1 can evaporated milk
4 1/2 cups sugar
1 cube butter
Cook over medium low heat to a boil and boil for 8-10 minutes
Pour Over
1 large hershey bar broken in pieces
1 pkg. milk chocolate chips
45 large marshmallows
2 cups chopped nuts (optional)
Stir until smooth, pour into 9 X 13 pan and chill
Tuesday, September 21, 2010
Marshmallow Topped Brownies
2 eggs, beaten
1 tsp. vanilla
1 square margarine and 1/4 cup cocoa, melted together
1/4 tsp. salt
1 cup white sugar
1 cup flour
1/2 tsp. baking powder
1/2 cup chopped walnuts (optional)
Mix thoroughly after each step
Spread in greased 9 X 9 inch pan and bake at 350 for 25 minutes
Remove from oven (turn oven to broil) and sprinkle a single layer of miniature marshmallows on top. Return to oven, leave door open a couple inches, watch closely and broil until marshmallows turn golden brown.
Remove from oven, let cool and frost with chocolate frosting
1 tsp. vanilla
1 square margarine and 1/4 cup cocoa, melted together
1/4 tsp. salt
1 cup white sugar
1 cup flour
1/2 tsp. baking powder
1/2 cup chopped walnuts (optional)
Mix thoroughly after each step
Spread in greased 9 X 9 inch pan and bake at 350 for 25 minutes
Remove from oven (turn oven to broil) and sprinkle a single layer of miniature marshmallows on top. Return to oven, leave door open a couple inches, watch closely and broil until marshmallows turn golden brown.
Remove from oven, let cool and frost with chocolate frosting
Claudelle's Pistachio Salad
9 oz. Cool Whip
1 small box pistachio pudding powder
stir togther to dissolve pudding
1 lb. cottage cheese
13 oz. crushed pineapple (drained)
stir well and chill
garnish with finely grated sharp cheddar cheese
1 small box pistachio pudding powder
stir togther to dissolve pudding
1 lb. cottage cheese
13 oz. crushed pineapple (drained)
stir well and chill
garnish with finely grated sharp cheddar cheese
Wednesday, September 8, 2010
Chicken, broccoli, potato and parmesan skillet
2 tbsp Olive oil
1 1/2 lb small red potatoes
2 chicken breasts
2 c. raw broccoli
1 can broccoli cheese soup
1/2 c. milk
1/4 t. garlic
1/4 c. Parmesan
Cut potatoes in quarters. Heat Olive oil in large skillet over medium-high heat. Add potatos, cover, and cook for 10 minutes, or until soft enough a fork can go through it. Slice chicken breasts into strips, in a seperate skillet, while potatoes are cooking, cook chicken thoroughly. When potatoes and chicken are both cooked through, add chicken and broccoli to skillet, stir. In a bowl, mix soup, milk, and garlic together. Add to Skillet. Stir. Sprinkle with cheese and heat to a boil and cook over low for 5 min or until broccoli is soft and everything is heated.
1 1/2 lb small red potatoes
2 chicken breasts
2 c. raw broccoli
1 can broccoli cheese soup
1/2 c. milk
1/4 t. garlic
1/4 c. Parmesan
Cut potatoes in quarters. Heat Olive oil in large skillet over medium-high heat. Add potatos, cover, and cook for 10 minutes, or until soft enough a fork can go through it. Slice chicken breasts into strips, in a seperate skillet, while potatoes are cooking, cook chicken thoroughly. When potatoes and chicken are both cooked through, add chicken and broccoli to skillet, stir. In a bowl, mix soup, milk, and garlic together. Add to Skillet. Stir. Sprinkle with cheese and heat to a boil and cook over low for 5 min or until broccoli is soft and everything is heated.
Easy from a Jar chicken fettuccine alfredo
small bag fettuccine noodles (or whatever you want to use)
1 jar alfredo sauce (this also works with spaghetti sauce)
2 chicken breasts
1 c. plus more mozzerella
1/3 c plus more parmesan
1 T. plus more Italian seasoning
salt
olive oil
Preheat oven to 350. Dice up chicken breasts, Heat olive oil in skillet and cook chicken thoroughly, while chicken cooks, cook noodles according to package directions, drain noodles. Put back in pan, and add cooked chicken, sauce, 1 cup mozzerella, 1/3 c parmesan, 1 T italian seasoning and a couple shakes of salt. Mix together and put into casserole dish. Sprinkle with more italian seasoning, and extra cheese. bake 20-30 min, until cheese is melted.
Jenni
1 jar alfredo sauce (this also works with spaghetti sauce)
2 chicken breasts
1 c. plus more mozzerella
1/3 c plus more parmesan
1 T. plus more Italian seasoning
salt
olive oil
Preheat oven to 350. Dice up chicken breasts, Heat olive oil in skillet and cook chicken thoroughly, while chicken cooks, cook noodles according to package directions, drain noodles. Put back in pan, and add cooked chicken, sauce, 1 cup mozzerella, 1/3 c parmesan, 1 T italian seasoning and a couple shakes of salt. Mix together and put into casserole dish. Sprinkle with more italian seasoning, and extra cheese. bake 20-30 min, until cheese is melted.
Jenni
Honey Lime Chicken Enchiladas
Ok, so everyone I cook this for thinks I'm crazy and that it is going to be gross, but everyone has liked it, including my little sister who doesn't eat anything! I got this from a blog, I saw it posted and thought the lady was crazy and there was no way that it was good, but then i saw it pop up on a couple of the other recipe blogs I looked at and decided to try it.... you have to try it... its yummy!!! The only thing I do differently then the lady I found the recipe from is add sour cream to the green enchilada sauce.
Honey Lime Chicken Enchiladas
6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder (im pregnant and really sensitive to garlic, so I haven't been using this right now and it still taste good)
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
10 oz. can green enchilada sauce (If you want, mix in a cup or so sour cream with this.)
Mix the honey, lime juice, chili powder, and garlic powder together in a large baggie, put shredded chicken into baggie and mix around until the chicken is well coated. Let it marinate in the fridge for atleast a half hour. (you can do this part in the morning or the night before if you want, the longer the better).
Start with a 9x13in casserole dish. spread a little bit of green enchilada sauce on bottom and sides of pans. Fill flour Tortillas with shredded chicken and shredded cheese, and place in dish seam side down so they don't open. When pan is full, pour green enchilada sauce over enchiladas and sprinkle with more cheese. If you have more filling (depending on how full you filled your enchiladas) use a 10x10 dish and assemble the same way. Bake at 350 for 30 min. At the end pu it under the broiler for a minute to brown the cheese.
Jenni
Honey Lime Chicken Enchiladas
6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder (im pregnant and really sensitive to garlic, so I haven't been using this right now and it still taste good)
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
10 oz. can green enchilada sauce (If you want, mix in a cup or so sour cream with this.)
Mix the honey, lime juice, chili powder, and garlic powder together in a large baggie, put shredded chicken into baggie and mix around until the chicken is well coated. Let it marinate in the fridge for atleast a half hour. (you can do this part in the morning or the night before if you want, the longer the better).
Start with a 9x13in casserole dish. spread a little bit of green enchilada sauce on bottom and sides of pans. Fill flour Tortillas with shredded chicken and shredded cheese, and place in dish seam side down so they don't open. When pan is full, pour green enchilada sauce over enchiladas and sprinkle with more cheese. If you have more filling (depending on how full you filled your enchiladas) use a 10x10 dish and assemble the same way. Bake at 350 for 30 min. At the end pu it under the broiler for a minute to brown the cheese.
Jenni
Green Chilli Chicken Enchilada Casserole
I got this recipe from a friend in AZ, it is soooooo good.
Green Chilli Chicken Enchilada Casserole
2 large cans macayo's green chili enchilada sauce
1 can cream of chicken
1/2 can (small cream of chicken can after its been emptied, or i would guess 1/3c.) water
shredded cooked chicken (I usually boil chicken and shred it, I think its easiest but however you want to cook the chicken)
small round tortillas
green onions (optional, my hubby doesn't like them so I only use it if he wont be eating these, but I think this needs it)
shredded cheddar cheese
vegetable oil
Heat vegetable oil about 1inch deep in frying pan. In another frying pan, heat green chili enchilada sauce, can of cream of chicken, and 1/2 small can of water. Preheat oven to 375. Dip 2 tortillas (one at a time) briefly into oil, just until barley cooked, not crunchy, then cover them in the green chili enchilada sauce mixture. Then put into the bottom of a 13x9 in casserole dish. put a layer of shredded cooked chicken, cheese, and onions on top of the tortillas. Repeat the layers 2 more times, starting with the dipped tortillas. After last layer, put two more dipped tortillas on top and sprinkle with cheese. cook 15-20 min.
Jenni
Green Chilli Chicken Enchilada Casserole
2 large cans macayo's green chili enchilada sauce
1 can cream of chicken
1/2 can (small cream of chicken can after its been emptied, or i would guess 1/3c.) water
shredded cooked chicken (I usually boil chicken and shred it, I think its easiest but however you want to cook the chicken)
small round tortillas
green onions (optional, my hubby doesn't like them so I only use it if he wont be eating these, but I think this needs it)
shredded cheddar cheese
vegetable oil
Heat vegetable oil about 1inch deep in frying pan. In another frying pan, heat green chili enchilada sauce, can of cream of chicken, and 1/2 small can of water. Preheat oven to 375. Dip 2 tortillas (one at a time) briefly into oil, just until barley cooked, not crunchy, then cover them in the green chili enchilada sauce mixture. Then put into the bottom of a 13x9 in casserole dish. put a layer of shredded cooked chicken, cheese, and onions on top of the tortillas. Repeat the layers 2 more times, starting with the dipped tortillas. After last layer, put two more dipped tortillas on top and sprinkle with cheese. cook 15-20 min.
Jenni
Cheesecake!
This is my favorite cheesecake recipe, ever....
2 (8 oz) packages cream cheese (room temp)
1/2 c. sugar
1/2 t. vanilla
2 eggs
1 graham cracker crust
Preheat oven to 325. Mix room temperature cream cheese, sugar, and vanilla until smooth and well blended with blender. Add eggs, and mix. Pour into pie crust. Bake 35-40 min until cooked all the way through. Allow to cool, then place in refrigerator for at least 3 hours.
*you can always add a pie filling or whatever you want on top, if you want an oreo cheesecake (my favorite) use an oreo crust, break a couple oreos into 1/4's, and when you pour the mixture into the pie crust, only pour in half the mixture, put a layer of quarted oreos, then pour the rest of the mixture on top, cook, and then add crushed oreos on top of that, do not add oreos on top before baking or it takes FOREVER for the cheesecake to cook.... (found that out the hard way..)
Jenni
2 (8 oz) packages cream cheese (room temp)
1/2 c. sugar
1/2 t. vanilla
2 eggs
1 graham cracker crust
Preheat oven to 325. Mix room temperature cream cheese, sugar, and vanilla until smooth and well blended with blender. Add eggs, and mix. Pour into pie crust. Bake 35-40 min until cooked all the way through. Allow to cool, then place in refrigerator for at least 3 hours.
*you can always add a pie filling or whatever you want on top, if you want an oreo cheesecake (my favorite) use an oreo crust, break a couple oreos into 1/4's, and when you pour the mixture into the pie crust, only pour in half the mixture, put a layer of quarted oreos, then pour the rest of the mixture on top, cook, and then add crushed oreos on top of that, do not add oreos on top before baking or it takes FOREVER for the cheesecake to cook.... (found that out the hard way..)
Jenni
Hootenannies
I found this recipe on another blog. I guess she said these are also called german pancakes. No matter what they are called, they are good. :)
Hootenannies
Hootenannies
1 stick butter (I took her advice and only used 1/2 stick)
1 c. milk
6 eggs
1 c. flour
1/2 tsp. salt
Place the stick of butter into a 9x13 pan, place pan in the oven, and preheat the oven to 425 degress. Mix together egg and milk. Add flour and salt in and mix well. Take pan out of oven, and pour mixture into the pan with the melted butter, (no need to mix in the butter..) Bake 15 to 20 min at 425. (the sides of the "hootenannies" will rise, but it will not run out of the pan) Cut into squares and serve like french toast.
Original recipe from Real mom kitchen
3 envelope roast
3 lb beef roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Place roast into crock pot, mix the water, and all 3 mix's together until well blended, and pour over roast. cook on high for four hours, or on low for 8. The longer the better...
I have also done this with a frozen roast, and I usually turn it on high for an hour or two, then I turn it back on low until dinner time ( 8 or so hours) and it works fine.
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Place roast into crock pot, mix the water, and all 3 mix's together until well blended, and pour over roast. cook on high for four hours, or on low for 8. The longer the better...
I have also done this with a frozen roast, and I usually turn it on high for an hour or two, then I turn it back on low until dinner time ( 8 or so hours) and it works fine.
Parmesan Bake
We found this recipe on the back of a Parmesan bottle while we were dating and to broke to go out to eat, it was so fun to have a date night cooking dinner together and its sooooo easy to make! It is not called this on the bottle that we found, but we could never remember what it was called so this is what hubby named it. Sometimes we cook half of a diced onion with the meat for extra flavor, but its good just the way the recipe is.
1 lb ground beef
1 c. penne pasta cooked, and drained (or any kind..)
1 jar spaghetti sauce
1/3 c. grated Parmesan (we always use more then this)
1 1/2 c. mozzarella cheese shredded
Preheat oven to 375. Brown meat in a large skillet and drain off the excess fat. With meat still in pan, add pasta, sauce, and Parmesan cheese. Mix well. Put mixture into a 13x0in baking pan. Top with mozzarella (we add extra parmesan on top also). Bake 20 min or until cheese is melted.
Jenni
1 lb ground beef
1 c. penne pasta cooked, and drained (or any kind..)
1 jar spaghetti sauce
1/3 c. grated Parmesan (we always use more then this)
1 1/2 c. mozzarella cheese shredded
Preheat oven to 375. Brown meat in a large skillet and drain off the excess fat. With meat still in pan, add pasta, sauce, and Parmesan cheese. Mix well. Put mixture into a 13x0in baking pan. Top with mozzarella (we add extra parmesan on top also). Bake 20 min or until cheese is melted.
Jenni
Tator Tot Casserole
1 lb hamburger
2 cans cream of chicken soup (we use cream of chicken because that's what my hubby prefers)
8 0z frozen tator tots
1/2 onion chopped (if I don't have onion on hand, I use a couple shakes of onion powder, it works fine)
1 c. (or as much as you want) shredded cheddar cheese
Preheat oven to 350. Cook gound beef and onion in skillet until meat is no longer pink. Add both cans of soup and simmer 5 min. Put into small casserole dish, layer tator tots on top of meat mixture. Cook in oven for 25 minutes, take out and top with cheese, and put back in for another 5 minutes or until cheese is melted.
This can also be a freezer meal, after putting the meat mixture and tator tots in a dish, cover with foil and freeze. When ready to eat it, you can either let it thaw first, or I just throw it in frozen, it takes a little longer but I never remember to defrost food..and add cheese during the last 5 minutes.
2 cans cream of chicken soup (we use cream of chicken because that's what my hubby prefers)
8 0z frozen tator tots
1/2 onion chopped (if I don't have onion on hand, I use a couple shakes of onion powder, it works fine)
1 c. (or as much as you want) shredded cheddar cheese
Preheat oven to 350. Cook gound beef and onion in skillet until meat is no longer pink. Add both cans of soup and simmer 5 min. Put into small casserole dish, layer tator tots on top of meat mixture. Cook in oven for 25 minutes, take out and top with cheese, and put back in for another 5 minutes or until cheese is melted.
This can also be a freezer meal, after putting the meat mixture and tator tots in a dish, cover with foil and freeze. When ready to eat it, you can either let it thaw first, or I just throw it in frozen, it takes a little longer but I never remember to defrost food..and add cheese during the last 5 minutes.
Crockpot Southwestern Chicken Nachos
These are my husbands favorite, we have them almost once a week. I got it off of another website, and didnt really change anything but the addition of kidney beans for my hubby. You can also use 1 cup of each dry beans and cook them in the crockpot overnight and just drain them and add them back in with the rest of the ingredients in the morning if you don't like to cook with canned beans. but anyways.. heres the recipe!
Crockpot southwestern chicken nachos:
1 small bag frozen corn
1 can black beans
1 can kidney beans
2 large frozen chicken breasts (if chicken isn't frozen its fine)
1 16 oz jar pace salsa (Or any salsa, I have even tried it with Ro-tel and it turned out good)
shredded cheese, tortilla chips, sourcream, cilantro, avacado, etc.
In the crock pot, put frozen corn on bottom, and place chicken on top. Drain and rinse in colander both cans of beans. Place beans on top of chicken and pour the salsa on top. The original recipe says to cook on high for 1 hour, then on low for 4, I ususally cook on low all day while hubby is at work, 8 or 9 hours. Shred chicken. ( I do this about an hour before I want to eat so it can soak up more of the flavors.) Top tortilla chips with cheese, melt in microwave, and top with chicken mixture, and whatever else you want on top.
You can also put this mixture in Tacos, quesadillas, whatever you choose. Its super yummy.
Recipe originally from Real Mom Kitchen
Jenni
Crockpot southwestern chicken nachos:
1 small bag frozen corn
1 can black beans
1 can kidney beans
2 large frozen chicken breasts (if chicken isn't frozen its fine)
1 16 oz jar pace salsa (Or any salsa, I have even tried it with Ro-tel and it turned out good)
shredded cheese, tortilla chips, sourcream, cilantro, avacado, etc.
In the crock pot, put frozen corn on bottom, and place chicken on top. Drain and rinse in colander both cans of beans. Place beans on top of chicken and pour the salsa on top. The original recipe says to cook on high for 1 hour, then on low for 4, I ususally cook on low all day while hubby is at work, 8 or 9 hours. Shred chicken. ( I do this about an hour before I want to eat so it can soak up more of the flavors.) Top tortilla chips with cheese, melt in microwave, and top with chicken mixture, and whatever else you want on top.
You can also put this mixture in Tacos, quesadillas, whatever you choose. Its super yummy.
Recipe originally from Real Mom Kitchen
Jenni
Sunday, September 5, 2010
LEMON BARS
2 cups flour
1 cup margarine or butter (I prefer butter)
3/4 cup powdered sugar
1/4 teaspoon salt
4 eggs
2 cups sugar
1/2 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
Powdered sugar for garnish
Combine 2 c. flour, margarine, powdered sugar, and salt until crumbly. Pat in bottom of a lightly greased cake pan and bake for 15 minutes or until lightly browned. Beat together eggs, sugar, lemon juice, 1/4 cup flour and baking powder. Pour over crust and bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar lightly over the top. Let cool and cut.
2 cups flour
1 cup margarine or butter (I prefer butter)
3/4 cup powdered sugar
1/4 teaspoon salt
4 eggs
2 cups sugar
1/2 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
Powdered sugar for garnish
Combine 2 c. flour, margarine, powdered sugar, and salt until crumbly. Pat in bottom of a lightly greased cake pan and bake for 15 minutes or until lightly browned. Beat together eggs, sugar, lemon juice, 1/4 cup flour and baking powder. Pour over crust and bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar lightly over the top. Let cool and cut.
NO BAKE COOKIES
In a bowl mix:
3 cups quick oats
1 small pkg. chocolate chips
1/2 cup chunky or regular peanut butter
Set above mixture aside.
In a saucepan mix:
2 cups sugar
1/2 cup milk
2/3 square butter (melted)
1/2 teaspoon salt
1 teaspoon vanilla
Cook over medium heat until sugar is dissolved.
Pour cooked mixture over bowl of oats, peanut butter and chips. Mix together well and spoon out onto wax paper. Never double recipe. (I use a cookie scoop so they are uniform in size.) Let cool and enjoy!
Karen
In a bowl mix:
3 cups quick oats
1 small pkg. chocolate chips
1/2 cup chunky or regular peanut butter
Set above mixture aside.
In a saucepan mix:
2 cups sugar
1/2 cup milk
2/3 square butter (melted)
1/2 teaspoon salt
1 teaspoon vanilla
Cook over medium heat until sugar is dissolved.
Pour cooked mixture over bowl of oats, peanut butter and chips. Mix together well and spoon out onto wax paper. Never double recipe. (I use a cookie scoop so they are uniform in size.) Let cool and enjoy!
Karen
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