Friday, January 29, 2010
This is a pretty good casserole. It has a little bit of spice to it. Really simple. It was really cheesy - maybe a little too cheesy. I will cut down on the cheese next time.
Recipe: Organized Home
1 small package corn tortillas
2 cups chicken or turkey, cooked & diced
12 oz. cheddar cheese, grated
1 can cream of chicken soup
1 can condensed cheddar cheese soup
1 can tomatoes with green chilies (Ro-Tel brand)
1 1/4 cup milk
1 onion, chopped
Tear tortillas into 1-inch wide strips; set aside.
In a 13 x 9 casserole dish, alternate layers of strips of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping), until all the chicken is used. You will have about 3 layers each of tortilla strips, chicken and cheese.
Combine the soups, canned tomatoes & green chillies, milk and onion. Pour soup mixture over layered casserole. Top with reserved cheese.
Cover with plastic wrap, then seal with aluminum foil. Freeze.
To Prepare: Thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered at 350 degrees until hot and bubbly (about 30 mins.) Remove foil 10 minutes before casserole is done and cook uncovered for 10 mins. to melt cheese.
Allow to stand 5-10 mins. Cut with spatula and serve.
Wednesday, January 27, 2010
A basic chocolate cookie. Instead of cocoa, pudding gives the cookies their chocolate flavor. The dough is stiff and the cookies don't spread much, so feel free to load up the cookie sheet. Half the recipe made about 35 cookies. I baked mine for 10 mins. and I still thought they were overcooked. I like barely cooked, gooey cookies though.
Recipe: Tasty Kitchen
4 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 pkgs (3.4 oz) small instant chocolate pudding mix
1 tsp vanilla
3 cups chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In a mixer, cream together the butter and sugars. Beat in the instant pudding until well blended. Stir in the eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes. Let stand on cookie sheet for a few minutes, then cool on wire racks.
Monday, January 25, 2010
Really good chicken. This recipe has been around, but this is the freezer version, so some slight changes.
1 (.7-ounce) envelope Italian dressing mix
1/2 cup butter
2 pounds chicken breast, boneless/skinless
1 (10.75-ounce) can cream of chicken soup
1 (8-oz) package cream cheese
Turn slower cooker on high. Place butter in bottom of slow cooker. When butter has melted, add dressing mix. Stir into butter and mix well. Cut chicken into strips or dice. Place chicken in slow cooker and stir to coat with seasoned butter mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce and allow to cool.
Place chicken and sauce into a freezer ziploc bag and freeze.
To Serve: Thaw. Heat until hot and bubbly. Serve over rice, noodles, or mashed potatoes.
Saturday, January 23, 2010
Very good! Lots of flavor. Easy to throw together. Freezes well.
2 cups (or more) cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed
2-3 cups chicken, cooked, diced or shredded
2 cans cream of mushroom or chicken soup
1/2 cup mayonnaise
1-2 tsp lemon juice
1 TBSP curry
1/2 cup grated cheese
3/4 cup plain bread crumbs
1 tsp melted butter
Combine soup with mayo, lemon juice and curry; set aside.
Lightly grease 13 x 9 casserole pan. Layer rice, broccoli, then chicken. Pour creamed soup mixture over broccoli. Sprinkle cheese on top. Combine bread crumbs and butter in a small bowl and mix together. Sprinkle crumb mixture over the top.
Bake at 350 degrees for 25-30 minutes.
To Freeze: Do not bake. Cover well and freeze. When ready to cook, thaw casserole and bake at 350 for 25-30 mins. Or, cook frozen for about 1 to 1 1/2 hours.
Tuesday, January 19, 2010
Recipe: Tasty Kitchen
The name says it all. They're definitely messy, and sticky. The crust doesn't stay together very well, but overall a good recipe. Pretty simple.
2 1/2 cups flour
1/3 cup sugar
3/4 cup butter
1 stick butter
1/2 cup light brown sugar
2 cans (14 oz.) sweetened condensed milk
4 ounces, semi-sweet or dark baking chocolate
4 ounces, white chocolate
Preheat oven to 350 degrees. Combine base ingredients, kneading until a dough forms. Cover and chill in fridge for 30 mins. Once dough is chilled, press into a greased 9 X 13 dish and poke with a fork. Bake for 20 mins. until golden brown and firm. Set aside to cool.
Make caramel by melting all filling ingredients together, stirring constantly. Bring to a boil, then reduce heat until simmering for about 5 mins. or until it is thick. Pour caramel over base, then chill in fridge until cold.
Once cold, melt chocolate (brown and white separately) and spread into 4 alternating strips over caramel mixture. Using a toothpick, make swirls through the chocolate. Top with nuts or toffee if desired. Let cool until it hardens. Cut into slices.
Sunday, January 17, 2010
OK, so these "cookies" are supposed to be an easy way to get a healthy breakfast, according to Zonya. And, they definitely tasted "healthy". Not my favorite breakfast cookie. They seemed slightly dry and needed more moistness. It's a perfectly good recipe, but probably not one I'll be making again. Makes a LOT!
Mix together in a small bowl & set aside to soak for 10 mins.
1 cup oat bran (dry, uncooked)
3/4 cup orange juice
Combine in a large bowl, using electric mixer, until smooth.
1 cup + 1 TBSP applesauce, unsweetened
2 TBSP canola oil
1 cup honey
1/3 cup firmly packed brown sugar
3 large eggs
1 1/2 TBSP vanilla extract
1 TBSP grated orange rind or 2 tsp. orange extract
Measure into a sifter and sift over applesauce mixture.
3 cups whole-wheat pastry flour
1 TBSP baking powder
1 1/2 tsp. baking soda
Add the soaked oat bran & remaining ingredients to the large bowl and mix thoroughly with a wooden spoon. Drop by slightly heaping tablespoons 1" apart on a cookie sheet.
1 cup nonfat dry milk
2 1/2 cups oats (quick-cooking or old-fashioned)
1 cups nuts
1 cup raisins
1 cup ground flax seed (optional)
Bake at 350 degrees for 12-14 minutes, or until slightly browned.
Fat Calories: 29%
Fat: 7 grams
Saturated Fat: less than 1 g
Fiber: 5 g
Cholesterol: 22 mg
Sodium: 127 mg
Protein: 6 g
Carbs: 37 g
Sugars: 17 g