This recipe is fairly quick to make with very little prep. I will warn you though for those of you on a low sodium diet you will need to use low sodium based soup mix as well as lower sodium cream of mushroom soup.
1 box of Tyson chicken patties
2 cans of cream of mushroom soup( or you can use Chicken with garlic & mushroom)
1/4 cup of milk
1 package of Lipton's onion soup mix
Preheat oven to 325 degrees
in a small to medium bowl mix together cream of mushroom soups and milk. This will be on the thicker side but that's ok. We want it a bit thicker.
In either size pan of your choice...place a bit of the cream soup mix in the bottom. Not much though. Place the patties on top of that. Then add about 2-3 tablespoons of cream soup mix on top of each patty spreading it around. Pour the remaining soup mix around the pan . Open the package of Lipton soup mix and sprinkle about a teaspoon on each patty. Place in oven for about 35 minutes till hot and bubbly and cooked through.
Tuesday, August 24, 2010
Tuesday, July 13, 2010
Diedra's Spaghetti
This recipe came from my friend Diedra...She was nice enough to share it with me!
1 pound of ground beef( or turkey)
1 pound of Beef smoked sausage( NOT the polska kielbasa)-cut into small quarter size slices
3 Jars of Ragu Spaghetti sauce( your favorite flavors..We use 2 Roasted Garlic and 1 Super Mushroom)
3-4 Tablespoons of Italian spice blend
2-3 Tablespoons of Garlic Powder( NOT salt!)
1 green pepper(diced)
1/8 to 1/4 cup of sugar( your choice)
1 pound of spaghetti noodles
In a separate pan add enough water to cook your spaghetti making sure you add a bit of oil( or butter flavored non stick spray..works the same) and a pinch of salt..Turn your heat to medium...once boiling add the noodles and cook till they are al dente and drain very well
In a pan big enough to hold all the meat & sauce & noodles( about 8-10 qt pan will do) on medium heat add your ground beef,smoked sausage, Italian spices,garlic powder & diced green pepper...cook until ground meat is no longer pink....remove from pain and drain very very well....Return to pan and add all three jars of sauce and stir well..then add sugar and mix well. Let heat through( about 8-10 minutes)..from here you can either add the noodles to the pan and mix well and let simmer on low heat for about 10 minutes stirring regularly or just keep noodles separate and add sauce over them on your plate
This keeps well overnight and tastes even better the next day!
1 pound of ground beef( or turkey)
1 pound of Beef smoked sausage( NOT the polska kielbasa)-cut into small quarter size slices
3 Jars of Ragu Spaghetti sauce( your favorite flavors..We use 2 Roasted Garlic and 1 Super Mushroom)
3-4 Tablespoons of Italian spice blend
2-3 Tablespoons of Garlic Powder( NOT salt!)
1 green pepper(diced)
1/8 to 1/4 cup of sugar( your choice)
1 pound of spaghetti noodles
In a separate pan add enough water to cook your spaghetti making sure you add a bit of oil( or butter flavored non stick spray..works the same) and a pinch of salt..Turn your heat to medium...once boiling add the noodles and cook till they are al dente and drain very well
In a pan big enough to hold all the meat & sauce & noodles( about 8-10 qt pan will do) on medium heat add your ground beef,smoked sausage, Italian spices,garlic powder & diced green pepper...cook until ground meat is no longer pink....remove from pain and drain very very well....Return to pan and add all three jars of sauce and stir well..then add sugar and mix well. Let heat through( about 8-10 minutes)..from here you can either add the noodles to the pan and mix well and let simmer on low heat for about 10 minutes stirring regularly or just keep noodles separate and add sauce over them on your plate
This keeps well overnight and tastes even better the next day!
Saturday, July 10, 2010
GOOEY BUTTER COOKIES
GOOEY BUTTER COOKIES
3 dozen
Comments: If you like soft cookies you'll love these. Also, change the flavor, use lemon, chocolate or strawberry cake mix. Just any of your favorites. They literally melt in your mouth.
1/2 cup (1 stick) margarine or butter, room temp
1 (8 oz) cream cheese, room temp
1 large egg
1/4 tsp pure vanilla extract
1 (18.25 oz) box butter Cake Mix
powdered sugar
Heat oven to 350F. Ungreased cookie sheets.
In mixing bowl, cream butter & cream cheese. Add egg & vanilla; add dry cake mix.
Mix well together. Roll into 1" balls. Roll in powdered sugar; place on cookie ungreased cookie sheets.
Bake 10-12 mins at 350F (careful not to overbake). Check cookies often as they
should never have even a light brown color to them. Store in tightly covered
container.
3 dozen
Comments: If you like soft cookies you'll love these. Also, change the flavor, use lemon, chocolate or strawberry cake mix. Just any of your favorites. They literally melt in your mouth.
1/2 cup (1 stick) margarine or butter, room temp
1 (8 oz) cream cheese, room temp
1 large egg
1/4 tsp pure vanilla extract
1 (18.25 oz) box butter Cake Mix
powdered sugar
Heat oven to 350F. Ungreased cookie sheets.
In mixing bowl, cream butter & cream cheese. Add egg & vanilla; add dry cake mix.
Mix well together. Roll into 1" balls. Roll in powdered sugar; place on cookie ungreased cookie sheets.
Bake 10-12 mins at 350F (careful not to overbake). Check cookies often as they
should never have even a light brown color to them. Store in tightly covered
container.
Saturday, June 26, 2010
Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie
Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie
Ingredients:
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
Instructions:
1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.
Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie
Ingredients:
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
Instructions:
1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.
Sunday, June 13, 2010
Blackened Chicken Recipe
Ingredients
* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1-1/2 teaspoons salt, divided
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1-1/2 to 2 teaspoons pepper, divided
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1-1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar
Directions
* In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
* In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
* Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1-1/2 teaspoons salt, divided
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1-1/2 to 2 teaspoons pepper, divided
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1-1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar
Directions
* In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
* In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
* Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
Friday, June 4, 2010
Summer Drinks
Fruity Fruit Shake
1 cup orange juice 1/2 cup apple juice 1 ripe banana, peeled 5 or 6 strawberries 1 carton (8 ounces) fruit yogurt 2 teaspoons honey 4 or 5 ice cubes In an electric blender, combine orange juice, apple juice, banana, strawberries, yogurt and honey. Process until well combined. Refrigerate until chilled. If you want to drink these drinks right away, then add the ice cubes also when blending.
Strawberry-Banana Smoothie
1 package yogurt (8 oz) 1 small ripe banana, peeled 1 cup frozen strawberries 1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt), banana, strawberries and apple juice and blend. Served chilled.
Banana Blowout
6 scoops French Vanilla ice cream 1 tablespoon choloclate flavored syrup 1 banana, peeled 1/4 teaspoon almond extract whipped cream silvered almonds chocolate shavings maraschino cherries In blender, combine ice cream, chocolate syrup, banana and almond extract. Blend until smooth. Pour mixture into small glass. Top each glass with a dollop of whipped cream and garnishe with almonds, chocolate shavings and cherries.
4 Fruit Drink
1 cup orange juice 1 cup pineapple juice 1/2 cup lime juice 1/2 cup lemon juice 2/3 cup granulated sugar 1 pint vanilla ice cream In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.
Orange Float
1/2 cup orange juice, chilled 1/2 cup ginger ale, chilled 1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.
Saturday Night Shake
1/2 cup chunky peanut butter 1/2 cup chocolate-flavored syrup 1 cup milk, well chilled 2 scoops chocolate, vanilla or butter pecan ice cream Flaked coconut for garnish In a blender, combine peanut butter, chocolate syrup, milk and ice cream. Blend a few seconds for thick milk shake. Pour into chilled glasses. Sprinkle a little coconut on top.
Vegetable Juice Cocktail
1 quart tomato juice 4 ribs celery, chopped 4 carrots, chopped 1 tablespoon mince onion 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (optional) 1/4 teaspoon black pepper In blender, combine half of the tomato juice, celery, carrots, onion, lemon juice, Worcestershire sauce, hot pepper sauce and black pepper. Cover and blend on high speed 10 to 15 seconds, or until smooth. Pour into pitcher. Repeat process with remaining half of ingrediants, add to pitcher ans stir to combine. cover and refrigerate to let flavors belnd. Serve chilled.
Frozen Mango Daiquiri
1 ripe mango (about 12 oz) peeled, pitted and coarsely chopped 1/4 cup unsweetened pineapple juice 2 tablespoons fresh lime juice 2 tablespoons superfine granulated sugar 3 ice cubes In blender, combine mango, pineapple juice, lime juice ans sugar. Blend on high speed until smooth. Add ice cubes, blend until smooth and slushy. Immediately pour into stemmed glasses and serve.
Mock Margaritas
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted 1 can (12 oz) frozen limade concentrate, thawed, undiluted 1 cup confectioner's sugar 6 cups finely crushed ice 1 bottle (1 liter) club soda, chilled Lime slices Coarse salt In a 4 quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice, mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time, let stand at room temperature to thaw slightly. Sppon 2 cups slush mixture into blender. Add 1 cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass iwth lime slice and dip rim in coarse salt, then fill the glass with the drink. Garnish with lime slice.
1 cup orange juice 1/2 cup apple juice 1 ripe banana, peeled 5 or 6 strawberries 1 carton (8 ounces) fruit yogurt 2 teaspoons honey 4 or 5 ice cubes In an electric blender, combine orange juice, apple juice, banana, strawberries, yogurt and honey. Process until well combined. Refrigerate until chilled. If you want to drink these drinks right away, then add the ice cubes also when blending.
Strawberry-Banana Smoothie
1 package yogurt (8 oz) 1 small ripe banana, peeled 1 cup frozen strawberries 1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt), banana, strawberries and apple juice and blend. Served chilled.
Banana Blowout
6 scoops French Vanilla ice cream 1 tablespoon choloclate flavored syrup 1 banana, peeled 1/4 teaspoon almond extract whipped cream silvered almonds chocolate shavings maraschino cherries In blender, combine ice cream, chocolate syrup, banana and almond extract. Blend until smooth. Pour mixture into small glass. Top each glass with a dollop of whipped cream and garnishe with almonds, chocolate shavings and cherries.
4 Fruit Drink
1 cup orange juice 1 cup pineapple juice 1/2 cup lime juice 1/2 cup lemon juice 2/3 cup granulated sugar 1 pint vanilla ice cream In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.
Orange Float
1/2 cup orange juice, chilled 1/2 cup ginger ale, chilled 1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.
Saturday Night Shake
1/2 cup chunky peanut butter 1/2 cup chocolate-flavored syrup 1 cup milk, well chilled 2 scoops chocolate, vanilla or butter pecan ice cream Flaked coconut for garnish In a blender, combine peanut butter, chocolate syrup, milk and ice cream. Blend a few seconds for thick milk shake. Pour into chilled glasses. Sprinkle a little coconut on top.
Vegetable Juice Cocktail
1 quart tomato juice 4 ribs celery, chopped 4 carrots, chopped 1 tablespoon mince onion 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (optional) 1/4 teaspoon black pepper In blender, combine half of the tomato juice, celery, carrots, onion, lemon juice, Worcestershire sauce, hot pepper sauce and black pepper. Cover and blend on high speed 10 to 15 seconds, or until smooth. Pour into pitcher. Repeat process with remaining half of ingrediants, add to pitcher ans stir to combine. cover and refrigerate to let flavors belnd. Serve chilled.
Frozen Mango Daiquiri
1 ripe mango (about 12 oz) peeled, pitted and coarsely chopped 1/4 cup unsweetened pineapple juice 2 tablespoons fresh lime juice 2 tablespoons superfine granulated sugar 3 ice cubes In blender, combine mango, pineapple juice, lime juice ans sugar. Blend on high speed until smooth. Add ice cubes, blend until smooth and slushy. Immediately pour into stemmed glasses and serve.
Mock Margaritas
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted 1 can (12 oz) frozen limade concentrate, thawed, undiluted 1 cup confectioner's sugar 6 cups finely crushed ice 1 bottle (1 liter) club soda, chilled Lime slices Coarse salt In a 4 quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice, mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time, let stand at room temperature to thaw slightly. Sppon 2 cups slush mixture into blender. Add 1 cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass iwth lime slice and dip rim in coarse salt, then fill the glass with the drink. Garnish with lime slice.
Subscribe to:
Posts (Atom)