Ingredients
35 Saltine crackers, Nabisco Premium
1 cup butter
1 cup firmly packed brown sugar
1 (6-ounce) bag semisweet chocolate morsels
1/2 cup toffee bits, Heath Bits 'O Brickle
Directions
Preheat oven to 400 degrees. Line a 15 x 10-inch jelly-roll pan with aluminum foil; spray foil with nonstick cooking spray. Arrange crackers in a single layer in prepared pan.
In a small saucepan, place butter and sugar. Bring to a boil, stirring frequently, over medium-high heat. Reduce heat to low, and boil for 3 minutes (do not stir). Immediately spread butter mixture over crackers.
Bake for 5 to 7 minutes. Immediately sprinkle chocolate morsels over top; let stand for 2 minutes, or until melted. Spread melted chocolate over tops of crackers. Sprinkle with toffee bits. Let cool completely (about 1 hour). Break into pieces.
Makes 35 bars.
**This recipe comes from the July/August 2010 Sandra Lee's Semi-Homemade Magazine.**
Sunday, June 5, 2011
Chicken Divan
Ingredients
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
Guacamole II
Ingredients
2 Avocados
1 Roma tomato. chopped
1 Small Vidalia onion, chopped
Jalapeno, diced
1/2 Lime
salt
Cotija Cheese
Directions
Mash up avocados to your liking. Add the chopped tomato and onion. Add in jalapeno. Squeeze half of lime over, as well as some salt, and then mix it up thoroughly. Top with Cotija Cheese.
Note~I have no longer been able to find Cotija Cheese, so I have been using Queso Fresco. Still quite tasty!
2 Avocados
1 Roma tomato. chopped
1 Small Vidalia onion, chopped
Jalapeno, diced
1/2 Lime
salt
Cotija Cheese
Directions
Mash up avocados to your liking. Add the chopped tomato and onion. Add in jalapeno. Squeeze half of lime over, as well as some salt, and then mix it up thoroughly. Top with Cotija Cheese.
Note~I have no longer been able to find Cotija Cheese, so I have been using Queso Fresco. Still quite tasty!
Subscribe to:
Posts (Atom)