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
Monday, January 25, 2010
Thursday, January 21, 2010
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
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
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
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
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
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!
Tuesday, January 5, 2010
Taco Soup
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
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
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
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
Thursday, December 17, 2009
Snow Dusted Lemon Bars
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
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
Wednesday, December 16, 2009
Easy Oreo Ice Cream Cake
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
1/2 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
Friday, October 23, 2009
Parmesan Bites
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
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
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!
Wednesday, October 21, 2009
Chicken Artichoke Casserole
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
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
Saturday, September 26, 2009
Potato Casserole
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
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
Wednesday, August 13, 2008
Sesame Chicken and Noodles-CHRISTY
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.
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
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.
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
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.
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
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!
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!
Monday, August 11, 2008
Spicy Chicken Ro-tel - From Heather
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.
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.
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