Wednesday, August 27, 2008

Velveeta Spicy Chicken Spaghetti


12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk


Cook pasta as directed on package; drain. Return to same pan.

Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.

Bake at 350 degrees for 35 to 40 minutes or until hot.

Wednesday, August 20, 2008

Polynesian Sausage Supper


1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice


In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder, and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine the cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Makes 6 servings.
1 cup of this (without rice) is 4 points

This recipe comes from Quick Cooking March/April 2001.

Tuesday, August 19, 2008

Sausage & Beans with Rice


2/3 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons corn syrup
1 tablespoon Dijon mustard


In a large skillet, saute the onion, green pepper, and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13 x 9 x 2 inch baking dish.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake for 10-15 minutes longer or until liquid is absorbed and the rice is tender.

Makes 6 servings

This recipe is from Simple & Delicious Sept/Oct 2008.

Saturday, August 16, 2008

Burgundy Beef

I recently saw this in my Simple & Delicious magazine (Sept/Oct 2008), and I hope to try it soon. It looks, well, simple and delicious! ;-) It also feeds a good amount of people, so it would be great for a get together.


4 pounds beef sirloin tips, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked egg noodles


In a 5-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pan juices. Cover and cook on high for 15 minutes or until gravy is thickened. Serve with noodles.

Yields 10 servings

Wednesday, August 6, 2008

Buckeye Cake


2 large eggs
1 1/4 cups granulated sugar
3/4 cups all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 ounce each) Nestle Toll House Choco-Bake Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Peanut Butter Later:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup heavy whipping cream

1/3 cup Nestle Toll House Peanut Butter & Milk Chocolate Morsels

Preheat oven to 350 degrees. Grease 9-inch round cake pan. Line bottom of pan with parchment paper; grease.

For Cake:
Combine eggs and sugar in a large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment paper; cool completely.

For Peanut Butter Layer:
Beat peanut butter, butter and vanilla extract in medium mixing bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

For Ganache:
Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

Melt peanut butter and milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10 to 15 seconds intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

**Thoughts~This recipe is a bit time consuming, but it really is worth the effort. Very rich and yummy!**

This recipe is from the Nestle website.

Cinnamon Breakfast Bake


One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla


Preheat oven to 350 degrees.

Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

Cube the bread and place it into a greased 9-by-13-inch pan.

In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.

Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.

This recipe comes from Johnsonville's Big Taste of Sausage Coobook.

Freezer Corn


8 cups of corn cut off of cobs
1 teaspoon salt
2 tablespoons sugar


Put above ingredients in a saucepan and just barely cover with water. Bring to a boil for 5 minutes. Pour out in a flat pan and cool. Put into freezer containers.

This recipe was given to me by Jeff's Grandma Rose.

Banana Oatmeal Cookies


3/4 cup margarine
1 cup brown sugar
1 egg
1 cup mashed banana (2 bananas)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups quick oats
1 cup chocolate chips
1 cup walnuts coarsely chopped
1 cup pecans coarsely chopped
1 cup raisins


Preheat oven to 400 degrees. Mix margarine, sugar, egg and mashed bananas well. Add flour, baking soda, salt, cinnamon & nutmeg. Stir in oats, chocolate chips, nuts & raisins.

Drop by rounded teaspoons onto baking sheet. Bake 8 to 10 minutes.

Yields 4 dozen

**Thoughts~I love how fluffy these cookies are. I expected them to be more chewy, but they really weren't. It's also nice how the scent of cinnamon fills the air as you bake these cookies. Makes the home feel cozy!**

This recipe was given to me by Jeff's Grandma Rose.