Sunday, August 17, 2014
Blueberry Cobbler
Monday, May 7, 2012
Creamy Garlic Pasta
*2 tsp olive oil
*4 cloves garlic, minced
*2 tbsp butter
*¼ tsp salt
*½ tsp pepper
*3 cups chicken stock
*½ lb spaghetti or angel hair pasta
*1 cup grated parmesan cheese
*¾ cup heavy cream
*2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
*4 cloves garlic, minced
*2 tbsp butter
*¼ tsp salt
*½ tsp pepper
*3 cups chicken stock
*½ lb spaghetti or angel hair pasta
*1 cup grated parmesan cheese
*¾ cup heavy cream
*2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Thursday, March 8, 2012
Hot Ham Sandwiches
1 dozen Brown 'N Serve rolls
1/2 lb sliced deli ham
12 slices provolone cheese
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds
Preheat oven to 350.
Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches in a 9x13 pan.
In a small sauce pan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches.
Bake for 20-30 minutes, or until the tops are brown and crispy.
Wednesday, January 11, 2012
Cafe Rio Chicken
2 lbs chicken breasts
1/2 cup zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/4 cup of water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place chicken in a crock pot.
In a bowl, whisk together the remaining ingredients and pour over the chicken.
Cook on High 5-6 hours OR on Low 8 hours.
Remove chicken from crock pot and shred.
Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.
Serve in tacos, burritos, salad, quesadillas, etc.
1/2 cup zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/4 cup of water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place chicken in a crock pot.
In a bowl, whisk together the remaining ingredients and pour over the chicken.
Cook on High 5-6 hours OR on Low 8 hours.
Remove chicken from crock pot and shred.
Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.
Serve in tacos, burritos, salad, quesadillas, etc.
Tuesday, September 20, 2011
Crockpot Provolone Chicken Casserole
4 boneless, skinless chicken breasts
4 to 6 slices of provolone
1 can cream of mushroom soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 stick butter, melted
Spray bottom of crockpot with nonstick cooking spray. Place chicken breasts in bottom of crockpot. Cover chicken with slices of cheese. In separate bowl, mix soup with milk/white wine and spread over cheese slices. Combine stuffing mix with melted butter. Spread mixture on top of everything else. Cook on low for 4-6 hours.
4 to 6 slices of provolone
1 can cream of mushroom soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 stick butter, melted
Spray bottom of crockpot with nonstick cooking spray. Place chicken breasts in bottom of crockpot. Cover chicken with slices of cheese. In separate bowl, mix soup with milk/white wine and spread over cheese slices. Combine stuffing mix with melted butter. Spread mixture on top of everything else. Cook on low for 4-6 hours.
Saturday, August 27, 2011
The BEST Playdough
1 cup flour
1 cup water
1/4 cup salt
2 tsp. cream of tartar
1 Tbsp. vegetable oil
1 packet non sweetend kool-aid (this adds color and scent to the dough)
Just dump all the ingredients into your pot and give them a good stir. Put your pot on the stove and cook over medium heat, stirring constantly, until it forms into a ball. As soon as it joins into one big glob, take it off the heat and dump it onto your counter or some wax paper. Wait for it to cool, then knead it a few times until it is nice and soft.
1 cup water
1/4 cup salt
2 tsp. cream of tartar
1 Tbsp. vegetable oil
1 packet non sweetend kool-aid (this adds color and scent to the dough)
Just dump all the ingredients into your pot and give them a good stir. Put your pot on the stove and cook over medium heat, stirring constantly, until it forms into a ball. As soon as it joins into one big glob, take it off the heat and dump it onto your counter or some wax paper. Wait for it to cool, then knead it a few times until it is nice and soft.
Monday, August 22, 2011
Fail Proof Pizza Dough
1 cup Warm Water
2-¼ teaspoons Active Dry Yeast
1 Tablespoon Honey
2 teaspoons Salt
2 Tablespoons Olive Or Canola Oil
3 cups Bread Flour {not All-purpose!}
Preparation InstructionsIn a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into the warm water. Let the mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour, bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean at the end of the 6 minutes. If the bowl still has flour in it, add a few drops of water. If the dough is still sticking to the sides, add a little more flour.
Then, lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.
Then top it and prepare it according to your favorite pizza recipe.
2-¼ teaspoons Active Dry Yeast
1 Tablespoon Honey
2 teaspoons Salt
2 Tablespoons Olive Or Canola Oil
3 cups Bread Flour {not All-purpose!}
Preparation InstructionsIn a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into the warm water. Let the mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour, bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean at the end of the 6 minutes. If the bowl still has flour in it, add a few drops of water. If the dough is still sticking to the sides, add a little more flour.
Then, lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.
Then top it and prepare it according to your favorite pizza recipe.
Wednesday, July 27, 2011
Baked Tortellini
2 bags of frozen cheese tortellini
1 jar of your favorite spaghetti sauce
1 jar of your favorite Alfredo sauce
handful of fresh parsley (just tear some off and add to taste)
2 garlic cloves
freshly ground salt and pepper
mozzarella and Parmesan cheese
Boil the tortellini, drain and set aside. Add the two sauces, parsley, salt, pepper and garlic cloves to a blender or food processor. Spray your pan (13x9 for two bags) add tortellini and cover with sauce. Bake uncovered at 350 for 30 minutes. If topping with cheese, simply add around the 20 minute mark and continue baking uncovered for the remaining 10 min. (If you like your cheese to brown a little then either cook a little while longer or turn your broiler on for about 2 minutes.)
1 jar of your favorite spaghetti sauce
1 jar of your favorite Alfredo sauce
handful of fresh parsley (just tear some off and add to taste)
2 garlic cloves
freshly ground salt and pepper
mozzarella and Parmesan cheese
Boil the tortellini, drain and set aside. Add the two sauces, parsley, salt, pepper and garlic cloves to a blender or food processor. Spray your pan (13x9 for two bags) add tortellini and cover with sauce. Bake uncovered at 350 for 30 minutes. If topping with cheese, simply add around the 20 minute mark and continue baking uncovered for the remaining 10 min. (If you like your cheese to brown a little then either cook a little while longer or turn your broiler on for about 2 minutes.)
Friday, June 3, 2011
Cheesy Potatoes
32 oz. frozen shredded hashbrowns
1/2 cup butter
1 pint sour cream
1/2 cup milk
1 can cream of chicken soup
2 tbsp. minced onions
2 cups of cheese
Coat 9x13 pan with 1/4 cup of butter. Melt the remaining butter. Mix sour cream, soup, milk, butter and onion in a bowl. Stir in hashbrowns and 1 cup of cheese. Pour into 9x13 pan. Top with remaining cup of cheese. Bake at 350 degrees for 30 minutes.
1/2 cup butter
1 pint sour cream
1/2 cup milk
1 can cream of chicken soup
2 tbsp. minced onions
2 cups of cheese
Coat 9x13 pan with 1/4 cup of butter. Melt the remaining butter. Mix sour cream, soup, milk, butter and onion in a bowl. Stir in hashbrowns and 1 cup of cheese. Pour into 9x13 pan. Top with remaining cup of cheese. Bake at 350 degrees for 30 minutes.
Thursday, June 2, 2011
Sour Cream Noodle Bake
1 pound ground turkey, cooked and drained
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.
Wednesday, March 23, 2011
Dripping Beef Sandwiches
•1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•butter
•6 slices deli provolone cheese cut in half
1.Preheat your oven on broil.
2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.
4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.
5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•butter
•6 slices deli provolone cheese cut in half
1.Preheat your oven on broil.
2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.
4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.
5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.
Tuesday, March 22, 2011
Laffy Taffy Frosting
•10 pieces of strawberry (I've also used the fruit punch ones) Laffy Taffy candy (the fun sized ones)
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar
1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.
2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar
1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.
2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.
Tuesday, January 4, 2011
Marshmallow Buttercream
4 sticks butter, at room temperature
2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream
1.In a large mixing bowl, beat the butter until creamy.
2.Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
3.Beat in the vanilla, then stir in the marshmallow cream until well blended
2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream
1.In a large mixing bowl, beat the butter until creamy.
2.Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
3.Beat in the vanilla, then stir in the marshmallow cream until well blended
Monday, December 6, 2010
Lemon Pasta
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cup Heavy Cream
1/4 cup Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Serve immediately!
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cup Heavy Cream
1/4 cup Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Serve immediately!
Tuesday, November 2, 2010
Baker’s Dozen Yeast Rolls
•2 to 2-1/2 cups all-purpose flour
•2 tablespoons sugar
•1 package (1/4 ounce) quick-rise yeast •1/2 teaspoon salt
•3/4 cup warm water (120° to 130°)
•2 tablespoons plus 4 teaspoons butter, melted, divided
•3/4 cup shredded sharp cheddar cheese
•2 teaspoons honey
•1/8 teaspoon garlic salt
1.In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
2.Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3.Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
•2 tablespoons sugar
•1 package (1/4 ounce) quick-rise yeast •1/2 teaspoon salt
•3/4 cup warm water (120° to 130°)
•2 tablespoons plus 4 teaspoons butter, melted, divided
•3/4 cup shredded sharp cheddar cheese
•2 teaspoons honey
•1/8 teaspoon garlic salt
1.In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
2.Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3.Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
Saturday, October 2, 2010
Tomato Sauce with Onion and Butter
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
Saturday, September 25, 2010
Fluffy Apple Dip
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. (or you can do what i did and throw everything in a bowl and blend) Serve with apple wedges.
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. (or you can do what i did and throw everything in a bowl and blend) Serve with apple wedges.
Tuesday, September 21, 2010
Fattoush
Dressing Ingredients
1/2 cup Olive Oil
1/2 cups Fresh Squeezed Lemon Juice
1 teaspoon Apple Cider Vinegar (can Substitute White Vinegar)
2 teaspoons Dried Mint
2 cloves Garlic
1 1/2 teaspoon Sugar
3/4 teaspoon Salt
1/4 teaspoon Fresh Gound Black Pepper
1 teaspoon Sumac (I bought mine online)
1/4 cups Loosley Packed Fresh Parsley
approximately 10 mint leaves (more or less depending on your taste)
Place all of the dressing ingredients in a blender and mix well. Refrigerate for at least 1 hour to allow all of the flavors to blend together.
For the salad, use Romaine lettuce, cucumbers, green onions and tomatoes. I also add feta.
Top the salad with Pita Chips that you can make. Take some very thin pita bread (Arabic if you can find it), cut into 1-inch strips by about 2 inches long and fry in some olive oil until crispy. (You don’t need a lot of oil to fry these in, just enough to crisp them. I also use a nonstick skillet when frying these). Sprinkle on top of the salad and enjoy!
1/2 cup Olive Oil
1/2 cups Fresh Squeezed Lemon Juice
1 teaspoon Apple Cider Vinegar (can Substitute White Vinegar)
2 teaspoons Dried Mint
2 cloves Garlic
1 1/2 teaspoon Sugar
3/4 teaspoon Salt
1/4 teaspoon Fresh Gound Black Pepper
1 teaspoon Sumac (I bought mine online)
1/4 cups Loosley Packed Fresh Parsley
approximately 10 mint leaves (more or less depending on your taste)
Place all of the dressing ingredients in a blender and mix well. Refrigerate for at least 1 hour to allow all of the flavors to blend together.
For the salad, use Romaine lettuce, cucumbers, green onions and tomatoes. I also add feta.
Top the salad with Pita Chips that you can make. Take some very thin pita bread (Arabic if you can find it), cut into 1-inch strips by about 2 inches long and fry in some olive oil until crispy. (You don’t need a lot of oil to fry these in, just enough to crisp them. I also use a nonstick skillet when frying these). Sprinkle on top of the salad and enjoy!
Friday, September 17, 2010
5 Soup Chicken
•8 pieces Skinless, Boneless Chicken Breast
•1 can (10.75 Oz. Can) Cheddar Cheese Soup
•1 can (10.5 Oz. Can) French Onion Soup
•1 can (10.75 Oz. Can) Cream Of Mushroom Soup
•1 can (10.75 Oz. Can) Cream Of Celery Soup
•1 can (10.75 Oz. Can) Cream Of Chicken Soup
Preheat oven to 250 degrees. Place chicken in a large baking dish. It should be large enough to hold the chicken with room to spare. If necessary, you can split it up into two containers. Combine all soups in a bowl and pour over the chicken. Cover with foil and place in the oven for 4 hours. Remove foil and continue cooking for another hour. Serve with rice or potatoes.
Note: You can speed up the cooking time by cooking at 325 degrees for 3 hours, but I think it tastes better if you cook it for 5 hours. Also, if you don’t have all the soups, you can do a 3-soup version—use the cheddar cheese, French onion and one of the “cream of” soups. A crock pot can be used with this recipe if you can find one large enough.
•1 can (10.75 Oz. Can) Cheddar Cheese Soup
•1 can (10.5 Oz. Can) French Onion Soup
•1 can (10.75 Oz. Can) Cream Of Mushroom Soup
•1 can (10.75 Oz. Can) Cream Of Celery Soup
•1 can (10.75 Oz. Can) Cream Of Chicken Soup
Preheat oven to 250 degrees. Place chicken in a large baking dish. It should be large enough to hold the chicken with room to spare. If necessary, you can split it up into two containers. Combine all soups in a bowl and pour over the chicken. Cover with foil and place in the oven for 4 hours. Remove foil and continue cooking for another hour. Serve with rice or potatoes.
Note: You can speed up the cooking time by cooking at 325 degrees for 3 hours, but I think it tastes better if you cook it for 5 hours. Also, if you don’t have all the soups, you can do a 3-soup version—use the cheddar cheese, French onion and one of the “cream of” soups. A crock pot can be used with this recipe if you can find one large enough.
Thursday, September 16, 2010
Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
24 paper liners for cupcake pans (2 1/2 –inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Cream Cheese Frosting (see below)
Note: Use reduced-fat sour cream, and you’ll sacrifice only fat and calories, not flavor. If you can’t find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won’t be as red in color.
1. Place a rack in the center of the oven and preheat the oven to 350° F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the White Chocolate Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
2 to 2 1/2 cups confectioners sugar, sifted
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the 2 cups of the confectioners’ sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
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