Recipes

chocolate chip cookies

Image by svacher via Flickr

Thought I would add a page to feature some recipes that I have tried that are good enough to pass along! Let me know what you think! I will keep adding!!

Chocolate Chip Cookies

1 cup margarine
2 eggs
1 cup sugar
1/2 cup brown sugar, packed
2 tsp vanilla
3 cups flour
1 pkg vanilla instant pudding
1 tsp salt
1 tsp baking soad
1 12 oz package chocolate chips

Cream butter, sugars, eggs and vanilla until light and fluffy. Add flour, instant pudding (dry), baking soda and salt. Blend well and stir in the chocolate chips. Drop by teaspoon full on ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes. ( taken from The Little Brown Church in the Vale cookbook)

Black Bean Chicken with Rice

3 tsp chili powder

1 tsp ground cumin

1 tsp pepper

1/4 tsp salt

4 boneless skinless chicken breast halves

2 tsp canola oil

1 can black beans, rinsed and drained

1 cup frozen corn

1 cup salsa

2 cups cooked brown rice

Combine chili powder, cumin, pepper and salt and rub over chicken.  In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides.  Stir in the beans, corn and salsa.  Cover and cook over medium heat for 10-15 minutes or until meat thermometer reads 170 degrees.

Honey Apple Brie Bites

A great Pampered Chef recipe!!!

1 lemon

1 cup toasted walnuts

2 medium baking apples finely diced

1/4 cup honey

1 4 inch round Brie or Camembert cheese with rind

2 pkg prepared mini phyllo shells (30 total)

Prepare apple mixture.  Preheat oven to 400 degrees.  Zest lemon .  Coarsely chop walnuts. Finely dice apples.  Combine zest, walnuts, apple and honey and mix gently.

Cut brie into 30 1/2 inch cubes.  Arrange phyllo cups on large sheet pan. Place one Brie cube in each cup.  Place a level scoop of apple mixture on top. Bake 8 minutes or until Brie is melted.  Easy, delicious and looks great!

Sesame Chicken Dip

2 tablesppons soy sauce

4 teaspoons sesame oil

2 garlic cloves, minced

4 cups shredded cooked chicken breast

3 packages (8 oz0 reduced fat cream cheese

8 green onions

1/2 cup chopped salted peanuts

2 cups chopped fresh baby spinach

1 10 oz jar sweet and sour sauce

Sesame rice crackers

In a large resealable bag combine the soy sauce, sesame oil  and garlic. Add chicken and seal bag and turn to coat.  Refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter, top with chicken mixture.  Sprinkle with onions, peanuts and spinach. Drizzle with sweet and sour sauce.  Cover and refrigerate for at least 2 hours.  Serve with crackers.

Yield:  36 servings.

This makes a lot and is really good for a different appetizer!!!   I am not a huge cream cheese fan but this was the exception!!! Loved it!!!

Grilled Mahi Mahi with Asparagus and Orange and Sesame

Ingredients

4 portions, 6-8 ounces each, mahi mahi filets

salt and pepper

2 limes, juiced

3 Tablespoons dark tamari soy sauce

2 inches fresh ginger root, grated

1 tablespoon canola oil

20 blades fresh chives or 3 scallions, thinly sliced for garnish

Asparagus

1 to 1/1/2 pounds thing asparagus spears

2 navel oranges

1 inch fresh ginger root

2 Tablespoons toasted sesame seeds

Directions

Preheat grill pan to over medium high to high heat.  Season mahi mahi with salt and pepper.  Combine the lime juice, dark soy, ginger and a little canola oil in a shallow dish.  Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.  Grill on hot grill pan for 6 minutes per side for 1 inch filet or until fish is firm and opaque.

Trim the asparagus (use bend and snap method to determine where to cut) .  Use a peeler to make long strips of orange zest from the oranges.  Cut the ends of the oranges and stand them upright on a cutting board.  Removed the pith in strips using sharp knife and cut down from the top of the orange.  Discard the pith.  After oranges are trimmed and peeled turn on side and slice into 1/4 inch rounds.  Set the orange disks aside .  In a skillet with a cover bring 1 inch of water to a boil with the zest of the oranges and grated fresh gingerroot.  Allow the orange zest and ginger to simmer for at least 1 minute and then add salt and asparagus spears.  Simmer the spears 3-5 minutes until just tender.  Drain the asparagus.  Discard the orange zest and ginger.  Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.  Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of the grilled mahi mahi.  Garnish with chopped chives/scallions.

This makes 4 large servings of deliciousness!!! Enjoy!

Grandma Bonnie’s Fried Macaroni and Cheese

Cook elbow macaroni according to package directions.  I usually cook an 8 ounce box when I make this because I love it leftover–COLD!!!

Melt a little butter / margarine in an electric skillet on medium heat.  Pour drained macaroni into heated skillet and let cook.  Turn frequently to avoid burning but allow to cook long enough to get a little crispy and brown .

Mix together 3 eggs ( can use more if you want but I find that 3 is just about the right amount to bind it together.)   Pour egg mixture over hot macaroni and keep turning with spatula to cook egg and coat macaroni.

Cut cheddar cheese (or any kind that you like) into small cubes ( I probably used about 3/4’s a cup but you can use as much as you want!!!)  and place over macaroni and egg mixture.   Either cover with skillet lid to melt or leave uncovered and keep turning with spatula to coat and allow to melt over all the macaroni mixture.

Serve piping hot—season with salt and pepper as desired.

I have done this in a skillet on the stove but prefer the electric skillet for better control over the temperature.  This is an awesome fast meal and can be made healthier   😦 with low fat cheese and multi grain macaroni .

Let me know if you try it!!!

S’Mores Cookies

1 1/2 cups all purpose flour (I added another half cup and used half whole wheat/ half regular flour)

1 cup graham cracker crumbs

1 tsp baking soda

1 tsp salt

1 cup softened butter

3/4 cup sugar

3/ 4 cup brown sugar

1 tsp vanilla extract

2 eggs

2 cups miniature chocolate chips

1 1/2 cups mini marshmallows

2 Hershey bars, chopped.

Preheat oven to 375 degrees.  In a medium bowl combine the flour, graham cracker crumbs, baking soda and salt.  Whisk together.  In a separate larger bowl beat together sugar, butter, brown sugar and vanilla until creamy.  Add the eggs one at a time, beating well after each addition.  Slowly beat in the flour mixture until smooth.  Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes and remove from oven. Push 3-4 mini marshmallows and a few pieces of Hershey bar into each cookie.  Return to oven an bake an additional 3-4 minutes until fully cooked.  Cool cookies on wire rack.  Yum!

She {hearts} Dump Soup

Dump Soup

Ingredients

can of black beans

can of pinto beans

can of kidney beans

can of green beans

can of corn

can of hominy

can of beef broth

can of rotel

can of diced tomatoes

1 onion, diced

1 lb ground beef

1 taco seasoning packet

1 ranch dressing packet

Toppings:  Optional but recommended:  Fritos, sour cream shredded cheddar cheese, avocados!

Directions:  Cook onion along with ground beef in skillet, drain fat if needed.  Dump in LARGE crock pot.  Make sure you wash the top of each can before opening.  Don’t drain any of the cans—just dump them all in the pot.  Add both of the seasoning packets and stir.  Cook on low in crock pot for at least 4 hours, stirring occasionally. Serve with the toppings and enjoy!

* I added a can of blackeyed peas and substituted chicken broth since I had a container already open.  You can spice it up by using the tomatoes with chilis and the spicy Rotel.  Serve with crusty bread and a green salad and you have your meal! Yummy and makes enough for an army!

Skinny Baked Broccoli Macaroni Cheese from SkinnyTaste.com

12 oz high fiber elbows                 1 TPSP butter

1 TBSP light butter                        1/4 cup flour

1 /4 cup minced onion                   2 cups skim milk

1 cup fat free chicken broth          8 oz reduced fat shredded cheddar cheese

12 oz fresh broccoli florets          1/8 cup grated parmesan cheese

1/4 cup seasoned bread crumbs      salt and pepper to taste

Cook pasta and broccoli together in a large pot of salted water till al dente.  Spray a baking dish with cooking spray and preheat oven to 375 degrees

In large heave skillet melt butters.  Add onion and cook over low heat for 2 minutes, add flour and cook another minute until flour is golden and well combined.  Add milk and chicken broth and whisk, raising heat to medium high until it comes to a boil.  Cook about 5 minutes or until sauce is smooth and thick.

Once the sauce is thick, remove from heat and add cheese.  Mix well until cheese is melted.  Add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. top with grated cheese and breadcrumbs.(I used Panko crumbs)   Bake for 15-20 minutes and then broil to get the breadcrumbs golden.

Delicious and less calories than normal mac and cheese.

Chicken Broccoli Shells 

Chicken Broccoli Shells

1 jar Alfredo sauce (16 oz)

2 cups frozen chopped broccoli, thawed

2 cups diced cooked chicken

1 cup shredded Cheddar cheese

1/4 cup shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

in large bowl combine Alfredo sauce, broccoli, chicken and cheeses.  Spoon into pasta shells.  (I use a cookie scoop) Place in greased 13 x 9 inch pan.  Cover and bake at 350 degrees for 30-35 minutes.  Great served with a green salad and crusty bread.

Slow Cooker Chicken and Dumplings

Crockpot Chicken and Dumplings

1 pound boneless skinless chicken breasts

2 TBSP unsalted butter

2 cans condensed cream of chicken soup

1 can chicken broth (14 oz)

1 medium white onion, chopped

1 can flaky refrigerator biscuits –you will use 4 of these

Place thawed chicken in crock pot and top with butter.  Add cream of chicken soup and diced onions.  Cook on high for 4-5 hours or low for 8 hours.  Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into chicken mixture.  Continue to cook on high for 30 minutes.  Remove chicken from slow cooker and shred with a fork.  (I did this before adding the biscuits and I think it worked better.)   Return to slow cooker and stir everything together.   Serve hot.  Serves 6.  Great easy meal!

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Comments

  1. You are soooo smart. wish I lived close enough to indulde in some of your goodies.

  2. I wish you did, too, Faye! I would love to cook for you!

  3. Mmmm, fried mac and cheese- one of my favorites. Maybe that’ll be dinner tonight 🙂

    • I actually made it with whole wheat pasta and low fat cheese this week and it was not too shabby! Trying to maintain that diet mentality!!!–how is it going for you?

  4. Helen Brown says:

    Your recipes sound pretty good. The fried Macaroni sounded rather familiar.

  5. The s’more cookies are the best!

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