Saturday, August 3, 2013

Pasta Salad

My mom made this recipe for every potluck we went to. Everyone always asked for the recipe!

16oz Bag of Tri Colored Pasta Cooked according to package directions.

1- lg. head of Broccoli

1C+ Zesty Italian Dressing

1-6oz can Sliced Olives

1. Cook Pasta according to pkg directions. Drain and place in large bowl.

2. Chop Broccoli into bite size pieces add to the pasta. Stir.

3. Add Olives, Drained. Stir.

4. Add Italian Dressing stir until very well coated. Put in fridge for at least 2 hrs. Serve!

Baked Coconut Breaded Chicken

2lbs or more Raw Chicken Tenderloins (Thawed)

1c or more~ Flour

1/4 teaspoon~ Garlic Powder

2 Eggs, Beaten

1c. Plain Bread Crumbs

1/2c or more to taste Sweetened Shredded Coconut.

Preheat Oven to 350.

In one bowl add Flour and Garlic powder and stir...

In another bowl put Eggs and beat.

In another bowl put bread crumbs and coconut and stir.

Take each tenderloin and dip in flour all over, then into eggs, then into bread crumbs and coconut mix make sure you pat the coconut mixture onto the Chicken tenderloins well.

Place Each Tenderloin onto a Foil lined cookie sheet that is lightly greased(I use olive oil).

Bake for 25 mins or so. Turning once half way through cooking.. Serve w Honey Mustard Dipping Sauce.

Oven Roasted Corn on the Cob

Oven Roasted Corn in the Cob... 

6 Ears of Corn in their husk





Preheat oven to 350 degrees.

Pullback corn husks and rinse ears.

Coat each ear with a nice layer of butter or margarine.

Sprinkle all over with sugar

Then sprinkle with salt.

Pull husks back over corn.

Place directly on middle oven rack and bake for 30 minutes.
** before turning on oven, place of layer of foil on the bottom to catch the butter and sugar drippings so you don't end up with a mess in your oven*

Thursday, April 5, 2012

Cream Cheese Squares

(8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Crock Pot Beef Stew

2 1/2 pounds beef stew meat, cut into 1 inch cubes(we bought boneless Beef Rib Meat and cut it myself as it was 3/4 the price of stew meat.)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
3 stalks celery, chopped
1 tsp. Garlic Powder

Place meat in a large plastic bag or Big Bowl. Combine 1/4 to 1/2 cup flour (you will need it to cover your meat) with 1/2 tea­spoon salt & 1/2 tea­spoon pepper; pour into the bag with the meat, shake to coat. Then heat 2 tablespoons olive oil in a large skil­let over medium-high heat. Add stew meat, and cook until evenly browned on the outside, you want to sear the meat. It takes a few minutes. Then remove your stew meat & place in your crockpot.

Cut the Potatoes, Carrots, Celery and Onion and place in the crockpot. 

Pour Beef Broth & Garlic powder over top and stir to coat all the Veggies and Meat w/ the broth.

Cook on High for 5-6 hours or on Low for 10-12hrs.

Cordon Bleu Bake

2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons Dijon mustard

4 oz sliced chicken

4 oz sliced ham

4 slices (1 oz each) Swiss cheese

  • Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese.
  • Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal.
  • Bake at 375°F 15 to 20 minutes

^^^^^^ This Is before the top layer was added. ^^^

Crock Pot Lasagna Super Simple

1 1/2- 2lbs Extra Lean Ground Beef(I recommend making this the night before or when ever you brown some beef make extra and freeze it for later)
1/4c. Onions, Chopped(I Use dehydrated Onions)
1~ 45oz Jar of Prego Spaghetti Sauce(any flavor)
3c. Shredded Mozzarella Cheese... Resereve 1c. aside..
1/2c Grated Parmesan Cheese
1~ 16oz container Cottage Cheese (small curd)
1-2 Eggs, Beaten
1~ 16oz box Lasagna Noodles

1.Brown Ground Beef until no longer pink, add onions and cook until onions are transparent.
2.Add Jar of Prego Sauce annd mix well.
3.In a separate bowl combine 2c. of the Mozzarella, the Parmesan Cheese, Cottage Cheese & the Beaten Egg, Mix Well.
4.Oil the bottom and Sides of you Crock Pot.
5.Add Some meat Sauce to the bottom of the crock ppot just to cover the bottom.
6. Take lasagna noodles and lay in the bottom of crock pot on top of mixture and you will have to break some noodles to make them fit and Double layer it on the bottom layers only..
7. Layer some cheese mixture.. You may have to use a knife to spread. then add some Meat Mixture then layer Noodles. and repeat process Cheese mix, Meat Mix, noodle and then again Cheese Mix, Meat Mix, Noodles.  Then top w/ remaining meat mixture and cover and cook.

Low for 4hrs-6hrs or High for 2hrs-4hrs.*** when done top w/ last remaining cup of Mozzarella and put on warm and cover and let stand for 10 mins)   ENJOY!!

Soft & Chewy Peanut Butter Cookies

  1. 2 1/2 cups unbleached all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt*
  5. 1/2 pound butter (2 sticks), softened*
  6. 1 cup packed dark brown sugar
  7. 1 cup granulated sugar
  8. 1 cup extra-crunchy peanut butter
  9. 2 large eggs, room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
  2. In a medium bowl, sift together flour, baking soda, baking powder, and salt.
  3. In bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
  4. Roll two tablespoons of dough into a ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Dip a dinner fork in cold water and make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.
Yields: 3 dozen cookies
Note: * If using unsalted butter, increase salt to 1 teaspoon.

**The key to soft and Chewy Peanut Butter Cookies is you have to pull them out of the oven even if they don't exactly look done. when you lift them off the cookie sheet and they look very light tan they are done. they will stiffen up as they are on the cooling rack. and come out nice and soft. for some reason my very first batch of cookies always come out overdone i have no idea why, but timing is the key. even when you take them off the pan they will seem super soft but that's what you're looking for. :)

Also, When Criss-Crossing them w/ a fork only do it ever so lightly w/ sugar on the back of the fork they will look like little thumbprint size cookies but flatten out.

Chicken & Stuffing Casserole

2 Boxes of stove top prepared according to box directions.
3-4 Chicken breasts or 6 or so tenderloins boiled & cut up.
2 1/2 c. Turkey or Chicken Gravy
3/4c shredded cheese..

Mix Stuffing and Chicken together and put in 9x13 baking dish. Make Gravy. top casserole w/ Cheese and Gravy and bake @ 350 for 30 mins until heated through. ♥

Thursday, May 19, 2011

Pumpkin Bread

This is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!

can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3
cups sugar
cup vegetable oil
teaspoons vanilla
cups Gold Medal® all-purpose or whole wheat flour
cup coarsely chopped nuts
cup raisins, if desired
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon baking powder
teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves (24 slices each)