Monday, August 31, 2009

Classic Chicken Parmesan

6 boneless, skinless chicken breast halves, pounded thin (about 1-1/2 lbs.)
2 eggs, slightly beaten
1 cup Italian seasoned dry bread crumbs
2 Tbs. Bertolli olive oil
26 oz. jar Ragu Old World Style pasta sauce
1 cup shredded mozzarella cheese (about 4 oz.)

1. Heat oven to 375. Dip chicken in eggs, then bread crumbs.
2. In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain on paper towels.
3. In 11x7 inch baking dish, evenly spread 1 cup pasta sauce. Arrange chicken in dish, then top with remaining sauce. Sprinkle with mozzarella cheese and, if desired, grated Parmesan cheese. Bake uncovered 25 minutes or until chicken is no longer pink. Makes 6servings.

Tip: To pound chicken, place a boneless, skinless breast between two sheets of waxed paper. Using a rolling pin to press down and out from the center to flatten.

Spanish Rice & Chicken Skillet

1 Tbs. oil
4 chicken drumsticks (about 1 lb.)
1 onion, chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 pkg. (about 4 oz.) Spanish rice-a-roni mix
14-1/2 oz. can diced tomatoes, undrained
1-1/4 cups chicken broth

1. Heat oil in medium skillet over high heat until hot. Add chicken; cook 5 minutes or until lightly browned on all sides. Add onion and bell peppers; cook and stir 2 minutes.
2. Stir in rice mix, tomatoes with juice and broth. Bring to a boil. Cover and simmer over low heat 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Makes 4 servings.

Cinnamon Nut Crisps

These thin spicy wafers are swiftly shaped by pressing out doughrounds with a glass dipped in granulated sugar

1 cup butter, at room temperature
1 cup brown sugar
2 Tbs. sour cream
1 tsp. vanilla
2 cups flour
1/4 tsp. baking soda
2 tsp. cinnamon
1/2 cup lightly toasted, chopped almonds, filberts or walnuts

Beat butter and sugar together until creamy. Mix in sour cream and vanilla. In a separate bowl, stir together flour, baking soda and cinnamon. Add to creamed mixture, mixing until blended. Stir in toasted nuts. Chill 2 hours, or until firm. Drop rounded teaspoonfuls of dough onto ungreased baking sheet, placing each cookie 3 inches apart. Dip the base of a glass in granulated sugar. Press each cookie until thin.
Bake at 375 for 6 to 8 minutes, or until golden brown.
Remove immediately to wire rack and let cool.
Makes about 4 dozen.

Saturday, August 29, 2009

Yummy Pork Chops

• 2 cups Italian-style salad dressing
• 1/4 cup soy sauce
• 1/2 teaspoon pepper
• 4 boneless pork chops

1. In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Saturday, August 22, 2009

Super Soft Chocolate Chip Cookies

4 1/2 cups flour
2 teaspoons baking soda
2 cups butter,softened (I use butter flavor Crisco)
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ox) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla
4 cups semi sweet chocolate chips (i just use 2 pkg milk chocolate chips)
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees. SIft together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally,stir in the choc chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes. Edges should be golden brown. This makes 6-6 1/2 dozen cookies.

Monday, August 17, 2009

Fettuccini with Chicken and Sun-Dried Tomatoes

Ingredients
* 1/4 cup sun-dried tomatoes
* 1/2 cup boiling water
* 2 boned, skinned chicken breast halves
* salt and pepper - to taste
* 2 olive oil - divided
* 1 med. onion - chopped
* 2 cups sliced mushrooms
* 1 clove garlic - crushed
* 1 chopped fresh basil
* 1 cup sour cream
* 1/2 cup grated Parmesan cheese
* 8 oz. fettuccini - prepared as directed
* 1 minced fresh basil

Instructions-
Rehydrate tomatoes in boiling water for 10 minutes; drain, reserving liquid; set aside.-Season chicken with salt and pepper on both sides.-Brown chicken in 1 Tbls. oil for 6 minutes on each side; set aside.-Sauté onions in oil until tender.-Add mushrooms, garlic, basil, and tomatoes and sauté for an additional 3 minutes.-Stir in sour cream and Parmesan, then slowly stir in enough reserved tomato water until desired consistency is reached.-Stir in cooked fettuccini.-Serve chicken breast over a bed of the pasta and garnish with basil.

Friday, August 14, 2009

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups milk
1 tblsp all purpose flour
1/2 teasp salt
1/4 teasp ground black pepper
2 teasp vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

Sunday, August 9, 2009

Prizewinning Burrito Bake

1 cup Bisquick baking mix
1/4 cup water
16 oz. can refried beans
1 lb. ground beef, cooled and drained
1 avocado, sliced, if desired
1 cup thick taco salsa
1-1/2 cups shredded cheddar cheese

1. Heat oven to 375.
2. Grease 10-inch pie plate. Mix Bisquick, water and beans. Spreadin pie plate.
3. Layer remaining ingredients on bean mixture.
4. Bake 30 minutes.
Serve with sour cream if desired.

Festive Appetizer Spread

1 cup water
1 cup sugar
12 oz. pkg. fresh or frozen cranberries
1/2 cup apricot preserves
2 Tbs. lemon juice
1/3 cup slivered almonds, toasted
8 oz. cream cheese
Assorted crackers

In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups

Saturday, August 8, 2009

BREAKFAST CASSEROLE

1 lb. sausage, cooked
Grated cheese
4 eggs
1 c. Bisquick mix
2 c. milk
Salt, pepper

Cook sausage, drain. Put in the bottom of a 13x9 pan. Sprinkle cheese over sausage. Mix together eggs, milk and Bisquick. Pour over sausage and cheese. Bake 20-25 minutes, 350 degrees.
don't do the 13x9, do the square pyrex dish.

Brunch Egg Dish

Crust
1 pkg frozen hashbrowns (24oz)
1 egg
salt and pepper

Egg Topping
7 eggs
1/2 cup milk
1 1/2 cup shredded cheddar cheese (or whatever you have )
1/4 cup onion
12 strips cooked crisp bacon

Preheat oven to 400°. Combine potatoes and 1 egg. Press into a Pampered Chef stone/cakepan, (or Pyrex), and bake for 20 minutes. Whisk eggs and milk, and microwave on high for 3 minutes. Stir, and cook an additional 3 minutes. Stir. Spread eggs evenly over baked crust. Top with bacon, and sprinkle with cheese. Bake for 10-15 minutes. Let set for 15 minutes before serving.

Sunday, August 2, 2009

Panera's cream cheese potato soup

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1 Combine broth, potatoes, onion, and spices.
2 Boil on medium heat until potatoes are tender.
3 Smash a few of the potatoes to release their starch for thickening
4 Reduce to low heat.
5 Add cream cheese.
6 Heat, stirring frequently, until cheese melts.

Saturday, August 1, 2009

Chile Cheese Squares

Courtesy of Casperhouse Bed & Breakfast

1 lb. each of Monterey Jack and Sharp Cheddar, shredded
6 eggs
1 can evaporated milk
8 oz. canned whole green chilies opened and seeded.
Spray a 9"x13" baking dish with Pam.
Split green chilies lengthwise removing all seeds and veins.
Lay flat on bottom of baking dish to cover bottom. Mix shredded cheeses, eggs and milk and pour over chilies. Bake at 375° for 45 minutes.
Let cool and cut into squares.
You can freeze these and reheat at 325°.