Ingredients
1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese
Directions
Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.
Cut chicken breasts in half lengthwise to make 6 thin cutlets.
In a bowl, whisk wine (chicken broth) and soup until smooth.
In a seperate bowl, toss together stuffing and melted butter.
Place chicken in prepared dish; top with cheese slices.
Pour soup mixture evenly over chicken and cheese; top with stuffing mix.
Bake, uncovered, 30 minutes.
Serve over rice.
Wednesday, February 4, 2015
Banana Bread Pancakes
Ingredients
3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp firmly packed brown sugar
2 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
5 ripe bananas, mashed
1 cup buttermilk
1/4 cup butter, melted
Pancake syrup
Directions
Stir together flour, sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
Whisk together bananas, buttermilk, and melted butter; add to flour mixture, stirring just until combined.
Spray griddle or large nonstick skillet with cooking spray; preheat to medium heat.
Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on tops of pancakes and edges look dry; turn, and cook until browned.
Serve with syrup.
3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp firmly packed brown sugar
2 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
5 ripe bananas, mashed
1 cup buttermilk
1/4 cup butter, melted
Pancake syrup
Directions
Stir together flour, sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
Whisk together bananas, buttermilk, and melted butter; add to flour mixture, stirring just until combined.
Spray griddle or large nonstick skillet with cooking spray; preheat to medium heat.
Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on tops of pancakes and edges look dry; turn, and cook until browned.
Serve with syrup.
Monday, January 6, 2014
Harvest Moon Pie
Ingredients
1 cup pumpkin butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
prepared graham cracker or shortbread crust
Directions
Mix pumpkin butter with cream cheese. Fold in Cool Whip. Place in prepared crust. Refrigerate at least 1 hour before serving.
*This recipe was found on a container of Slack's Pumpkin Butter.*
1 cup pumpkin butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
prepared graham cracker or shortbread crust
Directions
Mix pumpkin butter with cream cheese. Fold in Cool Whip. Place in prepared crust. Refrigerate at least 1 hour before serving.
*This recipe was found on a container of Slack's Pumpkin Butter.*
Sunday, July 7, 2013
Blueberry Dump Cake
Ingredients
2 1/2 cups crushed pineapple, untrained
3 cups blueberries
3/4 cup sugar
1 yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
Directions
Grease a 9 x 13-inch cake pan. Spread pineapple in bottom of pan. Put blueberries over pineapple. Sprinkle sugar over berries. Sprinkle cake mix over sugar. Do not stir. Drizzle melted butter over cake. Sprinkle with pecans. Bake at 350 degrees for about 45 minutes.
**This recipe is from St. Michael Lutheran Church's cookbook titled Our Best Home Cooking.**
2 1/2 cups crushed pineapple, untrained
3 cups blueberries
3/4 cup sugar
1 yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
Directions
Grease a 9 x 13-inch cake pan. Spread pineapple in bottom of pan. Put blueberries over pineapple. Sprinkle sugar over berries. Sprinkle cake mix over sugar. Do not stir. Drizzle melted butter over cake. Sprinkle with pecans. Bake at 350 degrees for about 45 minutes.
**This recipe is from St. Michael Lutheran Church's cookbook titled Our Best Home Cooking.**
Bananaberry Pie
Ingredients
1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk
Directions
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.
Serves 8
**This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**
1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk
Directions
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.
Serves 8
**This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**
Monday, December 31, 2012
Sweet-Sour Lettuce Salad
Combine 1/2 cup sugar, 1/4 cup vinegar and 2 tablespoons water; shake in a jar with tight-fitting lid until sugar is dissolved. Add 3/4 cups half-and-half cream; shake well. Toss 8 cups torn salad greens, with cooked, crumbled bacon and dressing a large bowl.
** This recipe is from the taste of home Simple and Delicious December/January 2013 magazine.**
** This recipe is from the taste of home Simple and Delicious December/January 2013 magazine.**
Polish Casserole
Ingredients
4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced
Directions
Cook pasta according to package directions; Drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months. Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.
** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.
4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced
Directions
Cook pasta according to package directions; Drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months. Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.
** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.
Monday, April 16, 2012
Crispy Ranch Fries
Ingredients
1 (26-ounce) bag frozen extra-crispy fast food fries
1 (1-ounce) package ranch dressing mix, divided
1/2 cup ketchup
1/2 cup mayonnaise
Directions
Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray.
Place fries in a single layer on prepared baking sheet. Sprinkle evenly with 1 tablespoon ranch dressing mix. Bake for 11 to 15 minutes, or until fries are lightly browned and crispy.
In a small bowl, combine ketchup, mayonnaise, and remaining ranch dressing mix. Serve with hot fries.
1 (26-ounce) bag frozen extra-crispy fast food fries
1 (1-ounce) package ranch dressing mix, divided
1/2 cup ketchup
1/2 cup mayonnaise
Directions
Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray.
Place fries in a single layer on prepared baking sheet. Sprinkle evenly with 1 tablespoon ranch dressing mix. Bake for 11 to 15 minutes, or until fries are lightly browned and crispy.
In a small bowl, combine ketchup, mayonnaise, and remaining ranch dressing mix. Serve with hot fries.
Meatloaf Muffins
Ingredients
1 lb. extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 T A1 sauce
Directions
Mix all ingredients together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35 to 40 minutes.
12 servings
1 lb. extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 T A1 sauce
Directions
Mix all ingredients together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35 to 40 minutes.
12 servings
Sunday, December 11, 2011
Pepper Steak
Ingredients
1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice
Directions
Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.
Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.
4 to 6 servings
*This recipe comes from Betty Crocker's Cookbook.*
1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice
Directions
Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.
Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.
4 to 6 servings
*This recipe comes from Betty Crocker's Cookbook.*
Porcupine Meat Balls
Ingredients
2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta
Directions
Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.
*This recipe comes from Best of the Best from Tennessee Cookbook.*
2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta
Directions
Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.
*This recipe comes from Best of the Best from Tennessee Cookbook.*
Tuesday, July 12, 2011
Maple Glazed Green Beans
Ingredients
3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper
Directions
Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.
*This recipe is from the June/July 2011 edition of Simple & Delicious.*
3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper
Directions
Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.
*This recipe is from the June/July 2011 edition of Simple & Delicious.*
Monday, July 11, 2011
Simply Seasoned Chicken
Ingredients
2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter
Directions
Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.
In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter
Directions
Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.
In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Flavorful Pork Chops
Ingredients
4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard
Directions
Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard
Directions
Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Cinnamon Flapjacks
Ingredients
2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon
syrup:
1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract
Directions
In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.
Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon
syrup:
1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract
Directions
In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.
Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Saucy Peach Balsamic Chicken
Ingredients
4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar
Directions
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar
Directions
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Saturday, July 2, 2011
Strawberry Pretzel Dessert
Ingredients~
Crust:
2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar
Second Layer:
1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar
Top Layer:
1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries
Directions~
Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.
Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.
Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.
Crust:
2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar
Second Layer:
1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar
Top Layer:
1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries
Directions~
Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.
Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.
Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.
Sunday, June 5, 2011
Toffee Bars
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.**
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.**
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!
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