Friday, December 16, 2011

Mint Sandwich Cookies

Ingredients:

1 can (16 oz. vanilla frosting)
1/2 tsp. peppermint extract
3 to 5 drops green food coloring (optional)
72 butter-flavored crackers (we use Ritz crackers)
1 lb. dark chocolate candy coating, coarsely chopped

Directions:
In a bowl, combine the frosting, extract, and food coloring. Spread over half of the crackers; top with remaining crackers.

Place candy coating in microwave-safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Makes 3 dozen cookies.

Potato Chip Cookies

Ingredients:

1 C. shortening
2 eggs
2 C. flour, sifted
1 C. nuts, if desired
2 C. potato chips, crushed
1 C. sugar
1 C. brown sugar
1 tsp. baking soda
1 tsp. salt


Directions:
Cream together sugar, brown sugar, and shortening. Add eggs and mix well. Mix flour, salt and soda. Add to batter. Stir in potato chips and nuts. Make small balls and press on un-greased cookie sheet with floured fork, flatten each cookie. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

One Cup of Everything Cookies





Ingredients:

1 C. butter softened
1 C. brown sugar
1 C. white sugar
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 C. oatmeal
1 C. raisins
1 C. pecans (chopped)
3 eggs
1 Tbsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on a cookie sheet and bake for 10 minutes. Makes approximately 9 dozen cookies.

Sunday, December 11, 2011

Chicken Rice-A-Roni Casserole


found this here and can't wait to try it!!http://www.plainchicken.com/2011/11/chicken-rice-roni-casserole.html

Chicken Rice-A-Roni Casserole
1 box chicken flavor Rice-A-Roni

1 can cream of chicken soup (I use 98% fat-free)

1 cup sour cream (can use low fat)

3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken)

1 (6 oz) can French fried onions




Preheat oven to 350 F.




Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Friday, December 9, 2011

Chicken Pillows


Found this here http://chef-n-training.blogspot.com/2010/08/chicken-pillows.html

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed




TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.


For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Monday, December 5, 2011

Sunrise Breakfast Casserole






this recipe is adapted from this recipe http://www.johnsonville.com/recipe/sunrise-casserole.html
WHAT YOU NEED
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp.salt
1/2 tsp. pepper
1 pkgs.(20 oz. each) Ore-Ida country style potatoes (thawed)
2 cups (8 oz. each) sharp cheddar cheese, shredded
1/2 cup sweet red pepper, diced small
1/3 cup green onions , thinly diced

salsa or picante sauce (optional)

PREPARATION
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight or not!! .
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.