Maple Sponge Candy
"This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!"
Yields 0.5 pound.
1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda
Butter a 9x9 inch pan and set aside.
2 In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
3 Remove from heat and quickly stir in the soda; mix well. I
4 Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
Makes 8 servings
Sunday, November 27, 2011
Santa's Favorite Cake
Santa's Favorite Cake
This cake is a red velvet cake with a peppermint twist,
and a delicious peppermint cream cheese frosting. Prep
Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake
(12 servings).
--------------------------------------------------------------------------------
1 (18.25 ounce) package white
cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow
cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened
cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar
1 (8 ounce) package cream
cheese, softened
1 cup margarine, softened
2 (16 ounce) packages
confectioners' sugar
2 teaspoons peppermint extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 9 inch round cake pans.
2 In a large bowl, combine white cake mix, 3 egg whites,
1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.
Mix with an electric mixer for 2 minutes on high speed. In
a separate bowl, combine yellow cake mix, 1/2 cup
buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an
electric mixer to beat for 2 minutes on high speed.
3 Spoon white batter alternately with red batter into the
prepared cake pans. Swirl batter gently with a knife to create
a marbled effect.
4 Bake in preheated oven for 22 to 25 minutes, or until a
wooden pick inserted into the centers comes out clean. Let
cool in pans for at least 10 minutes before turning out
onto a wire rack to cool completely.
5 In a large bowl, beat cream cheese and margarine until
smooth. Gradually blend in sugar until incorporated and
smooth. Stir in peppermint extract. Spread peppermint cream
cheese frosting between layers, and on top and sides of cake.
This cake is a red velvet cake with a peppermint twist,
and a delicious peppermint cream cheese frosting. Prep
Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake
(12 servings).
--------------------------------------------------------------------------------
1 (18.25 ounce) package white
cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow
cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened
cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar
1 (8 ounce) package cream
cheese, softened
1 cup margarine, softened
2 (16 ounce) packages
confectioners' sugar
2 teaspoons peppermint extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 9 inch round cake pans.
2 In a large bowl, combine white cake mix, 3 egg whites,
1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.
Mix with an electric mixer for 2 minutes on high speed. In
a separate bowl, combine yellow cake mix, 1/2 cup
buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an
electric mixer to beat for 2 minutes on high speed.
3 Spoon white batter alternately with red batter into the
prepared cake pans. Swirl batter gently with a knife to create
a marbled effect.
4 Bake in preheated oven for 22 to 25 minutes, or until a
wooden pick inserted into the centers comes out clean. Let
cool in pans for at least 10 minutes before turning out
onto a wire rack to cool completely.
5 In a large bowl, beat cream cheese and margarine until
smooth. Gradually blend in sugar until incorporated and
smooth. Stir in peppermint extract. Spread peppermint cream
cheese frosting between layers, and on top and sides of cake.
Christmas Butter Cookies
Christmas Butter Cookies
1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations
Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix
flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.
Roll a portion of dough into 1/8-inch thickness; cut into desired
shapes. Sprinkle on decorations. Place on lightly greased cookie
sheets. Bake at 375 degrees for 7-8 minutes.
1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations
Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix
flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.
Roll a portion of dough into 1/8-inch thickness; cut into desired
shapes. Sprinkle on decorations. Place on lightly greased cookie
sheets. Bake at 375 degrees for 7-8 minutes.
Snickerdoodle Cookies
Snickerdoodle Cookies
Old-fashioned cinnamon cookies with a whimsical name.
INGREDIENTS:
a.. 1 tablespoon sugar
b.. 1 tablespoon ground cinnamon
c.. 1 cup shortening
d.. 1 1/2 cups sugar
e.. 2 eggs
f.. 1 teaspoon vanilla extract
g.. 2 3/4 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 2 teaspoons cream of tartar
PREPARATION:
In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.
Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.
Old-fashioned cinnamon cookies with a whimsical name.
INGREDIENTS:
a.. 1 tablespoon sugar
b.. 1 tablespoon ground cinnamon
c.. 1 cup shortening
d.. 1 1/2 cups sugar
e.. 2 eggs
f.. 1 teaspoon vanilla extract
g.. 2 3/4 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 2 teaspoons cream of tartar
PREPARATION:
In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.
Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.
Rudolph's Cookie Kisses
Rudolph's Cookie Kisses
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir
together flour and cocoa. Blend into other mixture, mixing well. Refrigerate
for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on
cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered
sugar. Makes 4 1/2 dozen
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir
together flour and cocoa. Blend into other mixture, mixing well. Refrigerate
for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on
cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered
sugar. Makes 4 1/2 dozen
Tuesday, September 6, 2011
1 Family Size Roaster Chicken= 2 days of meals!
If you are anything like me, homemade but easy foods are a must have. Since I have had surgery, my family has been eating better and healthier. It's been great. I do rely on mixes and stuff to help ease the sometimes time consuming chore of cooking. Do not get me wrong I enjoy cooking, but there are just some days where I loathe the time it takes to create a homemade meal so I do use shortcuts and always add my own touch to them... This just happens to be one of them
Day 1
1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.
Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)
There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.
Day 2
Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...
While the oven is preheating, let's get the rest of the ingredients together
Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk
7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)
Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes
Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)
In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.
Let simmer for about 15 minutes.
Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.
Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.
The noodles must rest for about 15 minutes.
once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.
Here is a picture of mine:
Day 1
1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.
Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)
There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.
Day 2
Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...
While the oven is preheating, let's get the rest of the ingredients together
Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk
7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)
Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes
Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)
In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.
Let simmer for about 15 minutes.
Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.
Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.
The noodles must rest for about 15 minutes.
once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.
Here is a picture of mine:
Tuesday, August 30, 2011
Davy Crocketts
Davy Crocketts
*See Note Below*
Serves 4 -2 servings each
2 cans crescent rolls
1 pound ground beef
1 large onion chopped
2 cans whole green chilis
1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)
1/2 cup Sour cream or to taste
2 or 3 stalks of geen onion, chopped
sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can.
Saute ground beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
Top each with chopped onion to taste - we put about 1/4 cup on each.
Top each with cheese - at least 1/4 cup.
Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers
*************************************
This is a just a basic recipe... This recipe is so versatile though...
I have made breakfast ones uses eggs, sausage & cheese....
Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!
Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes
take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!
*See Note Below*
Serves 4 -2 servings each
2 cans crescent rolls
1 pound ground beef
1 large onion chopped
2 cans whole green chilis
1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)
1/2 cup Sour cream or to taste
2 or 3 stalks of geen onion, chopped
sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can.
Saute ground beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
Top each with chopped onion to taste - we put about 1/4 cup on each.
Top each with cheese - at least 1/4 cup.
Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers
*************************************
This is a just a basic recipe... This recipe is so versatile though...
I have made breakfast ones uses eggs, sausage & cheese....
Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!
Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes
take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!
Monday, April 25, 2011
Cider-Sauced Chicken Breast
3 TBSP Extra Virgin Olive Oil
6 Boneless,Skinless Chicken Breats
1-2 TBSP Mrs Dash Table Blend
1 TBSP Garlic Powder( NOT salt)
Salt & Pepper
1 large red onion finely chopped
5 fresh Thyme sprigs ( leaves removed and chopped)
3 garlic cloves minced( or the preminced garlic 1 1/2 TBSP)
1 Gala Apple peeled,cored and cut into thin wedges
2 TBSP Dark Brown Sugar
1/2 Cup Apple Cider
3 TBSP Apple Cider Vinegar
2 Cups Chicken Stock(or Broth)
3 TBSP Cold *real* Butter
1/2 cup of fresh parsley ( we used Italian flat leaf) ( about 2 generous handfuls) Chopped
Preheat oven to 500 degrees
You will need a large oven-safe skillet that will be able to hold all 6 chicken breasts.
Preheat skillet over medium-high heat with the Olive Oil ( Do a circle 3 times around the pan. Season the chicken breasts liberally and add them to the skillet and brown on both sides ( about 6 minutes total). Place skillet in oven to cook for about 10 minutes more or until juices run clear.
Return the skillet to the stove over medium high heat and add the onions,thyme,minced garlic,apples and brown sugar. Cook, stirring frequently, for about 4-5 minutes. Add both the apple cider and apple cider vinegar and cook for about 3-4 minutes. Add the chicken stock(broth) then turn heat up to high and simmer until liquid is reduced bu 1/2 and is slightly thickened. Turn the heat off and add the butter and parsley and stir gently until butter is incorporated. Place chicken breast on plate and serve the sauce over the top of it.
Sunday, March 20, 2011
Lemon Chicken by Barefoot Contessa
Ok y'all I am going to share this link with you for another amazing Lemon Chicken Dish
This is what we had for dinner tonight.... Of course I tweaked it a bit since I don't normally cook with wine so I used some chicken broth in place of white wine. Still came out really good
http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/reviews/index.html
Rae
This is what we had for dinner tonight.... Of course I tweaked it a bit since I don't normally cook with wine so I used some chicken broth in place of white wine. Still came out really good
http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/reviews/index.html
Rae
Tuesday, March 15, 2011
SUPER Easy Chicken Marinara!
Ok all this is a super easy & fast recipe to make....
4 Banquet chicken patties
1 jar of Barilla marinara ( I find this has the freshest taste of all of them)
1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)
1/2 box of spaghetti noodles
Ok bake the chicken patties according to the directions on the back of the bag.
Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well.
Also grab a pan and heat up the marinara sauce
When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.
When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!
Easy Chicken Marinara!
If you try this would love your thoughts on this..... This is what we are having for dinner tonight!
4 Banquet chicken patties
1 jar of Barilla marinara ( I find this has the freshest taste of all of them)
1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)
1/2 box of spaghetti noodles
Ok bake the chicken patties according to the directions on the back of the bag.
Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well.
Also grab a pan and heat up the marinara sauce
When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.
When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!
Easy Chicken Marinara!
If you try this would love your thoughts on this..... This is what we are having for dinner tonight!
Friday, January 7, 2011
Busy Mom Lasagna
Busy Mom Lasagna
1 lb ground beef
1/2 cup onion - diced
16 oz jar spaghetti sauce
4 oz cream cheese - softened
4 oz sour cream
12 oz pkg wide egg noodles - uncooked
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded cheddar cheese
Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.
1 lb ground beef
1/2 cup onion - diced
16 oz jar spaghetti sauce
4 oz cream cheese - softened
4 oz sour cream
12 oz pkg wide egg noodles - uncooked
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded cheddar cheese
Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.
30 Minute Taco Chicken Bake
30 Minute Taco Chicken Bake
1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided
Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.
Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.
1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided
Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.
Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.
Smothered Pork Chops
Smothered Pork Chops
4-6 thick boneless pork chops
olive oil for frying
butter for frying
1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce
Fresh mushrooms, cleaned & sliced
Using cast iron skillet, fry chops in oil & butter until brown.
Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.
I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.
4-6 thick boneless pork chops
olive oil for frying
butter for frying
1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce
Fresh mushrooms, cleaned & sliced
Using cast iron skillet, fry chops in oil & butter until brown.
Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.
I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.
Traditional Pineapple Upside Down Cake using a cast iron skillet
People, Cast iron skillets are one pan that should be in every kitchen. The uses for it are endless. I especially like my Uncle Jim's recipe for cornbread made it in as well as for fried potatoes. Here is one recipe that I think would be enjoyable. I am actually going to make it this weekend. I will come back with pictures after its done.
Traditional Pineapple Upside-Down Cake
The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful!
Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.
Topping:
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
Maraschino cherries
1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.
Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.
Traditional Pineapple Upside-Down Cake
The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful!
Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.
Topping:
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
Maraschino cherries
1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.
Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.
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