Monday, January 26, 2009
1 jar marinara sauce
3 cups water
8 oz lasagna noodle
1 lb bulk hot italian sausage or regular sausage
2 cloves of garlic pressed
2 oz parmeasan cheese
2 tbsp chopped fresh parley
1 cup fresh ricotta cheese
1/2 cuo shredded mozzarella cheese
1/4 tsp black pepper
additional grated parmeasan cheese (optional)
Combine sauce and water in skillet. Cover; bring to a boil. Meanwhile, wrap noodles in clean kitchen towl and break crosswise into quarter. Stir noodle into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sauage into skillet;cook and stir over medium heat 6-8 minutes or until sausage is no longer pink, breaking into crumbers. Add pressed garlic; cook 1 minute. Remove from heat. stir sausage into noodles and sauce. Grate parmesan cheese, chop parsley, combine cheeses, parsely and black pepper, in a different bowl. Scoop cheese mixture over noodles, Cover skillet and simmer gently 3-5 minutes
Yield: 6 servings
Friday, January 23, 2009
Easy Corn Chowder
2 Medium unpeeled red potatoes
1 cup cubed cooked ham
½ cup diced red bell pepper
½ cup coarsely chopped celery
1 teaspoon butter or margarine
2 tablespoons all-purpose flour
1 can (14-14 ½ ounces) chicken broth
1 can (12 ounces) fat-free evaporated milk
1 can (15 ounces) creamed corn
2 tablespoons sliced chives
Salt and ground black pepper to taste
Cooked crumbled bacon (optional)
1. Cut potatoes and ham into ½ - inch cubes using Chef’s Knife or Crinkle Cutter; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. Heat butter in Saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking with Nylon Spiral Whisk until blended.
2. Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. Top with bacon and serve.
Wednesday, January 21, 2009
Servings: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes
1 1/3 cups French’s® Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
1.Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.
2.Dip chicken into egg; then coast with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3.Bake at 400°F for 20 minutes or until no longer pink in center.
Tuesday, January 13, 2009
1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter
Melt in a pot on medium heat, stirring frequently.
6 cups Rice Crispies cereal and spread in greased 9x13 pan. (I line mine with wax paper and spray with non-stick spray.)
1 cup butterscotch chips and 1 cup chocolate chips in microwave. Spread over treats, let set until hard.
2. 2 diced celery stalks
3. 2 sliced carrots
4. ½ yellow onion, sliced
5. 4 cups water
6. 5 chicken bullion cubes
7. ½ tsp pepper
8. 1 can cream of mushroom soup
9. 1 can evaporated milk
10. 2 cups milk
11. 4 tbsp margarine
12. 1 tbsp parsley flakes
Cook 1-6 until tender, then mash. Add 7-12. Stir and simmer for 10 minutes. Add cheese if desired.
Saturday, January 10, 2009
This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.
2-4 chicken breast, cut into small strips
1 jar coleslaw dressing (I used Marie's in refrigerated veggie section)
Garlic salt sprinkled over the top
Cook in slow cooker on low for 4-6 hours.
Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.
***Originally posted by Cherie in April 2008
Monday, January 5, 2009
Saturday, January 3, 2009
So it's not a secret that I really don't like to cook. But I tried these breadsticks at a scrapping night here in Price and was promised that they were easy to make, so I tried them last night because Jacob wanted homemade crazy bread to go with our homemade pizza. So here's the recipe as copied from LyNae's blog:
Okay so I just made these bread sticks for the first time tonight... they are seriously the best thing ever. (Whitley said "mom these bread sticks are genius") don't let the yeast and kneading scare you! I did it and they worked out great and tasted so so yummy! This recipe comes from my friend Angie, Thanks Ang...you Domestic Goddess you!!!
Yields 12 bread sticks
1 tablespoon yeast
2 tablespoons sugar
1 ½ cups warm water
½ tsp salt
3 cups flour
½ cup butter
garlic salt, Parmesan cheese, and salad supreme
Dissolve yeast in warm water. Mix together yeast mixture, sugar, salt, and flour. Knead for about 3 minutes. Add flour as needed. Let stand for 10 minutes, or longer. Melt butter on cookie sheet. Cut dough into fourths, then into thirds. Roll & twist. Roll in butter, sprinkle with garlic salt, Parmesan cheese and salad supreme. Bake at 375 degrees for 20 minutes until lightly browned.
I totally used Angie's picture because hers turned out way prettier (is that really a word?)than mine. Seriously This Salad Supreme stuff is a must...it is made by McCormick and comes in a regular shaker bottle. It can be found by all of the spices at the store. I am actually trying it out on my pumpkin seeds for a fun little snack!
Friday, January 2, 2009
Mix ingredients together, sprinkle with more swiss cheese on top, if desired. Bake at 400 degrees until bubbly (about 15 minutes). Serve hot with chips or French bread.