Monday, January 25, 2010

Ritzy Butter Chicken

2 eggs (beaten)
1-2 cups flour
4-5 boneless skinless chicken breasts
1 sleeve crushed Ritz crackers (see my tip below)
1/2 cup butter (cut into pieces)
1/2 tsp. garlic salt
ground black pepper to taste

Preheat oven to 375. Place flour, eggs, and cracker crumbs in three separate bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in flour, coating completely, then in eggs, and then in the cracker crumbs. Arrange in 9x13 pan. Place pieces of butter on top of chicken. Bake for 40 minutes or until no longer pink and juices run clear.

*To crush crackers easily, I keep the crackers in the sleeve and gently beat little by little with my rolling pin. Then I open the sleeve and just pour out the crushed crumbs!

This is easy and DELICIOUS!!

From Ashley's Kitchen

Thursday, January 21, 2010

Frito Pie

Brown 1 pound of ground beef with one envelope of taco seasoning. Drain. Layer in small casserole dish:

Cheddar cheese

Bake at 350 for 15-20 minutes. This will change your life.

From Ashley's Kitchen

The Best Potato Casserole

{Family recipe---AMAZING!!!}

20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!

From Ashley's Kitchen

Tater Tot Casserole

{Actually it's not the Duggars'---another family favorite!}

2-3 cups frozen tater tots (no need to thaw)
1 cup chopped onions, sauteed in butter (I just use dry onion flakes)
1 can cream of chicken soup
1 small jar Cheese Whiz
1 1/2 pounds ground beef, browned and drained
1 can of water

Put tater tots in large baking dish. Pour meat and onions over tater tots. Heat soup, water, and Cheese Whiz. Pour over meat and onions. Bake at 350 for 30 minutes until bubbly. I sometimes make this when I watch the Duggars on Tuesday nights in honor of them!

From Ashley's Kitchen

Tuesday, January 19, 2010

EASY Lasagna

1-2 pounds ground beef
3 15-oz. jars spaghetti sauce (I use only 2)
8 oz. UNCOOKED lasagna noodles
16 oz. cottage cheese (I always need more than this)
4 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring until crumbly; drain well. Stir in the spaghetti sauce. Layer the ground beef mixture, lasagna noodles, cottage cheese, and mozzarella cheese 1/3 at a time in a baking dish. Bake, covered with foil, at 350 for 1 hour.

This is wonderful because you don't have to pre-cook the noodles! This is also wonderful to freeze.

From Ashley's Kitchen

Mom's Beef Tips and Rice

1 lb. round steak, cut into 1" squares, or stew meat
1 can beef consumme
1/2 cup cranberry juice cocktail or grape juice
1 tbsp. soy sauce
1 clove garlic (minced)
1/4 tsp. onion salt
2 tbsp. corn starch
3/4 cup water
cooked rice

Brown meat in skillet. Stir in consumme, cranberry juice, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover and simmer one hour. Blend in cornstarch and water. Turn up heat and stir gradually to thicken. Serve over rice.

From Ashley's Kitchen

Easy Thin Mints

These remind me of Girl Scout Thin Mints and are super easy to make!

  • Ritz crackers
  • Andes mint chips (the kind you find in the baking isle)
  1. Empty the bag of Andes mints into a shallow saucepan.
  2. Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
  3. Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
  4. Remove and place on a baking sheet lined with wax paper.
  5. Place the dipped crackers in the fridge for 5-10 minutes to set.
  6. Store in an airtight container.
  • One bag of Andes Mint Chips will do approximately two sleeves of Ritz.
  • Once the cookies are set, they don't need to be stored in the fridge. However, we love to leave them in the freezer for a summertime snack!
From Ashley P.'s Kitchen