6 Chicken Tenders, boneless and skinless
1 can of Cream of Mushroom
1 Can of Cream of Chicken
1 c. sour cream
2 packages of Chicken flavor stuffing
1 2/3 c. of water per package of stuffing
Cook chicken at 350 degrees for about 30 minutes in a 9x13 pan. Drain any juice in pan after the 30 minutes.
In a bowl mix both packages of stuffing and water. Let it sit why chicken is cooking.
In another bowl mix cans of soup and sour cream. You can add a little salt and pepper if you want.
After you drain the juice from the chicken pour the soup/sour cream mixture over the chicken. Next dump the stuffing into the pan. (I cover mine with foil.)
Put pan back into oven, still at 350, for about an hour.
*You can do chicken breast or even do more tenders. I decide on the amount of chicken by the number of people I am feeding. I cook my chicken frozen for the first 30 minutes and if your oven cooks fast, then keep an eye on the chicken. You may not need it to be in for a full 30 minutes. And I usually only use sour cream if I have it.
Friday, October 30, 2009
Double-Delight Peanut Butter Cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
I got this off Oprahs webpage. My husband LOVES peanut butter so, I think I will have to try to make these sometime next week!
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
I got this off Oprahs webpage. My husband LOVES peanut butter so, I think I will have to try to make these sometime next week!
Chicken Piccata
Chicken breasts
3 T. Butter
1/4 c. flour
1 T. Lemon Pepper
1/3 to 1/2 c. white cooking wine
2 tsp. minced garlic
1/2 c. chicken broth (making it with bouillon is fine)
1 T. lemon juice (adjust this if you want it more or less lemony)
Capers - to taste- I actually add a little of the juice also
1/2 c. heavy cream
I take my chicken breasts and cut them in half to make them thin. You could also just pound them to make them thin. Lightly salt both sides. (For my family of 3 I can get away with just using 2 chicken breasts so I get 4 pieces of chicken out of it but you can always add more chicken breasts for the size of your family.)
On a plate place about 1/4 c. white flour and a tablespoon or so of Lemon Pepper seasoning, mix. Melt @ 3 T. butter in your biggest fry pan on the stove at about medium heat
Dredge the chicken through the flour spice mixture to coat and place in the melted butter in the fry pan. Try not to move it around in the pan. (Depending on the size of your pan you can do it one at a time or all at once. I do 2 at a time so they don't take as long to cook.)
Cook turning once to completely cook chicken. I can't really give you a time frame, as it depends on how thick the chicken is.
Turn on your oven to around 200 degrees with a platter inside or I just used a pizza pan.
Remove chicken once completely cooked and place on warm plate in oven.
In the frying pan you just used and is still hot add about 1/3 to 1/2 white cooking wine and "deglaze" the pan.
Once almost all the wine has cooked off, add the garlic and let it cook for a couple minutes.
Then add chicken broth, lemon juice, heavy cream and capers. Bring to a simmer and allow to cook until it reduces just a bit!
Pour over the chicken on the platter and serve. I just put it in a bowl and let people add what they want to their plate. We serve it with noodles like fettuchini or I like to use linguini for this recipe.
I know the instructions seem like a lot but it really is simple and it is super yummy! We love this dish!
3 T. Butter
1/4 c. flour
1 T. Lemon Pepper
1/3 to 1/2 c. white cooking wine
2 tsp. minced garlic
1/2 c. chicken broth (making it with bouillon is fine)
1 T. lemon juice (adjust this if you want it more or less lemony)
Capers - to taste- I actually add a little of the juice also
1/2 c. heavy cream
I take my chicken breasts and cut them in half to make them thin. You could also just pound them to make them thin. Lightly salt both sides. (For my family of 3 I can get away with just using 2 chicken breasts so I get 4 pieces of chicken out of it but you can always add more chicken breasts for the size of your family.)
On a plate place about 1/4 c. white flour and a tablespoon or so of Lemon Pepper seasoning, mix. Melt @ 3 T. butter in your biggest fry pan on the stove at about medium heat
Dredge the chicken through the flour spice mixture to coat and place in the melted butter in the fry pan. Try not to move it around in the pan. (Depending on the size of your pan you can do it one at a time or all at once. I do 2 at a time so they don't take as long to cook.)
Cook turning once to completely cook chicken. I can't really give you a time frame, as it depends on how thick the chicken is.
Turn on your oven to around 200 degrees with a platter inside or I just used a pizza pan.
Remove chicken once completely cooked and place on warm plate in oven.
In the frying pan you just used and is still hot add about 1/3 to 1/2 white cooking wine and "deglaze" the pan.
Once almost all the wine has cooked off, add the garlic and let it cook for a couple minutes.
Then add chicken broth, lemon juice, heavy cream and capers. Bring to a simmer and allow to cook until it reduces just a bit!
Pour over the chicken on the platter and serve. I just put it in a bowl and let people add what they want to their plate. We serve it with noodles like fettuchini or I like to use linguini for this recipe.
I know the instructions seem like a lot but it really is simple and it is super yummy! We love this dish!
Thursday, October 29, 2009
Symphony Cookies
1 c butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.
These cookies are YUMMY! They are nice for something different and are a very soft cookie. ENJOY
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.
These cookies are YUMMY! They are nice for something different and are a very soft cookie. ENJOY
Pumpkin Chocolate Chip Cookies
I LOVE pumpkin cookies! I haven't made these ones, but they sound so GOOD! If you try them let me know!
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredient then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.
Icing:
In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredient then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.
Icing:
In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.
Tuesday, October 27, 2009
S'More Brownies
1 c. semi-sweet chocolate chips
1/4 c. butter
2 1/2 c. graham cracker crumbs
2 c. miniature marshmallows
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. milk chocolate chips
Lightly butter a 13x9x2 inch pan. In a small saucepan, over very low heat, melt together butter and semi-sweet chocolate chips until smooth, stirring often. In a large bowl, combine graham cracker crumbs with marshmallows; stir in sweetened condensed milk and vanilla until crumbs are thoroughly moistened. Stir in melted chocolate mixture until well combined. Fold in milk chocolate chips. Pat into pan. Let stand at room temperature about 2 hours before cutting. Chill if a firmer brownie is desired.
*My sister and I made this. It was fairly easy and we had a good time together. I don't know if I LOVE this brownie, but it was good for something different.
1/4 c. butter
2 1/2 c. graham cracker crumbs
2 c. miniature marshmallows
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. milk chocolate chips
Lightly butter a 13x9x2 inch pan. In a small saucepan, over very low heat, melt together butter and semi-sweet chocolate chips until smooth, stirring often. In a large bowl, combine graham cracker crumbs with marshmallows; stir in sweetened condensed milk and vanilla until crumbs are thoroughly moistened. Stir in melted chocolate mixture until well combined. Fold in milk chocolate chips. Pat into pan. Let stand at room temperature about 2 hours before cutting. Chill if a firmer brownie is desired.
*My sister and I made this. It was fairly easy and we had a good time together. I don't know if I LOVE this brownie, but it was good for something different.
P.D.Q. Pasta
This is my husbands favorite!!! It is very easy and quick!
12 oz. thin spaghetti
3 c. broccoli
1 diced red pepper
3 1/2 oz. pepperoni, cut in halves
1 c. cream or 1 can evaporated milk
1 c. Parmesan cheese
1 clove garlic, minced
2 tsp. basil
Green onion cut up (optional)
Olive cut in half (optional)
Mushrooms sliced(optional)
Boil spaghetti 5 minutes. Add broccoli and red pepper. Boil 4 minutes longer; drain. Add the pepperoni and any other veggies you are putting in. While spaghetti is cooking mix cream, garlic, and basil. Put in the fridge until you are ready to use it. When everything is mixed with the noodles add sauce and Parmesan cheese. Mix/Toss together and serve!
*I have never used cream. I just always use evaporated milk because I usually have that in my cupboard. I never use a clove of garlic, I just add some garlic salt. And we ALWAYS add the olives they are my husbands favorite!*
12 oz. thin spaghetti
3 c. broccoli
1 diced red pepper
3 1/2 oz. pepperoni, cut in halves
1 c. cream or 1 can evaporated milk
1 c. Parmesan cheese
1 clove garlic, minced
2 tsp. basil
Green onion cut up (optional)
Olive cut in half (optional)
Mushrooms sliced(optional)
Boil spaghetti 5 minutes. Add broccoli and red pepper. Boil 4 minutes longer; drain. Add the pepperoni and any other veggies you are putting in. While spaghetti is cooking mix cream, garlic, and basil. Put in the fridge until you are ready to use it. When everything is mixed with the noodles add sauce and Parmesan cheese. Mix/Toss together and serve!
*I have never used cream. I just always use evaporated milk because I usually have that in my cupboard. I never use a clove of garlic, I just add some garlic salt. And we ALWAYS add the olives they are my husbands favorite!*
Tuesday, October 20, 2009
Carmelitos
2 1/4 c oats
2 c flour
1 1/2 c butter
1 1/2 c brown sugar
1 tsp soda
1 tsp salt
1 1/2 c Mrs. Richard's butterscotch caramel topping
6 T flour
12 oz chocolate chips
Melt butter and brown sugar together. Once melted add oats, flour, soda and salt. Press 2/3 of mixture in a 9X13 pan. Bake 350 for 10 minutes. Combine the 6 T of flour with the caramel. Pull out and sprinkle chocolate chips on top and pour the caramel over the chocolate chips. Crumble remaining crust over top. Bake for 15-20 minutes. Cool completely before serving.
2 c flour
1 1/2 c butter
1 1/2 c brown sugar
1 tsp soda
1 tsp salt
1 1/2 c Mrs. Richard's butterscotch caramel topping
6 T flour
12 oz chocolate chips
Melt butter and brown sugar together. Once melted add oats, flour, soda and salt. Press 2/3 of mixture in a 9X13 pan. Bake 350 for 10 minutes. Combine the 6 T of flour with the caramel. Pull out and sprinkle chocolate chips on top and pour the caramel over the chocolate chips. Crumble remaining crust over top. Bake for 15-20 minutes. Cool completely before serving.
Corn Bread
1 box Jiffy's corn bread
1 box Jiffy's yellow cake mix
Follow the directions on each package and mix together. Grease muffin tins and bake at 375 degrees for about 10 minutes or until golden brown. Makes a good dozen.
1 box Jiffy's yellow cake mix
Follow the directions on each package and mix together. Grease muffin tins and bake at 375 degrees for about 10 minutes or until golden brown. Makes a good dozen.
Halloween Soup
2 cans cream of potato soup
1 1b. ground beef, cooked and drained
1 env. taco seasoning mix
2 c. sliced thin carrots
2 c. sliced thin celery
2 (30 oz.) cans kidney beans
1 (32 oz.) can diced stewed tomatoes
1 small can tomato paste
1 (10 oz.) bag frozen corn
Sour cream (for garnish)
Shredded cheese (for garnish)
Put all the ingredients together in crock pot except the corn. Cook on HIGH for 5 to 6 hours, until vegetables are tender. Add corn the last 1 1/2 hours. Serve with sour cream and shredded cheese.
*This soup is very filling! It makes a lot which I like. I freeze half and I get two dinners out of it. But if you want to do cut it in half you definitely could. Sometimes I add more vegetables because that is my favorite part. The nice thing about this soup is you can make it the way your family will like best! And I LOVE to serve cornbread or biscuits with this meal!*
1 1b. ground beef, cooked and drained
1 env. taco seasoning mix
2 c. sliced thin carrots
2 c. sliced thin celery
2 (30 oz.) cans kidney beans
1 (32 oz.) can diced stewed tomatoes
1 small can tomato paste
1 (10 oz.) bag frozen corn
Sour cream (for garnish)
Shredded cheese (for garnish)
Put all the ingredients together in crock pot except the corn. Cook on HIGH for 5 to 6 hours, until vegetables are tender. Add corn the last 1 1/2 hours. Serve with sour cream and shredded cheese.
*This soup is very filling! It makes a lot which I like. I freeze half and I get two dinners out of it. But if you want to do cut it in half you definitely could. Sometimes I add more vegetables because that is my favorite part. The nice thing about this soup is you can make it the way your family will like best! And I LOVE to serve cornbread or biscuits with this meal!*
Monday, October 19, 2009
Easy Pumpkin Cookies
1 spice cake mix
1 (15 oz) can of pumpkin
1 cup of chocolate chips
Mix cake mix and pumpkin together until well blended and all moist. Mix in chocolate chips. Drop by the spoonful on a cookie sheet sprayed with non stick cooking spray and bake at 350 degrees for 8 to 15 minutes, time depends on how big you make them.
Note: I have found that if you can't find a 15 oz can of pumpkin that if you just use the big can and add another box of spice cake mix that it works that way too.
1 (15 oz) can of pumpkin
1 cup of chocolate chips
Mix cake mix and pumpkin together until well blended and all moist. Mix in chocolate chips. Drop by the spoonful on a cookie sheet sprayed with non stick cooking spray and bake at 350 degrees for 8 to 15 minutes, time depends on how big you make them.
Note: I have found that if you can't find a 15 oz can of pumpkin that if you just use the big can and add another box of spice cake mix that it works that way too.
Chicken Pot Pie
1/2 Cup Butter
1/3 Cup Flour
1/4 tsp. Pepper
1/2 tsp. Salt
2/3 Cup Milk
1/3 Cup Chopped onion (i use minced onion)
1 (5 oz) bag frozen peas
2-3 Potatoes, chopped and mostly cooked (boil)
2-3 Carrots, chopped and mostly cooked (boil)
1 3/4 Cup Chicken Broth
2 Cups chopped Chicken (i use 2 chicken breasts) (boil and Chop)
Boil Chicken, carrots, and potatoes. When they are almost done in seperate pan Heat butter until melted. Add flour, oinion, salt, and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Stir in broth and milk. Heat to boiling stirring constantly for one min. Stir in Chicken and veggies. (keep peas or corn frozen until added)
I use pillbury pie crust. (They come in a two pack) Put on in the bottom of a Pie dish. Pour mixture into crust. Then place other crust on top and pinch edges down and cut slits on top. Bake at 425 for 30-35min.
Notes:
I used a bag of mixed vegetables and just skipped the carrot and peas part cause I wanted more veggies in mine than just carrots and peas. Just keep them frozen like you would the peas until you add them to the sauce.
I also boiled my chicken before and than did my potatoes later so I didn't do them all at once.
1/3 Cup Flour
1/4 tsp. Pepper
1/2 tsp. Salt
2/3 Cup Milk
1/3 Cup Chopped onion (i use minced onion)
1 (5 oz) bag frozen peas
2-3 Potatoes, chopped and mostly cooked (boil)
2-3 Carrots, chopped and mostly cooked (boil)
1 3/4 Cup Chicken Broth
2 Cups chopped Chicken (i use 2 chicken breasts) (boil and Chop)
Boil Chicken, carrots, and potatoes. When they are almost done in seperate pan Heat butter until melted. Add flour, oinion, salt, and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Stir in broth and milk. Heat to boiling stirring constantly for one min. Stir in Chicken and veggies. (keep peas or corn frozen until added)
I use pillbury pie crust. (They come in a two pack) Put on in the bottom of a Pie dish. Pour mixture into crust. Then place other crust on top and pinch edges down and cut slits on top. Bake at 425 for 30-35min.
Notes:
I used a bag of mixed vegetables and just skipped the carrot and peas part cause I wanted more veggies in mine than just carrots and peas. Just keep them frozen like you would the peas until you add them to the sauce.
I also boiled my chicken before and than did my potatoes later so I didn't do them all at once.
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