour
4 eggs
Bring water, salt, and butter to a boil; remove from heat add eggs 1 at a time.
*Lightly grease a cookie sheet
*Fork it. Then bake at 400۫ for 20 minutes
************Let it cool******************
Filling
3 cups milk
3 small vanilla instant puddings
8 oz cream cheese softend
Mix
Spread over crust
Use 12oz cool whip to spread over drizzle top with chocolate syrup
Let it chill 3-4 hours.
Chinese Chicken Lettuce Wraps
Original recipe was by Rachel Ray- 30 min meals, but made it into our own recipe with a few changes. This is one of our favorites! Enjoy
2 large chicken breasts
2 TBsp Peanut oil (or vegetable oil, peanut oil is a little lighter)
***I like to marinade the chicken in McCormick Zesty herb (marinade directions is on the back of the package) for at least an hour before cooking. Then I omit the oil for cooking the chicken. It adds a lot of flavor, but you don’t have to do this.
Salt & Pepper
3 garlic cloves (pressed is best, but finely chopped would work)
1 inch piece of ginger root (peeled and finely chopped or grated)
1 orange ( you’ll use the zest)
½ red bell pepper, diced small
1 can (8 oz) sliced water chestnuts, drained and chopped
3 green onions chopped
3 Tbsp Kikkoman Stir-Fry sauce (I’m very generous with the sauce. I add it in last and keep adding it until it looks the way I want it to.
Green leaf lettuce (get it as crispy as you can… you could use any kind, but this is our favorite kind)
First, I like to go through the recipe and chop everything I can so once the chicken is cooked I can throw it all in and have it done quickly.
Chop the chicken into small bite size pieces. Heat Skillet or wok. (I have used my large skillet on the stove or the electric skillet and they both worked great for this. Add oil (if you don’t use marinade) to hot pan. Add chicken to the pan and sear the meat by stir frying it for a two or three minutes. Season with salt and pepper, then add garlic and ginger (we have found that by grating the ginger directly into the pan that it adds more flavor). Grate desired amount of orange zest into the pan, add red bell peppers, water chestnuts, and green onions. Cook for another minute, continuing to stir-fry the mixture. Add the desired stir fry sauce- I don’t measure this as it really depends on how much you want to put in. To eat, pile spoonfuls onto the lettuce leaves and fold up the wrap, eat and enjoy. (The recipe says to garnish your platter with the orange wedges, but we always eat it too fast to do that)
Ziti Casserole
From: ?
**Note: This makes A LOT!! I used Prego, but you can use your favorite sauce. Goes great with the Divine Breadsticks and a green salad.
1lb hamburger
1/4 onion chopped
15 oz cottage cheese
1 tsp salt
1/4 tsp pepper
3 1/2 cups spaghetti sauce
8 oz mozzarella cheese
1/4 cups Parmesan cheese
1 pkg penne noodles
Boil noodles and brown hamburger with onion. While those are working combine all the other ingreds in a large bowl. When noodles and hamburger are done add it to the other ingreds. Dump into a casserole dish and bake and 375 for 30 minutes.
**One regular size jar of spaghetti sauce is enough when I make this. The stuff I buy is Ragu home style sauce and it has onions in it. If I add the other onion the taste of onion is too strong. I normally don't add the 1/4 of an onion. I also add all the mozzarella cheese to the sauce. If you want you could leave some of the cheese out to sprinkle on top.
Pizza Dough
From: Todd, my brother
1 1/2 cups warm water
1 Tbsp yeast
2 Tbsp sugar
1 1/2 tsp salt
3-4 cups flour
1 Tbsp Italian Seasoning (optional)
garlic salt or powder (optional)
Mix water, yeast, sugar, and salt and gradually add flour one cup at a time. I stop adding flour when the dough can form a ball, but is still a little sticky. Then mix on medium for 4-6 minutes. While it is kneading it will clean up the bowl- add flour if it sticks to the bowl. Let rise 20 minutes in a greased pan. Roll out and add toppings. Our favorite sauce it Prego.
Favorite toppings: Deli slice Black forest ham cut in strips with pineapple. Italian sausage, pepperoni, olives...ect.
From: Todd, my brother
1 1/2 cups warm water
1 Tbsp yeast
2 Tbsp sugar
1 1/2 tsp salt
3-4 cups flour
1 Tbsp Italian Seasoning (optional)
garlic salt or powder (optional)
Mix water, yeast, sugar, and salt and gradually add flour one cup at a time. I stop adding flour when the dough can form a ball, but is still a little sticky. Then mix on medium for 4-6 minutes. While it is kneading it will clean up the bowl- add flour if it sticks to the bowl. Let rise 20 minutes in a greased pan. Roll out and add toppings. Our favorite sauce it Prego.
Favorite toppings: Deli slice Black forest ham cut in strips with pineapple. Italian sausage, pepperoni, olives...ect.
Stir Fry Ginger Beef
From: Simply Recipes
The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don't want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.
What can I say about this recipe? Not much other than I really like it. The beef strips marinate in a soy, vinegar, honey, ginger marinade, and then fry up quickly with garlic, chile, and more ginger. Top with cilantro and serve over rice. Quick, easy, good.
Stir Fry Ginger Beef Recipe
Ingredients
Marinade
• 2 Tbsp unseasoned rice vinegar
• 5 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp peeled, grated fresh ginger
• 1 teaspoon chile pepper flakes
• 1 teaspoon ground cumin
Beef and stir-fry
• 1 1 1/4 to 1 1/2 lb top sirloin steak
• 1 Tbsp corn starch
• 2 Tbsp vegetable oil (preferably peanut)
• 1 Tbsp sesame oil (optional)
• 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
• 2 cloves garlic, thinly sliced
• 2-3 hot chiles, preferably red serranos, seeded, sliced (**Used Yellow serranos since that was all that were available and they were great- make the dish)
• 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
• 1/2 cup loosely packed, chopped cilantro
Method
1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.
4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.
Serves 4-6.
Chicken and Rice with Coconut Milk and Pistachios
From My Kitchen Cafe
This meal fits the bill for a healthy and delicious weeknight dinner. It is easy to prepare and you don't have to slave away in the kitchen all afternoon to get it done. Plus, it tastes fantastic. Don't be scared off by the coconut milk and pistachios, they are essential to this dish. The coconut milk gives a subtle sweet flavor that is delicious with the crunch of the pistachios. We love chicken and rice dishes around our house and this has been made several times already!
Manwaring note: LOVED IT!!! Took longer to cook the first time, but now I know how it goes and will go much quicker.
****Couldn't find Garam Masala at Winco and didn't have time to go to another store searching for it so I found a substitute online (this recipe makes exactly 1 1/2 tsp(what you need for the recipe):
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1/8 tsp crumbled bay leaves
1/8 tsp ground cloves
Chicken and Rice with Coconut Milk and Pistachios
adapted from The Best Skillet Recipes
*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.
4 (5 to 6-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken
Honey Lime Enchiladas
From: My Kitchen Cafe
I am particular when it comes to enchiladas. To start, I prefer the sauce creamy with a kick, instead of red and spicy, and I like a lot of flavor to the filling. These enchiladas did not disappoint! In fact, I would go so far as to say they are my new favorite enchilada and that is no easy feat. The shredded chicken soaks up a marinade of honey, lime and seasonings and the sweet tangy-ness is beyond delicious. Then they are topped with a creamy, green enchilada sauce that is thrown together in a matter of seconds and smothered in monterey jack cheese. They are simple, easy and so flavorful. The recipe comes from The Sisters' Cafe and Brittany (one of the sisters who posted this recipe) is my brother's wife's sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters' Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken Enchiladas
Manwaring Notes: I followed the recipe to see what it was like, but also added 1/2 medium onion and 4 cloves chopped garlic (sauteed onion for 3 min then added garlic for the last minute until the onions were soft) to the chicken for the filling because we like lots of flavor. This recipe with the whole can of green enchilada sauce and cream poured on top was too soggy! I prefer my enchilada to be crispy with sauce on it, not so soggy you can't find the taco shell. The flavors were great-loved the chicken marinade!! and I will make this again, but next time I will use only 1/2 (8 oz) can of enchilada sauce and I didn't think the cream added a whole lot, so if I have some I will use maybe a 1/4 cup, otherwise I will try substituting either sour cream or even a little milk.
marinade ( I marinated the shredded, cooked chicken for 30 minutes and it was perfect)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Fabulous Orange Chicken
From: Copied from website...will try and figure out which one..but they adapted the recipe from Blog Chef
If you are partial to deep-fried chicken, feel free to deep-fry the chicken and serve it with the thickened sauce. But if you want a lighter, baked version, follow the recipe below.
You won't be disappointed either way because the sauce makes this dish shine and it is fantastic!
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
Divine Breadsticks
From: My Kitchen Cafe
*Makes about 20-25 breadsticks, depending on how thick or thin you cut them
1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Grandma's Orange Rolls
From: A website?? not sure which one...
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min
Ingredients
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (105 degrees to 115 degrees)
• 1 cup warm milk (110 to 115 degrees F)
• 1/4 cup shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3 3/4 cups all-purpose flour
• FILLING:
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 2 tablespoons grated orange peel
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons butter or margarine, softened
• 4 teaspoons milk
• 1/2 teaspoon lemon extract
Directions
1. In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in two greased 11-in x 7-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls.
I thought this was excellent. I wanted more orange flavor so I added orange juice into the frosting as well as 3 oz. of cream cheese. Yummy!
From: A website?? not sure which one...
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min
Ingredients
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (105 degrees to 115 degrees)
• 1 cup warm milk (110 to 115 degrees F)
• 1/4 cup shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3 3/4 cups all-purpose flour
• FILLING:
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 2 tablespoons grated orange peel
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons butter or margarine, softened
• 4 teaspoons milk
• 1/2 teaspoon lemon extract
Directions
1. In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in two greased 11-in x 7-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls.
I thought this was excellent. I wanted more orange flavor so I added orange juice into the frosting as well as 3 oz. of cream cheese. Yummy!
Sweet Shredded Pork Recipe/ Cilantro Ranch Dressing
From: A Thrifty Mom
You will need:
• 1-10 lbs Pork tenderloin roast ( any pork roast will work)
• 2 cans of Tomato sauce 15 oz
• 1 1/2 cups brown sugar
• 1 can of coke or Dr Pepper
• 1 clove garlic diced
• 1/4 cup cilantro minced
Add your meat to the Crock pot, I think it taste best if you use about 5 lbs….I did it with 8 lbs and the flavors were not as bold as I would have liked them. But the Recipe says you can use up to 10lbs so it is all a matter of taste.
Add you Tomato sauce, brown sugar, and garlic.
Add can of soda, and cilantro. ( If you do not want to cook with soda I guess you could use broth instead)
Put the lid on your crock pot, cook over Medium Heat at Least 4-6 hours. ( you can cook longer)
Once tender and pulls off easily with a fork, take out of liquid and shred with a fork.
Once Pork is shredded, return to liquid.
Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.
This is the recipe I use and we absolutely LOVE it!!!! We also make a lime cilantro rice to go with it. Super simple make rice add a little lime and chopped cilantro to taste. We like to pile it on a plate and the scoop it up with chips!!! YUM!!
Cilantro Ranch Dressing
• 1 pkt Hidden Valley Ranch Dressing Mix
• 8 oz can Salsa Verde Green Salsa ( come in a can)
• 1/2 Bunch of cilantro with stems ( washed)
• 2 cloves garlic chopped
• 1/4 cup Mayo
• 1/4 cup sour cream
• 1/8 teaspoon Hot Sauce
Put all ingredients in a blender, and mix till smooth and creamy….add buttermilk to thin if needed. It will be thin a first and thicken up over time. So I always thin it down a bit. If you do not have buttermilk, normal milk works just fine. This is great on tacos, salads, Chip dip….love it!
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