Beef Stroganoff

Hi everyone!

Tomorrow we are having Beef Stroganoff. You can serve this over the egg noodles or over rice. I kind of prefer it over rice but we'll see what mood I'm in when I actually make this.

Beef Stroganoff
(Jenn)

1 lb beef stew meat
2 cups water
16 oz fresh mushrooms, sliced
1 onion, diced
3 beef bullion cubes
1 T ketchup
1 tsp garlic powder
1 T Worcestrshire (I use a bit more)
3 T flour dissolved in 1/2 c water
1 to 1 1/2 c sour cream, depending on your sour cream liking
Egg noodles, cooked, I use wide or extra wide

Cut stew meat in small pieces, brown in chicken fryer or wide pot. Add mushrooms, onion, bullion, ketchup, garlic powder and water, mix thoroughly. Cover and let simmer 1 hour. Mix the flour in the 1/2 c water, stir in till a little thicker. Add sour cream. Serve on top of the egg noodles.

Amy

Barbeque Rub

Hi everyone!

Tomorrow is Memorial Day so we have to grill. I decided to go with this Barbeque Rub because you can put it on any meat. I was thinking we would do some chicken and maybe ribs.

Barbeque Rub
Sandy~~*~Sandy~*~

2 cups sugar (I use superfine)
1/4 cup paprika
2 t chili powder
1/2 t cayenne pepper
1/2 cup salt
2 t black pepper
1 t garlic powder

Combine all ingredients and use as a rub for any barbeque meat. Yields about 3 cups.

Sandy's notes: Rub this into steak, chicken, ribs, fish, or pork chops before grilling, broiling or panfrying. I sprinkle it on beef brisket and cook in the crockpot all day... OK, this rates at the very top for my favorite seasoning!

Amy

Cranberry Pork Roast, Bake In Oozy Bread, Fresh Mango Crisp

Hi everyone!

Tomorrow we are having Cranberry Pork Roast. This is done in the crockpot and you can shred it up when it's done or slice it. Then I'm making Bake In Oozy Bread. I think my kids will love this. It would also be good for breakfast. It's kind of like monkey bread but with bacon and maple syrup. Then I'm also making Mango Crisp. This is done in the microwave so super simple and fast.

Cranberry Pork Roast
Christine (cascol)

1 (2.5 pound) boneless rolled pork loin roast (any pork roast will do)
1 (16 ounce) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

1 Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2 Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
3 Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Bake In Oozy Bread
amylz – Rachael Ray
Yields: 4 servings

1 package bacon, chopped
1 8-ounce jar maple syrup
1 stick butter
1 package (8 biscuits) home-style buttermilk biscuits, preferred brand Pillsbury

Preheat oven to 375°F. Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve. Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve. Butter or spray a 3x9 loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer 3 of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in. Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce. Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.

Fresh Mango Crisp
Amy - amylz

5 cups ripe mangoes, peeled and thinly sliced (use thinly sliced apples with the mangoes to make 5 cups, if desired)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/4 cup soft butter
1/2 cup brown sugar
1/2 cup flour

Mix mangoes with nutmeg, lemon juice and 1 teaspoon of the cinnamon. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside. Blend butter and brown sugar. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Distribute the topping evenly over mango slices. Cook in microwave oven 9-11 minutes, rotating a half turn after 5 minutes. Serve warm or cold.

Amy

CREOLE PORK CHOPS IN CROCKPOT

Hi everyone!

Here is a recipe for Creole Pork Chops in Crockpot.

CREOLE PORK CHOPS IN CROCKPOT
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
½ green pepper, chopped
1 med. onion, chopped
1 ¼ tsp. salt
1 tbsp. Worcestershire sauce
½ cup rice

Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to ½ cup rice in bottom of crock pot. Add browned chops and other ingredients. Cook 8 hours on low.

Amy

HONEY PORK ORIENTAL

Hi everyone!

Here is a recipe for Honey Pork Oriental. Cindy said she used leftover pulled pork when she made this. There are instructions for the oven or for the crockpot.

HONEY PORK ORIENTAL
Cindy(mommy_of_love1) via Cooks.com

2 lbs. pork shoulder steaks
2 tbsp. oil or melted shortening
1 env. brown gravy mix
3/4 c. water
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1/4 tsp. garlic salt
4 carrots, thinly sliced
1 lg. onion, cut
1 green pepper, cut

Cut pork in 1 inch squares, discarding bones. Brown pork in oil in large skillet, stir often, about 15 minutes. Combine other ingredients, cover and cook slowly 1 hour. Serve over cooked rice

Crockpot directions: Place vegetable in the bottom of the crockpot. In a bowl mix oil, gravy mix, water, honey, soy sauce, vinegar and garlic salt. Place meat over veggie and pour sauce over meat. Cook on low for 6 hrs, or high for 4 hrs.

Amy

Crockpot Chicken-Lickin' Good Pork Chops

Hi everyone!

Tomorrow we are having Crockpot Chicken-Lickin' Good Pork Chops. I will tell you, I am always on the hunt for a pork chop recipe that my husband will love. He insists that he only likes pork chops cooked with cream of mushroom soup in the oven. It's probably his favorite dish. So, I try to find a new pork chop recipe and this looks like it might appeal to him. I may sub the soup with Cream of Mushroom just to make it more familiar. I love the idea of browning the chops first. I bet this could easily be converted to an oven recipe as well.

Crockpot Chicken-Lickin' Good Pork Chops
(Julia aka BeanSproutNLemon)

6-8 lean pork chops, 1 inch thick
1/2 c. flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbsp. oil
1 10-oz can chicken rice soup or cream of chicken soup (diluted w/ 1/3 c. water)

Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours

Amy

Beef with Green Onion, Balsamic Cherry Tomato Spaghetti, Chocolate Brownie Pudding Cake

Hi everyone!

Tomorrow is my mom's birthday and I'm making her Beef with Green Onion. You can sub soy sauce for oyster sauce if you don't have any (or don't want to buy it). Then we'll have Balsamic Cherry Tomato Spaghetti as a side. This looks like a nice summer side dish. I would think grape tomatoes would be fine if they're less expensive. Then I'll be making this Chocolate Brownie Pudding Cake. It's done in the crockpot.

Beef with Green Onion
Dottie (hokiesmom)

1 1/2 Tbsp dry sherry
3 Tbsp oyster sauce
1/2 tsp white sugar
2 tsp cornstarch
2 Tbsp peanut oil
2 lbs round steak, thinly sliced
6 green onions, cut into 1/2 inch pieces

In a small bowl, mix the sherry, oyster sauce, sugar and cornstarch. Set aside.Heat oil in a skillet and cook the steak about 3 minutes. Stir in sherry mixture. Add the green onions and continue cooking 10 minutes or until the steak is evenly brown and the onions are tender.

Balsamic Cherry Tomato Spaghetti
(Astrid)

1 Tbsp olive oil
2 cups cherry tomatoes, quartered
3 cloves garlic, minced
2 Tbsp lemon juice
1/4 c balsamic vinegar
2-6 Tbsp fresh chopped basil and oregano (or equivalent in dried herbs)
cooked spaghetti (I used whole wheat)

Preheat a pan and add olive oil. When the oil is heated, add garlic and quartered tomatoes. Saute for 2-4 minutes until softened. Add lemon juice and stir. Add balsamic vinegar and bring to a boil, then reduce heat and simmer until reduced and thickened. Meanwhile, cook pasta until al dente, drain, and then toss the pasta in the balsamic-cherry tomato sauce and serve. Sprinkle with parmesan cheese if desired.

Chocolate Brownie Pudding Cake
Amy - amylz
Southern U.S. Cuisine

1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered crockpot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart (I'll try that size next). Spoon into dessert dishes while warm; serve with whipped cream or ice cream. Serves 6 to 8.

Amy

Broccoli & Cheese Soup, Cheesy Chicken Chowder, The Best Chicken Salad Ever, Ravioli Primavera

Hi everyone!

Here are the lunches for the next two weeks. First is Broccoli & Cheese Soup. This calls for Velveeta which I happen to think is super good. This will be a nice creamy soup. Next is Chicken Cheesy Chowder. Do read the notes at the bottom of the recipe as there are some changes that people have made that have worked out really well in this recipe. Next is a chicken salad and I like the idea of using a coleslaw dressing. I'm not completely sure what she means by salad dressing so I may just use whatever I have in my fridge when I make this (mayo, sour cream, ranch, etc). Last is Ravioli Primavera. This is just ravioli with lots of veggies. I think this would be a great side dish to a dinner as well.

Broccoli & Cheese Soup
via Liz (Angie's Mama)

1/2 cup butter
1 onion finely chopped
1- 16 oz frozen baby broccoli florettes
4- 14.5 cans chicken broth
1 lb. Velveeta (cubed) - I like to use 1&1/2 lbs. for a cheesier soup.
2 cups milk
1 tsp. garlic powder
2/3 cup cornstarch
1 cup water
Fresh ground pepper

In a soup pot, melt butter. Cook onions until soft. Add broccoli and chicken broth. Cook 10-15 mins. Reduce heat. Stir in Velveeta cubes until melted. Mix in milk and garlic powder. In a bowl, stir cornstarch & water. Turn up the heat and add to the soup. As the soup boils (for about 5 minutes) it will thicken. Add ground pepper to taste. (If it tastes bland, add a little salt)

Cheesy Chicken Chowder
Jeri’s (onewildchild’s) Recipe

2 cups diced potatoes (I dice them very small)
1 cup diced carrot (I shred the carrot)
1 cup diced celery
1/2 cup chopped onion
2 cups chicken broth
2-3 cups sharp cheddar (I use more like 4 cups!)
1/4 cup flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
2 cups milk
2 cups cooked and cubed chicken (I have made it with and without)

In pan bring broth to a boil. Reduce heat and add carrots, celery, onions, potatoes, salt and pepper. Cover and simmer for 10 minutes. In small pan melt butter. Add flour and mix well. Gradually add milk and cook over low heat till slightly thickened. Add cheese till melted. Mix cheese mixture and broth mixture together. Heat through. Add chicken and heat

Notes: Tonight we had the Cheesy Chicken Chowder We had a couple friends over for dinner, and we all four really loved this! I followed the PP's advice by omitting the celery, adding corn, sauteed the veggies before adding to the broth and I used shredded carrots. I did not use corn starch, but made sure my milk was room temp and because I used 4 cups of Cheddar, it was thick enough for sure. I diced the potatoes really small too, and I'm glad I did b/c they were still a little firmer than I usually like in a soup. Anyway, like I said, we really liked this and I will be making this again!

The Best Chicken Salad Ever
Amy – amylz
All Recipes – 8 servings

2 boneless chicken breast halves, cooked
1/4 cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
1/4 onion, chopped
salt and pepper to taste

In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Ravioli Primavera
~ Taste of Home (Adrienne620

25 oz frozen cheese ravioli
2 garlic gloves, minced (I use the jarred pre-chopped garlic)
1/4 cup olive or vegetable oil
16 oz frozen Italian style vegetables
1/4 chicken broth or dry white wine
2 tbs chopped fresh parsley (I never have this, so I omit it)
1/4 tsp salt
1/4 tsp pepper
Grates Romano or Parmesan cheese

Cook ravioli according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in oil for 1 minute. Do not brown. Add frozen veggies, cook for 4 minutes. Add chicken broth; cook for 3 minutes. Stir in parsley, salt & pepper; cook for 1 minute. Drain ravioli and place on a large platter. Pour vegetable mixture over ravioli. Sprinkle with cheese.

Amy

CROCKPOT BROCCOLI AND MUSHROOM CHICKEN

Hi everyone!

Tomorrow we are having Crockpot Broccoli and Mushroom Chicken. I will probably cook the rice seperately and leave out the cheese alltogether. If someone does make this as written, let me know how it turns out. I love the idea of making it all in the crockpot but there is no way my boys will eat cheesy rice. I think they're crazy!

CROCKPOT BROCCOLI AND MUSHROOM CHICKEN
(luckymommyto2babyboys)

4 boneless skinless chicken breasts (frozen)
1 (16 ounce) carton fresh mushrooms, sliced
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cheddar cheese soup
1 bunch fresh broccoli, cut into flowerets
1/2 tsp dried minced garlic
1/2 tsp dried minced onion
2 cups uncooked white rice
2 cups cheddar cheese

Layer the crockpot with the still-frozen chicken, the broccoli, and the mushrooms. Whisk together the two soups with the garlic and onion, and pour over all. Cover and set on high for 4-6 hours, or low for 6-8 hours. Prepare rice as directed and add to crockpot. Add cheese and let simmer another 30 minutes.

Amy

Orange Blossom Muffins, Banana Bread 4, Pumpkin AppleStreusel Muffins

Hi everyone!

Here are the baked goods for the next two weeks. I am making Orange Blossom Muffins, Banana Bread and Apple Streusel Muffins. The only changes I will make is to leave out the nuts if they're called for.

Orange Blossom Muffins
Fiveboys5

1 slightly beaten egg
1/4 cup sugar
1/2 cup orange juice
2 tablespoons salad oil (vegetable oil)
2 cups packaged biscuit mix (I used bisquick)
1/2 cup orange marmalade
1/2 cup chopped pecans
1/2 cup sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons flour
1/4 teaspoon nutmeg
1 tablespoon butter or margarine

Combine first four ingredients, add biscuit mix and beat for 30 seconds. Stir in marmlade and pecans. Grease muffin pans and fill 2/3 full. Combine sugar, flour, cinnamon and nutmeg, cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 20-25 minutes.

Banana Bread 4
Katie (novbabiesmom)

3 T shortening
1/3 c sugar
1 egg
¼ tsp vanilla extract
2/3 c all-purpose flour
¼ tsp baking soda
1/8 tsp salt
½ c mashed ripe banana (about 1 large)
3 T chopped walnuts, optional

In a small mixing bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts. Transfer to a 5-¾ in.x3 in.x2in. loaf pan coated with nonstick cooking spray. Bake at 325 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Notes: This recipe is easily doubled, tripled, etc. to make multiple loaves or larger loaves.

Pumpkin AppleStreusel Muffins
(BBC Exchange)

2 ½ C Flour
2 C Sugar
1 Tbsp Pumpkin pie spice
1 Tsp Baking soda
½ Tsp Salt
2 Eggs, lightly beaten
1 C Canned pumpkin puree
½ C Vegetable oil
2 C peeled, cored and chopped apple
2 Tbsp Flour
¼ C Sugar
½ Tsp Ground cinnamon
4 Tsp Butter
~*~*~*~*~*~
Preheat oven to 350° . Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 ½ cups flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out

Amy

Croissant Breakfast Casserole, Cheddar and Bacon Pasta

Hi everyone!

Tomorrow is our last Mops meeting of the year and I'm bringing Croissant Breakfast Casserole. This looks so good to me and I can't wait to try it. For dinner, we are having Cheddar and Bacon Pasta. Obviously I will leave the cheese out which won't make this nearly as good as it should be but I think my family will still really like it with the tomatoes and bacon.

Croissant Breakfast Casserole
OP?????

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

1. Split croissants in half and place bottoms cut side up in one
layer in a rectangular casserole.
2. Melt butter in a fry pan.
3. Saute mushrooms and green onion until tender and liquid has
evaporated.
4. Set aside.
5. Beat together eggs and milk.
6. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand over night in the refrigerator.
9. Bake at 350*F for 25 to 30 minutes or until set.
10. Cover with foil if browns too quickly.

Cheddar and Bacon Pasta
Dusanka
Makes 4 servings

1/2 pkg penne, fusilli or rigatoni, about 3 cups
6 slices bacon
28 oz can plum tomatoes, drained
2 cups grated cheddar cheese
3 green onions, thinly sliced
1 tsp freshly ground black pepper

1. Bring a large saucepan of water to a boil. Then add pasta and cook according to package directions, from 8 to 10 minutes. Meanwhile, cut bacon into bite-size pieces. Heat a large, wide frying pan, preferably non-stick, over medium heat. Add bacon. Stir often until bacon is browned and crispy, from 4 to 5 minutes. Drain fat from pan, if you wish. Then stir in drained tomatoes. Using a wooden spoon, break up tomatoes and cook until hot and bubbly, about 2 minutes.
2. Drain pasta well, then add to bubbling sauce in pan. Sprinkle in cheese, onions and pepper. Turn off heat but leave pan on stove. Stir pasta until cheese is almost melted and pasta is evenly coated with sauce, about 1 minute. Spoon into bowls. Sprinkle with additional grated cheese, if you like. Serve immediately with a leafy green salad and a few tomato slices.

Amy

Marie's Caramel Cake, Chicken and Mushrooms Au Gratin

Hi everyone!

Tomorrow I am making a birthday cake for my dad and I'm going with Marie's Caramel Cake. For dinner, we are having Chicken and Mushrooms Au Gratin. This looks super good to me. I will be leaving off the cheese for my family but otherwise will follow the recipe.

Marie's Caramel Cake
Amy - amylz

4eggs
2cups sugar
3cups flour
2sticks butter
1cup milk

Cream butter and sugar; add eggs 1 at a time. Alternate flour and milk; beat thoroughly; will make 4 layers [bake at 350 degrees (greased, floured pans) for about 30 minutes, until cake springs back when pressed lightly]

Filling
3 cups sugar
1can evaporated milk [12oz]
1 stick butter
1tsp.vanilla
1 cup chopped pecans

Cook sugar and cream [evaporated milk] together for about 12 min.; take off heat. add butter and beat until creamy. spread on layers and sprinkle with nuts on each layer. makes a very moist cake.

Chicken and Mushrooms Au Gratin
Jennifer

1 Tbs Butter
1/4 cup Bread Crumbs
1 Tbs Oil
4 Boneless, Skinless Chicken Breast
1/4 tsp salt
1/8 tsp pepper
3 cup whole fresh mushrooms
1 garlic clove minced
1/2 cup half and half
3/4 cup milk
1 Tbs flour
1/8 tsp salt
3-4 slices Processed Swiss Cheese

1 - Melt butter in large skillet over medium heat. Add bread crumbs. Cook and stir until dark golden brown. Remove crumbs from skillet and set aside.
2 - Heat oil in same skillet over med-hi heat until hot. Add chicken sprinkle with salt and pepper. Cook 4-5 minutes or until brown. Turn chicken and move to side of skillet. (Basically have the chicken line the sides of the skillet leaving a hole in the center)
3 - Add mushrooms and garlic to the center. Cook 3-4 minutes or until mushrooms are tender, stirring occasionally. Reduce heat to med-low; cover and cook 15 to 20 minutes or until chicken is fork tender and juices run clear.
4 - Place chicken in shallow baking dish. Spoon garlic and mushrooms over and around chicken. Cover to keep warm.
5 - In same skillet combine half and half, milk, flour, and salt. Cook and stir until mixture boils and thickens. Add cheese and stir until melted. Pour over chicken and mushrooms. Sprinkle with bread crumbs.

Amy

Ouray Enchiladas

Hi everyone!

Here is a recipe for Ouray Enchiladas. These are basically swiss cheese enchiladas. They look really yummy. I want someone to make these and invite me over! Stuffed with Swiss cheese, these enchiladas are named after the tiny mountain town of Ouray, sometimes referred to as the "Switzerland of the United States" because of its dramatic alpine setting.

Ouray Enchiladas
~*~Sandy~*~
via Colorado Cookbook

6 T chili powder
2 cups stock, chicken or beef
4 T vegetable oil
4 T flour
3 T cilantro
salt to taste
1/4 cup vegetable oil
8 corn tortillas
2 cups shredded Swiss cheese
2/3 cup diced black olives
3/4 cup sour cream
5 green onions, chopped

Preheat oven to 350ºF. Dissolve chili powder in stock. Heat 4 tablespoons oil in saucepan, add flour and brown slightly. Slowly stir in stock and spices. Simmer till thick. Heat oil and dip tortillas in just to soften. Sprinkle cheese, olives and drizzle of sauce into middle of tortillas. Roll up and cover with remaining sauce. Garnish with sour cream and onions. Sandy's notes: I softened the tortillas by wrapping in a towel and microwaving until hot, so I skipped the dip in oil step.

Amy

Tamale Pie

Hi everyone!

Here is a recipe for Tamale Pie. When this recipe was mentioned in our cooking group, a lot of people commented that they had this a lot as a kid and loved it. It looks like it's something easy to throw together when you're in a hurry.

Tamale Pie
~*~Sandy~*~

1 lb ground beef
1 medium onion, chopped
1 tsp garlic salt
1 tsp chili powder
dash cayenne
salt and pepper to taste
16-oz can diced tomatoes, drained
7 oz can black olives, drained and sliced
1 cup cooked rice
16 oz can corn, drained
3/4 cup corn meal
1 cup shredded Jack cheese

Preheat oven to 350ºF. Brown hamburger with onion and spices. Drain and add remaining ingredients, except cheese. Mix well and pour into a greased deep dish pie plate. Bake for 45 minutes to one hour. Sprinkle cheese over the top and bake until melted and bubbly. Serves 4-6.

Amy

Crockpot Sour Cream Salsa Chicken, Peach Cobbler 2

Hi everyone!

Tomorrow we are having Crockpot Sour Cream Salsa Chicken. You could shred the chicken when it's done and eat it in tortillas or you could leave the chicken breasts whole and eat this as a dish that way. I'm also making a Peach Cobbler.

Crockpot Sour Cream Salsa Chicken
gutierrezmommy01

4 skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix
1 cup salsa
2 Tbsp. cornstarch
¼ cup light sour cream

1. Spray the crockpot with cooking spray.
2. Add the chicken breasts.
3. Sprinkle chicken breasts with taco seasoning.
4. Top with salsa.
5. Cook on low for 6- hours.
6. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.

Serving size/points: This makes 4 servings. Each serving is 4 points.

Notes: The chicken can be completely frozen and thrown in the crockpot. It will come out perfect. I Dont add the sourcream till 10-20mins before I serve it, I usually take the chicken out, shred it, then put the corn starch mixture in and then add the chicken and let it cook a little longer before adding the sourcream.

Peach Cobbler 2
Amy - amylz

1 stick butter
1 cup sugar
1 cup milk
1 cup self-rising flour
2 cups fresh Georgia peaches sliced

Melt butter in a 2 qt. casserole. Mix together flour, sugar and milk, pour over the melted butter. Do not stir. Pour peaches all over the top. Bake at 375 to 400 degrees x 40 mins., approximately.

Amy

Crown Roast of Pork, Crockpot Ranch Potatoes

Hi everyone!

Tomorrow we are having a pork roast. This recipe is actually for a crown roast of pork but I'm just using a regular pork roast and using the recipe as a guideline. I like the flavors in this. Remember, you want to cook a pork roast about 20-30 minutes per pound at 350. My husband always says he wants his pork done so I tend to lead toward the 30 minutes. So, if you have a 2 pound roast, you'll want to cook it about an hour. It should be 160-170 degrees when done. I'll also be making Crockpot Ranch Potatoes for a side. We'll also be having a vegetable and fresh fruit.

Crown Roast of Pork
Amy - amylz
Recipe courtesy Emeril Lagasse, 2001

1 (6 to 10-pound) crown roast of pork (5 pound roast is about 10 to 12 chops, serving 6)
2 tablespoons olive oil
2 tablespoons minced garlic
Salt and freshly ground black pepper
4 tablespoons chopped sage
2 tablespoons chopped thyme
1 1/4 cups dry white wine

Preheat oven to 350 degrees F. Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 to 22 minutes per pound). Remove from oven and let rest at least 10 minutes before carving.

Crockpot Ranch Potatoes
Lesil

24 oz. bag frozen shredded hashbrown potatoes (semi-thawed)
8 oz. cream cheese
1 can cream of potato soup
1 pkg Hidden Valley Ranch dressing mix

In large bowl, combine cream cheese, soup, and ranch mix. Add potatoes and stir until well covered. Place mixture in crockpot and cook on low 7-9 hours.

Note: I always double the recipe for groups because they always go so fast. I've never had leftovers. I also like to periodically stir the mix throughout the last hour of cooking because it tends to give it more of a mashed potato texture.

Amy

BUFFALO CHICKEN BURRITOS A LA CROCKPOT

Hi everyone!

Tomorrow we are having Buffalo Chicken Burritos ala Crockpot. My 8 year old is going to LOVE these. He is all about the spicy food (just like his mama). John and the 4 year old may not love it as much but they'll deal for tonight. We have to be fair and take turn making things we all like! I'll probably just leave a chicken breast out for John. I can't wait to try this. I love the idea of this! I'm not sure how much sour cream they want so I'm assuming they mean a 16oz container. We'll also be having a vegetable side and fresh fruit.

BUFFALO CHICKEN BURRITOS A LA CROCKPOT
(OP?)

4-5 boneless skinless chicken breasts
1 buffalo wings seasoning blend (McCormick)
1/2 cup water
1 container sour cream
½ can diced green chilis
1 can black beans
10 tortillas

Put everything into crock, except for chicken and tortillas, and mix around. Then add chicken in and cook for 6-8 hours. Take chicken out and shred. Put back in and get all pieces moist. Put on table and let people serve themselves.

Amy

Best Meatloaf with Tomato and Brown Sugar Glaze, Balsamic Vinaigrette

Hi everyone!

Tomorrow we are having Best Meatloaf with Tomato and Brown Sugar Glaze. The meatloaf itself looks like a nice traditional recipe. I love thyme in my meatloaf. It's the glaze that is special in this. Then I'm making Balsamic Vinaigrette for us all to use on a green salad. I love making homemade dressing and this is my family's favorite. We'll also be having mashed potatoes and some fresh fruit.

Best Meatloaf with Tomato and Brown Sugar Glaze
Allison

2 lbs ground beef
2 cloves garlic, minced
1 medium onion finely chopped
2 eggs
1/2 cup whole milk or yogurt
2 tsp Worcestershire Sauce
1 tsp Dijon mustard
1/2 tsp dried thyme flakes
1 tsp salt
2/3 cup fresh breadcrumbs, oatmeal, or crushed saltine crackers

For glaze:
1/2 cup ketchup or chili sauce
1/4 cup brown sugar
2 tsp cider or white vinegar

Preheat oven to 350. In a medium skillet sauté onions and garlic until onions are soft and translucent, about 10 minutes. Set aside to cool while assembling meatloaf. Whisk together eggs, milk, thyme, mustard, salt, and Worcestershire sauce. Add to meat along with bread crumbs or oatmeal, onions and garlic, and combine gently but thoroughly (don't mush meatloaf too much or it will be tough). Shape into a 9x5 inch loaf. (I like to line a loaf pan with parchment or plastic wrap and put the meat in the loaf pan and then invert it back into the baking dish and remove the parchment- that way you get a uniform loaf shape that bakes evenly). And place into a foil-lined shallow baking dish. Combine ingredients for the glaze and brush half of the glaze on the meatloaf before baking. Brush the remaining glaze on the meatloaf about 15 minutes before it comes out of the oven. Bake about 1 hour or until internal temperature reads at 160 degrees on an instant read thermometer. Allow to rest at least 10 minutes before slicing.

Balsamic Vinaigrette
Michelle~MMmom

1 1/2 cups olive oil
1/2 cup Modena balsamic vinegar
1 T honey *
2 tsp Dijon mustard
1 tsp dried oregano
2 cloves roasted garlic

Combine oil and vinegar in a bowl and whisk thoroughly. Add honey, Dijon mustard and garlic, then whisk to combine. Add the oregano at the end, season to taste with salt and pepper (if desired). * Can add more or less honey to taste.

Amy

Southwestern Pulled Pork

Hi everyone!

Here is a recipe for Southwestern Pulled Pork. If you like southwestern flavors, this looks like it would be for you. Most of the pulled pork I make is either plain or BBQ sauce only so I like the idea of these different flavors in there.

Southwestern Pulled Pork
Cyndy (MyPB&Jelly) ToH

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 boneless pork loin roast (2 to 2-1/2 pounds)
Flour tortillas
Sour cream, shredded lettuce and chopped tomatoes, optional

In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender. Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up. Yield: 6-8 servings. Notes: I cut down the chili powder to 1 TB, but next time will increase it a bit more.

Amy

Easy Chicken & Broccoli Alfredo

Hi everyone!

Here is a recipe for Easy Chicken & Broccoli Alfredo. I like anything with easy in the title! The tip on putting the broccoli in the pasta is great too, that saves time and the need for another pan.

Easy Chicken & Broccoli Alfredo
Cyndy (MyPB&Jelly) Kraftfoods

1/2 lb. fettuccine, uncooked
2 cups fresh broccoli florets
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves

COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min. MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Amy

Bacon-Colby Lasagna

Hi everyone!

Here is a recipe for Bacon Colby Lasagna. First be aware that this makes a ton. It serves 24 and I don't know who needs to feed 24 but cut it down for your own family. This is a little different from traditional lasagna with the colby cheese and with the bacon. It looks good though.

Bacon-Colby Lasagna
via All Recipes
Original Recipe Yield 24 servings

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through. Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Amy

Cheddar Burger Veggie Packets

Hi everyone!

Tomorrow we are having Burger Veggie Packets. Jackson and I attended Mom & Me Cub Scout Camp last week and we had an entire session on foil dinners on the fire. So, this is totally fitting and Jackson will love putting these together. Obviously you can leave the cheese out of these if you prefer.

Cheddar Burger Veggie Packets
OP???

1 lb lean ground beef
1 cup shredded Cheddar cheese
1 T Worcestershire sauce
2 green onions, chopped
1/2 tsp seasoned salt
1/8 tsp pepper
2 medium Yukon gold potatoes, thinly sliced
1-1/2 cups baby carrots, boiled for 3 minutes
16 cherry tomatoes
1 green bell pepper, chopped
1/4 tsp seasoned salt
1/8 tsp pepper

Prepare and heat grill. Spray nonstick cooking spray on half of one side of four 18x12" sheets of heavy duty aluminum foil. Cook carrots for 3 minutes in boiling water. Mix beef, cheddar cheese, Worcestershire sauce, 2 green onions, 1/2 tsp seasoned salt and 1/4 tsp pepper in medium bowl. Form into 4 patties, each about 1" thick. Place potatoes on sprayed side of foil sheets. Top with beef patty, boiled and drained carrots, tomatoes, green bell pepper, and remaining sliced onions. Sprinkle with 1/4 tsp seasoned salt and 1/8 tsp pepper. Fold foil over food so edges meat and seal, making a 1/2" fold; fold again. Make sure to allow space on sides for expansion. Grill packets 4-6" from medium coats 20-25 minutes, rearranging and turning often, or until potatoes are tender and beef is thoroughly cooked. You can also bake the packets in a preheated 450 degrees F oven for 20-25 minutes until done. 4 servings

Amy

Chicken Salad 2, Creamy Chicken Burritos, Cheesiest Potato Soup, BBQ Chicken Pizza

Hi everyone!

Here are our lunches for the next two weeks. In the chicken salad, I would use tidbits instead of pineapple chunks just so they're smaller pieces. With the soup, you could probably get away with using a potato masher to mash up the potatoes a bit instead of taking the time to blend the soup. I like a chunkier soup anyway.

Chicken Salad 2:
amber8807

2 cups cooked, diced chicken
3/4 c diced celery
1 c seedless grapes (I cut them in half if they are big)
1/4 tsp salt
1/2 c mayo
1 c pineapple chunks
1 tbsp lemon juice
1/2 c sour cream
Chopped onions
Optional- walnuts or almonds (I add some sliced almonds if I have some)

Mix together & chill. I like to serve this on croissants or in pita bread pockets.

Creamy Chicken Burritos
Cherie / dnvrmama 09/26/2002

3 chicken breast halves cooked and cubed
1 8 oz pkg cream cheese
1 Cup Salsa
1/4 tsp garlic powder
1 15 oz can pinto beans
1 1/2 Cup shredded cheddar cheese
6 flour tortillas

Preheat oven to 350. Grease a 9x13 baking dish. Add cream cheese and salsa to large sauce pan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.

Cheesiest Potato Soup:
(Jessica from Allrecipes)
Yields: 6 servings

2 tablespoons butter
1 cup diced onion
2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

BBQ Chicken Pizza
Dottie (hokiesmom)

2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves

Preheat oven to 400 degrees F. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside. On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Amy

Chicken Teriyaki with Broccoli

Hi everyone!

Tomorrow we are having Chicken Teriyaki. This is a Weight Watchers recipe. This recipe already calls for broccoli and rice so it's almost a complete meal. Serve with some fresh fruit and it will be perfect.

Chicken Teriyaki with Broccoli
Amylz – WW website
Core Recipe Servings: 4

1 sprays cooking spray
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
4 medium scallion(s), chopped (green and white parts)
1/2 cup fat-free chicken broth
2 Tbsp teriyaki sauce
2 cup cooked brown rice, regular or instant, kept hot
4 cup broccoli, fresh, florets, steamed*

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic and cook 1 minute. Add chicken and cook until golden brown on all sides, stirring often, about 5 minutes. Add scallions and cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes. Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

Notes - *To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on HIGH for 4 minutes, until tender-crisp. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam 4 to 5 minutes, until tender-crisp.

Amy

Strawberries and Cream Muffins, Cinnamon Swirl Bread

Hi everyone!

Here are the muffins and breads I'm making over the next two weeks:

Strawberries and Cream Muffins:
Jennifer (mom99-02)

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 egg, slightly beaten
1 cup heavy cream
1/4 cup melted butter
1 1/2 cup strawberries

heat oven to 375 degrees. Mix flour, baking powder, salt and sugar in large bowl. Add egg, cream, and butter, stirring only enough to dampen flour. Reserve 1/4 cup flour, toss in with berries. Fold in to batter last. Bake 20-25 minutes.

Cinnamon Swirl Bread
Lori

CINNAMON SWIRL:
1/3 cup granulated sugar
½ cup finely chopped pecans or walnuts, toasted
2 tsp ground cinnamon
BREAD:
1 cup granulated sugar
2 cups flour
1 tsp baking powder
½ tsp salt
1 large egg
1 cup milk
1/3 cup vegetable or canola oil

1 Preheat oven to 350°F. Grease and flour 9x5x3-inch loaf pan.
2 In a small bowl, combine swirl ingredients; set aside.
3 Prepare bread: In a large bowl, whisk together sugar, flour, baking powder and salt. Make a well in the center of the flour mixture; set aside.
4 In a separate bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir just until moistened- batter will be lumpy.
5 Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Pour remaining batter on top and sprinkle again with remaining cinnamon mixture. Use a knife to dip into the batter and swirl it around in a circlular motion.
6 Bake 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
7 Cool pan on rack for 10 minutes, then remove loaf to wire rack to cool completely. Wrap and store bread overnight before slicing for best flavor. Servings: 14 Yield: 1 loaf

Amy

30-Minute Steak and Potato Salad

Hi everyone!

Tomorrow we are having Steak and Potato Salad. You can use store bought vinaigrette or there is a recipe below to make your own.

30-Minute Steak and Potato Salad
Carrie27000, from The Best 30-Minute Recipe

1 lb. red potatoes (3 medium), cut into 3/4-inch-thick wedges
3 tablespoons vegetable oil
2 (8-oz) top loin steaks, 1 inch thick
Salt and ground black pepper
1 recipe Bistro-Style Mustard Vinaigrette (see below)
1 large head romaine lettuce, torn into bite-sized pieces (10 cups)
1 red onion, halved and sliced thin
Parmesan cheese

MICROWAVE POTATOES: Toss potatoes with 2 tablespoons of oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.
COOK STEAKS AND PREPARE VINAIGRETTE: Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3 to 6 minutes. (While steaks cook, make vinaigrette.)
BROWN POTATOES: Transfer steaks to carving board and tent with foil, leaving fat in skillet. Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes. Season with salt and pepper to taste. MAKING THE MINUTES COUNT: Prep the onion and lettuce while the potatoes are browning in the skillet.
DRESS AND ASSEMBLE SALAD: Toss lettuce and red onion with 1/2 cup of vinaigrette and divide among individual plates. Arrange potatoes on salads, then shave several Parmesan shavings over top (run vegetable peeler over a block of Parmesan using a light touch for thin shavings). Slice steak thin against grain, discarding any gristle, and lay on top of salads. Spoon remaining vinaigrette over steak, or pass separately.

Bistro-Style Mustard Vinaigrette
Makes about 1 cup

3 tablespoons red or white wine vinegar
3 tablespoons whole-grain mustard
1 shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme
Salt and ground black pepper
3/4 cup extra-virgin olive oil

Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.

Amy

Sausage Cream Cheese Squares, Chicken with Fennel and Olives, Classic Sour Cream Cheesecake

Hi everyone! Happy Mother's Day to all you mommies out there!

Tomorrow I have Mops and I am making Sausage Cream Cheese Squares. This looks simple and fast which is just what I need for Mops! For dinner, we're having Chicken with Fennel and Olives. This is a Weight Watchers Recipe. It looks so good. If you haven't used fennel, don't be afraid. It's really easy to work with. You can pretty much eat all of it. You'll want to chop up some of the feathery ends to sprinkle on the end. Then you slice the bulb just like an onion. I'm planning to get some big black olives from the deli but you could use canned olives. Then I'm making a Sour Cream Cheesecake for dessert.

Sausage Cream Cheese Squares
(P&Co)

1 lb of bulk sausage , browned and drained
8 oz cream cheese, softened
2 can of refrigerated cresent rolls

Preheat oven to 350 degrees. Press 1 can of crescents into a 9x13 inch pan to form a crust. Mix together sausage and cream cheese until smooth. Place in pan on top of crust. Add remaining cresent dough to top of sausage mixture and bake for 25-30 minutes.

Chicken with Fennel and Olives
Amy – amylz – WW website
Core Recipe Servings: 4

3 tsp olive oil
1 pound uncooked boneless, skinless chicken breast, halved crosswise
3/4 pound fennel bulb(s)
1 small onion(s), thinly sliced
1 medium garlic clove(s), minced
1/2 cup canned chicken broth
16 oz canned Italian style stewed tomatoes, in juice
1/4 tsp table salt
1/8 tsp black pepper
8 medium olive(s), black, pitted and sliced

In a large nonstick skillet, heat 1 teaspoon of oil. Sauté chicken until cooked through, about 3 minutes on each side. Transfer to a plate. Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb. In skillet, heat remaining 2 teaspoons of oil. Sauté fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes. Stir in olives and serve.

Classic Sour Cream Cheesecake
Amy - amylz

1 1/2 c Shortbread cookie crumbs
2 tb Margarine or butter melted
24 oz Cream cheese; softened
14 oz Sweetened condensed Milk
4 Eggs
8 oz Sour cream
1 tb Vanilla extract

Preheat oven to 350°F. Combine crumbs & margarine; press firmly on bottom of 9" springform pan. In lg mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs then sour cream & vanilla. Pour into prepared pan. Bake 50-55 mins or until lightly browned around the edge (center will be slightly soft). Cool. Chill. Garnish as desired. Refrigerate leftovers.

Amy

Chicken Parm Pasta Toss

Hi everyone!

Tomorrow is Mother's Day and I'm not cooking! So here is a recipe for Chicken Parm Pasta Toss.
Chicken Parm Pasta Toss
- via RachaelRay.com

Salt
1 pound whole wheat penne
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side.

Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Lisa's notes: This LOOKS like a ton of work but it's pretty easy to do. I prefer it without the arrugula, though. I also add more garlic, since we LOVE garlic in our house. I've also substituted regular Kraft parmesan cheese for the parmiganno reggiano, since it's kind of pricey. If you skip the pasta, this makes a GREAT meal for those watching their carb intake.

Amy

Broiled Tilapia Parmesan

Hi everyone!

Here is a recipe for Broiled Tilapia Parmesan. You can use any white fish for this recipe. It has gotten a lot of good reviews.

Broiled Tilapia Parmesan
Konnie (G&E'sMom)

2 pounds tilapia filets
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt

Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.

Amy

Curried Salmon and Spinach Salad

Hi everyone!

Here is a recipe for Curried Salmon and Spinach Salad. I think this would be a great meal for the summer when it starts getting warm out. It looks nice and light!

Curried Salmon and Spinach Salad
~*~Sandy~*~
Serves 4 for a light dinner

1 lb salmon filets, cut into four pieces
1 15-oz can white beans, rinsed and drained
garlic powder
onion powder
kosher salt (omit if desired)
curry powder
8 cups baby spinach
2 cups grape tomatoes, halved
croutons
vinaigrette or ranch dressing

Preheat oven to 400ºF. Generously oil a baking dish with olive oil and set aside. Season the salmon filets lightly with garlic powder, onion powder and kosher salt. Season more generously with curry powder. Place salmon in the oiled dish, making sure to lightly coat the fish with oil from the pan. Bake the salmon about 10 minutes, or until just done. Thinner filets might need less time. Remove the salmon from the pan and keep warm. Sprinkle the drained beans into the baking dish. Season with garlic, onion and curry to taste. Place pan back into the hot oven for another 5 minutes. Meanwhile, divide spinach and grape tomatoes onto four plates. Drizzle with dressing. Place some salmon on each of the plates, then sprinkle evenly with the beans and the croutons.

Amy

Chicken Smothered with Love, Chicken Style Rice & Roni

Hi everyone!

Tomorrow we are having Chicken Smothered with Love. This looks so good. It will take a good 40 minutes for this to make a good gravy so don't rush it. It's ok if the chicken isn't done when you brown it because it will have plenty of time to cook while it simmers. Then I'm making Chicken Style Rice & Roni. This recipe actually tells you how to make it up and keep in the pantry. It looks just like Rice-a-Roni so it should be pretty good but you get to control the sodium!

Chicken Smothered with Love
Jeri-onewildchild

Boneless skinless chicken breasts(4), salted and peppered
1/4 tsp onion powder
1/4 teaspoon garlic powder
1/4 tsp paprika
1/2 cup Flour
3 tablespoons olive oil
2 Tbs unsalted butter
1 onion sliced
1 1/2 cup hot chicken stock
pinch of red pepper flakes

Season chicken with salt, pepper, onion powder, garlic powder, and paprika...then dredge in flour. Heat oil and butter in skillet add chicken and brown all sides...then remove and set aside. Add onion to skillet and saute until translucent and beginning to brown. Return chicken to skillet; add hot chicken stock just up to the side of the chicken and add red pepper flakes. Bring to a boil... lower heat to simmer, cover and cook 30-40 minutes until gravy thickens.

Chicken Style Rice & Roni
(jene31)

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1/4 teaspoon garlic
1/4 teaspoon poultry seasoning or thyme
1 tablespoon dry parsley
3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:
2 tablespoons margarine
1 package of Chicken Style Rice & Roni Mix
2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Amy

Carolina Pulled Pork

Hi everyone!

Tomorrow we are having Carolina Pulled Pork. This is done in the crockpot and is about as easy as it gets. Then when it's done (make sure you leave the lid on a good 8 hours) then shred with a fork and serve on buns. Yum!

Carolina Pulled Pork
OP????

4 pounds boneless pork shoulder
2 onions -- quartered
2 T brown sugar
1 T paprika
2 tsp salt
1/2 teaspoon pepper
3/4 cup vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne

Put pork and onions in crockpot. Mix rest of ingredients together and pour over pork. Cook on low for 8-10 hours.

Amy

Barbequed Salmon, Vegetable and Tofu Stir-fry

Hi everyone!

Tomorrow we are having Barbecued Salmong (well, my husband is) and the rest of us are having Vegetable and Tofu stir fry. The salmon is pretty simple with a marinade and then you bake it. The stir fry is nice because you can use whatever veggies you like. I prefer extra firm tofu for things like this.

Barbequed Salmon
RecipeGirl

1 Tbs honey
1 Tbs butter
1 Tbs brown sugar
2 Tbs soy sauce
3 Tbs dijon mustard
1 Tbs olive oil
1 tsp fresh garlic, minced
24 oz salmon fillets
lime wedges

In small saucepan over medium heat, stir butter with honey and sugar until butter melts. Remove from heat. Add soy sauce, mustard, oil, and garlic; mix well and let cool. Remove bones from fish (or have the seafood shop do it for you). Rinse and pat fish dry with paper towels. Set fish skin down in foil-rimmed pan. Spoon sauce over and marinate for one hour. Bake in covered barbeque (with vents open) for about 30 minutes. Serve with lime wedges.
Servings: 4 *This may also be baked in the oven.

Vegetable and Tofu Stir-fry
Amy – amylz
Servings: 4

1 tablespoon vegetable oil
1/2 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
1/2 cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 1/4 cups bean sprouts
1 cup bamboo shoots, drained and chopped
1/2 teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

1. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
2. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
3. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

Amy

Lime Chicken with Green noodles

Hi everyone!

Here is a recipe for Lime Chicken with Green Noodles. Rachel says this was excellent so I thought I would pass it along. I love the idea of marinating in a lime cooler. I would think Mike's Hard Limeade would work well.

Lime Chicken with Green noodles
Rachel ~ burns_toast

1 pound b/s chicken breast, cubed
1 tsp. garlic powder
2/3 cup lime wine cooler
1 1/2 tbsp. olive oil
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
3 cups noodles, cooked according to pkg. directions
4 tbsp. prepared guacamole
2 tbsp. sour cream
4 tbsp. monterey jack cheese, shredded
lime wedge
avocado slices

Place chicken in bowl and sprinkle with garlic powder. Add lime cooler, cover and refrigerate for at least 30 minutes. Using a colander, thoroughly drain marinade from chicken. Mix together flour, salt and pepper; add chicken, turning to coat well. In a large skillet over medium-high heat, place olive oil. Add chicken and stir-fry about 4 minutes or until a fork can be inserted with ease. Drain noodles and mix with guacamole and sour cream. Arrange on serving platter and top with chicken. Sprinkle with cheese and garnish with lime wedges and thin slices of avocado.

Rachel's notes * I used 1 whole avocado to make my own guacamole which was way more than 4 tbsp. I eyeballed the sour cream. Used about 8 ounces (dry weight) pasta, and sauted some orange pepper with the chicken. I also totally forgot the cheese and didn't miss it.

Amy

Crockpot Beef, Ranch Biscuits

Hi everyone!

Tomorrow we are having Crockpot Beef. This uses stew meat and you serve it over rice or noodles. I'll probably do brown rice. Then I'm making these Ranch Biscuits that you use Bisquick.

Crockpot Beef
Amy - amylz

2lbs stewing beef, cubed
1 envelope seasoning mix for sloppy joes
8oz can tomato sauce
1 green pepper, chopped
1/2 cup water
2 tbsp vinegar
Salt and pepper to taste

Place all ingredients in crockpot. Stir to mix well. Cover and cook 9 hours on low or 4 hours on high. Serve over hot cooked rice or noodles. Serves 4.

Ranch Biscuits
snoelles - Taste of Home Quick & Simple Cookbook

2 C Bisquick
4 t ranch dressing mix
2/3 C milk
2 T butter, melted
1 t dried parsley flakes
1/8 t garlic powder

Preheat oven to 375. Combine bisquick, ranch dressing mix, and milk. Spoon onto greased baking sheet. Bake for 10-12 minutes, or until golden brown. Meanwhile combine butter, parsley, and garlic powder. Coat biscuits with butter mixture after baking.

Amy