Thursday, January 31, 2008

Chicken Primavera


Ready in 30 minutes or less!!!!

1 C julienned sweet red pepper
1 c sliced fresh mushrooms
1/4 c chopped green onions
3 garlic cloves, minced
1/4 c butter or margarine
2 cups heavy cream
1 tsp dried basil
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 tsp salt
Hot cooked angel hair pasta
In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened.
Serve over angel hair pasta.

For pasta lovers like me this really hits the spot and it's so easy to make!!

Monday, January 28, 2008

Anna's Stuffed Bell Peppers

I got this recipe from my friend Anna. I just love the combination of the sweet cinnamon and cheese and basil. I love the cheese and basil topping so I usually cut the peppers lengthwise so there is more cheese covering the filling.

3 T Chicken broth
6 large, well proportioned green or red bell peppers
1 lb Ground Turkey (or beef), browned in a pan.
1 medium to large onion, chopped
2 -3 thinly sliced garlic cloves
1 cup cooked rice
3 T brown sugar
1/4 c cider vinegar
1 T dried Thyme
1 tsp cinnamon
1 T dried oregano
Dash of Tabasco
Salt and pepper to taste
15 oz of homemade tomato sauce (from the can works too)
1/2 cup grated mozzerella cheese
1 c grated cheddar cheese
1/4 c minced fresh basil

Slice stems and tops off peppers. Remove seeds and white membranes. Rinse and set aside to dry.Preheat oven to 350 degrees F.
Place onion and garlic in a non stick skillet with broth. Saute over low heat until tender.
Add browned ground turkey.
Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/2 cup of tomato sauce.
Stuff peppers with the meat mixture.
Place upright in a 2 quart casserole dish that has been coated with cooking spray.
Place any remaining mixture around the peppers in the dish. Pour any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top. Bake 5 -10 minutes more or until cheese is melted.

And get ready for a real taste and aromatic treat!! This is really good!!

Wednesday, January 9, 2008

Taco Bake


Sometimes, you just have to grit your teeth and make something you know the kids will like and eat, but is so far from your "perfect" dinner, it's not even funny. This was a quick dinner and very simple... and the most surprising thing was it wasn't half bad. I found myself enjoying as well as my husband and kids. Good ole' Kraft.com saved the night again.

1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup water
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa
PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

I used a hot & spice taco seasoning packet and it gave it a real kick! My husband loved it, but it was a little spicy for the kids.

Gooey Chex Treats

They don't look like they would taste good, but believe me... you CAN'T stop eating them... they are just too delicious! I'm addicted to these
1 Box Corn Chex
1 16 oz can dry roasted peanuts
1 1/2 cups sugar1
1/2 cups white Karo syrup
2 cubes butter
1 1/2 tsp vanilla
Boil the last 4 ingredients for 2 minutes and then pour over chex and peanut mix. Stir and enjoy!

Candy Bar Brownies

3/4 c butter or margarine, melted
2 c sugar
4 eggs
2 ts vanilla
1 1/2 c flour
1/3 c baking cocoa
1/2 ts baking powder
1/4 ts salt
4 snickers chopped
3 plain milk chocolate candy bars coarsley chopped
In a bowl combine butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking powder and salt. Set aside 1/4 cup. Add dry ingredients to the egg mixture. Toss snickers pieces with reserved flour mix. Stir into batter. Transfer to a greased 13x9x2 in pan. Sprinkle with milk chocolate pieces. Bake @ 350 for 30-35 mintues.

Ugly Dip

My mother in law introduced me to this dip and I've been in love ever since. It sure is ugly, but it sure is good. ;) It's so simple to throw together and it makes a lot so it's perfect to bring to a potluck or BBQ. Warning: it's very addicting. You can't stop eating it!

Ugly Dip
4 avacados, cut into chunks
5 tomatoes, cut into chunks
2 cans black beans (drained)
1/2 bunch of scallions (chopped)
2 cans corn (drained)
1 bottle Zesy Italian dressing


Mix all together and eat with tortilla chips.

Surprise Apple Salad

3 Snickers bars cut into chunks
3 medium apples, peeled and chopped
1 carton cool whip or whipped topping
In a large bowl combine ingredients. Refrigerate until serving.

Best Zuchinni Bread Ever

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/2 cup chopped walnuts
Directions:Preheat oven to 325 degrees F. Grease and flour 2 loaf pans.In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, nutmeg, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.Bake for 60 to 70 minutes, or until done.

EXTRA:I like to put a crunchy topping on mine. I think it gives it just the right touch.

Crunchy Topping:
1 cup brown sugar
1 cup flour
2 tablespoons butter or margarine
1 teaspoons cinnamon
1/2 cup chopped walnuts
Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp.

Mom's Cheesy Ham potatoes

1 Ham steak
3 potatoes
1 cup sour cream
1/2 cup milk
1 can cream of chicken soup
2 cups of cheese (I use cheddar and sometimes colby jack)
Boil the potatoes in their skins until they are cooked and soft. Cut the ham in cubes and brown on both sides. Mix sour cream, soup, milk together. Add ham after cooked. Peel skins from potatoes and then slice 1 and a half potatoes in thin slices on the bottam of a 8X8 or bigger pan. Cover with half the soup mixture. Cover that with a thick layer of cheese. Then slice the rest of the potatoes on the cheese, pour on rest of soup mix, and then rest of cheese.Bake at 350 for 30 minutes.

Chicken Breasts Pierre

This recipe will always give me butterfly warm happy feelings. We had just moved into the neighborhood and a delightful lady invited us for dinner. She served us this and we had the most splendid night talking, laughing, and eating. I've since given the recipe out many times. It is a keeper. Thanks Jolene!

6 skinless, boneless chicken breast halves
1/4 c all purpose flour
1/2 ts salt
pinch of black pepper
3 Tbsp butter
1 (14.5 oz) can stewed tomatoes with liquid (or 2 8oz can tomato sauce)
1/2 cu water
2 Tbsp brown sugar
2 tbsp distilled white vinegar
2 tbsp worcestershire sauce
1 tsp salt
1-2 tsp chili powder
1 tsp mustard powder
1/2 tsp celery seed
1 clove garlic, minced
1/8 ts hot pepper sauce (optional)
In a shallow dish or bowl, combine flour, 1/2 ts salt and pepper. Coat chicken breats with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.In the same skillet, combine the tomatoes, water, brown sugar, vinegar, and worcestershire sauce. Season with salt, chili poweer, mustart, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35-40 minutes or until chicken is tender, no longer pink and juices run clear.Serve over mashed potatoes or noodles

Mexican Quiche

My good friend, Rachel, shared this recipe, and it is fantastic. The picture is also hers. I forgot to snap one before we ate it all up. Definitely a keeper!

1 8 or 9 inch deep dish pastry crust

1-lb lean ground beef

3 large eggs, beaten

1 cup salsa

2 cups shredded cheese, your choice

1 small onion, finely diced

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

salt to taste

sour cream cilantro, chopped diced tomatoes black olives

Preheat oven to 350 degrees. Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes. Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

Leftover Turkey Casserole

3 Tbsp butter
2 TBSp flour
1 can evaporated milk
1 cup water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
2 tbsp butter
1 cup finely crushed herb seasoned stuffing mix
2 cups cooked turkey diced
1 cup shredded cheddar cheese
2 c mashed potatoes
Preheat oven to 350 degrees F. Grease a 9x13 baking dish. Melt 3 tbsp butter in a saucepan over low heat. Blend in flour. Slowly stir in milk and water, then season with salt and pepper, and onion powder. Stir sauce over low heat for 5 minutesIn a separate sauce pan over low heat, melt 2 tbsp butter. Blend in the dry stuffing mix.Place turkey in bottam of baking dish, Pour the sauce over the turkey. Then sprinkle with cheese. Spread mashed potatoes over cheese. Top potatoes with stuffing mixtureBake for 45 mintues
As usual, I use a lot more cheese
This is great for using up leftover Turkey from Thanksgiving