1 dozen corn tortillas
2 cans cream of chicken soup
¼ cup jack cheese
1 small can sliced olives
½ lb grated cheddar cheese
4 chicken breasts, cooked & chopped
1 pint sour cream
3-4 green onions, chopped
1 small can diced green chilis
Combine all ingredients but cheddar cheese, chicken & tortillas. Slightly cover bottom of 9x13 dish with mix. Add chicken and cheese to the remaining mixture. Spoon mix into warm tortillas. Roll and place in casserole dish right next to each other. Spoon reserved mix over top of rolled tortillas. Cover with cheddar cheese. Bake at 350 for 45 minutes-1 hour or cover with saran wrap then tin foil and freeze for up to 3 months - then defrost and bake.
Monday, February 25, 2008
Friday, February 22, 2008
Moist Meatloaf
This meatloaf is a favorite at our house. It is tender, and moist, and the tomato topping makes it full of flavor.
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar or sugar substitute
2 teaspoons white vinegar or water
Meatloaf:
2 pounds ground beef
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Serves 8
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar or sugar substitute
2 teaspoons white vinegar or water
Meatloaf:
2 pounds ground beef
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Serves 8
Sunday, February 17, 2008
Mint Brownies
*This is a yummy Sunday afternoon treat. Enjoy!!
Bottom Section:
1 box of 9x13 brownie mix
Follow directions on the box and let them cool.
Middle Section:
2 C powdered sugar
5 tsp peppermint extract
1/2 cup butter
2 T milk
couple drops of green food coloring
Mix all ingredients and frost cooled brownies. Chill 30 minutes.
Chocolate Top:
1 bag semi-sweet chocolate chips
2 T crisco
2 T butter
1 tsp peppermint extract
Melt the first 3 ingredients in microwave for 1-2 minutes. Stir until smooth. Quickly stir in peppermint at the end and frost third layer. Cool again 30 minutes. Enjoy!
Bottom Section:
1 box of 9x13 brownie mix
Follow directions on the box and let them cool.
Middle Section:
2 C powdered sugar
5 tsp peppermint extract
1/2 cup butter
2 T milk
couple drops of green food coloring
Mix all ingredients and frost cooled brownies. Chill 30 minutes.
Chocolate Top:
1 bag semi-sweet chocolate chips
2 T crisco
2 T butter
1 tsp peppermint extract
Melt the first 3 ingredients in microwave for 1-2 minutes. Stir until smooth. Quickly stir in peppermint at the end and frost third layer. Cool again 30 minutes. Enjoy!
Monday, February 11, 2008
Yogurt Parmesan Chicken
2 c. crushed Ritz Crackers
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter
Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter
Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.
Sunday, February 10, 2008
Almond Rocha Cookies
These cookies are a big hit wherever I take them.
Thanks to Emeril at the Food Network for such a great cookie recipe.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate (I use chocolate chips)
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 18-20 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Thanks to Emeril at the Food Network for such a great cookie recipe.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate (I use chocolate chips)
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 18-20 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Thursday, February 7, 2008
Snickerdoodles
1 C. Soft Butter
2 Eggs
2 tsp. Cream of Tartar
1/4 tsp. Salt
1 1/2 C. Sugar
2 3/4 C. Sifted Flour
1 tsp. Baking Soda
2T. Sugar
1 tsp. Cinnamon
Preheat oven to 400. Mix butter, sugar, & eggs thoroughly. Sift remaining ingredients together & stir into butter mixture. Roll into balls the size of large walnuts. Roll cookie into cinnamon / sugar mixture. Place on ungreased cookie sheet 2" apart. Bake 8 to 10 minutes or until lightly brown but still soft. Remove from cookie sheet and place on cooling rack. Makes about 3 dozen.
2 Eggs
2 tsp. Cream of Tartar
1/4 tsp. Salt
1 1/2 C. Sugar
2 3/4 C. Sifted Flour
1 tsp. Baking Soda
2T. Sugar
1 tsp. Cinnamon
Preheat oven to 400. Mix butter, sugar, & eggs thoroughly. Sift remaining ingredients together & stir into butter mixture. Roll into balls the size of large walnuts. Roll cookie into cinnamon / sugar mixture. Place on ungreased cookie sheet 2" apart. Bake 8 to 10 minutes or until lightly brown but still soft. Remove from cookie sheet and place on cooling rack. Makes about 3 dozen.
Wednesday, February 6, 2008
Creamy Chicken Spaghetti
½ lb spaghetti, uncooked
¼ cup Zesty Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz cream cheese, cubed
2 tbsp parm cheese
Cook spaghetti as directed. Meanwhile, heat dressing in skillet on medium-high heat. Add chicken; cook and stir 2 minutes. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min or until chicken is cooked through. Add cream cheese; cook 1 min or until cheese is melted and mixture is well blended, stirring occasionally. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with parm cheese.
¼ cup Zesty Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz cream cheese, cubed
2 tbsp parm cheese
Cook spaghetti as directed. Meanwhile, heat dressing in skillet on medium-high heat. Add chicken; cook and stir 2 minutes. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min or until chicken is cooked through. Add cream cheese; cook 1 min or until cheese is melted and mixture is well blended, stirring occasionally. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with parm cheese.
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