shared by Dara P. (hadn't been to the grocery store in a while so came up with this from what was on the pantry shelf)
Ingredients:
1 box cornbread stuffing mix
1 container of Philadelphia cooking cream
1 can cream of chicken soup
2 c milk
1 can green beans
2 c cooked cubed chicken.
1 tsp onion powder
1 bag of cheddar cheese balls (mine were from Schwans)
Directions:
1. Mix all ingredients except the cheese balls in a large bowl.
2. Spray a 9 x 13 in. baking pan with cooking spray.
3. Pour mixture in and top with cheese balls.
4. Bake 350 for 1 hour or until bubbly
Tuesday, March 15, 2011
Thursday, March 10, 2011
Cheddar Cornmeal Muffins
shared by Patty H. (This has a hint of cornmeal but is more like a muffin.)
Ingredients:
1 1/2 cups unsifted all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1 pinch cayenne pepper (or could use chili powder or paprika)
1/4 cup butter or margarine, melted
1 1/4 cups coarsely grated sharp cheddar cheese (or pepper jack or cheese of your choice)
Directions:
1. Heat oven to 425 degrees.
2. Grease 12 muffin cups (or line with paper baking cups)
3. Blend flour, cornmeal, baking powder, salt, and cayenne.
4. Beat egg with milk and butter. Add to dry ingredients. Stir until thoroughly moistened.
5. Stir in 1 cup of the cheese and spoon into muffin cups.
6. Sprinkle 1 tsp of cheese over each muffin.
7. Bake 15 to 20 minutes.
8. Serve hot with butter or freeze and reheat right before serving.
Ingredients:
1 1/2 cups unsifted all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1 pinch cayenne pepper (or could use chili powder or paprika)
1/4 cup butter or margarine, melted
1 1/4 cups coarsely grated sharp cheddar cheese (or pepper jack or cheese of your choice)
Directions:
1. Heat oven to 425 degrees.
2. Grease 12 muffin cups (or line with paper baking cups)
3. Blend flour, cornmeal, baking powder, salt, and cayenne.
4. Beat egg with milk and butter. Add to dry ingredients. Stir until thoroughly moistened.
5. Stir in 1 cup of the cheese and spoon into muffin cups.
6. Sprinkle 1 tsp of cheese over each muffin.
7. Bake 15 to 20 minutes.
8. Serve hot with butter or freeze and reheat right before serving.
Sunday, February 6, 2011
Italian Cheese Bread
shared by Patty H.
Ingredients:
Bread:
2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil
Topping:
1/4 cup prepared Italian salad dressing* (can also substitute Ranch dressing for a different taste)
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper (note: I used 3/4 tsp. Italian Seasoning instead of garlic, oregano & thyme)
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
Instructions:
1.In a bowl, combine the first four ingredients.
2.Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
3.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)
4.Punch the dough down; place on a greased 16" pizza pan and pat into a 16" circle. Brush with salad dressing, using a spoon to spread it around.
5.Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
6.For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
7.Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. (cook on rack near bottom to ensure crust fully bakes)
8.Slice into 12 slices. Serve warm.
Ingredients:
Bread:
2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil
Topping:
1/4 cup prepared Italian salad dressing* (can also substitute Ranch dressing for a different taste)
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper (note: I used 3/4 tsp. Italian Seasoning instead of garlic, oregano & thyme)
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
Instructions:
1.In a bowl, combine the first four ingredients.
2.Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
3.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)
4.Punch the dough down; place on a greased 16" pizza pan and pat into a 16" circle. Brush with salad dressing, using a spoon to spread it around.
5.Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
6.For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
7.Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. (cook on rack near bottom to ensure crust fully bakes)
8.Slice into 12 slices. Serve warm.
Wednesday, February 2, 2011
Applesauce Oatmeal Muffins
shared by Patty H.
Ingredients:
1 1/4 cups whole wheat flour (didn't have so used white)
1 1/4 cups uncooked oatmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup unsweetened applesauce
1 tsp. vanilla
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 T. oil (I use Smart Balance cooking oil)
1 large egg, slightly beaten
1/2 cup raisins, if desired
Directions:
1. Preheat oven to 400 degrees.
2. Line a 12 cup muffin tin with cupcake papers or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
4. Add applesauce, buttermilk, sugar, oil, vanilla and egg.
5. Stir just until moist.
6. Fold in raisins.
7. Fill muffin cups 2/3 full.
8. Bake for 16-18 minutes.
These are very moist and tasty.
Ingredients:
1 1/4 cups whole wheat flour (didn't have so used white)
1 1/4 cups uncooked oatmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup unsweetened applesauce
1 tsp. vanilla
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 T. oil (I use Smart Balance cooking oil)
1 large egg, slightly beaten
1/2 cup raisins, if desired
Directions:
1. Preheat oven to 400 degrees.
2. Line a 12 cup muffin tin with cupcake papers or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
4. Add applesauce, buttermilk, sugar, oil, vanilla and egg.
5. Stir just until moist.
6. Fold in raisins.
7. Fill muffin cups 2/3 full.
8. Bake for 16-18 minutes.
These are very moist and tasty.
Chicken Royale
shared by Patty H. (Snowed in; feel the urge to cook; probably a big mistake because then I will want to eat it all. :)
Ingredients:
4 boneless, skinless chicken breasts (I used 6-8 chicken tenders)
1/2 cup sour cream (I used the Smart Balance sour cream with the healthy omega 3's in it)
1 T. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/4 tsp. garlic powder
1 tsp. salt (I used the coarse Kosher salt)
1/8 tsp. pepper
1 1/4 cups dry bread crumbs
1/4 cup melted butter (again, I use Smart Balance stick butter)
Directions:
Note: The original recipe says to prepare this and let it set overnight in the refrigerator but I didn't and it still turned out moist and tender. I am posting the recipe as it was originally written.
1. Spray a 9x13 baking dish with nonstick spray.
2. Place the chicken in the baking dish.
3. Combine sour cream, lemon juice, Worcestershire sauce, paprika, garlic powder, salt and pepper.
4. Cover each piece of chicken with some of the mixture.
5. Cover with plastic wrap and refrigerate overnight.
6. When ready to bake, cover each chicken piece with bread crumbs.
7. Spoon melted butter over chicken, taking care not to let butter accumulate on bottom of pan.
8. Bake at 350 degrees for 45 minutes.
9. Drizzle remaining butter on chicken and bake 15 minutes longer. (I forgot to go back and do this and they still turned out OK)
Ingredients:
4 boneless, skinless chicken breasts (I used 6-8 chicken tenders)
1/2 cup sour cream (I used the Smart Balance sour cream with the healthy omega 3's in it)
1 T. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/4 tsp. garlic powder
1 tsp. salt (I used the coarse Kosher salt)
1/8 tsp. pepper
1 1/4 cups dry bread crumbs
1/4 cup melted butter (again, I use Smart Balance stick butter)
Directions:
Note: The original recipe says to prepare this and let it set overnight in the refrigerator but I didn't and it still turned out moist and tender. I am posting the recipe as it was originally written.
1. Spray a 9x13 baking dish with nonstick spray.
2. Place the chicken in the baking dish.
3. Combine sour cream, lemon juice, Worcestershire sauce, paprika, garlic powder, salt and pepper.
4. Cover each piece of chicken with some of the mixture.
5. Cover with plastic wrap and refrigerate overnight.
6. When ready to bake, cover each chicken piece with bread crumbs.
7. Spoon melted butter over chicken, taking care not to let butter accumulate on bottom of pan.
8. Bake at 350 degrees for 45 minutes.
9. Drizzle remaining butter on chicken and bake 15 minutes longer. (I forgot to go back and do this and they still turned out OK)
Thursday, January 20, 2011
Waffles with Orange Mascarpone Cheese Sauce
shared by Dara P.
Ingredients for Orange Mascarpone Cheese Sauce:
8 oz mascarpone (can substitute room temperature cream cheese)
1/3 c orange marmalade
1/3 c orange juice
2 T powdered sugar
and I added just a bit of orange flavoring.
Just make waffles as usual and eat with cheese sauce instead of syrup: DELICIOUS!
Ingredients for Orange Mascarpone Cheese Sauce:
8 oz mascarpone (can substitute room temperature cream cheese)
1/3 c orange marmalade
1/3 c orange juice
2 T powdered sugar
and I added just a bit of orange flavoring.
Just make waffles as usual and eat with cheese sauce instead of syrup: DELICIOUS!
Thursday, January 13, 2011
Spinach Chicken Pasta Bake
shared by Patty H. (I found this in the Nevada paper. It has a wonderful flavor and is fairly easy to put together.)
Ingredients:
1 T. olive oil
2/3 cup chopped onion
10-ounce package frozen chopped spinach, thawed
8 ounces rigatoni, cooked according to package directions and drained (I used mini penne)
3 cups cubed cooked chicken
14.5 ounce can diced tomatoes (don't drain)
8-ounce package cream cheese softened
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1 1/2 cups shredded mozzarella cheese
Directions:
1. Preheat oven to 375
2. Saute onions in olive oil until tender.
3. Drain spinach well.
4. Combine spinach, pasta, chicken, tomatoes, cream cheese, salt and pepper in skillet with onion. Mix well.
5. Transfer mixture to a baking dish (I sprayed it with non-stick spray.
6. Sprinkle with mozzarella cheese.
7. Bake uncovered for 30 minutes or until hot and bubbly.
Ingredients:
1 T. olive oil
2/3 cup chopped onion
10-ounce package frozen chopped spinach, thawed
8 ounces rigatoni, cooked according to package directions and drained (I used mini penne)
3 cups cubed cooked chicken
14.5 ounce can diced tomatoes (don't drain)
8-ounce package cream cheese softened
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1 1/2 cups shredded mozzarella cheese
Directions:
1. Preheat oven to 375
2. Saute onions in olive oil until tender.
3. Drain spinach well.
4. Combine spinach, pasta, chicken, tomatoes, cream cheese, salt and pepper in skillet with onion. Mix well.
5. Transfer mixture to a baking dish (I sprayed it with non-stick spray.
6. Sprinkle with mozzarella cheese.
7. Bake uncovered for 30 minutes or until hot and bubbly.
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