1 cube butter
2 cup sugar
1/4-1/2 cup evaporated milk
1 tsp vanilla
Melt butter. Add sugar and dissolve on low heat. When dissolved thoroughly it should appear white in color add vanilla and combine together. Then add milk until thick.
Saturday, January 30, 2010
Stuffed French Toast
1 loaf white bread
4-5 eggs
1 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1 tsp sugar
1 8oz cream cheese softened
1/2 cup berry jam
Mix egg w/ vanilla, nutmet, sugar and milk. Mix cream cheese and jam together and spread on one side of the bread. Place to pieces of bread together w/cream cheese mixture on inside. Dip both sides of bread in egg mixture and cook. Serve w/ fresh fruit, butter and syrup.
4-5 eggs
1 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1 tsp sugar
1 8oz cream cheese softened
1/2 cup berry jam
Mix egg w/ vanilla, nutmet, sugar and milk. Mix cream cheese and jam together and spread on one side of the bread. Place to pieces of bread together w/cream cheese mixture on inside. Dip both sides of bread in egg mixture and cook. Serve w/ fresh fruit, butter and syrup.
Chocolate Bundt Cake
1 Devils Food Cake Mix
1 sm pkg chocolate pudding
2 cups sour cream
1 cup butter
5 eggs
2 cups chocolate chips
1 tsp almond extract
Beat all ingredients (except chocolate chips) for 4 minutes. Add chocolate chips. Bake at 350 for 50-55 minutes in a greased bundt pan.
1 sm pkg chocolate pudding
2 cups sour cream
1 cup butter
5 eggs
2 cups chocolate chips
1 tsp almond extract
Beat all ingredients (except chocolate chips) for 4 minutes. Add chocolate chips. Bake at 350 for 50-55 minutes in a greased bundt pan.
Fresh Salsa
1 (29 oz) can diced tomatoes w/ garlic and onion
2 fresh tomatoes, diced
1 can shoe peg corn (Green Giant)
1 can chopped black olives
1 bunch thinly sliced green onions
2 avocados diced
1/2 cup Italian dressing
1 small can diced green chili's
juice of one lime
cilantro to taste
dash of salt and pepper
red pepper to taste
Combine in a bowl mix together and refrigerate for a little bit and serve.
2 fresh tomatoes, diced
1 can shoe peg corn (Green Giant)
1 can chopped black olives
1 bunch thinly sliced green onions
2 avocados diced
1/2 cup Italian dressing
1 small can diced green chili's
juice of one lime
cilantro to taste
dash of salt and pepper
red pepper to taste
Combine in a bowl mix together and refrigerate for a little bit and serve.
Creamy Chicken Broccoli Skillet
1/2 cup miracle whip
1 lb boneless chicken breasts cubed
2 cups water
2 cups broccoli florets
1/2 lb (8oz) velveeta cheese cubed
2 cups minute white rice
Heat miracle whip in a large skillet. Add chicken. Cook and stir 8 min or until cooked through. Add water, broccoli and velveeta. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 10 minutes.
1 lb boneless chicken breasts cubed
2 cups water
2 cups broccoli florets
1/2 lb (8oz) velveeta cheese cubed
2 cups minute white rice
Heat miracle whip in a large skillet. Add chicken. Cook and stir 8 min or until cooked through. Add water, broccoli and velveeta. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 10 minutes.
Cheesiest Potato Soup
2 tbsp butter
1/2 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cup shredded cheddar cheese
1/4 tsp dried dill weed
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 cup diced ham
1/2 cup frozen corn
Over medium heat melt butter. Cook onion in butter until soft. Stir in potatoes and broth bring to a boil then cover and reduce heat and simmer 15 to 20 min until tender. Stir in cream, cheese, dill, pepper, salt & cayenne. bring to a low boil and cook stirring until thickened (abobut 5 min) Add ham and corn and cook until heated through,
1/2 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cup shredded cheddar cheese
1/4 tsp dried dill weed
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 cup diced ham
1/2 cup frozen corn
Over medium heat melt butter. Cook onion in butter until soft. Stir in potatoes and broth bring to a boil then cover and reduce heat and simmer 15 to 20 min until tender. Stir in cream, cheese, dill, pepper, salt & cayenne. bring to a low boil and cook stirring until thickened (abobut 5 min) Add ham and corn and cook until heated through,
Easy "Lowfat" Stuffed Shells
1 jar spaghetti sauce
12 to 18 lrg pasta shells cooked and rinsed
1 cup lowfat cottage cheese
1 1/2 to 2 cups shredded mozzerella cheese
1/2 cup parmesan cheese
1 tbsp. parsley
1/4 ts salt & pepper
In a bowl combine all cheeses, parsley, and salt and pepper. Stuff shells with cheese mixture. Then in a 9x13 pan spread 1/2 the spaghetti sauce in the bottom. Place shells in pan and cover with the rest of the sauce. Cover with foil and bake at 350 degrees for about 30 min.
12 to 18 lrg pasta shells cooked and rinsed
1 cup lowfat cottage cheese
1 1/2 to 2 cups shredded mozzerella cheese
1/2 cup parmesan cheese
1 tbsp. parsley
1/4 ts salt & pepper
In a bowl combine all cheeses, parsley, and salt and pepper. Stuff shells with cheese mixture. Then in a 9x13 pan spread 1/2 the spaghetti sauce in the bottom. Place shells in pan and cover with the rest of the sauce. Cover with foil and bake at 350 degrees for about 30 min.
Pumpkin Chocolate Chip Muffins
Beat 2 eggs. Stir in 2/3 cup milk, 1/2 cup oil and 2/3 cup canned pumpkin. Add 1/2 cup chocolate chips. Mix together in a separate bowl 2 cups flour, 1/2 cup sugar, 2 1/2 t. baking poweder, 1/2 t soda, 1 t salt and 2 t pumpkin pie spice.
Stir dry ingredients into egg mixture all at once and mix until flour is moistened (batter may be a bit lumpy) Fill muffins and bake at 375 for about 15 min or until golden brown.
Stir dry ingredients into egg mixture all at once and mix until flour is moistened (batter may be a bit lumpy) Fill muffins and bake at 375 for about 15 min or until golden brown.
Taco Soup #2
All of these posts are from the recipe exchange we had with my girlfriends at Christmas. Everything was delicious and I am really just doing this to keep them recorded for myself but figured why not share a good thing1
1lb cooked ground beef
2 cans dark red kidney beans
2 cans of corn (undrained)
3 cans of stewed tomatoes (Blend 2 cans in a blender and pour 1 can into soup whole)
1 packet taco seasoning
Add all ingredients in a pot including corn and bean juice and simmer for at least 15 min.
Serve with a dollop of sour cream, cheese & chips
1lb cooked ground beef
2 cans dark red kidney beans
2 cans of corn (undrained)
3 cans of stewed tomatoes (Blend 2 cans in a blender and pour 1 can into soup whole)
1 packet taco seasoning
Add all ingredients in a pot including corn and bean juice and simmer for at least 15 min.
Serve with a dollop of sour cream, cheese & chips
Thursday, January 28, 2010
Picante Chicken
I'm making this tonight. I will add a picture later if I remember to take one.
Picante Chicken
4-6 frozen boneless skinless chicken breasts
1 c salsa (if you use THIS salsa, you don't need to add the extra lime juice or cilantro)
2 T lime or lemon juice
1/4 c dijon mustard
sour cream to top
cilantro for garnish
Mix salsa, dijon mustard, and lime juice. Place frozen chicken breasts in baking dish. Top with salsa mixture. Cover with foil. Bake at 375 for 35-45 minutes or until chicken is done. Top with sour cream. Top with fresh cilantro and more lime juice if desired.
*This is one of our favorite easy meals. The chicken is always SO moist and juicy. It is so much better if you use the fresh salsa. (Costco's bottled organic salsa is a close second if you add the lime juice and cilantro)
*DISCLAIMER: the original recipe was on the back of the Costco frozen chicken bag. This one may be slightly different since I don't have the bag right now and I have just done my own thing with it for a couple years now.
Picante Chicken
4-6 frozen boneless skinless chicken breasts
1 c salsa (if you use THIS salsa, you don't need to add the extra lime juice or cilantro)
2 T lime or lemon juice
1/4 c dijon mustard
sour cream to top
cilantro for garnish
Mix salsa, dijon mustard, and lime juice. Place frozen chicken breasts in baking dish. Top with salsa mixture. Cover with foil. Bake at 375 for 35-45 minutes or until chicken is done. Top with sour cream. Top with fresh cilantro and more lime juice if desired.
*This is one of our favorite easy meals. The chicken is always SO moist and juicy. It is so much better if you use the fresh salsa. (Costco's bottled organic salsa is a close second if you add the lime juice and cilantro)
*DISCLAIMER: the original recipe was on the back of the Costco frozen chicken bag. This one may be slightly different since I don't have the bag right now and I have just done my own thing with it for a couple years now.
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