Poppy Seed Chicken The type of food most searched for on this blog is “Casseroles” which tells me that you are just like me in the fact that sometimes you just need an easy casserole to feed the troops and call it good. Now I know that casseroles aren’t fancy but sometimes you just have to get ‘er done. I’ll be honest…somedays I’m lucky if I get a shower and others I’m more together and want to put a little more effort into dinner. So I’ve included the basic poppy seed chicken recipe which by itself is awesome…and then additional ingredients I like to add to make it a little bit more fantastic when I have the time. Oh yeah, and kids love this which makes for a tantrum free dinner table. Ingredients 5 cups chicken breasts, cooked and cubed 1 cup sour cream 2 (14.5 ounce) cans condensed cream of chicken soup 2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers) 1/2 cup melted butter 1 Tablespoon poppy seeds Additional Ingredients to make it fancy: Instructions Preheat oven to 350 degrees. Notes
Pecan Pie Bars We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants. Are you ready? I’m just about to board a plane to head home to San Diego, where my parents have been feverishly at work ironing table runners, writing place cards, and preparing to welcome a dozen family members and friends at our Turkey Day table. The infrared turkey fryer has been fetched from its spot in the garage. The 24-Hour Salad is on hour 14. And the Pumpkin Bars are ready for slicing. There is a whole lot to be thankful for this Thanksgiving, as it’s been a crazy amazing couple of weeks. Ever since writing the book, I’ve discovered my affinity for food puns has reached that delicate line between hilariously witty and seriously annoying. Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods!
The Best Pot Roast....EVER! I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast.
Fresh Strawberry Yogurt Cake Fresh Strawberry Yogurt Cake Fresh Strawberry Yogurt Cake Every time I take the kids berry picking, I think to myself, “I could totally do this. Then I imagine us buying a large piece of land and reinventing our life. This year is the first year we are going to give it a whirl–that is, be involved in a communal garden. I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. This super moist cake is the perfect way to CELEBRATE juicy berries! To prepare Fresh Strawberry Yogurt Cake: Preheat oven to 325*. . and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Toss the strawberries with the remaining ¼ cup of flour. Pour the batter into the Bundt pan . Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Print Save Yield: 12 slices Prep Time: 15 minutes Cook Time: 1 hour Ingredients: Directions: Preheat oven to 375 degrees F.
Bacon Wrapped Chicken So, I opened up the freezer to see what I wanted to make for dinner and an idea literally jumped out at me. A package of bacon fell out of the freezer and almost landed on my foot. Apparently it was done living in the freezer... So what do you do with some chicken breasts you're not sure what to do with, and some suicidal bacon? Mix them together, of course! So here is my "recipe" for some bacon wrapped chicken that I've made up. Step 1: Start out with your chicken breast on top of a layer of plastic wrap, then another piece of plastic wrap on top. Step 2: Then take out your anger and hit the chicken with your husband's hammer or a meat tenderizer. Step 3: Next, lay out some bacon on a plate. 2-4 pieces vertically, and 2 pieces horizontally (I used 4 because I was trying to use up the bacon). Step 4: Lay your chicken in the center of the bacon. Step 6: Lay the chicken seam side down on a greased pan. This is also great without the bacon.
Rachael Ray's "You Won’t Be Single For Long" Vodka Cream Pasta Ingredients Makes 4 servings 1 tbsp extra-virgin olive oil, once around the pan in a slow stream 1 tbsp butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 32 oz can crushed tomatoes Coarse salt and pepper 16 oz pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Directions Heat a large skillet over moderate heat. While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). Stir the cream into the sauce. Fake Betty Crocker Cookie Mixes Ever have one of those "Ah-ha!" moments? I happened to me yesterday when I was lamenting the price of those very convenient Betty Crocker Cookie Mixes. I remember when they used to only cost $1.00 each in Walmart and now they're $2.50 each! Who says there's no inflation? Anyway, I usually just tell myself that I can make cookies from scratch anytime with the plentiful ingredients of my pantry, but then it came to me...Why can't I make cookie pre-mixes and keep them in ziplock bags for use at my convenience? So, I've come up with recipes for four of my family's favorite Betty Crocker Cookie Mixes. Fake Betty Crocker Chocolate Chip Cookies: 1 Cup Flour 1/4 Cup White Sugar 1/2 Cup Brown Sugar 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 Cup Chocolate Chips Mix together and store in a quart size ziplock bag. Fake Betty Crocker Sugar Cookies: 1 1/2 Cups Flour 3/4 Cup White Sugar 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt Fake Betty Crocker Gingerbread Cookies:
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
Sweet and Tangy Chicken | Syrup and Biscuits Sweet and Tangy Chicken This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. 8 chicken thighs - You can use a whole chicken or other parts. 1 package dry french onion soup mix 1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing) 1 small jar of apricot preserves or about a cupful. Mix all ingredients, except chicken, in a bowl. Place chicken pieces in a baking pan. Pour sauce over chicken and make sure it’s coated well. Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Serve it up and act like you are worn slap out from working so hard.
Baked Lasagne : Recipes, Menus, Meal Ideas, Food, and Cooking tips | Yea Recipes 1 lb Of lean ground beef, or. -Italian sausage. 3 tb of olive oil. 1 lg Onion, chopped (to make 1. -cup). 1 lg Red or green bell pepper. -(finely chopped). 2 lg Garlic cloves, minced. 28 oz Italian plum tomatoes. 6 oz Can tomato paste. 1/3 c of water. 1 1/2 ts Dried basil. 1 ts of oregano. 1 ts Sugar (optional). Salt. 1/4 ts Freshly ground pepper. 1 Bay leaf, broken in half. 15 oz Fresh ricotta. 4 c Grated mozzarella cheese. 1/4 c Freshly grated Parmesan. -cheese. 1 Egg. 1/2 ts Salt. 8 Lasagne noodles (about 6. -oz.). 1 tb Olive oil. 1/4 c Freshly grated mozzarella. Take away the sausage casings and crumble your sausage. stirring often to break up the meat. Remove meat and set aside. onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender. Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. /2 to 5 cups of sauce). continues to boil. sauce.
Peanut Butter Cup Cheesecake « eASYbAKED Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent! Cheesecake: 9 oz. chocolate wafer cookies (I use animal crackers)1/4 c. margarine (melted)2 (8oz.) packages of Philadelphia Cream Cheese (softened)1/2c. sugar3 eggs2 c. dark chocolate chips (melted)1 c. heavy whipping cream2 tbsp. margarine (melted)3 tsp. vanilla Chocolate Topping: 1/4c. heavy whipping cream1/2c. semi-sweet chocolate chips Peanut Butter Topping: 1/2c. heavy whipping cream1c. peanut butter baking chips Preheat oven to 325 degreesCrush cookies into fine crumbs and add melted margarine. My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow. one. last. bite……… Like this: Like Loading... Ruthanne is a scientist with a passion for baking and food photography.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Homemade Chicken Nuggets | Amanda's Cookin' I have been meaning to make these chicken nuggets for quite a while. I’ve seen this recipe in several places around the net, so not sure who the genius was behind this wonderful McDonald’s copycat, but these chicken nuggets are a new favorite. The best part is knowing exactly what’s in these little chicken goodies and knowing there aren’t any preservatives or mystery ingredients either. To give you an idea of how these taste, my husband came in and grabbed one off the plate. After his first bite he made the “mmmm” sound and then exclaimed: “Wow! With that, he piled some into a bowl and left me standing in the kitchen smiling. These nuggets don’t have the exact same consistency as McDonald’s, they seem a little denser, or maybe it’s more compact. First you’re going to cut some boneless chicken breasts into cubes, then run them through the food processor. Here’s what it looks like when it’s done. Mix together the salt, pepper, onion powder, oregano and parsley. Whisk the eggs in a bowl.