Thursday, February 25, 2010

Delightful Brownies

1/2 c butter melted
1 c sugar
1 t Vanilla
2 egss
1/2 c flour
1/4 t baking powder
1/3 c cocoa
1/4 t salt

Preheat oven to 350°. 
Mix butter, sugar & vanilla in a bowl.  Than add eggs and beat well.  Stir in flour, cocoa, baking powder and salt.  beat well.  Pour into greased 8x8 pan.  Bake 25 minutes or until done. and cool completely on wire wrack. 

Chocolate Frosting

3 T Butter, softened
3T cocoa
1T corn syrup or honey
1/2 t vanilla
1 c powedered sugar
2 T milk

Beat butter, cocoa, corn syrup and vanilla.  add powdered sugar and milk.  Beat to spread consistency.

(mm I just made these tonight and they are probably the best brownies I have ever had! I probalby won't make brownies out of the box anymore these are just as easy, enjoy!)

Saturday, February 20, 2010

Chicken Dorito Casserole

2 lb boneless, skinless chicken, cooked and shredded
(I like to just use canned chicken)
1 (16oz) sour cream
1 can cream of chicken soup
1 jar salsa
1 small can green chilies
1 bag Nacho cheese Doritos
4-6 cups cheddar cheese

Mix chicken, soup, sour cream, salsa and chilies in a pot on medium heat. It will be soupy. Add 1 cup cheddar cheese. In a casserole dish layer Doritos, soup mixture, and cheese. Repeat layers. Cover with foil and bake at 350 for 30-35 minutes. Let stand for 5 minutes before eating.

Option: top with fresh tomatoes.

Thursday, February 18, 2010

Peanut Butter Dip

2 cups skim milk
1/2 cup light sour cream
1 (3.4 oz) pkg instant vanilla pudding
1 cup creamy peanut butter
1/3 cup sugar

Combine milk, sour cream and pudding mix. Whisk until smooth. Stir peanut butter and sugar into mixture. Mix until well blended. Serve with sliced apples or banana chunks.

(I know it sounds strange, but it is SO YUMMY!)

Tuesday, February 9, 2010

Sweet and Sour Chicken

4 boneless chicken breast halves
1 tbsp oil
1 large carrot, sliced
1-2 cloves garlic, minced
1 cup sugar
¼ cup cornstarch
1 1/3 cup water
3 tbsp oil
2/3 cup vinegar
¼ cup soy sauce
1 onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
16 oz. can pineapple chunks

Cut chicken in 1 inch cubes. Sauté in oil w/carrot and garlic until no longer pink. Remove from heat and allow cooling.
Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and clear. Remove from heat.
Stir together chicken and pieces, sauce, vegetable and pineapple. Allow to cool. Freeze.
Thaw. Heat in microwave or stove top until hot and bubbly.
Serve with rice.

Creamy Pesto Chicken and Bowties

3 cups uncooked bow tie pasta
2 tbsp butter or margarine
1 pound chicken breasts, cut into cubes
1 can cream of chicken soup
½ cup milk
½ cup prepared pesto sauce

Cook pasta according to package directions. Drain.
Heat butter in medium skillet over medium-high heat. Add chicken and cook until browned, stirring often.
Add soup, milk and pesto sauce. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir in pasat and heat through.

Pasta with the Works

1 medium green pepper, cut into 2-inch-long strips
½ cup thick sliced pepperoni
2 cups pasta sauce
1/3 cup ripe olives
4 cups corkscrew pasta
1 cup shredded mozzarella cheese
Paremesan cheese

Cook pepper and pepperoni in medium skillet over medium heat until pepper is tender-crisp, stirring often.
Add pasta sauce and olives. Heat to a boil. Cover and cook over low heat 10 minutes.
Stir in pasta and mozzarella cheese. Serve with parmesan cheese.

Tuesday, February 2, 2010

Ziploc Omelets

Quart-size Ziploc (one per person)
Permanent Marker
2 eggs per person
Ingredients of Choice: cheeses, ham or turkey, onion, green pepper, tomato, hashbrowns, salsa, green onion, etc.

Each person writes their name on a Quart-size Ziploc with permanent marker. Crack 2 eggs into bag (no more than 2!) shake to combine.

Add prepared ingredients of choice to bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.

Open bags and the omelet will roll out easily. Top with salsa and sour cream.

Southwest Wraps

3/4 c. reduced-fat sour cream
2-3 Tbsp. chopped pickled jalapenos
2Tbsp fresh lime juice
Salt & Pepper
4 sandwhich wraps (We like spinach or dried tomato wraps)
3 c. baby spinach (We use Romain lettuce)
3 c. shredded cooked chicken or turkey
1 can (15oz) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly slice (We mash it)

Mix sour cream, jalapenos (we don't use them), and lime juice together. Salt and pepper to taste.

Layer sour cream mixture, lettuce, chicken, beans, and vegetables onto sandwich wrap. ENJOY!