This salad is great for a hot summer day. It is nice and sweet and refreshing. Quick and easy and not too many ingredients plus it looks pretty when it is done.
Salad Ingredients:
1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted
Dressing Ingredients:
1/3 c. raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. sugar
1 c. vegetable or olive oil
1 1/2 tbsp. poppy seeds
Directions:
Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and pecans.
Saturday, April 26, 2008
3 Cheese Baked Ziti
I like baked Ziti. It is quick and easy and great for company. Serve it with a salad and garlic bread.
Ingredients:
1 (16 oz.) pkg. ziti
1 lb. hamburger
1 egg, beaten
1 lb. Ricotta
1/2 c. Parmesan cheese
1/4 c. parsley
Salt and pepper
1/2 lb. Mozzarella shredded
1 lg. jar of your favorite sauce
Directions:
Cook ziti according to directions on box. Fry hamburger; drain. Remove from heat Add 1/2 jar of sauce and rest of ingredients except Mozzarella. Mix well. Add cooked ziti and toss. Put in 13x9-inch casserole. Top with rest of sauce and Mozzarella. Bake at 350 degrees for 20 minutes.
Ingredients:
1 (16 oz.) pkg. ziti
1 lb. hamburger
1 egg, beaten
1 lb. Ricotta
1/2 c. Parmesan cheese
1/4 c. parsley
Salt and pepper
1/2 lb. Mozzarella shredded
1 lg. jar of your favorite sauce
Directions:
Cook ziti according to directions on box. Fry hamburger; drain. Remove from heat Add 1/2 jar of sauce and rest of ingredients except Mozzarella. Mix well. Add cooked ziti and toss. Put in 13x9-inch casserole. Top with rest of sauce and Mozzarella. Bake at 350 degrees for 20 minutes.
Friday, April 18, 2008
Crispy Parmeasan Chicken Strips
This is a Pampered Chef Recipe from the Stoneware Sensations Book...Super easy. The kids love it and it is a great alternative to frozen chicken chunks for the kids.
Ingredients:
1 1/2 Cups Seasoned Croutons, crushed
1 1/2 ounces (1/3 cup) Fresh Parmesan Cheese, grated
1 Teaspoon dried parsley
1/4 Egg whites
1 Tablespoon Water
1 Pound boneless, skinless Chicken Breast, cut into 1 inch strips (about 3 breast halves)
1/4 Cup Ranch Dressing
Directions:
Preheat oven to 450 degrees. Crush croutons in resealable plastic bag. Grate Parmesan cheese. In 2 quart bowl combine crouton crumbs, cheese, parsley and garlic salt. Beat egg whites and water together. Dip the chicken strips into the egg white mixture and then into the crumb mixture to coat evenly. Arrange on greased baking sheet or stone. Bake about 14-16 minutes or until chicken is no longer pink in center and juices run clear. Serve with Ranch Dressing.
Ingredients:
1 1/2 Cups Seasoned Croutons, crushed
1 1/2 ounces (1/3 cup) Fresh Parmesan Cheese, grated
1 Teaspoon dried parsley
1/4 Egg whites
1 Tablespoon Water
1 Pound boneless, skinless Chicken Breast, cut into 1 inch strips (about 3 breast halves)
1/4 Cup Ranch Dressing
Directions:
Preheat oven to 450 degrees. Crush croutons in resealable plastic bag. Grate Parmesan cheese. In 2 quart bowl combine crouton crumbs, cheese, parsley and garlic salt. Beat egg whites and water together. Dip the chicken strips into the egg white mixture and then into the crumb mixture to coat evenly. Arrange on greased baking sheet or stone. Bake about 14-16 minutes or until chicken is no longer pink in center and juices run clear. Serve with Ranch Dressing.
Bacon and Deviled Eggs
I Love this!! Nice change from regular deviled eggs. Of course it is from Rachael Ray too!
Ingredients:
3 tablespoons yellow mustard (eyeball it)
2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
6 pieces thick-cut bacon
12 eggs (save the carton they came in!)
2 tablespoons pickle relish (eyeball it)
3 tablespoons grated onion (about 1/2 small onion)
A few dashes hot sauce (add more if you like it spicy!)
2 tablespoons mayonnaise (eyeball it)
Salt and freshly ground black pepper
Directions:
Put the eggs in a saucepan, fill it halfway with cold water and set over high heat. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve.Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture.Grab your bowl of yolks and break them up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, relish, grated onion, hot sauce and mayo, and give everything a good stir. Season to taste with salt and freshly ground black pepper.Make an instant pastry bag by spooning the egg mixture into a plastic, re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika, close the carton lid and you're good to go.
Ingredients:
3 tablespoons yellow mustard (eyeball it)
2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
6 pieces thick-cut bacon
12 eggs (save the carton they came in!)
2 tablespoons pickle relish (eyeball it)
3 tablespoons grated onion (about 1/2 small onion)
A few dashes hot sauce (add more if you like it spicy!)
2 tablespoons mayonnaise (eyeball it)
Salt and freshly ground black pepper
Directions:
Put the eggs in a saucepan, fill it halfway with cold water and set over high heat. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve.Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture.Grab your bowl of yolks and break them up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, relish, grated onion, hot sauce and mayo, and give everything a good stir. Season to taste with salt and freshly ground black pepper.Make an instant pastry bag by spooning the egg mixture into a plastic, re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika, close the carton lid and you're good to go.
Baked Fish Dugler-ini and Angel Hair Pasta
This is a great Rachael Ray recipe because I don't like fish too much and it hides the fishy flavor...
Ingredients:
2 tablespoons EVOO
1 small onion, finely chopped, about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine
1 can stewed tomatoes (15 ounces)
3 tablespoons chopped flat leaf parsley
2 pounds cod or haddock, rinsed and dried
Salt and pepper
2 tablespoons butter
1/2 pound angel hair, cooked just shy of al dente, about 4-5 minutes
Directions:
Pre-heat a small skillet over medium heat. Add EVOO, about two times around the pan, onion and garlic. Cook onions five minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break them up with a wooden spoon as they heat through. When the sauce comes to a boil (2-3 minutes), remove it from the heat and stir in the parsley.Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15-17 minutes until fish is firm and opaque.
Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish, add two tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve.If you are entertaining, try bundling portions of pasta around a large, two-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests." This simple "twist" adds a lot to the plate presentation.
Ingredients:
2 tablespoons EVOO
1 small onion, finely chopped, about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine
1 can stewed tomatoes (15 ounces)
3 tablespoons chopped flat leaf parsley
2 pounds cod or haddock, rinsed and dried
Salt and pepper
2 tablespoons butter
1/2 pound angel hair, cooked just shy of al dente, about 4-5 minutes
Directions:
Pre-heat a small skillet over medium heat. Add EVOO, about two times around the pan, onion and garlic. Cook onions five minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break them up with a wooden spoon as they heat through. When the sauce comes to a boil (2-3 minutes), remove it from the heat and stir in the parsley.Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15-17 minutes until fish is firm and opaque.
Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish, add two tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve.If you are entertaining, try bundling portions of pasta around a large, two-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests." This simple "twist" adds a lot to the plate presentation.
Tuesday, April 15, 2008
Chicken Cacciatore
Found this one at cooks.com. I plan on making it tonight…Cacciatore means hunter in Italian and indicates the chicken is simmered in a well seasoned tomato sauce or "hunters style".
Ingredients:
Cacciatore means hunter in Italian and indicates the chicken is simmered in a well seasoned tomato sauce or "hunters style".
2 cloves of garlic, minced
2 tbsp. cooking oil
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce 1 med. green pepper, cut into 1 inch pieces
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 or 2 bay leaves
2 tsp. dried oregano or basil, crushed
1/2 tsp. dried rosemary, crushed
1/4 c. dry white wine Pasta
Directions:
In a large skillet cook onions and garlic in oil over medium heat until onions are tender. Remove onions and set aside. Add more cooking oil to skillet, if needed. In same skillet brown chicken pieces over medium heat about 15 minutes, turning to brown evenly. Return onions to skillet. Combine un-drained tomatoes, tomato sauce, green pepper, mushrooms, bay leaves, oregano or basil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in skillet. Cover and simmer for 30 minutes. Stir in wine and cook uncovered over low heat for about 15 minutes longer or until chicken is tender, turning occasionally. Skin off fat and discard bay leaves. Transfer chicken and sauce to serving dish. Serve with hot cooked pasta. Makes 4 servings.
Ingredients:
Cacciatore means hunter in Italian and indicates the chicken is simmered in a well seasoned tomato sauce or "hunters style".
2 cloves of garlic, minced
2 tbsp. cooking oil
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce 1 med. green pepper, cut into 1 inch pieces
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 or 2 bay leaves
2 tsp. dried oregano or basil, crushed
1/2 tsp. dried rosemary, crushed
1/4 c. dry white wine Pasta
Directions:
In a large skillet cook onions and garlic in oil over medium heat until onions are tender. Remove onions and set aside. Add more cooking oil to skillet, if needed. In same skillet brown chicken pieces over medium heat about 15 minutes, turning to brown evenly. Return onions to skillet. Combine un-drained tomatoes, tomato sauce, green pepper, mushrooms, bay leaves, oregano or basil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in skillet. Cover and simmer for 30 minutes. Stir in wine and cook uncovered over low heat for about 15 minutes longer or until chicken is tender, turning occasionally. Skin off fat and discard bay leaves. Transfer chicken and sauce to serving dish. Serve with hot cooked pasta. Makes 4 servings.
Asian Orange Chicken
Here is a great recipe that I found this week online. It is yummy...If you don't have two hours to marinate the chicken just skip that part of the recipe. It will still be great. My husband loved this!! We will definitely be making this one again.
Ingredients:
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions:
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Ingredients:
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions:
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Friday, April 4, 2008
Crock Pot White Chilli
This recipe my friend George Anne shared with me. She made it for a ladies night and it was very good! I have made it a few times since. Super Easy!
3 cups Chicken breasts, cooked and diced (may grill the chicken)
1 medium Onion, chopped
1 medium Green pepper, chopped
2-3 Garlic Cloves, minced
3 cans (15 oz) Great Northern Beans, undrained
1 can (14.5 oz) Chicken Broth
2 tsp. Cumin
2 tsp. Chili Powder
1/2 tsp. Oregano
1 tsp. Pepper
3 cups Monterrey Jack Cheese
Saute onions, peppers, garlic and chicken in oil until chicken is lightly browned. If chicken is cooked on grill then saute above minus chicken until tender. Put mixture and all other ingredients, except cheese in crock pot. Stir and mix. Cover and cook on high for one hour. Add cheese. Cover and continue to cook on low for 4 to 6 hours or high for 1 to 3 hours.
3 cups Chicken breasts, cooked and diced (may grill the chicken)
1 medium Onion, chopped
1 medium Green pepper, chopped
2-3 Garlic Cloves, minced
3 cans (15 oz) Great Northern Beans, undrained
1 can (14.5 oz) Chicken Broth
2 tsp. Cumin
2 tsp. Chili Powder
1/2 tsp. Oregano
1 tsp. Pepper
3 cups Monterrey Jack Cheese
Saute onions, peppers, garlic and chicken in oil until chicken is lightly browned. If chicken is cooked on grill then saute above minus chicken until tender. Put mixture and all other ingredients, except cheese in crock pot. Stir and mix. Cover and cook on high for one hour. Add cheese. Cover and continue to cook on low for 4 to 6 hours or high for 1 to 3 hours.
Artichoke Cheese Dip
This is from my friend Katie... So delicious!
Ingredients:
1 package (8 oz.) cream cheese softened
1 cup mayonnaise (light won't make it oily)
1 cup sour cream
1 cup grated Parmesan cheese (little shredded kind)
2 cans (14 oz.) artichoke hearts, drained well and chopped
2 garlic cloves
1/2 teaspoon fresh dill
Directions:
Preheat oven to 350 degrees
Combine all ingredients in a medium bowl. Pour into an oven proof container. Bake for 30 minutes, stirring once or twice.
Ingredients:
1 package (8 oz.) cream cheese softened
1 cup mayonnaise (light won't make it oily)
1 cup sour cream
1 cup grated Parmesan cheese (little shredded kind)
2 cans (14 oz.) artichoke hearts, drained well and chopped
2 garlic cloves
1/2 teaspoon fresh dill
Directions:
Preheat oven to 350 degrees
Combine all ingredients in a medium bowl. Pour into an oven proof container. Bake for 30 minutes, stirring once or twice.
Chicken and Brocoli Braid
This recipe is a Pampered Chef Recipe...
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove pressed
4 ounces (1 cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. dill weed
1/4 tsp. salt
2 pkgs. (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp. slivered almonds
Directions:
Preheat oven to 375 degrees.
Mix chicken, broccoli, bell pepper, garlic, cheese, mayonnaise, dill, salt together in a large mixing bowl and set aside. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″x15″ rectangle baking stone. Repeat with remaining package of dough.
Roll dough to seal perforations. On longest sides of backing stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. (this will leave 6 inches in the center for the filing). Spread chicken, broccoli mixture evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form braid. Tuck ends under to seal at end of braid. Brush egg white over top of dough. Sprinkle with almonds.
Bake 25-28 minutes or until deep golden brown.
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove pressed
4 ounces (1 cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. dill weed
1/4 tsp. salt
2 pkgs. (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp. slivered almonds
Directions:
Preheat oven to 375 degrees.
Mix chicken, broccoli, bell pepper, garlic, cheese, mayonnaise, dill, salt together in a large mixing bowl and set aside. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″x15″ rectangle baking stone. Repeat with remaining package of dough.
Roll dough to seal perforations. On longest sides of backing stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. (this will leave 6 inches in the center for the filing). Spread chicken, broccoli mixture evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form braid. Tuck ends under to seal at end of braid. Brush egg white over top of dough. Sprinkle with almonds.
Bake 25-28 minutes or until deep golden brown.
Chicken Noodle - hold the soup
This recipe is from Rachael Ray... It looked so yummy and the noodles are my favorite part of the soup so it should be really good.
Ingredients:
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 10-ounce box frozen peas, defrosted
Salt and ground black pepper
1 rotisserie chicken, meat removed from bone and shredded
1 pound wide egg noodles
1 tablespoon butter
1/2 cup (about a handful) flat-leaf parsley, chopped
Directions:
Bring a large pot of salted water over high heat for the egg noodles. While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another
2-3 minutes until all the veggies are tender. While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through. Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.
Ingredients:
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 10-ounce box frozen peas, defrosted
Salt and ground black pepper
1 rotisserie chicken, meat removed from bone and shredded
1 pound wide egg noodles
1 tablespoon butter
1/2 cup (about a handful) flat-leaf parsley, chopped
Directions:
Bring a large pot of salted water over high heat for the egg noodles. While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another
2-3 minutes until all the veggies are tender. While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through. Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.
Dan's Secret Peanut Butter Cookies
This is Dan's secret recipe....Shhh!! Easy and yummy! Don't tell him the recipe is up here. :o)
Ingredients:
1 cup Butter (softened)
1 cup Sugar
1 cup Brown Sugar
2 eggs, beaten
1 tsp. Vanilla
1 cup Peanut Butter
2 cups sifted Flour
1 tsp. Baking Soda
1/4 tsp. Salt
Directions:
In a large mixing bowl, cream together the butter and sugars. Add the beaten eggs and mix thoroughly. Stir in the vanilla extract. Beat in the peanut butter. Sift the flour with the baking soda and salt. Stir the flour mixture into the batter. Mix well. Drop rounded teaspoonfuls of batter onto greased baking sheets, about 2 inches apart. Bake at 350 degrees for about 12 minutes or until the cookies have browned around the edges.
PS... I never sift the flour... I don't even own a sifter!
Ingredients:
1 cup Butter (softened)
1 cup Sugar
1 cup Brown Sugar
2 eggs, beaten
1 tsp. Vanilla
1 cup Peanut Butter
2 cups sifted Flour
1 tsp. Baking Soda
1/4 tsp. Salt
Directions:
In a large mixing bowl, cream together the butter and sugars. Add the beaten eggs and mix thoroughly. Stir in the vanilla extract. Beat in the peanut butter. Sift the flour with the baking soda and salt. Stir the flour mixture into the batter. Mix well. Drop rounded teaspoonfuls of batter onto greased baking sheets, about 2 inches apart. Bake at 350 degrees for about 12 minutes or until the cookies have browned around the edges.
PS... I never sift the flour... I don't even own a sifter!
Dan's Apple Cake
Dan surprised me on our first anniversary and made this cake for me. It was so yummy! It is still to this day my favorite cake! It is yummy fresh but, even better after it has sat in the refrigerator over night...
Ingredients for Cake:
1 can (20 oz) apple fruit filling
2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs beaten
1 tsp. vanilla
2/3 cups oil
Cinnamon (to desired taste)
Cooking Instructions for Cake:
Spread apple fruit filling over bottom of 9"x13" pan.
Combine flour, sugar, baking soda and salt and sprinkle over fruit filling.
Blend beaten eggs, vanilla, oil and pour over ingredients in the pan.
Stir with fork only until blended.
Smooth batter evenly in the pan.
Bake at 350 degrees for 40-50 minutes or until cake springs back when lightly touched.
Pour hot cream topping over warm cake.
Serve warm or cold.
Cream Topping Ingredients:
1 cup sugar
1/2 cup sour cream
1/2 tsp. baking soda
Directions for Cream Topping:
Combine sugar, sour cream and baking soda in a sauce pan.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Remove from heat and pour over warm cake.
Ingredients for Cake:
1 can (20 oz) apple fruit filling
2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs beaten
1 tsp. vanilla
2/3 cups oil
Cinnamon (to desired taste)
Cooking Instructions for Cake:
Spread apple fruit filling over bottom of 9"x13" pan.
Combine flour, sugar, baking soda and salt and sprinkle over fruit filling.
Blend beaten eggs, vanilla, oil and pour over ingredients in the pan.
Stir with fork only until blended.
Smooth batter evenly in the pan.
Bake at 350 degrees for 40-50 minutes or until cake springs back when lightly touched.
Pour hot cream topping over warm cake.
Serve warm or cold.
Cream Topping Ingredients:
1 cup sugar
1/2 cup sour cream
1/2 tsp. baking soda
Directions for Cream Topping:
Combine sugar, sour cream and baking soda in a sauce pan.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Remove from heat and pour over warm cake.
Grandma's Pumpkin Bread
Grandma used to make pumpkin bread at family get together's and I really looked forward to it especially around Thanksgiving and Christmas time. This is the recipe that she used. Now I make it for my family for the holidays and all year through it is a family favorite. If you have a banana you can throw it in the mix as well or substitute the Pumpkin for two cups of zucchini and have zucchini bread.
Ingredients:
3 cups Flour
2 cups Sugar
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Baking Powder
1/8 tsp. Cloves (you can use more I just don't like cloves very much)
2/3 cups Oil
2/3 cups Water
2 Eggs
1 16 oz Can Pumpkin
1/2 tsp. Salt (optional)
Directions:
Beat the eggs. Mix in the pumpkin, oil and water. Then add the sugar, spices, baking soda and baking powder and flour. Stir all the ingredients together just enough to combine. Do not use a mixer. Spoon batter into 2 greased loaf pans or make 24 muffins. Batter will be stiff. Bake at 350 degrees. For loafs bake 55-60 minutes and for muffins bake for 25 minutes or until toothpick inserted comes out clean. Cool 5 minutes and then remove from pans.
Ingredients:
3 cups Flour
2 cups Sugar
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Baking Powder
1/8 tsp. Cloves (you can use more I just don't like cloves very much)
2/3 cups Oil
2/3 cups Water
2 Eggs
1 16 oz Can Pumpkin
1/2 tsp. Salt (optional)
Directions:
Beat the eggs. Mix in the pumpkin, oil and water. Then add the sugar, spices, baking soda and baking powder and flour. Stir all the ingredients together just enough to combine. Do not use a mixer. Spoon batter into 2 greased loaf pans or make 24 muffins. Batter will be stiff. Bake at 350 degrees. For loafs bake 55-60 minutes and for muffins bake for 25 minutes or until toothpick inserted comes out clean. Cool 5 minutes and then remove from pans.
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