3 cups uncooked bow tie pasta
1 lb. boneless chicken breasts, cubed
1 can cream of chicken soup
1/4 cup pesto sauce
1/2 cup milk
Cook pasta until al dente; drain. Cook chicken until browned in butter or oil, stirring often. (or use rotisserie chicken) Add soup, pesto sauce and milk to chicken; bring to a boil and cook over low heat 5 minutes. Stir in drained pasta and heat through.
Monday, November 18, 2013
Apple Cake- "Sharlotka" Russian
4 medium apples
4 lg. eggs
1 cup sugar
1 cup flour
2 tsp. vanilla
Preheat oven to 350 degrees. Peel, core and slice apples. Arrange them on the bottom of a buttered and floured 9" spring form pan. Whip eggs, sugar and vanilla until tripled in size for 10 minutes. Add sifted flour to the egg mixture in 4 additions, blending each addition gently. Pour the batter into the pan and smooth the top. Bake in preheated oven for 40 minutes or until a cake tester comes out clean.
4 lg. eggs
1 cup sugar
1 cup flour
2 tsp. vanilla
Preheat oven to 350 degrees. Peel, core and slice apples. Arrange them on the bottom of a buttered and floured 9" spring form pan. Whip eggs, sugar and vanilla until tripled in size for 10 minutes. Add sifted flour to the egg mixture in 4 additions, blending each addition gently. Pour the batter into the pan and smooth the top. Bake in preheated oven for 40 minutes or until a cake tester comes out clean.
Saturday, November 16, 2013
Apple Pie
Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
6 cups thinly sliced, peeled apples
3/4 cup sugar
2 Tbsp. all-purpose flour
3/4 teaspoon ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice
1. Heat oven to 425 degrees. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients, spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2-3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
6 cups thinly sliced, peeled apples
3/4 cup sugar
2 Tbsp. all-purpose flour
3/4 teaspoon ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice
1. Heat oven to 425 degrees. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients, spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2-3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Apple Crumble Pie
1 (9 inch) deep dish pie crust
5 cups apples- peeled, cored and thinly sliced
1/2 cup white sugar
3/4 tsp. ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 Tbsp. butter
1. Preheat oven to 400 degrees.
2. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon, sprinkle over apples. 3. Mix 1/3 cup sugar with flour, cut in butter until crumbly. Spoon mixture over apples.
4. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
5 cups apples- peeled, cored and thinly sliced
1/2 cup white sugar
3/4 tsp. ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 Tbsp. butter
1. Preheat oven to 400 degrees.
2. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon, sprinkle over apples. 3. Mix 1/3 cup sugar with flour, cut in butter until crumbly. Spoon mixture over apples.
4. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
Heavenly Rolls
1 Tbsp. yeast
1/4 cup warm water
1/2 tsp. sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 tsp. salt
1 cup flour
2 eggs
3-4 cups flour
butter, melted
1. Mix 1 Tbsp. yeast with 1/4 cup warm water and 1/2 tsp. sugar. Let stand until bubbly.
2. In a large bowl mix 1 cup warm milk, 1/2 cup oil, 1/2 cu sugar, 1 tsp. salt with a wooden spoon.
3. Add 1 cup of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously by hand). Add yeast mixture and mix vigorously until smooth.
4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size.
5. Once the dough has doubled in size punch down and divide in half.
6. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8 inch thick.
7. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an11x16 metal pan and do 3 across and 8 rows down).
8. Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9. Bake at 375 degrees until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back- if they do not, bake a little longer).
10. Brushed with melted butter right while warm. ENJOY!
1/4 cup warm water
1/2 tsp. sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 tsp. salt
1 cup flour
2 eggs
3-4 cups flour
butter, melted
1. Mix 1 Tbsp. yeast with 1/4 cup warm water and 1/2 tsp. sugar. Let stand until bubbly.
2. In a large bowl mix 1 cup warm milk, 1/2 cup oil, 1/2 cu sugar, 1 tsp. salt with a wooden spoon.
3. Add 1 cup of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously by hand). Add yeast mixture and mix vigorously until smooth.
4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size.
5. Once the dough has doubled in size punch down and divide in half.
6. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8 inch thick.
7. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an11x16 metal pan and do 3 across and 8 rows down).
8. Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9. Bake at 375 degrees until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back- if they do not, bake a little longer).
10. Brushed with melted butter right while warm. ENJOY!
Christmas Crack
2 cups each:
M and M's
square pretzels
peanuts
plain cheerios
rice or corn chex cereal
2 bags of white chocolate morsels
Mix the dry ingredients together in a large bowl. Microwave (slowly) the white chocolate morsels. Pour melted morsels over the dry ingredients and mix well. Pour out onto wax paper to about 1 inch thick. Let cool. Break apart. Store in the fridge.
M and M's
square pretzels
peanuts
plain cheerios
rice or corn chex cereal
2 bags of white chocolate morsels
Mix the dry ingredients together in a large bowl. Microwave (slowly) the white chocolate morsels. Pour melted morsels over the dry ingredients and mix well. Pour out onto wax paper to about 1 inch thick. Let cool. Break apart. Store in the fridge.
Pecan Chicken with Dijon Mustard Sauce
1 stick (1/2 cup) + 1 tablespoon butter, divided
4 tablespoons Dijon mustard, divided
6 chicken boneless, skinless chicken breast halves
8 ounces pecan, finely chopped
2/3 cup cour cream
Melt 1 stick butter in saucepan. Turn off heat and stir in 3 tablespoons Dijon mustard until will blended. Dip breast into mixture, then coat with chopped pecans. Place in a 9x13 dish and bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 20 minutes more. Just before serving, prepare sauce by heating remaining 1 tablespoon butter in a pan until melted. Stir in sour cream and remaining 1 tablespoon Dijon mustard and immediately turn off heat. Place a dollop of sauce on top of each breast and garnish with a pecan, if desired.
4 tablespoons Dijon mustard, divided
6 chicken boneless, skinless chicken breast halves
8 ounces pecan, finely chopped
2/3 cup cour cream
Melt 1 stick butter in saucepan. Turn off heat and stir in 3 tablespoons Dijon mustard until will blended. Dip breast into mixture, then coat with chopped pecans. Place in a 9x13 dish and bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 20 minutes more. Just before serving, prepare sauce by heating remaining 1 tablespoon butter in a pan until melted. Stir in sour cream and remaining 1 tablespoon Dijon mustard and immediately turn off heat. Place a dollop of sauce on top of each breast and garnish with a pecan, if desired.
Honey-Lemon Chicken
6-8 pieces chicken
flour
2 tablespoons butter, melted
1/3 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
Wash chicken and roll in flour; place on baking pan. Drizzle with melted butter. Bake chicken at 400 degrees for 20 minutes. Mix together honey, lemon juice and soy sauce. Pour over chicken and bake 20-30 minutes.
flour
2 tablespoons butter, melted
1/3 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
Wash chicken and roll in flour; place on baking pan. Drizzle with melted butter. Bake chicken at 400 degrees for 20 minutes. Mix together honey, lemon juice and soy sauce. Pour over chicken and bake 20-30 minutes.
Chicken and Beans in a crockpot
4 boneless ,skinless chicken breast halves
salt, pepper, basil, to taste
1-2 cans white navy beans
1 can tomatoes, diced
Season chicken breasts with salt, pepper and basil. In a crock pot place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low. Serve and enjoy a hearty, low calorie meal. Can shred and serve with tortillas.
salt, pepper, basil, to taste
1-2 cans white navy beans
1 can tomatoes, diced
Season chicken breasts with salt, pepper and basil. In a crock pot place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low. Serve and enjoy a hearty, low calorie meal. Can shred and serve with tortillas.
Chicken Nuggets
3 boneless, skinless chicken breast halves
1/2 cup milk
1 cup corn flakes, crushed
1/2 tsp. seasoned salt
1/3 cup Parmesan cheese, grated
Preheat oven to 375 degrees. Cut chicken breasts into 2 inch strips and place in bowl. Pour milk over chicken pieces. Crush corn flakes and toss together with seasoned salt and Parmesan cheese in a plastic bag. Remove chicken from milk and toss in seasoned crumbs. Place on greased baking sheet and bake 20 minutes.
Note: I used a pkg. of chicken tenderloins and seasoned garlic salt. So good!
1/2 cup milk
1 cup corn flakes, crushed
1/2 tsp. seasoned salt
1/3 cup Parmesan cheese, grated
Preheat oven to 375 degrees. Cut chicken breasts into 2 inch strips and place in bowl. Pour milk over chicken pieces. Crush corn flakes and toss together with seasoned salt and Parmesan cheese in a plastic bag. Remove chicken from milk and toss in seasoned crumbs. Place on greased baking sheet and bake 20 minutes.
Note: I used a pkg. of chicken tenderloins and seasoned garlic salt. So good!
Sunday, November 3, 2013
Pumpkin Chocolate Chip Cookies
1 Spice Cake mix
1 15 oz can pumpkin
1 C chocolate chips
Preheat oven to 375
Mix ingredients together and drop by teaspoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
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