Saturday, August 23, 2008
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken
1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |
Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
*This recipe is from Franks Red Hot Sauce
*My family loves this dip! They give it 5 stars!
Monday, August 18, 2008
I love homemade bread and rolls and this one isn't that difficult. It makes alot, but we eat them for breakfast, lunch and dinner. Enjoy!
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 5 Minutes
Yields: 2 Dozen
2 package active dry yeast (0.25 ounce packages)
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup sugar
1 teaspoon salt
1/4 cup butter melted and cooled
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter melted
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. (I often just pull into 24 rolls and bake them on a cookie sheet instead) Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Well, I never really took measurements when making this recipe. I'll attempt to guess the amount, but you might need to make some adjustments. If I can get it right this is AMAZING :)
Sunday, August 17, 2008
In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!
Hope you enjoy!
By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water
You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.
Without meat this is 1 point for a 1 cup serving.
This makes a big pot of soup. If you want less, just half the recipe.
1lb Italian sausage(Browned & Drained)
1 pkg Pepperoni
1 Green Pepper(Chopped)
2 Jars of Spaghetti sauce
16 oz Mozz. cheese(Shredded)
Layer into crockpot - Simmer on low 4-6 hours.
Make 3 layers.
I usually use more cheese.
You an also change the Italian Sausage to Pork Sausage.
Prep Time: 30 minutes
This is one of my family's most requested recipes.
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch-thick) pork chops
¼ cup vegetable oil
2 medium-sized cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
½ teaspoon ground allspice
Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.
Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.
Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops.
Yield: 6 servings.
Time to Prepare: 15 minutes
I give this recipe 5 stars!!!
15 small potatoes, unpeeled
4 bacon slices - chopped
1 Cup chopped green bell peppers
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
Boil potatoes in lightly salted water 15 minutes or until tender, drain & cool slightly - Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, saute green pepper in skillet for 4 minutes, add garlic, cook 1 minute more & turn off heat.
Place cooled potatoes on a lightly greased jelly roll pan. Using palm of hand or smooth side of a meat mallot crush potatoes enough to break them open.
Drizzle with olive oil & sprinkle w/cumin, salt & pepper. Top w/bacon, cooked bell pepper & garlic, green onions & cheeses. Broil 5 minutes or until cheese melts.
- 3/4 cup butter
- 9 firm bananas. sliced
- 1-1/2 cups brown sugar
- 1/4 cup and 2 tablespoons spiced rum
- 6 (10 inch) flour tortillas
- 3 cups vegetable oil for frying
- In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this for our Dinner Club and it was a hit!
Saturday, August 16, 2008
This is a great recipe! My mom makes it all the time! She puts Cool Whip Free on top when she serves it.
1 box name-brand angel food cake mix
1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F. Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes.
Yield: 12 servings
WW points: 3
This recipe is for 4 servings.
2 ½ cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 T. butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth
2 cups cooked rice (or noodles)
1. Preheat oven to 350 degrees.
2. Place half of the mushrooms in a 13x9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake at 350 degrees for 30 to 35 minutes. Serve chicken over hot cooked rice or noodles.
This recipe is so delicious! It makes ALOT (double batch) so it is great for hospitality. If it is just for your family just cut the recipe in half. Or you could make them and freeze them for another night! This is one of my favorite recipes. YUM!
8 cups cooked, cut up chicken
2 16 oz. packages of colby-jack shredded cheese
20-24 flour tortillas
2 4 oz. cans of green chilies
8 T. diced onion
salt to taste
16 oz. sour cream
4 cans cream of chicken soup
1 1/2 cups milk
Preheat oven to 350* F
Combine chicken, 16 oz. cheese, green chilies, onion, salt, sour cream and two cans of soup.
Warm tortillas and fill with 1/3 - 1/2 cup of mixture, roll and place seam side down in 9x13 pan. (the whole recipe will require 2 pans)
Mix remaining 2 cans of soup with milk and pour over roll ups. (If you feel you need more soup mixture, you can add another can with 3/4 cup milk)
Bake covered for 30 minutes. Remove cover and sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted.
These freeze well. To do so just freeze roll ups and then add soup topping and cheese topping when ready to eat.
BAKED POTATO SOUP
1 three pound bag red potatoes
1 pound Velveeta cheese
1 bunch fresh parsley
1 pound bacon
1 bunch green onion
2 T. flour
8 cups half and half (or a mixture of part milk/part half and half)
1/4 cup real butter
2 T. hot sauce
Start out by chopping the potatoes into cubes (leave on the skin), and boil them until they are semi-soft. While the potatoes are cooking, chop the parsley, onions, etc . . . and fry up the bacon which you cut up into little peices. Cut up the velveta into chunks and have it ready too.
You then need to make a rou. You will need to use a deep pan because all the ingredients end up in this pan. Melt the butter then add the flour and slowly stir in the milk. If you have any lumps, use a whisk to stir. You will want to stir this while it is heating up and just starts to get thicker (it will still be watery). Then start adding your cheese chunks slowly, and your soup will start to thicken. Then add the hot sauce, bacon, and the drained potatoes, parsley and onions.
You can serve this with extra toppings, anything you might like on a baked potato like, extra bacon, green onions, sour cream, shredded cheese, etc.
You can also serve this with cheesy garlic biscuits . . . .which are wonderful crumbled up into the soup!
CHEESY GARLIC BISCUITS
2 cups Bisquick
1 cup shredded cheddar
2/3 cup milk
1/2 t. garlic powder
1/4 cup melted butter
1/2 T. parsley flakes (optional)
Mix Bisquick, milk, & cheese to a soft dough. Stir vigorously. Drop by spoonfuls on greased cookie sheet. Bake for 10 minutes at 450 degrees. Melt butter then add the garlic powder and parsley flakes. Brush over the biscuits before removing from cookie sheet.
(This recipe is actually called Red Lobster Rolls and taste just like the rolls they serve at Red Lobster!)
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.