I got this recipe off of a website. I took this to a potluck last night and everyone loved it! It is a nice change to plain old corn and really easy to make.
Ingredients:
1 can shoe peg white corn
1 can sweet whole kernel corn, drain about 2/3 of liquid
1/4 cup butter
1/2 block cream cheese (4 oz)
2 shakes garlic garlic (you can use about 1/2 a fresh clove of garlic minced or however much you like)
2 shakes onion onion (you can use fresh onion)
salt and pepper
Combine everything in the crock pot. Cook on low for 2-3 hours until everything is combined.
You can also make this on the stove top:
Combine everything, cook over medium heat until blended and hot.
Sunday, February 22, 2009
Sunday, February 15, 2009
Chocolate Chip Cookie Pizza
This is from the Taste of Home Holiday cookie cookbook. These were the best I made this year as far as Christmas goodies! I made it with nuts only in half!
Ingredients:
1 tube chocolate chip cookie dough
1 package softened cream cheese
1/3 cup sugar
2 cups half and half
1 package instant chocolate pudding mix
1/4 cup chopped pecans or walnuts (optional)
1.Press cookie dough onto ungreased pizza pan. Bake t 350 for 13-16 minutes, until center is set and cookie is lightly browned. Cool for 5 minutes. Gently run a flexible spatula under crust to loosen. Cook completely.
2.In a small bowl, beat cream cheese and sugar until blended. Spread over cookie.
3.In a large bowl, whisk half and half and pudding mix for 2 minutes. Let stand for 2 minutes until soft set. Spread over cream cheese. Sprinkle with nuts.
4.Refrigerate until ready to serve.
Ingredients:
1 tube chocolate chip cookie dough
1 package softened cream cheese
1/3 cup sugar
2 cups half and half
1 package instant chocolate pudding mix
1/4 cup chopped pecans or walnuts (optional)
1.Press cookie dough onto ungreased pizza pan. Bake t 350 for 13-16 minutes, until center is set and cookie is lightly browned. Cool for 5 minutes. Gently run a flexible spatula under crust to loosen. Cook completely.
2.In a small bowl, beat cream cheese and sugar until blended. Spread over cookie.
3.In a large bowl, whisk half and half and pudding mix for 2 minutes. Let stand for 2 minutes until soft set. Spread over cream cheese. Sprinkle with nuts.
4.Refrigerate until ready to serve.
Fudge
My mom got this recipe from an old friend of hers years ago. It is the best fudge I have ever had!
Ingredients:
4 1/2 Cups sugar
1 large can evaporated milk
1 stick butter
1 large bag milk chocolate chips
2 large or 4 small Hershey chocolate bars
1 7 oz jar marshmallow cream
Mix sugar, milk and butter over medium heat. Stir occasionally until boiling. Boil 5 minutes stirring constantly. Remove from heat. Add remaining ingredients. Stir until melted and completely combined. Spray a 9x13 pan with nonstick spray. Pour fudge into pan and chill until hardened.
Ingredients:
4 1/2 Cups sugar
1 large can evaporated milk
1 stick butter
1 large bag milk chocolate chips
2 large or 4 small Hershey chocolate bars
1 7 oz jar marshmallow cream
Mix sugar, milk and butter over medium heat. Stir occasionally until boiling. Boil 5 minutes stirring constantly. Remove from heat. Add remaining ingredients. Stir until melted and completely combined. Spray a 9x13 pan with nonstick spray. Pour fudge into pan and chill until hardened.
Wednesday, February 11, 2009
Lemon Chicken
Ingredients:
4 chicken breasts, pounded
3 tablespoons and 1 teaspoon flour, divided
1/2 cup grated Parmesan cheese
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 eggs
1/4 cup butter, divided
2 tablespoons olive oil
1-1/2 cups chicken broth
1 cup apple juice
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1. Flatten chicken to 1/4-in. thickness.
2. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
3. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
4. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
5. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken
4 chicken breasts, pounded
3 tablespoons and 1 teaspoon flour, divided
1/2 cup grated Parmesan cheese
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 eggs
1/4 cup butter, divided
2 tablespoons olive oil
1-1/2 cups chicken broth
1 cup apple juice
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1. Flatten chicken to 1/4-in. thickness.
2. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
3. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
4. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
5. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken
Chicken Fettucini Alfredo
Ingredients:
1/2 pound fettuccine noodles
1 pound chicken breasts, cut into strips or cubed
1 1/3 cup chicken broth
4 teaspoons flour
8 oz cream cheese, cubed
3 tablespoons parmesan cheese
2 cloves garlic
6 turns of ground black pepper
1. Cook pasta as directed on package.
2.Spray pan with pam, add a little olive oil and add chicken. Brown chicken until cooked. Remove and set aside on plate.
3.Add broth, flour, cream cheese, 2 tablespoons parmesan cheese, garlic and pepper. Whisk until combined and melted. Add chicken.
4.When noodles are done, drain and add to chicken and sauce. Toss to coat. Sprinkle remaining parmesan cheese.
1/2 pound fettuccine noodles
1 pound chicken breasts, cut into strips or cubed
1 1/3 cup chicken broth
4 teaspoons flour
8 oz cream cheese, cubed
3 tablespoons parmesan cheese
2 cloves garlic
6 turns of ground black pepper
1. Cook pasta as directed on package.
2.Spray pan with pam, add a little olive oil and add chicken. Brown chicken until cooked. Remove and set aside on plate.
3.Add broth, flour, cream cheese, 2 tablespoons parmesan cheese, garlic and pepper. Whisk until combined and melted. Add chicken.
4.When noodles are done, drain and add to chicken and sauce. Toss to coat. Sprinkle remaining parmesan cheese.
Wednesday, February 4, 2009
Enchilada Casserole
I came up with this when Keith wanted enchiladas and I did not feel like taking the time to make them!
Ingredients:
1 pound ground turkey(you can use beef if you want)
1 package Spanish rice-already cooked
1 large can refried beans
2 cups salsa
tortillas(we use whole wheat)
1 package taco seasoning
2-3 cups grated cheese (or however much you would like!)
1 cup grated cheese
1. spray casserole dish with pam and preheat oven to 350
2. heat beans and 1 cup salsa until combined
3. tear tortillas to make a layer in the bottom of the pan
4. Spread a layer of beans.
5. Top with 1/3 of the cheese
6. Tear more tortillas on top of the beans
7. spread a layer of rice and top with cheese and tortillas.
8. Spread a layer of meat and top with cheese and tortillas
9. Top last layer with 1 cup salsa and the remaining cheese
10 Cover and bake 30-34 minutes
**you can also use enchilada sauce instead of the top layer of salsa**
Ingredients:
1 pound ground turkey(you can use beef if you want)
1 package Spanish rice-already cooked
1 large can refried beans
2 cups salsa
tortillas(we use whole wheat)
1 package taco seasoning
2-3 cups grated cheese (or however much you would like!)
1 cup grated cheese
1. spray casserole dish with pam and preheat oven to 350
2. heat beans and 1 cup salsa until combined
3. tear tortillas to make a layer in the bottom of the pan
4. Spread a layer of beans.
5. Top with 1/3 of the cheese
6. Tear more tortillas on top of the beans
7. spread a layer of rice and top with cheese and tortillas.
8. Spread a layer of meat and top with cheese and tortillas
9. Top last layer with 1 cup salsa and the remaining cheese
10 Cover and bake 30-34 minutes
**you can also use enchilada sauce instead of the top layer of salsa**
Garlic Parmesan Chicken
Ingredients:
4 chicken breasts
8 tablespoons olive oil
6 cloves garlic, minced
1/2 cup Italian bread crumbs
2/3 cup Parmesan cheese
1. Combine olive oil and garlic, set aside for 20-30 minutes.
2. Combine the cheese and bread crumbs.
3. Dip chicken in olive oil and then in cheese mixture. Top with some of the leftover cheese.
4. Drizzle top of chicken with olive a little bit of the olive oil and garlic.
5. Cook at 350 for 45 minutes.
4 chicken breasts
8 tablespoons olive oil
6 cloves garlic, minced
1/2 cup Italian bread crumbs
2/3 cup Parmesan cheese
1. Combine olive oil and garlic, set aside for 20-30 minutes.
2. Combine the cheese and bread crumbs.
3. Dip chicken in olive oil and then in cheese mixture. Top with some of the leftover cheese.
4. Drizzle top of chicken with olive a little bit of the olive oil and garlic.
5. Cook at 350 for 45 minutes.
Seasoned Asparagus
Keith loves these!
Asparagus
2-3 cloves garlic, finely chopped
1/2 onion finely chopped
Olive Oil
1. Place a little oil in a pan and heat to medium high.
2. Break asparagus at break point and add to pan.
3. top with garlic and onion.
4. Move asparagus around to prevent burning. Cook about 10 minutes.
Asparagus
2-3 cloves garlic, finely chopped
1/2 onion finely chopped
Olive Oil
1. Place a little oil in a pan and heat to medium high.
2. Break asparagus at break point and add to pan.
3. top with garlic and onion.
4. Move asparagus around to prevent burning. Cook about 10 minutes.
Turkey Meatballs with Sauce
These are great healthy meatballs!
Ingredients
1/4 cup milk
1 teaspoon Worcestershire sauce
4 drops hot sauce
1/2 cup bread crumbs or crushed crackers
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
2 cups tomato sauce (you can use crushed tomatoes or V-8 juice)
1/2 cup chicken broth
4 garlic cloves, minced
1. Preheat oven to 400.
2. combine turkey, milk, worcestershire, hot sauce, breadcrumbs, parsley, salt and pepper. Mix with hands until completely combined. Shape into meatballs, whatever size you prefer. Place in baking dish.
3. Bake for 10-15 minutes until browned in top.
4. Combine tomato sauce, chicken broth and garlic. Turn meatballs over and pour over sauce over them.
5. Turn hear down to 350 and bake for 30-45 minutes or longer for larger meatballs. Baste every 5-10 minutes.
Ingredients
1/4 cup milk
1 teaspoon Worcestershire sauce
4 drops hot sauce
1/2 cup bread crumbs or crushed crackers
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
2 cups tomato sauce (you can use crushed tomatoes or V-8 juice)
1/2 cup chicken broth
4 garlic cloves, minced
1. Preheat oven to 400.
2. combine turkey, milk, worcestershire, hot sauce, breadcrumbs, parsley, salt and pepper. Mix with hands until completely combined. Shape into meatballs, whatever size you prefer. Place in baking dish.
3. Bake for 10-15 minutes until browned in top.
4. Combine tomato sauce, chicken broth and garlic. Turn meatballs over and pour over sauce over them.
5. Turn hear down to 350 and bake for 30-45 minutes or longer for larger meatballs. Baste every 5-10 minutes.
Macaroni and cheese
This is one of the best mac and cheese recipes I have! I got it from a website!
Ingredients:
1 tablespoon vegetable oil
1 package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces Velveeta cubed
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat over to 350.
1. Cook pasta until al dente. DO NOT OVER COOK!
2. Melt 8 tablespoons butter and stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese. Stir until combined.
4. Add the half and half, 1 1/2 cups of cheese mixture, Velveeta, and eggs to macaroni. Mix together and season with salt and pepper. Transfer to a greased casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
5. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
Ingredients:
1 tablespoon vegetable oil
1 package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces Velveeta cubed
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat over to 350.
1. Cook pasta until al dente. DO NOT OVER COOK!
2. Melt 8 tablespoons butter and stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese. Stir until combined.
4. Add the half and half, 1 1/2 cups of cheese mixture, Velveeta, and eggs to macaroni. Mix together and season with salt and pepper. Transfer to a greased casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
5. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
homemade BBQ baked chicken
This is a very easy quick sauce tastes wonderful!
Chicken breast, wings, thighs, or whatever chicken you want to use
3/4 cup catsup
3/4 cup honey
1/2 cup soy sauce
3-4 cloves garlic-minced
1/2 teaspoon hot sauce
Combine ingredients. Heat over high heat until bubbly. Pour over chicken. Cook at 375 30-45 minutes or until chicken is fully cooked.
Use wings and you have a great appetizer. Use breasts and you have a great main dish.
Chicken breast, wings, thighs, or whatever chicken you want to use
3/4 cup catsup
3/4 cup honey
1/2 cup soy sauce
3-4 cloves garlic-minced
1/2 teaspoon hot sauce
Combine ingredients. Heat over high heat until bubbly. Pour over chicken. Cook at 375 30-45 minutes or until chicken is fully cooked.
Use wings and you have a great appetizer. Use breasts and you have a great main dish.
Stuffed Chicken Wrapped in Bacon
This is our favorite recipe right now! The original recipe idea came from a website and I changes it to what we like!
Ingredients:
4 chicken breasts-pounded thin
8 oz softened cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayo
1/2 cup milk
4 slices thick cut bacon
a few splashes lemon juice
*a few shakes garlic garlic
*a few shakes onion onion
*I use the Tastefully Simple seasonings, you can use whatever seasonings you would like
1. Combine cream cheese and spices. Let sit 30 minutes to combine.
2. Pre-heat oven to 375
3. cook bacon until slightly cooked. Try to not cook completely.
4. Place a spoonful of cream cheese mixture in the middle of one pounded chicken breast. Roll chicken, tucking in side. Wrap one piece of bacon around chicken and place in baking dish. Repeat with each chicken breast.
3. Combine soups, mayo, milk and lemon juice. Stir until combines well. Pour over chicken.
4. Bake 45 minutes at 375.
We serve this with rice and veggies. We like to put some of the leftover sauce over the rice as well.
Ingredients:
4 chicken breasts-pounded thin
8 oz softened cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayo
1/2 cup milk
4 slices thick cut bacon
a few splashes lemon juice
*a few shakes garlic garlic
*a few shakes onion onion
*I use the Tastefully Simple seasonings, you can use whatever seasonings you would like
1. Combine cream cheese and spices. Let sit 30 minutes to combine.
2. Pre-heat oven to 375
3. cook bacon until slightly cooked. Try to not cook completely.
4. Place a spoonful of cream cheese mixture in the middle of one pounded chicken breast. Roll chicken, tucking in side. Wrap one piece of bacon around chicken and place in baking dish. Repeat with each chicken breast.
3. Combine soups, mayo, milk and lemon juice. Stir until combines well. Pour over chicken.
4. Bake 45 minutes at 375.
We serve this with rice and veggies. We like to put some of the leftover sauce over the rice as well.
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