Chicken Breasts - 1 per person
1 pkg dry ranch (or Italian Dressing)
bread crumbs
Parmesan cheese
butter
Mix bread crumbs, ranch, and parmesan cheese in a bowl. Melt butter in separate bowl. Roll each chicken breast in the butter and then the mix. Place on cookie sheet. Bake at 400* for 30-40 minutes or until chicken is no longer pink inside.
Wednesday, April 21, 2010
Monday, April 19, 2010
Green Chicken Enchilada
2-4 pieces chicken breast (I just use canned chicken)
15oz Green chili enchilada sauce
2 cans cream of chicken soup
1 cup milk
2-3 cups mozzarella cheese (or whatever you prefer)
1 cup sour cream
flour tortillas
1. Cook chicken if using chicken breasts.
2. In a medium sauce pan mix: soup, milk, enchilada sauce, and sour cream. Heat over medium-low heat until blended.
3. Cover the bottom of a glass pan with a small amount of sauce and begin building enchiladas by taking a flour tortilla, smearing a small about of sauce in the middle, placeing some chicken and a small amount of cheese. Roll and place in pan.
4. Once pan is full, pour remaining sauce mixture and cheese over the top. Bake at 350* for around 30 minutes, or until bubbly and cheese is melted.
(I always have way to much sauce. I have never halved it, but my try to next time.)
15oz Green chili enchilada sauce
2 cans cream of chicken soup
1 cup milk
2-3 cups mozzarella cheese (or whatever you prefer)
1 cup sour cream
flour tortillas
1. Cook chicken if using chicken breasts.
2. In a medium sauce pan mix: soup, milk, enchilada sauce, and sour cream. Heat over medium-low heat until blended.
3. Cover the bottom of a glass pan with a small amount of sauce and begin building enchiladas by taking a flour tortilla, smearing a small about of sauce in the middle, placeing some chicken and a small amount of cheese. Roll and place in pan.
4. Once pan is full, pour remaining sauce mixture and cheese over the top. Bake at 350* for around 30 minutes, or until bubbly and cheese is melted.
(I always have way to much sauce. I have never halved it, but my try to next time.)
Sunday, April 11, 2010
Spicy Chicken Stir-Fry
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Planter's lightly salted peanuts
2 c. hot cook whole grain brown rice (Use brown minute rice)
Toss chicken with 1/4 c. dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium=high heat. Add vegetables; sir-fry 1 min. Add chicken mixture, stir-fry 4 -5 min. or until chicken is done. Stir in Pineapple and nuts, cook 5 min. stirring occasionally. Serve over rice.
Contributed by Shellie.
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Planter's lightly salted peanuts
2 c. hot cook whole grain brown rice (Use brown minute rice)
Toss chicken with 1/4 c. dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium=high heat. Add vegetables; sir-fry 1 min. Add chicken mixture, stir-fry 4 -5 min. or until chicken is done. Stir in Pineapple and nuts, cook 5 min. stirring occasionally. Serve over rice.
Contributed by Shellie.
Refrigerator Bread Dough
1 Tbsp. dry yeast1 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1/2 c. instant potato flakes (mixed with 1 c. warm water) Prepare before starting dough
7 to 7 1/2 c. flourDissolve the yeast in warm water. Stir in the sugar, salt, shortening, eggs, mashed potatoes, and 4 cups flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place dough in a greased gallon zip lock bag, making sure the air is out Refrigerate at least 8 hours.Use dough to make:
-Cinnamon rolls
Roll into 12x6 rectangle. Spread melted butter on top. Sprinkle 2 T. sugar, 2 T. brown sugar and 2 t. cinnamon on top. Roll, beginning from the longest side. Slice into 1" thick pieces. Let rise for 15 minutes. Cook at 375* for 20-25 minutes. Cover with icing.
-Pizza
Preheat oven to 400*. Knead dough for 5 minutes. Press into pan and bake 5 minutes. Top pizza dough and bake for 15 more minutes.
-Scones/Navajo Tacos (fry in hot oil)
-Bread Sticks
Preheat oven to 350*. Roll 1/3 of dough into a 3/4" thick rectangle. Cut 1" long strips. Dip in butter and coat with cheese. Sprinkle Italian seasoning or garlic if desired. Twist bread sticks and place on baking sheet. Bake 13-15 minutes.
-Donuts
Put dough on floured surface and gently roll out to 1/2" thickness. Cut with floured doughnut cutter. Let rise again by cover loosely with cloth. Heat oil to 350*. Fry doughnuts (or doughnut holes) and drain on wire rack. Dip in glaze while still hot.
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1/2 c. instant potato flakes (mixed with 1 c. warm water) Prepare before starting dough
7 to 7 1/2 c. flourDissolve the yeast in warm water. Stir in the sugar, salt, shortening, eggs, mashed potatoes, and 4 cups flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place dough in a greased gallon zip lock bag, making sure the air is out Refrigerate at least 8 hours.Use dough to make:
-Cinnamon rolls
Roll into 12x6 rectangle. Spread melted butter on top. Sprinkle 2 T. sugar, 2 T. brown sugar and 2 t. cinnamon on top. Roll, beginning from the longest side. Slice into 1" thick pieces. Let rise for 15 minutes. Cook at 375* for 20-25 minutes. Cover with icing.
-Pizza
Preheat oven to 400*. Knead dough for 5 minutes. Press into pan and bake 5 minutes. Top pizza dough and bake for 15 more minutes.
-Scones/Navajo Tacos (fry in hot oil)
-Bread Sticks
Preheat oven to 350*. Roll 1/3 of dough into a 3/4" thick rectangle. Cut 1" long strips. Dip in butter and coat with cheese. Sprinkle Italian seasoning or garlic if desired. Twist bread sticks and place on baking sheet. Bake 13-15 minutes.
-Donuts
Put dough on floured surface and gently roll out to 1/2" thickness. Cut with floured doughnut cutter. Let rise again by cover loosely with cloth. Heat oil to 350*. Fry doughnuts (or doughnut holes) and drain on wire rack. Dip in glaze while still hot.
Wednesday, April 7, 2010
Mac and Cheese
1/4 c. margarine or butter
2 c. uncooked elbow maracroni
1/2 c. onion, chopped
1/2 c. green pepper chopped
1/2 t. salt
1/2 t. garlic salt (I usually saute a fresh garlic clove in the butter)
1/8 t. pepper
1/2 t. Italian seasoning
1/8 t. dry mustard (I have left this out when I dont have any)
2 c. water (more if needed)
1/4 c. flour
1 can (13oz) evaporated milk
2 c. (8oz) sharp cheddar cheese, shredded
In large skillet melt butter over low heat. Add uncooked macaroni, onion, green pepper and seasonings. Cook, stirring occasionally, over medium heat for 7 minutes or until onion becomes transparent. Add water, bring to boil. Cover simmer 20 minutes or until macaroni is tender. Sprinkle flour over mixture, blend well. Stir in evaporated milk and shredded cheese. Simmer 5 minutes longer stirring occasionally until cheese melts. Serve hot. Makes 6 servings.
2 c. uncooked elbow maracroni
1/2 c. onion, chopped
1/2 c. green pepper chopped
1/2 t. salt
1/2 t. garlic salt (I usually saute a fresh garlic clove in the butter)
1/8 t. pepper
1/2 t. Italian seasoning
1/8 t. dry mustard (I have left this out when I dont have any)
2 c. water (more if needed)
1/4 c. flour
1 can (13oz) evaporated milk
2 c. (8oz) sharp cheddar cheese, shredded
In large skillet melt butter over low heat. Add uncooked macaroni, onion, green pepper and seasonings. Cook, stirring occasionally, over medium heat for 7 minutes or until onion becomes transparent. Add water, bring to boil. Cover simmer 20 minutes or until macaroni is tender. Sprinkle flour over mixture, blend well. Stir in evaporated milk and shredded cheese. Simmer 5 minutes longer stirring occasionally until cheese melts. Serve hot. Makes 6 servings.
Thursday, April 1, 2010
Cheesecake
Crust-
1 1/4 c graham craker crumbs
1/4 c sugar
1/4 c melted butter
Mix all together and press in bottomof spring-form pan
Filling
3 8 oz pkg cream cheese
1 1/3 c sugar
1 t vanilla
4 eggs
1 T flour
1 t lemon juice
Mix together until smooth (Kitchen Aide works best and it does take a litte bit to get real smooth). pour into pan. Bake @ 325° for 40 minuted or until solid. ( Most times it takes me 1 hour 20 minutes. I just start with 40 minutes and then cook it in increments of 15 minutes until it is solid.) cool for 15 minutes.
Topping
16 oz sour cream
1/2 c sugar
1/2 t vanilla
Mix and put on top of cake(after it has cooled for 15 minutes). Bake 375° for 5 minutes.
1 1/4 c graham craker crumbs
1/4 c sugar
1/4 c melted butter
Mix all together and press in bottomof spring-form pan
Filling
3 8 oz pkg cream cheese
1 1/3 c sugar
1 t vanilla
4 eggs
1 T flour
1 t lemon juice
Mix together until smooth (Kitchen Aide works best and it does take a litte bit to get real smooth). pour into pan. Bake @ 325° for 40 minuted or until solid. ( Most times it takes me 1 hour 20 minutes. I just start with 40 minutes and then cook it in increments of 15 minutes until it is solid.) cool for 15 minutes.
Topping
16 oz sour cream
1/2 c sugar
1/2 t vanilla
Mix and put on top of cake(after it has cooled for 15 minutes). Bake 375° for 5 minutes.
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