Tuesday, April 30, 2013

Cream Cheese Scrambled Eggs

1 pkg. (3 oz.) cream cheese, softened
2 Tbsp. half and half cream
8 eggs
1/3 cup grated Parmesan cheese
1/2 tsp. lemon-pepper seasoning
1/8 tsp. salt
1/2 cup real bacon bits
2 Tbsp. butter

In a small mixing bowl, beat cream cheese and cream until smooth.  Add the eggs, Parmesan cheese, lemon-pepper and salt; mix will. Stir in bacon.  In a large skillet, melt butter; add egg mixture.  Cook and stir over medium heat until eggs are completely set.

Serves 4

Chicken with Mustard Gravy

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbsp. butter
4 tsp. honey mustard
1 Tbsp. milk
1/2 tsp. dried basil
1/2 tsp. dried parsley flakes
1/2 cup sour cream

Rub chicken with 1/4 tsp. salt and 1/8 tsp. pepper.  In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.  Remove and keep warm.
In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper.  Cook and stir over low heat until heated through.  Remove from heat; stir in sour cream.  Serve with chicken.

4 servings

Swiss Cobb Salad

8 cups torn leaf lettuce
1/2 lb. sliced deli roast beef, cut into strips
1/4 lb. cubed fully cooked ham
1 med. tomato, chopped
2 hard-cooked eggs, chopped
4 bacon strips, cooked and crumbled
\1/2 cup shredded Swiss cheese

1/2 cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. honey mustard
2 Tsp. sugar
3/4 tsp. dried oregano
1/8 tsp. pepper

In a serving bowl, layer the lettuce, roast beef, ham, tomato, eggs, bacon and cheese.  In a jar with a tight-fitting lid, combine the dressing ingredients;  shake well.  Serve with the salad just before serving or it with get the lettuce wilted.

4 serving

Chili Cheese Fries

4 cups frozen french-fried potatoes
1 carton (15 oz.) fat-free vegetarian chili
5 hot dogs, halved lengthwise and sliced
1/2 cup chopped onion
1 cup (4 oz.) shredded cheddar cheese

Prepare fries according to package directions.  Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion.  Cover and microwave on high for 5-6 minutes or until heataed through, stirring once.  Serve over fries; sprinkle with cheese.

Serves 4

Sloppy Joes

2 lbs. ground beef
1 med. onion
5 tsp. brown sugar
1 Tbsp. Worcestershire sauce
4 Tbsp. catsup
1 (8 oz.) can tamato sauce
1 (16 oz. ) bottle Ragu Traditional spaghetti sauce

Brown ground beef; drain.  Add all other ingredients and simmer for 30-60 minutes.  Serve on Hamburger Rolls with cheese (optional)

Crockpot Swiss Chicken

6 chicken breasts, boneless, skinless
5-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups seasoned stuffing mix
1/4 cup butter, melted

Spray Crock Pot with Pam.  Lay chicken in Crock Pot and top with cheese.  Mix soup and milk together.  Pour on top of chicken.  Top with stuffing mix.  Drizzle with butter or mix stuffing and butter together first.  Cook 4 hours on high or 6 hours on low.

Serve with rice or pasta

Creamy Chicken Bake

4 skinless, boneless chicken breasts
1 can cream of broccoli soup
1/3 cup milk
1/2 tsp. garlic powder
1/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
2 Tbsp. butter, melted

Place chicken in 3-quart shallow baking dish.  Mix soup, milk, garlic powder and pour over chicken.  Mix cheese and bread crumbs with butter and sprinkle over chicken.  Bake at 400 degrees for 30 minutes or until chicken is done.  Stir sauce before serving. 

Serve with Rice
Makes 4 servings

Quick Chicken A La King

1 tsp. butter
1/4 cup chopped green or red pepper
1/4 cup chopped onion
1 can cream of chicken soup
1/2 cup milk
1- 2 cups cooked chicken, cubed (or can use ham)
4 cups hot cooked rice

Heat butter in saucepan.  Add pepper and onion; cook until tender.  Add soup, milk and chicken.  Heat through, stirring occasionally.  Serve over rice.

Serves 4

Curry Chicken

6 boneless, skinless chicken breasts
1 tsp. curry powder
2 tsp. lemon juice
2 cans cream of chicken soup
1 cup mayonnaise

Mix the above together and pour over 6 chicken breasts in a casserole baking dish.  Bake, covered, at 375 degrees for 40 minutes.

Serve with rice or pasta

Crockpot Chocolate Candy

2 lbs. roasted salted peanuts
2 barks sweet dark chocolate
12 oz. semi sweet chocolate chips
2 1/2 lbs. white almond bark

In Crock Pot layer peanuts and then chocolates on top.  Cook on low for 3 hours.  Mix after 3 hours and place in cupcake fillers.

Recipe from Trisha Yearwood

Saturday, April 27, 2013


1 1/2 lbs. extra lean ground beef
1/4 cup egg substitute (equal to 1 egg)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 Tbsp. dried parsley
3/4 cup finely chopped celery
3/4 cup oatmeal
3/4 cup skim milk
1/2 cup catsup
1 tsp. dry mustard
1/2 tsp. choppped garlic
1 tsp. salt
1.2 tsp. ground pepper

Preheat oven to 325 degrees.  Mix all ingredients.  Shape into a loaf and bake for 1 hour. 
8 servings

Chili Con Carne

3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef 
2 cans (16oz. each) tomatoes
2 can (8oz. each) tomato sauce.
1/4 tsp. paprika
2 bay leaves
2 Tbsp. chili powder

Spray a large kettle pan with non-stick cooking spray and brown the meat.  Add remaining ingredients.  Cover and simmer for 1 hour.  Before serving remove the bay leaves.

12 Servings

*Andrew's favorite

Hawaiian Haystacks

Stove top method:
2 (10 3/4oz.) cans cream of chicken soup
1 can milk
2 cups cooked chicken breasts, diced or shredded

Heat soup and milk on the stove until heated thoroughly.  You want this to be the consistencyof gravy.  You can add more milk if the mixture is too thick.  Add cooked chicken and continue to heat until chicken is warm.

Crock Pot method:
2  frozen chicken breasts
2 (10 3/4oz.) cans cream of chicken soup

Place chicken breasts in Crock Pot and cover with soup.  Cook on low for 6-8 hours.  Remove chicken from the Crock Pot and shred or dice the chicken.  Return to the Crock Pot.  Add enough milk to the soup and chicken to make the consistency of gravy. 

Serve the sauce over cooked rice.  Then top with any of the following toppings.  Serves 6-8
shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
sliced almond
diced fresh mushroom
chow mein nookles
diced tomatoes
mandarin oranges
diced green pepper
soy sauce
water chestnuts

Poppy Seed Chicken

1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritx crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Rice for serving

Preheat oven to 350 degrees.  In a bowl, mix together soup and sour cream until well blended.  Stir in diced chicken.  Spread  chicken mixture into a 9 x 9 baking dish.  In a large resealable bag, crush crackers.  Add poppy seeds and butter to bag and seal.  Toss to coat.  Sprinkle cracker mixture over chicken.  Bake at 350 for 30 minutes.  Serve over cooked rice. 

Serves 4-6

Creamy Italian Chicken

4-6 chicken breasts
1 pkg. dry Italian dressing mix
1 (8oz.) pkg. cream cheese, softened
2 (10 3/4oz.) cans. cream of chicken soup
rice or noodles for serving

Put chicken breast in Crock Pot.  Sprinkle with dry Italian dressing mix.  Mix cream cheese and soup in a separate bowl.  Pour over chicken.  Cook on low 8 hours.  Shred or serve whole breast over rice or noodles.  (add milk if needed to thin sauce out.)

Serves 4-6

Friday, April 26, 2013

French Crepes

1 cup all-purpose flour
1/2 tsp. salt
4 large eggs
2 egg yolks
2 1/2 cups milk
1 Tbsp. vanilla
1/2 cup butter, melted

Sift flour and salt together.  Whisk eggs, egg yolks, vanilla, and melted butter together.  Add to flour mixture and mix well.  Heat and lightly butter or oil small skillet.  Use a measuring cup to pour 1/4 cup batter into skillet.  Quickly swirl pan to spread batter.  Cook until edges are brown.  Flip crepe and cook other side.  Sprinkle with powdered sugar and roll up.

Fruit-Filled Crepes:

Fruit Filling:
1/4 cup sugar
1 cup fresh or frozen fruit or choice
1 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla

Follow recipe for French Crepes.  For fruit filling, sprinkle 1/4 cup sugar over 1 cup fresh or frozen fruit of choice.  Let stand for 15 minutes.  Beat 1 cup whipping cream with 1/2 cup powdered sugar and 1 tsp. vanilla until soft peaks for.  Spread fruit filling down center of crepes and roll up.  Top with whipped cream and a spoonful of fruit.

Pizza Crust

Thick-Crust Pizza:
1 cup warm water
2 tsp. yeast
1/3 cup oil
1 Tbsp. sugar
1 tsp. salt
3 cups flour
Pizza Sauce
3 cups grataed mozzarella cheese
Parmesan cheese
Choice of toppings:
Pepperoni, sausage, hamburger, ham, mushrooms, olives, peppers, onions, tomatoes, pineapple, etc...

Stir water, yeast, oil, and sugar together.  Let rest 5 minutes.  Stir in salt and flour.  Turn onto lightly floured surface and knead 3-4 minutes.  Refrigerate until ready to use.  Divide dough in half.  Roll each half into large circle.  Grease 2 pizza pans.  For a crisper crust, sprinkle pans with cornmeal.  Lay dough on pizza pans.  Press dough from the center to the outside edges of pan, pushing the dough to make a thick-edged crust.  Pour sauce over dough.  Sprinkle with mozzarella and Parmesan cheese and toppings of choice.  Bake at 450 for 15-20 minutes, or until crust is golden brown.  Slice and serve hot.

Thin and Crispy Crust:
Follow above recipe, but add 1 tsp. vinegar to the oil and sugar.  Divide dough into 3 parts.  Bake according to recipe.

Chicken Parmesan

6 boneless, skinless chicken breasts
1/2 cup fine bread crumbs
1/4 cup Parmesan cheese
2 Tbsp. parsley flakes
2 tsp. garlic powder
2 eggs, well beaten
1 1/2 quarts marinara sauce
2 cups mozzarella cheese

Mix bread crumbs, Parmesan cheese, parsley, and garlic in a bowl.  Beat eggs together in a separate dish.  Dip chicken in eggs and then in crumb mixture.  Place chicken in greased 9 x 13 baking pan.  Bake at 350 for 1 hour.  Remove from oven and pour marinara sauce over chicken.  Sprinkle with mozzarella cheese.  Bake 30 minutes.

Curry Chicken

8 boneless, skinless chicken breast
1/4 cup butter
1 onion, finely diced
1/2 cup green pepper, diced
1 cup raisins
1 tsp. curry powder
1 can cream of chicken soup
1 cup milk

Place chicken breast in greased casserole dish.  Saute onions and peppers until onions turn transparent.  Combine with remaining ingredients and pour over chicken.  Bake at 350 for 1 hour.

Honey Whole Wheat Bread

2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp. salt
1/2 cup vital wheat gluten
1/4 cup dough enhancer
1/4 lecithin
6 cups whole wheat flour
4 cups white flour

Dissolve yeast in warm water.  Add butter, molasses, sugar, salt, vital wheat gluten, dough enhancer and lecithin.  Mix well.  Add two cups of whole wheat flour.  Mix well.  Repeat with remaining whole wheat flour, and white flour.  Knead until smooth.  Place in greased bowl, and let rise until double.  Punch down and let rest for a few minutes.  Divide dough into 3 parts and shape into loaves.  Place in greased pans.  Let rise about 1 hour.  Bake at 350 for 35 minutes. 

Tomato Basil Chicken

8 boneless, skinless chicken breasts
2 cups yogurt
1 10oz. box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce:
1 can cream of chicken soup
1 cup milk

Rinse chicken breasts and pat dry.  Pour yogurt into small dish.  Crush crackers into fine crumbs.  In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings.  Dip chicken breasts into yogurt, coating both sides.  Roll in crumbs until well covered.  Place in greased baking pan.  Repeat with remaining chicken breasts.  Bake at 350 for 1 hour or until chicken is done.  For sauce, combine soup and milk in a saucepan and cook over medium heat until hot until bubbly.  Serve over chicken.

Pecan-Crusted Salmon

1 large salmon (cut into portion-size sections)
2 cups milk
1 cup finely chopped pecans
1/2 cu flour
1/4 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. pepper
Oil for frying

Preheat oven to 400. Put salmon and milk in a plastic zip-top bag for 10 minutes; remove salmon and discard milk.  In a medium bowl, combine all dry ingredients; completely coat each piece of salmon in dry mixture.  In a frying pan over medium-high heat, brown both sides of salmon in a small amount of vegetable oil.  Bake on a cookie sheet lined with nonstick cooking spray for 8 - 10 minutes.

Crock Pot Beef Stroganoff

1 1/2 lb. beef stew meat, cubed
1 10 3/4 oz. cream of mushrooom soup
1 10 3/4 oz.  cream of celery soup
1/2 small onion, chopped
8 mushrooms, sliced
1 env. onion soup mix
2 cups (16oz. ) sour cream
1 pkg. wide egg noodles, cooked

Combine meat, soups, onion, mushrooms, and onion soup mix.  Cover and cook on Low for 8 hours or until beef is tender.  Just before serving, stir in sour cream.  Serve over hot cooked egg noodles.

Bacon and Avocado Bow-Tie Pasta

8 oz. bow-tie pasta
6 slices bacon, cooked and crumbled
3 cloves garlic, minced
2 medium avocados, coarsely chopped
1 tsp. dried basil
2 Tbsp. lemon juice
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain and set aside.  In a large skillet, cook bacon over medium-high heat.  Drain bacon fat and crumble bacon.  Add garlic and cook for 30 seconds.  Stir in pasta, chopped avocados, basil, lemon juice, salt, and pepper.  Sprinkle with cheese.

Chicken Divan

1 10 3/4 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12 oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup bread crumbs
1/4 cup butter, melted

In a 9 x 13 greased baking dish, combine soup, mayo, lemon juice, salt, and pepper until well blended.   Fold in broccoli and chicken; sprinkle with cheese.  Combine bread crumbs and butter; sprinkle over top.  Bake at 350 for 30 minutes or until cheese is hot and bubbly.