Sour Cream Enchiladas – you can omit the chicken and just use cheese in these, or you can replace the chicken with turkey
16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired
Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.
Cheese Ball
1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)
Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.
Corn Bread – recipe also works well halved in an 8X8 pan
2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)
Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.
Wednesday, December 22, 2010
Deborah Stovall
Oregano Chicken
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
Caramel Apple Pudding
Several people asked for the recipe from yesterday's pudding. It is an old
one that I hadn't made since we were at the Boy's Home, thus it is 3 X the
amount. Divide as desired, but in the Pampered Chef Baker it was full!
2 1/4 C flour
1 1/2 C sugar
3 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. salt
1 1/2 C milk
4 1/2 C chopped granny smith apples
1 1/2 C chopped nuts (optional)
Mix these ingredients and spread in greased baking pan.
Sauce
2 1/4 C brown sugar
3/4 C butter or margarine
2 1/2 C boiling water
Stir until butter is melted and sugar dissolved. Pour over batter in pan
but DO NOT STIR!
Bake 375 for 40 - 50 minutes. I have not made it in a smaller proportion,
so I am not sure how long it would take for one recipe. Enjoy and Merry
Christmas!
one that I hadn't made since we were at the Boy's Home, thus it is 3 X the
amount. Divide as desired, but in the Pampered Chef Baker it was full!
2 1/4 C flour
1 1/2 C sugar
3 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. salt
1 1/2 C milk
4 1/2 C chopped granny smith apples
1 1/2 C chopped nuts (optional)
Mix these ingredients and spread in greased baking pan.
Sauce
2 1/4 C brown sugar
3/4 C butter or margarine
2 1/2 C boiling water
Stir until butter is melted and sugar dissolved. Pour over batter in pan
but DO NOT STIR!
Bake 375 for 40 - 50 minutes. I have not made it in a smaller proportion,
so I am not sure how long it would take for one recipe. Enjoy and Merry
Christmas!
Kerry Knisley
Fruity Fun Skewers
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 10
Ingredients:
10 large strawberries, halved
1/2 cantaloupe, cut into balls or cubes
4 bananas, peeled and cut into chunks
2 apples cut into chunks
40 skewers
Directions: Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.
Creamy Macaroni and Cheese
Recipe courtesy Paula Deen
Prep Time: 5 min Cook Time: 3 hr 0 min Level: Easy Servings: 12 servings
Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
HAMBURGER COOKIES
Ingredients:
1 box vanilla wafers
1 pkg. Keebler Grasshoppers
Frosting - yellow, red, green
Sesame seeds
Directions:
Put dots of each color of frosting on the flat side of the vanilla wafers. The frosting will ooze out the side and look like ketchup, mustard and pickles. Sandwich the grasshopper cookie between the frosted wafers. Last, moisten the top of the "bun" (wafer) with water and sprinkle with the sesame seeds.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 10
Ingredients:
10 large strawberries, halved
1/2 cantaloupe, cut into balls or cubes
4 bananas, peeled and cut into chunks
2 apples cut into chunks
40 skewers
Directions: Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.
Creamy Macaroni and Cheese
Recipe courtesy Paula Deen
Prep Time: 5 min Cook Time: 3 hr 0 min Level: Easy Servings: 12 servings
Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
HAMBURGER COOKIES
Ingredients:
1 box vanilla wafers
1 pkg. Keebler Grasshoppers
Frosting - yellow, red, green
Sesame seeds
Directions:
Put dots of each color of frosting on the flat side of the vanilla wafers. The frosting will ooze out the side and look like ketchup, mustard and pickles. Sandwich the grasshopper cookie between the frosted wafers. Last, moisten the top of the "bun" (wafer) with water and sprinkle with the sesame seeds.
Alli Byers
Link to my cooking blog: alliscookingcorner.blogspot.com
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
Kelli Saltzman recipes
Eggplant Parmesan
2 eggplant Cooking oil
Salt 1 jar traditional spaghetti sauce
Flour Parmesan cheese (grated)
2-3 eggs Mozzarella cheese (grated)
Italian style bread crumbs
Wash, peel, and cut eggplant length-wise into ¼” thick slices. Lay sliced eggplant out on waxed paper or baking sheet and sprinkle both sides with salt. Let stand for 20 minutes and pat dry with a paper towel. Coat eggplant with flour, then egg, then bread crumbs and fry in oil until golden brown. Drain on paper towels. In a 9x13 casserole dish, spray with Pam and coat the bottom of the dish with a thin layer of spaghetti sauce. Place a layer of eggplant, then sprinkle with a layer of parmesan cheese, more sauce, then mozzarella. Repeat for layers. Bake at 350 for 30 minutes.
Crock Pot Meat Loaf
2 lbs ground beef or turkey 3 tbsp ketchup
1 cup rolled oats 1 tsp salt
1 green pepper , diced ¼ tsp pepper
1 carrot, shredded 1 package instant sloppy joe mix
1 onion, chopped 1 (14oz) can tomato sauce
2 eggs, beaten 1 tbsp Worcestershire sauce
Aluminum foil
Line crock pot with foil. Combine meat, oats, green pepper, carrot, onion, eggs, ketchup , salt, pepper, and sloppy joe mix in a large bowl and put in crock pot. Blend the tomato sauce and Worcestershire sauce in a bowl and pour over the meat. Cook on low for 5-6 hours.
I-45 Bars
½ cup melted butter 2 eggs, beaten
1 egg, beaten 1 cup brown sugar
1 box yellow cake mix 1 cup powdered sugar
1 (8 oz) package cream cheese 1 tsp vanilla
Mix the first 3 ingredients and spread into pan. Mix remaining ingredients and spread over first layer. Bake at 325 for 45-50 minutes. Cool and cut into squares. Dust with powdered sugar if desired.
2 eggplant Cooking oil
Salt 1 jar traditional spaghetti sauce
Flour Parmesan cheese (grated)
2-3 eggs Mozzarella cheese (grated)
Italian style bread crumbs
Wash, peel, and cut eggplant length-wise into ¼” thick slices. Lay sliced eggplant out on waxed paper or baking sheet and sprinkle both sides with salt. Let stand for 20 minutes and pat dry with a paper towel. Coat eggplant with flour, then egg, then bread crumbs and fry in oil until golden brown. Drain on paper towels. In a 9x13 casserole dish, spray with Pam and coat the bottom of the dish with a thin layer of spaghetti sauce. Place a layer of eggplant, then sprinkle with a layer of parmesan cheese, more sauce, then mozzarella. Repeat for layers. Bake at 350 for 30 minutes.
Crock Pot Meat Loaf
2 lbs ground beef or turkey 3 tbsp ketchup
1 cup rolled oats 1 tsp salt
1 green pepper , diced ¼ tsp pepper
1 carrot, shredded 1 package instant sloppy joe mix
1 onion, chopped 1 (14oz) can tomato sauce
2 eggs, beaten 1 tbsp Worcestershire sauce
Aluminum foil
Line crock pot with foil. Combine meat, oats, green pepper, carrot, onion, eggs, ketchup , salt, pepper, and sloppy joe mix in a large bowl and put in crock pot. Blend the tomato sauce and Worcestershire sauce in a bowl and pour over the meat. Cook on low for 5-6 hours.
I-45 Bars
½ cup melted butter 2 eggs, beaten
1 egg, beaten 1 cup brown sugar
1 box yellow cake mix 1 cup powdered sugar
1 (8 oz) package cream cheese 1 tsp vanilla
Mix the first 3 ingredients and spread into pan. Mix remaining ingredients and spread over first layer. Bake at 325 for 45-50 minutes. Cool and cut into squares. Dust with powdered sugar if desired.
Brandy Edwards recipes
Cranberry Orange Pumpkin Bread
6 cups all purpose flour
3 Tbsp. plus 1tsp pumpkin pie spice
1 Tbsp. plus 1 tsp baking soda
1 Tbsp salt
6 cups granulated sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice
2 cups sweetened dried or fresh cranberries
Preheat oven to 350 and grease and flour six 9x5 loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 3-4 cups of batter into each prepared loaf pan.
Bake for 50 – 75 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap in plastic wrap.
Ham and Cheese Breakfast Potatoes
1 pkg Ore Ida hash browns
1 ½ cans Creamy chicken mushroom soup
1 cup diced ham (chop fine in food processor)
1 small onion
1 8oz. block of sharp cheddar cheese grated
salt, pepper, and garlic powder to taste
Mix together and bake in 9x13 pan on 350 for about 25 minutes or until bubbly. (I spray the pan really good with Pam)
English Toffee
1 1b butter
2 c sugar
½ c chopped almonds
6 oz milk chocolate chips
Chopped or slivered almonds
Bring butter, sugar and ½ almonds to hard boil in a heavy 4 qt. Saucepan. Cook stirring constantly to hard crack stage. Takes 7-8 minutes once boiling occurs. Mixture will turn a medium light brown towards the end and become very thick. STIR, STIR, STIR will burn very easily and quickly. Pour out on to a buttered or sprayed 10“x 15” cookie sheet. Spread evenly (if needed) very quickly sprinkle top of toffee with chocolate chips. Let stand for a few moments to allow Chocolate chips to soften, spread smooth, top with chopped/slivered almonds. You may cut at this point for squares or allow to cool and break into pieces.
6 cups all purpose flour
3 Tbsp. plus 1tsp pumpkin pie spice
1 Tbsp. plus 1 tsp baking soda
1 Tbsp salt
6 cups granulated sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice
2 cups sweetened dried or fresh cranberries
Preheat oven to 350 and grease and flour six 9x5 loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 3-4 cups of batter into each prepared loaf pan.
Bake for 50 – 75 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap in plastic wrap.
Ham and Cheese Breakfast Potatoes
1 pkg Ore Ida hash browns
1 ½ cans Creamy chicken mushroom soup
1 cup diced ham (chop fine in food processor)
1 small onion
1 8oz. block of sharp cheddar cheese grated
salt, pepper, and garlic powder to taste
Mix together and bake in 9x13 pan on 350 for about 25 minutes or until bubbly. (I spray the pan really good with Pam)
English Toffee
1 1b butter
2 c sugar
½ c chopped almonds
6 oz milk chocolate chips
Chopped or slivered almonds
Bring butter, sugar and ½ almonds to hard boil in a heavy 4 qt. Saucepan. Cook stirring constantly to hard crack stage. Takes 7-8 minutes once boiling occurs. Mixture will turn a medium light brown towards the end and become very thick. STIR, STIR, STIR will burn very easily and quickly. Pour out on to a buttered or sprayed 10“x 15” cookie sheet. Spread evenly (if needed) very quickly sprinkle top of toffee with chocolate chips. Let stand for a few moments to allow Chocolate chips to soften, spread smooth, top with chopped/slivered almonds. You may cut at this point for squares or allow to cool and break into pieces.
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