June Cleaver Cooking Club

Ritzy Butter Chicken

2010-01-25T17:08:00.000-08:00

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

Frito Pie

2010-01-21T13:10:00.000-08:00

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

Fritos
Meat
Cheddar cheese
Fritos

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

From Ashley's Kitchen

The Best Potato Casserole

2010-01-21T13:09:00.000-08:00

{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

2010-01-21T13:08:00.000-08:00

{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

EASY Lasagna

2010-01-19T17:01:00.000-08:00

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

2010-01-19T16:57:00.000-08:00

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

2010-01-19T15:34:00.000-08:00

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

Ingredients:

Ritz crackers
Andes mint chips (the kind you find in the baking isle)

Directions:

Empty the bag of Andes mints into a shallow saucepan.
Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
Remove and place on a baking sheet lined with wax paper.
Place the dipped crackers in the fridge for 5-10 minutes to set.
Store in an airtight container.

Notes:

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

Taco Soup

2010-01-05T12:15:00.000-08:00

This is my mom's recipe and has been a family favorite for ages. I've seen other recipes out there, but here is a QUICK version that doesn't require too many ingredients or prep.

1 lb. ground beef, browned and drained
1 envelope taco seasoning
1 envelope ranch seasoning
1 can Rotel (tomatoes and chilis)--mild is recommended
1 can corn (I even use cream corn and it works great!)
1-2 cans of beans (I use 1 can of pinto beans)
3-4 cups of water, depending on your taste

Combine all together and heat on the stove until hot. Serve with sour cream, cheese, and tortilla chips. I can't tell you how delicious this soup is!

From Ashley's Kitchen

Chicken and Wild Rice Casserole

2010-01-05T12:12:00.000-08:00

This is an absolutely delicious, EASY casserole! It's my mom's recipe, and I just had to share it with you.

2 cans French-cut green beans (drained)
1 can cream of celery
1/2 cup mayo (or to taste)
1 pkg. Uncle Ben's Long Grain and Wild Rice (prepared as directed)
1-2 cans chicken (or fresh if you have it on hand)

Combine all together in a 9x13 casserole, and bake for 25 minutes at 350. DELICIOUS!!!

From Ashley's Kitchen

Snow Dusted Lemon Bars

2009-12-17T19:45:00.000-08:00

These are my Grandma's wonderful Snow Dusted Lemon Bars I want to share with everyone.

Heat oven to 350 degrees.

(Make & Bake First)
Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar (or Splenda)
1/2 cup (1 stick) real butter (softened, but not melted)
Combine all crust ingredients in small bowl. Beat with electric mixer at low speed, scraping bowl often,
until mixture looks like coarse crumbs. Press evenly onto bottom of ungreased 8-inch square baking pan to make a crust. Bake for 15 to 20 minutes and take out of oven to add filling on top.

(While the crust is baking combine all filling ingredients in small bowl):
2 eggs
3/4 cup sugar (or Splenda)
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
4 Tablespoons lemon juice
Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Put this back into oven and continue baking for 18 to 20 minutes.
Take out of oven and sprinkle top with powdered sugar. Cool completely. Cut into bars. Garnish with lemon zest, if desired.
Each bar is 130 calories if made with real sugar. (she made) the bars and filling with Splenda because you have to use the powdered sugar to sprinkle on the top.

The crust won't turn brown but it will get done if you follow the baking time.

From Kelly's Kitchen

Easy Oreo Ice Cream Cake

2009-12-16T23:22:00.000-08:00

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Makes about 12 servings.

From Ashley's Kitchen

Parmesan Bites

2009-10-23T21:45:00.000-07:00

Since the Holidays are right around the corner and we will be going from one party to another, here is a simple but yummy recipe to take along:

Parmesan Bites:
1 8 oz. Cream cheese
2 tsp. grated onions (I buy dried in a container)
2 tbsp. dried chives
1/2 tsp. pepper
1/4 cup grated Parmesan
3/4 cup grated cheddar
1/4 cup mayo
loaf of bread (White or wheat, Sliced or cut in to festive shapes)

Combine all ingredients, mix well, spread on bread. May be frozen at this point. Bake at 350 for 10-15 min.

Tips:

You can freeze your Bites once you mix everything and spread it on the bread, then you always have some in your freezer on pasta nights.

I use fat-free ingredients to try and cut back!

Enjoy!!!

From Courtnie's Kitchen in Louisiana

Pumpkin Spice Cookies

2009-10-23T19:33:00.000-07:00

Ingredients:

1 yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (the REAL pumpkin)
1/4 cup butter
1 container cream cheese frosting
Cinnamon (optional)

Directions:

Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).
Lightly grease cookie sheets.
Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.
Drop by generous tablespoonfuls onto cookie sheets.
Bake for 12 minutes, or until lightly browned around the edges.
Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.
After cooled, frost with cream cheese frosting.
For a pretty touch, sprinkle each frosted cookie with cinnamon.
Enjoy!

From Ashley's Kitchen in Smithfield, VA

Chicken Artichoke Casserole

2009-10-21T12:58:00.000-07:00

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

From Ashley's Kitchen

Potato Casserole

2009-09-26T13:50:00.000-07:00

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

Sesame Chicken and Noodles-CHRISTY

2008-08-13T11:13:00.000-07:00

8 oz. uncooked spaghetti
1/2 cup fat-free, less sodium chicken broth
1/4 cup natural-style, reduced fat creamy peanut butter (I use Smuckers)
2 tablespoons sesame seeds, divided
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1/2 tablespoon hot pepper sauce (it DOES NOT make the dish spicy)
2 teaspoons canola or vegetable oil
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/4 tablespoon salt
2 cups matchstick carrots, chopped
1 bunch of green onions thinly sliced

Cook pasta omitting salt and drain.
Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next five ingredents.
Heat oil in a large skillet over med high heat. Sprinkle the chicken with salt. Add chicken to pan, saute three minutes. Add carrots and onions, saute two minutes or until chicken is done. Stir in broth mixture.
Add pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds. Serve immediately.

Serves Four.

Herbed Monkey Bread-CHRISTY

2008-08-13T11:11:00.000-07:00

2/3 cup grated Parmesan Cheese
1 1/2 tsp. Italian Seasoning
1 25 oz. package frozen roll dough
1/2 cup butter, melted

Lightly grease Bundt pan, set aside. In a small bowl combine cheese and It. seasoning. Cut roll dough into one inch pieces, dip each piece in melted butter, coat with cheese. Place dough and let rise one hour or until doubled in size. Bake 30-35 minutes at 350. Cover with foil during last 10 minutes.

Cheesy Crescent Roll Chicken-CHRISTY

2008-08-13T11:07:00.000-07:00

4 Chicken Breasts
1 can crescent rolls
1 10 oz. can cream of chicken soup (I use fat free)
1/4 to 1/2 cup milk
3/4 to 1 cup cheddar cheese

Boil chicken breasts until done. Roll chicken breasts in individual crescent rolls and place in casserole (it may take two or three rolls). Combine soup, milk and half of cheese in a saucepan and heat until smooth. Pour mixture over crescent rolls and sprinkle cheese on top. Bake at 350 for 20 minutes.

Chicken and Dumplings-CHRISTY

2008-08-13T10:58:00.000-07:00

5 tortillas (8 inch)
3 14 1/2 oz. cans chicken broth
Boiled Chicken cut into pieces
1/4 cup milk

Sprinkle tortillas with flour, boil broth and drop in tortillas. Cook about ten minutes or until tender. Add chicken and milk. Season to taste with salt and pepper. Boil to thicken. Remove from heat and let sit for fifteen to twenty minutes. Tortillas will turn into dumplings!

ALSO

I don't always use a whole chicken-I use four or five chicken breasts and just chop them up. This is healthier and easier!

I don't always use tortillas, the bags of frozen dumplings work just as well!

Spicy Chicken Ro-tel - From Heather

2008-08-11T13:35:00.000-07:00

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes. I also do not make the recipe with black olives because BJ does not like them.

Spicy Chicken Ro-Tel
3-4 chicken breast (I use frozen boneless skinless chicken)
1 lb Velveeta cheese
1 large can Ro-Tel Tomatoes
1 (16 oz) pkg spagetti (my mom liked to use egg noodles to have a different type of pasta)
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel. (There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

"Homemade" Crescent Ravioli--Ashley

2008-07-11T16:35:00.000-07:00

This is so simple, but Kurt and I LOVE it. I got this from a church member in Cape Girardeau, Missouri. Enjoy!

"Homemade" Crescent Ravioli

1 pound ground beef
1 15-oz. can spaghetti sauce
1 med. onion, diced (I use onion flakes)
1 can crescent rolls
4 squares American cheese (I use the shredded kind)
salt and pepper to taste

Brown ground beef and onion. Drain off grease. Add 1/2 the spaghetti sauce (retain other 1/2 for later use). Salt and pepper to taste. Open crescent rolls into 4 squares. Do not separate into triangles. Place 3 tsp. of the meat mixture onto each square. Fold squares over one time into a rectangle, and press edges together to seal. Put remaining meat mixture in an 8" baking dish. Place each square in the dish on top of meat mixture, and bake at 425 for 30 minutes. Tops of squares will brown---don't let them burn! Then place a slice of cheese on top of each square. Pour remaining 1/2 of spaghetti sauce on top and bake an additional 15 minutes. It will seem like they're going to burn, but if you cover them with cheese and the sauce, they won't.

This is not gourmet by any means, but it just tastes so good, and it takes no time. The recipe can be easily doubled. Keep posting recipes!!

Judy's Chicken--From Ashley!

2008-04-11T07:11:00.000-07:00

My manicurist gave me this recipe to try last night, and it was delicious!!!

Marinade:
-1 bottle of Italian dressing
-1/4 cup soy sauce
-1/4 cup sugar

Mix this up together in a 9x13 dish and put the raw chicken breasts in it to marinate for an hour (give or take). While you're waiting, cook angel hair pasta (I used whole wheat). After the chicken has soaked awhile, get out a skillet and put a little olive oil into it, and cook the chicken til it is all the way done. Set chicken aside. Pour the extra marinade into the skillet and boil. Serve the chicken on a bed of pasta with the sauce drizzled on top. So good and so easy!! Great with a salad and bread. :o)

Baked Chicken Sandwich-CHRISTY

2008-02-27T14:33:00.001-08:00

2 cups cooked chicken, cut in small dice
1 cup grated Cheddar cheese
1/2 cup mayonnaise
12 slices trimmed bread
6 eggs
3 cups milk
3/4 to 1 tsp salt
Almonds

Mix first three ingredients together and spread between slices of bread; place in 9x13 dish. Beat eggs, add milk, salt and pour over sandwiches. Let stand overnight. Bake at 350 for 50 minutes. Keep covered first 35 minutes, then remove cover, sprinkle almonds over top and continue cooking, uncovered, the remaining 15 minutes.

This is so good-odd looking but turns out wonderful. It was served at one of my wedding showers and is something I like to make when company is coming for lunch.

Garlic Cheese Grits-CHRISTY

2008-02-27T14:29:00.000-08:00

1 cup quick grits
1 tsp salt
4 cups water
1 roll garlic cheese, cut up
1/2 cup butter
1/2 cup milk
2 eggs, beaten
Grated Cheddar cheese

Cook grits slowly in 4 cups salted water. Add cheese and butter. Stir in milk and eggs; mix well. Pour into greased casserole and bake at 350 for 40 minutes. Remove from oven, top with grated cheese and cook an additional 5 minutes.

THIS IS SO FATTENING BUT SOOOOO GOOD

Oven BBQ Chicken-CHRISTY

2008-02-27T14:02:00.000-08:00

3 tblsp. ketchup
2 tblsp. vinegar
1 tblsp. lemon juice
2 tblsp. Worcestershire
4 tblsp. water
1 tsp. paprika

3 tblsp. brown sugar

1 tsp. salt

1 tsp. chili powder

1/2 tsp red pepper

2 tbslp margarine

1 tsp. dry mustard

1 2 1/2-3 pound chicken

Mix all ingredients. Dip chicken in sauce. Bake covered in aluminum foil at 500 degrees for the first 15 minutes and 350 degrees for 1 hr. Remove cover so chicken can brown, and cooked uncovered for 15 minutes more.

Easy Sticky Buns - KRISTAL

2008-02-18T18:24:00.000-08:00

These are so easy to make and so very yummy:

1 1/2T unsalted butter, cold and thinly sliced into 10 pieces
1 medium banana, thinly sliced
1/2C pecans, chopped
2T brown sugar
1 tube of buttermilk biscuits

Heat oven to 375. Drop butter into the bottom of a muffin pan. Arrange banana on top, sprinkle pecans and brown sugar, and top with a biscuit. Bake until golden brown, for about 8-10 minutes. While still warm, place baking sheet over the muffin pan, flip, and tap out the buns.

Here's the outcome:

(the BEST) Chicken Salad - Olivia

2008-02-16T16:21:00.000-08:00

My mother in law and I hosted a baby shower for Brock's 1st cousin this morning. She made this chicken salad. It is EASY and sooo delicious (and I am a little bit of a chicken salad snob).

2 cups cooked chicken
1 cup mayo
1 cup chopped celery
1 cup sliced seedless grapes
1 cup ranch style sliced almonds (by the salad stuff in the grocery)
1/2 tsp curry powder
2 tbsp lemon juice
1 tbsp soy sauce

She used canned chicken and you couldn't taste a difference at all.

**DISCLAIMER: you might eat it all by your self in one sitting**

Butternut Squash and Apple Soup - KRISTAL

2008-02-06T17:33:00.000-08:00

Best. Soup. Ever. And it's perfect for the fall and winter. It's a bit time consuming, but it makes a ton (3 qts.) so you can freeze some for later.

2T unsalted butter
2T extra virgin olive oil
4C chopped yellow onions
2T curry powder
5lb butternut squash (2 large)
1 1/2lb sweet apples, such as McIntosh or Gala (4 apples)
2t kosher salt
1/2t black pepper
2C water
2C apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chucks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2C of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft (Chad had to cook it closer to an hour, but our pot wasn't quite big enough either). Process the soup through a food processor or with an immersion blender.

Pour the soup back into the pot. Add the apple cider/juice to make the soup the consistency you like; it should be slightly sweet and quite thick. Add salt and pepper to taste and serve hot.

Thai Shrimp and Pork Ball Over Coconut Curried Rice - KRISTAL

2008-02-06T17:13:00.000-08:00

Hi Ladies! This is my first post. ;) My husband does all of our cooking and he's amazing at what he does so I thought I'd share two of my favorite recipes of his. Enjoy!

This meal seems time consuming, but it really only takes about 30 minutes from start to finish. And if you like Thai curry, you really can't beat it. I promise it's better than any takeout you could get.

16oz basmati or jasmine rice
4 scallions
3 inch piece of fresh ginger, peeled and grated
1 jalapeño pepper, seeded and finely chopped
4 garlic cloves, 2 crushed, 2 chopped
4T tamari or soy sauce
1/4C cilantro leaves
1 cup fresh basil, coarsely chopped
Zest and joice of 1 lime
1lb shrimp, shelled and deveined
1lb ground pork
6T vegetable oil
1t ground coriander
1/2t ground cumin
1T curry powder
1 medium onion, thinly sliced
1 small carrot, peeled and grated
1 large red bell pepper, thinly sliced
1C chicken stock
1C canned unsweetened coconut milk

Cook rice according to the instructions on the container.

In the bowl of the food processor, combine the scallions, half the grated ginger, half the chopped jalapeño petter, the crushed garlic, 3 T of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minutes, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste - about 1 minutes.

Preheat a large nonstick skillet with 4T of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browing on all sides until cooked through, about 3 to 4 minutes.

While the shrimp and pork balls and rice are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2T of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape any spices that might be sticking to the bottom of the pan. Cook the mixture for about 3 minutes, stirring frequently.

Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for about 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. Add the remaining cilantro and basil and toss to combine.

Spoon rice into bowl, add shrimp and pork balls, and pour the curry over both.

Enjoy!

Mediterranean Bread-CHRISTY

2008-02-06T15:09:00.000-08:00

2 tblsp chopped sun dried tomatoes
1 can refridgerated French bread or pizza dough
2 tablespoons commercial pesto (Classico is good)
1/3 cup feta cheese
2 tbslp chopped olives

Preheat oven to 350. Unroll bread dough. Spread pesto over dough, leaving a 1 inch margin around edges. Sprinkle tomatoes, feta and olives over the pesto. Roll up dough tightly, pinching the edges together to seal. Place loaf on a baking sheet coated with cooking spray. Bake at 350 for 15-20 minutes or until loaf is browned on bottom and sounds hollow when tapped. Serve immediately.

I serve this with a salad and fruit.

Pasta with Cherry Tomatoes, Olives, and Feta-CHRISTY

2008-02-06T15:06:00.001-08:00

This is a Weight Watchers recipe.

8 ounces uncooked penne pasta-I use whole wheat
1 tblsp olive oil
3/4 pound cherry tomatoes, halved
1/2 cup sliced and pitted kalamata olives-I also use the regular black ones
1/2 cup tomato and herb feta cheese-I sometimes used the reduced fat original feta
1/4 tsp freshly ground pepper
1 garlic clove, minced
1/2 cup chopped fresh basil.

Cook pasta and drain. Combine pasta and oil in a bowl, toss well. Add other ingredients and sprinkle with basil.

THIS IS SO GOOD AND SO EASY

Skinny Chocolate-Chip Cookies-CHRISTY

2008-02-06T15:00:00.001-08:00

These are a little healthier than the norm and SO GOOD.

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup firmly packed brown sugar
6 tbsp granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups chocolate chips

In a small bowl, whisk flour, baking soda, and salt.
In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed, about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refridgerate dough 15 minutes.

Preheat oven to 350. Line 2 large cookie sheets with parchment paper or foil.

Shape dough into 1 1/2 inch balls onto prepared sheets, 2 inches apart. Bake 12 to 14 minutes.

Cool and enjoy!

Yummy Potato Soup--ASHLEY

2008-01-21T13:29:00.000-08:00

This is my mother-in-law's own personal recipe! It is my FAVORITE, and so easy!

2 cups of cooked, chopped chicken (3 cooked chicken breasts or 1 can of chopped chicken)
1 can chicken broth
4 cups of cooked chopped potatoes
1 can cream of chicken soup
2 cups milk
1 pureed onion (my MIL does this in the blender but I just use a bit of onion powder)
1 T Dry Hidden Valley ranch dressing mix
2 chicken boullion cubes
1 T chopped garlic OR 1 tsp garlic powder
salt and pepper

Mix all together, heat, and enjoy! I usually put this in the crock pot (with the potatoes uncooked) and let it cook on low all day for when I get home. It is DELICIOUS!

9 can soup

2008-01-15T14:56:00.000-08:00

one can of each:

hormel chili with beans
hormel chili without beans
whole kernel corn
diced potatoes
diced tomatoes
green beans
campbells's veggie beef soup
sliced mushrooms
veg-all

dump all in crockpot. do NOT drain!! stir a few times to combine. cook on low for a few hours.

we like to eat it with frito's. yum yum. this recipe makes a ton! and i mean a ton!! and there is no real way to cut it down so i usually try to share with a friend, and then i still have some left to freeze! it is a great quick meal to grab from the freezer!

and you can play with the ingredients some... we don't like a ton of green beans so since the veggie beef soup and the veg-all already has green beans we leave out the single can of green beans and have 8 can soup!

thanks to my friend and neighbor, jenny holloway, for sharing the soup with us and giving me this recipe!!!

cashew chicken by adelle

2008-01-15T14:51:00.000-08:00

2-4 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup chopped green onion
1 cup sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced celery
1 1/2 tablespoons soy sauce
1/2 cup cashews

combine all ingredients except chicken in crockpot. stir a couple of times but not too much. add chicken; can either place on top or mix in. cover; cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

serve over hot white rice.

asian beef stew by adelle

2008-01-15T14:45:00.000-08:00

2 onions, cut into 1/4 inch slices
1 1/2 pounds round steak, sliced thin across the grain
2 ribs celery, sliced
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
1/3 cup hoisin sauce (i found this with the teriyaki sauce at kroger)
2 tablespoons cornstarch

place onions, beef, celery, carrots, and mushrooms in crockpot. combine orange juice, broth, hoisin sauce, and cornstarch in small bowl. pour into crockpot. cover; cook on high for 5 hours or until beef is tender.

if you want to add peas, get 1 cup of frozen peas, stir into crockpot after the 5 hours and cook 20 minutes longer or until peas are tender.

if you like it a bit spicy you can also add 1 to 2 teaspoons chinese 5 spice powder or curry powder to the orange juice mixture.

serve over broth simmered white rice.

Sausage and Rigatoni Pasta-CHRISTY

2008-01-14T16:07:00.000-08:00

I got this recipe out of the new Kraft cookbook. I get one in the mail every season and it is full of quick but delicious recipes! And it is FREE.

Sausage and Rigatoni Pasta

8 oz. (1/2 box) Rigatoni Pasta
Italian Turkey Sausage (Jenny Owens)
1/4 cup onion
1/4 cup Kraft sundried tomato salad dressing
1 sm. can tomato paste

Remove the casings and lightly brown the sausage-chop roughly with the spatula. Add onions and tomato paste and stir. Cook, covered, for 15 minutes on med. low or until onions are tender and sausage is cooked through. Meanwhile, cook pasta.

When sausage mixture is done add salad dressing. Mix with cooked pasta and serve topped with parmesan cheese.

The salad dressing is delicious and surprisingly low in fat and calories. I served a green salad with the pasta and used the salad dressing.

Success!!-Christy

2008-01-11T19:35:00.000-08:00

Adelle, your paprika soft tacos and Apricot Chicken is soooo good. The kids loved it as well and that is priceless as far as I am concerned!!

Exciting!

2008-01-08T21:15:00.001-08:00

Yay! New recipes! How exciting. I can't believe that something I actually started is working, and people seem to be using it. Rare.

Happy cooking :)

Love, Ashley

apricot chicken by adelle

2008-01-05T14:43:00.000-08:00

so easy and so scrumptious!

chicken breasts (however many you want; if you do more than 8, you will need to double the dressing mixture)
1 envelope of onion soup mix
1 (10 ounce) jar apricot preserves
1 (8 ounce) Russian salad dressing (this can be tricky to find, i have only found it in the 8 oz. bottle, it tends to hide on the shelf; you can substitute with catalina dressing if you can't find it)

combine salad dressing, soup mix, and preserves in a bowl and mix well. arrange the chicken in a single layer in a shallow baking pan. spoon the dressing mixture over the chicken. bake, covered with foil at 350 degrees for 1 1/2 hours.

great with a salad and rice cooked with chicken broth instead of water.

paprika chicken soft tacos by adelle

2008-01-05T14:24:00.000-08:00

i took part of a recipe i had and revamped it so this is not an exact recipe... it is one of those meals that you can adjust easily to fit your personal flavor preferences! and depending on how your stove is, you kind of have to adjust the temperature throughout so that the chicken and onions don't get too done before you add the seasonings. just be sure to move all the stuff in the skillet around alot so they don't get stuck to the pan and make those gross crusties (you know what i am talking about right?).

ingredients:
chicken breast tenders
1 medium onion, chopped or sliced
1 garlic clove, chopped
sweet paprika (i use "hungarian paprika 100% sweet delicate by papa imported" but you can use any kind of sweet paprika)
salt & pepper
EVOO (extra virgin olive oil)
tortillas (small or large, just depends on how much you pile inside (o:)

optional toppings:
low fat cheddar cheese or cheddar and monterey
fat free refried beans
chunky salsa or taco sauce
lettuce

heat large skillet over medium-high heat. add EVOO about 2 Tb. add chicken and let it cook a few minutes on each side. then add onions and garlic. cook all together for a few more minutes until chicken is pretty much done. season with salt and pepper, just a few dashes of each in the pan. then sprinkle the chicken with paprika. stir/shake so all the chicken gets the seasoning. reduce heat to low for a few minutes.

place a small handful of cheese on a tortilla and warm in microwave just enough for cheese to melt. add chicken and any other toppings you'd like, roll up and enjoy!!

Poppy Seed Chicken-CHRISTY

2007-12-31T17:40:00.000-08:00

5 cups chopped cooked chicken (or one whole chicken-I boil the chicken in a stock pot until done)
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C).Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Chili Con Carne-CHRISTY

2007-12-31T17:29:00.000-08:00

1 tbsp. veg oil
1 1/2 lbs. ground beef or turkey
1 yellow onion diced
1 green bell pepper, diced
4 tsp. minced garlic
2 tbsp. chili powder
1/2 tsp. salt
2 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne
1 15 oz. can whole peeled tomatoes
3 tbsp. tomato paste
1 tsp. sugar
2 cups water

cook the meat. Add the onion, green bell pepper, garlic, chili powder, salt , cumin, oregano and cayenne pepper and cook until veg are soft-about four minutes. Add the whole tomatoes to the pot, breaking them up with a spoon or fork. Add the paste, sugar and water. Stir well and boil for thirty minutes uncovered. Serve warm with sour cream and cheese.

Black Bean Chili-CHRISTY

2007-12-31T17:21:00.000-08:00

1 eggplant, cubed
1 tbsp. Kosher Salt
1/2 cup olive oil
2 onions, diced
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 minced garlic cloves
8 plum tomatoes
1 cup veg broth
3 tbsp chili powder
1 1/2 tbsp. cumin
1 tbsp. oregano
1 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
2 cans black beans
1/4 cup lemon juice

Toss eggplant in colander with salkt and let sit for one hour. Pat w/paper towels to absorb excess moisture. heat 1/4 cup oil in dutch oven or stock pot. Add onions, zuchinni, bell peppers, and garlic. Saute on med heat for 10 minutes. Heat 1/4 cup oil in skillet and cook the eggplant until just tender. Using slotted spoon transfer it to the dutch oven. Add the tomatoes, broth and spices. Cook over low heat for thirty minutes, stirring once. Add Black beans and cook for another 15 minutes. Serve immediately-sour cream and cheese is wonderful on top!

Easy Chicken Salad-CHRISTY

2007-12-31T17:19:00.000-08:00

1/2 cup light or regular mayo
1/2 cup light or regular sour cream
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. skinless, boneless chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

you can add celery if you like :)

SUCCESS!

2007-12-18T12:45:00.000-08:00

Just wanted to report that Roseann's Sweet Potatoe Casserole was a HIT! I decided to try this one b/c it would satisfy both the pecan topping lovers as well as marshmellow lovers. IT WAS A HIT! Thanks Ro!

Arugula and Sausage Skillet-CHRISTY

2007-12-18T10:36:00.000-08:00

Large bag of fresh spinach or equal amount Arugula (I use spinach)
6 cloves of fresh, chopped garlic
1/2 small onion
olive oil
Lean Mild Italian Turkey Sausage (it is sold next to the ground turkey, it is in large links)
Red Pepper Flakes
box of Bowtie Pasta

Begin cooking pasta. Saute garlic, onions and olive oil in a large skillet. When they are soft cut open the turkey meat casings and add to the pan. Add red pepper flakes to taste. Cook meat until done. Add spinach or arugula one small bunch at a time. Cover skillet after each batch is added and allow to wilt. When all of the spinach has wilted stir in cooked pasta mix well with meat and spinach.

Top with grated parmesan.

menu and recipes

2007-12-15T17:47:00.000-08:00

if you read my blog or christy's blog, you know that we post our dinner menu each week. if we ever post something on our menus that you want, let us know!! (hope that's okay with you christy (O:)
adelle

Sweet Potato Casserole by Roseann

2007-12-13T14:37:00.000-08:00

Ingredients
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

PreparationBake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Yield
Makes 6 to 8 servings

Southern Living, DECEMBER 2002

*** I used half and half instead of milk...just because I had it.

Sweet Potato Casserole-CHRISTY

2007-12-13T14:03:00.000-08:00

3 cups sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter
2 eggs, slightly beaten
1 tsp. vanilla
1/3 cup milk

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter
chopped or whole pecans.

Sprinkle topping over casserole and bake at 350 for 25 minutes. 8 to 10 servings.

NEED

2007-12-13T12:52:00.000-08:00

I am taking it upon myself to post a NEEDED section. I don't think anyone would mind. Here's my need ... I have a LifeGroup Christmas party Saturday night and I'm supposed to bring a sweet potatoe casserole. Anyone have a good, fattening, rich, recipe with the pecans on top?
Thanks! Katrice

Adelle's Brisket---success!! from Ashley

2007-12-11T20:02:00.001-08:00

Hello all!
I made the brisket that Adelle posted, and it is delicious! Kurt is actually trimming it now, but we both tried pieces and it is a hit :) Kurt was so impressed that I stepped out of my comfort zone. Whenever someone tries a recipe, post to let everyone know! Thanks for the great recipe, Adelle!
Ashley

Printing Recipes

2007-12-11T14:51:00.000-08:00

Hi!
Katrice asked me how to print individual recipes from the site. Take your mouse and highlight the recipe you want to print (sometimes it takes a try or two to get it highlighted right). Right-click your mouse on what is selected (highlighted) and choose "print." When your printing window comes up, make sure you select "Selection" where it says "Page Range." That should do it! This probably didn't make sense, so let me know if you can't get it!

Favorite Chicken-Christy

2007-12-11T04:42:00.000-08:00

Olive oil
Garlic Powder
Salt
Black Pepper
Onion Powder
Paprika

Thaw and pat dry each chicken breast. Put olive oil in pan and heat. Cover both sides of the chicken with seasonings and cook in olive oil until done. This goes well inside casseroles as well as by itself!

BBQ Pizza-Christy

2007-12-11T04:37:00.000-08:00

Can of pizza dough (Pillsbury) OR if you have a breadmaker use homemade pizza dough
Can of BBQ sloppy joe mix (Hunts BBQ Bold is the best)
Pound of lean turkey or lean hamburger
Mozarella cheese.

Dough:
1 cup of warm water, plus 2 tablespoons
2 tablespoons of olive oil
3 cups of bread flour
1 tsp sugar
1 tsp salt
2 1/2 tsp bread machine yeast.

Add ingredients in the order listed. Use the dough function on breadmaker.

Pizza:
Spray casserole dish with cooking spray. Place dough in the dish and press it out into the pan using your fingers-make sure sides are covered. Brown meat and drain. Add sauce and heat through. Pour mixture over crust. Cover with mozarella cheese and bake at 400 until crust is golden and cheese is melted.

This is a fun meal that Laura Grace LOVES. I serve it with fruit and salad :)

You can also use regular sloppy joe sauce for a sloppy joe pizza.

Note from Ashley

2007-12-10T20:26:00.001-08:00

Thanks so much for adding recipes, everyone! I have made my grocery list and will head to the store this week to try some of these great recipes. Keep them coming! ;)

Christmas Toffee by KATRICE

2007-12-09T20:35:00.000-08:00

Ingredients:
1 pack Saltine crackers
1 and 7/8 stick of butter
1 cup brown sugar
chocolate chips
nuts, optional

Slowly bring butter and brown sugar to a boil, constantly stirring. Be careful not to burn. Pour over Saltine crackers that have been laid out on wax paper on a cookie sheet. Bake at 400 degrees for 6 minutes. Take out and sprinkle chocolate chips (however many you want). As they melt, lightly spread chocolate across and push nuts in. Let stand until cool or put in refridgerator to speed process.

Monterey Jack Salsa by KATRICE

2007-12-09T20:26:00.000-08:00

Mix these ingredients:
1 can (4oz.) green chilis, chopped
1 can (3 1/4oz.) black olives, chopped
4 green onions, chopped
1/4 lb. Monterey Jack cheese, shredded
1 tomato, chopped
1/2 cup Italian Salad Dressing
1/4 cup fresh cilantro, chopped

Serve with tortilla chips or Fritos.

Snowman Hats by KATRICE

2007-12-09T20:18:00.000-08:00

Ingredients:
Regular size marshmellows
sandwich cookies (such as Oreos, vanilla or chocolate, whichever you prefer)
melted chocolate (it works best with chocolate used for dipping strawberries)

On wax paper lay your sandwich cookies out. Place a marshmellow on top. Pour melted chocolate on top-just enough to cover. Let the chocolate harden or put in refridgerator to quicken process.

scrumptious brisket- adelle

2007-12-08T16:38:00.000-08:00

1 bottle sundried tomato salad dressing (i use newman's lite)
1 (1, 2, or 3 pound) brisket

trim fat off the brisket. place brisket fat side up in 9 x 13 baking dish. poor salad dressing over brisket. bake, covered with foil at 250 degrees for 5 hours.

so easy and so tender!! it is great with twice baked potatoes and salad! i usually get a 2 or 3 pound brisket, that way we can have some leftover for brisket sandwiches the next day or two.

Parmesan-Garlic Chicken by ANDREA

2007-12-07T13:33:00.000-08:00

This is so easy but so good!

1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through. Then set oven to Broil and cook for another few mins. Watch carefully, but it just makes the outside crispy and delicious!!!!

Pot Roast-Christy

2007-12-07T12:37:00.000-08:00

This is Clay's favorite meal.

roast (for me and Clay I will even find a fatty steak-it makes less but tastes the same)
potatoes
onion
packet of onion soup (Liptons)
cream of mushroom soup

Wash and chop potatoes and onions. Put in the bottom of the pan. Place roast on top and cover with cream of mushroom soup. Sprinkle with entire packet of onion soup. Cover and bake at 350 for 1 1/2 -2 hours or until done in the center. The amount of potatoes, onions, and cooking time depends on the size of the roast.

EASY Biscuits-Christy

2007-12-07T12:26:00.000-08:00

2 cups self-rising flour
generous pinch of salt

stir together

2/3 cup milk
1/3 cup vegetable oil

stir JUST until mixed.

Knead lightly and roll out to 1/4 inch thickness. Cut out and bake at 450 until golden brown.

These are the only biscuits that I can make!

I will sometimes add sage and chedder for cheesy herb biscuits.

Guatemalen Turkey Burgers -by Tiffany

2007-12-06T21:37:00.000-08:00

INGREDIENTS

2 lbs. of ground turkey
fresh cilantro
fresh basil
fresh mint (optional)
salt
white pepper
1 Tbl. spoon of chili powder
1 cup of extra virgin olive oil

1 avocado, cut into thin wedges
1 cup of salsa
freshly rinsed lettuce leaves
wheat buns

Rinse your fresh herbs, separate leaves from stalk, and pat dry between two paper towels. (Note: I buy the fresh, pre-packaged, organic herbs.) Finely chop your herbs, and kneed them into your meat. The mint will cut the intensity of the cilantro, and is good to have on hand the first couple of times you try this recipe. Salt and pepper your meat and make it into patties. Sprinkle chili powder over the top of your patties before placing them on the grill. Brush each side of the patties with evoo as you grill them. The ground turkey is such a lean meat, that you need the evoo to keep your burgers juicy. Serve atop a wheat bun and garnish with three thin slices of avocado, a dollop of salsa and a lettuce leaf. This is great served with spicy sweet potato fries, or chips with salsa or rotel. Happy Eating!

Vanilla Butter Cake by KATRICE

2007-12-06T20:54:00.000-08:00

INGREDIENTS
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup half and half
1 tbsp. vanilla extract

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half and half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12 cup Bundt pan.

3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.

Chicken Tortilla Soup by KATRICE

2007-12-06T20:43:00.000-08:00

(Copycat recipe of McAlister's)
INGREDIENTS:
3 cloves garlic, minced
1 onion, chopped
3 tbs. margarine
2 tbs. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (all I had was whipping cream :)
1 (10.75 oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 oz.) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 tsp. ground cumin
1 (1.27 oz.) packet dry fajita seasoning
3 tbs. chopped fresh cilantro
TO SERVE:
16 oz. tortilla chips
8 oz. shredded Monterey Jack Cheese

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute more.
Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tbs. cilantro. Stir and continue to heat for 15 minutes.
Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 tbs. cilantro, and serve.

Shrimp and Grits from Christy

2007-12-06T13:47:00.000-08:00

1 1/2 pounds frozen shrimp (thawed by running under cold water)
1 tsp. salt
2 cups cooked grits
1 tube garlic cheese
1 tsp butter
Ground white pepper
6 bacon slices, diced
2 cups fresh, sliced mushrooms
1 cup sliced scallions
2 garlic cloves, minced
2 tblsp. chopped fresh parsley
6 to 8 tsps. lemon juice
salt and ground pepper to taste

Peel shrimp, and devein, if desired. Combine first 5 ingredients in the top of a double boiler, keep warm over simmering water. Saute' bacon in a skillet over medium heat until done but not crisp. Remove bacon from skillet. Drain drippings, reserving 2 tblsp. in skillet. Return bacon to skillet. Add shrimp, and saute' until beginning to turn pink, turning once. Add mushrooms, and saute' 2 to 4 minutes or until shrimp are pink and firm. Add scallions and garlic, stirring well. Add parsley, lemon juice, and salt and pepper to taste. Spoon grits evenly onto 4 serving plates. Spoon shrimp mixture over grits, and serve immediately.

This is my favorite meal :)

Low Fat Lasagna from Christy

2007-12-06T13:38:00.000-08:00

You can't tell this is low fat!

I pound ground turkey or lean hamburger meat 1 large egg
1 cup chopped onion 2 cups lowfat cottage cheese
2 garlic cloves, minced 1 tblsp. parsley flakes
1 (16 oz.) can diced tomatoes (do not drain) 1/2 tsp. pepper
2 (8 oz.) cans tomato sauce cooked lasagna noodles
2 tsps. dried basil bag of mozarella cheese
1 tsp. dried oregano
1 tsp. fennel seeds
1/2 cup grated Parmesan cheese

Cook first 3 ingredients in a large nonstick skillet over medium heat until meat is browned. Crumble and drain well. Add diced tomatoes and next 4 ingredients, stirring well. Cover, reduce heat, and simmer 20 minutes, stirring often. Combine 1/4 cup Parmesan cheese, egg, cottage cheese, and parsley in a large bowl, stirring well. Spread one third on fthe meat sauce into the bottom of a 13x9 inch baking dish. Layer 3 or 4 noodles over the sauce. Spread one half of the cottage cheese mixture over the pasta. Sprinkle with chcese. Repeat all steps ending with a final layer of meat sauce. Cover with Parmesan cheese and remaining mozarella. Bake at 375 for 30 minutes.

I use 2% mozarella-it tastes just as good but is even lower in fat. I also get lazy sometimes and just use jar sauce, it still turns out yummy!

Cut Out Cookies from Christy

2007-12-06T13:28:00.000-08:00

These are perfect for Christmas!

Dough:
2 1/2 cups flour 1 tsp. baking powder
1 cup sugar 2 tblsp. orange juice
1 cup butter, softened 1 tblsp.vanilla
1 egg, beaten

Frosting:
2 cups confectioners' sugar
1/4 cup butter, softened
2 Tblsp. milk
1 tsp vanilla
3 drops food coloring (optional)

Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (1-2 minutes). Cover and chill for 2-3 hours or until dough is firm enough to roll out. On a floured surface, roll small portions of the dough to 1/4 inch thickness. Cut with cookie cutters and bake at 400 degrees for 6 to 10 minutes or until sides are light brown.

Combine all frosting ingredients and beat at low speed until fluffy. Frost and decorate cooled cookies.

Easy Beef Enchiladas from ASHLEY

2007-12-05T21:18:00.000-08:00

Easy Beef Enchiladas
These are so yummy! Kurt says they are restaurant quality. Don't know about that, but I do know that they are so easy and quick to make.

1 1/2 pounds ground beef
1 T chili powder
2 cups Monterey Jack cheese (I use whatever cheese I have on hand, and just sprinkle liberally)

6-7 flour tortillas
1 1/2 cups sour cream
1 4.5 oz can diced (or chopped) green chilis (no need to drain) [I leave this out]

1 10 3/4 oz can cream of chicken soup

Preheat oven to 350 degrees and lightly grease a 9 x 13 casserole dish. Brown the ground beef and add the chili powder. When cooked, drain the fat and add in 1 1/2 cups of the cheese and stir (I just put in a good amount...I don't even measure!). Fill each of the tortillas with about 3-4 heaping tablespoons of the beef mixture, roll up, and place in the dish. Next, mix the sour cream, chilis, and cream of the chicken soup together in a bowl. Pour on top of the enchiladas and top with the remaining cheese. Bake for 25 minutes and enjoy!

***NOTE: When anyone posts a recipe, be sure to label it according to its kind. For instance, I labeled this "Main Dishes". We'll use Appetizer, Soup, Dessert, Bread, Side Dish, and Miscellaneous. To label a post, after you've typed it (before you submit it) there's a text line that says "Labels for this post." Type in the label, publish, and that's that. That way we can organize our recipes! I'm excited!

Welcome!

2007-12-05T19:28:00.000-08:00

Welcome, girls! I created this blog for us to share recipes, give tips about cooking, and generally make life in the kitchen easier for all of us. If we all promise to add recipes and do our part, I think it will be a hit! Cheers to the June Cleaver Cooking Club!