This is really simple to make and it's quite good...especially with garlic cheese croutons sprinkled on top.
2 cups of frozen southern style hashbrowns
1/2 of a 16 oz bag (about 2 cups) of frozen California style vegetable mix (carrots, broccoli, & cauliflower)
3 cups water
3 tsp instant chicken bouillon or 3 cubes
1 lb box Velveeta cheese
1 can cream of chicken soup
1 cup milk
Combine water, bouillon, hashbrowns, and vegetables in a large saucepan and cover. Bring to a boil. Reduce heat and simmer covered for about 30 minutes. Cut Velveeta cheese into large cubes and dump carefully into saucepan. Stir soup and milk into saucepan. Stir frequently until cheese is completely melted. Serve and enjoy!
Friday, January 22, 2010
Spinach Lasagne
I'm still debating on whether this needs more cheese, but my husband really liked it.
6 Barilla No-Boil Lasagne noodles (these fit perfectly in an 8 x 8 or 9 x 9 dish)
1/2 lb sweet or mild Italian sausage, casings removed
1 can (14 1/2 oz) stewed tomatoes with basil, garlic, and oregano
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup small curd cottage cheese
1 (8 oz) package shredded mozzarella cheese (2 cups)
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Grease 8 x 8 or 9 x 9 dish. Crumble and brown sausage in skillet; drain. Meanwhile, pour stewed tomatoes into a blender or small food processor and blend until fairly smooth and there are no large chunks; set aside. In a small bowl, mix cottage cheese with spinach. Assemble lasagne layers as follows: 1) cover bottom of dish with two lasagne noodles, 2) pour 1/3 of the stewed tomato puree evenly over noodles, 3) sprinkle 1/3 of the sausage, 4) spread 1/3 of the spinach mixture, 5) sprinkle 1/3 of the mozzarella cheese, 6) sprinkle 1 Tbsp of Parmesan cheese. Repeat two more times for three layers total of each. Cover and bake 40 minutes. Remove cover and bake another 5 minutes. Let stand 10-15 minutes before cutting.
6 Barilla No-Boil Lasagne noodles (these fit perfectly in an 8 x 8 or 9 x 9 dish)
1/2 lb sweet or mild Italian sausage, casings removed
1 can (14 1/2 oz) stewed tomatoes with basil, garlic, and oregano
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup small curd cottage cheese
1 (8 oz) package shredded mozzarella cheese (2 cups)
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Grease 8 x 8 or 9 x 9 dish. Crumble and brown sausage in skillet; drain. Meanwhile, pour stewed tomatoes into a blender or small food processor and blend until fairly smooth and there are no large chunks; set aside. In a small bowl, mix cottage cheese with spinach. Assemble lasagne layers as follows: 1) cover bottom of dish with two lasagne noodles, 2) pour 1/3 of the stewed tomato puree evenly over noodles, 3) sprinkle 1/3 of the sausage, 4) spread 1/3 of the spinach mixture, 5) sprinkle 1/3 of the mozzarella cheese, 6) sprinkle 1 Tbsp of Parmesan cheese. Repeat two more times for three layers total of each. Cover and bake 40 minutes. Remove cover and bake another 5 minutes. Let stand 10-15 minutes before cutting.
Monday, January 18, 2010
Crescent Chicken Pockets
This is another one of my husband's favorite meals and I really like it as well. I've tried adding additional spices and making my own gravy, but I was kindly reminded not to fix it if it ain't broken. So, here's my original version.
4 oz cream cheese, softened
1 Tbsp butter, softened
2 cups cubed cooked chicken
1 Tbsp grated Parmesan cheese
1/2 cup mozzarella cheese
1/8 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 can (8 oz) crescent dinner rolls
1 Tbsp butter, melted
2 Tbsp bread crumbs
1 can cream of chicken soup
1/2 cup milk
Heat oven to 350 degrees. In a medium bowl, mix cream cheese and 1 tablespoon butter until smooth. Add chicken, Parmesan cheese, mozzarella cheese, salt, pepper, 2 tablespoons of milk and mix well. Separate crescent dough into 4 rectangles and firmly press perforations to seal. Spoon about 1/2 cup of chicken mixture onto the center of each rectangle. Fold dough over chicken mixture and seal edges forming four little pockets about 3 x 5 inches in size. Place on ungreased cookie sheet. Brush tops of chicken pockets with 1 tablespoon of butter; sprinkle with bread crumbs. Bake 25-30 minutes or until golden brown. Meanwhile, heat cream of chicken soup mixed with 1/2 cup of milk until hot. Serve over chicken pockets.
4 oz cream cheese, softened
1 Tbsp butter, softened
2 cups cubed cooked chicken
1 Tbsp grated Parmesan cheese
1/2 cup mozzarella cheese
1/8 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 can (8 oz) crescent dinner rolls
1 Tbsp butter, melted
2 Tbsp bread crumbs
1 can cream of chicken soup
1/2 cup milk
Heat oven to 350 degrees. In a medium bowl, mix cream cheese and 1 tablespoon butter until smooth. Add chicken, Parmesan cheese, mozzarella cheese, salt, pepper, 2 tablespoons of milk and mix well. Separate crescent dough into 4 rectangles and firmly press perforations to seal. Spoon about 1/2 cup of chicken mixture onto the center of each rectangle. Fold dough over chicken mixture and seal edges forming four little pockets about 3 x 5 inches in size. Place on ungreased cookie sheet. Brush tops of chicken pockets with 1 tablespoon of butter; sprinkle with bread crumbs. Bake 25-30 minutes or until golden brown. Meanwhile, heat cream of chicken soup mixed with 1/2 cup of milk until hot. Serve over chicken pockets.
Peanut Butter Dip
This dip is delightful. It goes great with fruit, crackers, and pretzels. I especially like it with apples. Yum!
1 package (8 oz) cream cheese, softened
1 cup peanut butter
1 cup brown sugar
1/3 cup milk
1/2 tsp vanilla
Combine all ingredients in a medium bowl and beat with an electric mixer until smooth and creamy.
1 package (8 oz) cream cheese, softened
1 cup peanut butter
1 cup brown sugar
1/3 cup milk
1/2 tsp vanilla
Combine all ingredients in a medium bowl and beat with an electric mixer until smooth and creamy.
Wednesday, January 13, 2010
Broccoli Salad
This is a yummy salad. Nuff said.
1/4 cup bacon bits (I prefer to make my own)
1 (16 oz) package fresh broccoli florets, trimmed and cut into bite size pieces
1 cup shredded cheddar cheese
1/2 cup raisins
1/2 cup sunflower seeds
1 cup Miracle Whip
1/4 cup white sugar
chopped green onion to taste (optional)
In a large bowl mix bacon, broccoli, cheese, raisins, sunflower seeds and onion. In a small bowl, whisk together the Miracle Whip and sugar. Pour Miracle Whip mixture over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
1/4 cup bacon bits (I prefer to make my own)
1 (16 oz) package fresh broccoli florets, trimmed and cut into bite size pieces
1 cup shredded cheddar cheese
1/2 cup raisins
1/2 cup sunflower seeds
1 cup Miracle Whip
1/4 cup white sugar
chopped green onion to taste (optional)
In a large bowl mix bacon, broccoli, cheese, raisins, sunflower seeds and onion. In a small bowl, whisk together the Miracle Whip and sugar. Pour Miracle Whip mixture over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
Cheddar Ranch Chicken
I had all of these ingredients on hand tonight, so I decided to give this recipe a try. This dish turned out to be very good and something I would make again. (We're kind of ranch dressing snobs around here, so I did make my own ranch dressing using Hidden Valley's dressing mix.)
1/2 cup ranch dressing
1 Tbsp flour
3-4 boneless, skinless chicken breast halves (1 pound)
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast well with dressing mixture. Place in ungreased baking dish. Distribute remaining ranch dressing mixture on top of each chicken breast. Combine cheddar and Parmesan cheeses; sprinkle evenly on chicken. Bake at 375 degrees for 25-30 minutes or until chicken is no longer pink in center and juices run clear.
1/2 cup ranch dressing
1 Tbsp flour
3-4 boneless, skinless chicken breast halves (1 pound)
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast well with dressing mixture. Place in ungreased baking dish. Distribute remaining ranch dressing mixture on top of each chicken breast. Combine cheddar and Parmesan cheeses; sprinkle evenly on chicken. Bake at 375 degrees for 25-30 minutes or until chicken is no longer pink in center and juices run clear.
Thursday, January 7, 2010
Strawberry Pretzel Salad
This is one of my all time favorite dishes. The salty sweet combination is so yummy. I could eat this every day.
3/4 cup butter, softened
3 Tbsp brown sugar
2 1/2 cups crushed pretzels
1 (6 oz) package strawberry Jell-o
2 cups boiling water
3 cups strawberries, sliced and chilled
1 (8 oz) block cream cheese
1 cup white sugar
1 (8 oz) container Cool Whip, thawed
Preheat oven to 350 degrees. Cream butter with brown sugar. Mix in pretzels and press into a 9 x 13 pan. Bake 10-12 minutes. Set aside to cool. In a medium bowl, dissolve Jell-o in boiling water and stir in strawberries. Chill until partially thickened. In a small bowl, beat cream cheese and white sugar together until smooth. Fold in Cool Whip. Spread mixture over top of cooled crust (seal edges). Chill then pour Jell-o mixture over cream cheese layer. Chill until firm.
3/4 cup butter, softened
3 Tbsp brown sugar
2 1/2 cups crushed pretzels
1 (6 oz) package strawberry Jell-o
2 cups boiling water
3 cups strawberries, sliced and chilled
1 (8 oz) block cream cheese
1 cup white sugar
1 (8 oz) container Cool Whip, thawed
Preheat oven to 350 degrees. Cream butter with brown sugar. Mix in pretzels and press into a 9 x 13 pan. Bake 10-12 minutes. Set aside to cool. In a medium bowl, dissolve Jell-o in boiling water and stir in strawberries. Chill until partially thickened. In a small bowl, beat cream cheese and white sugar together until smooth. Fold in Cool Whip. Spread mixture over top of cooled crust (seal edges). Chill then pour Jell-o mixture over cream cheese layer. Chill until firm.
Bacon Wrapped Chicken with Sour Cream Sauce
I made this for dinner tonight and my husband and I both thought it should go on the blog as a keeper. The chicken was so tender and moist, and the bacon and beef really added a nice flavor.
3-4 skinless boneless chicken breasts (1 lb total)
6-8 slices dried beef (the kind that comes in a jar) (2 slices per chicken breast)
3-4 slices bacon (1 slice per chicken breast)
1 cup sour cream
1 can cream of mushroom soup
Preheat oven to 300 degrees. Cover each chicken breast with two pieces of beef and then wrap with one slice of bacon. Place chicken in casserole dish, seam side down. Mix sour cream and soup together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve over rice or noodles.
3-4 skinless boneless chicken breasts (1 lb total)
6-8 slices dried beef (the kind that comes in a jar) (2 slices per chicken breast)
3-4 slices bacon (1 slice per chicken breast)
1 cup sour cream
1 can cream of mushroom soup
Preheat oven to 300 degrees. Cover each chicken breast with two pieces of beef and then wrap with one slice of bacon. Place chicken in casserole dish, seam side down. Mix sour cream and soup together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve over rice or noodles.
Monday, January 4, 2010
Chinese Salad
My dear friend, Sarah, passed along this recipe to me. It is absolutely the best Chinese Salad recipe in existence.
3 Tbsp sunflower seeds
1 small bag sliced almonds
2 pkgs Ramen Noodles (discard seasoning packets), break noodles into pieces
In a large skillet, brown above ingredients in 2-4 Tbsp butter and then set aside to cool.
1/4 cup vinegar
3/4 cup oil
1/2 cup sugar
Boil above ingredients in a small saucepan for 1 minute and then set aside to cool.
1 med to large Nappa cabbage
2 green onions
Slice cabbage down to 2-3 inches from core. Slice green onions and combine with cabbage in a large bowl.
When ready to serve, pour vinegar mixture over cabbage and onions and toss. Add noodle mixture and toss. Serve immediately. (You can make this ahead of time, but don't combine dressing mixture, cabbage, and noodle mixture until ready to serve.)
3 Tbsp sunflower seeds
1 small bag sliced almonds
2 pkgs Ramen Noodles (discard seasoning packets), break noodles into pieces
In a large skillet, brown above ingredients in 2-4 Tbsp butter and then set aside to cool.
1/4 cup vinegar
3/4 cup oil
1/2 cup sugar
Boil above ingredients in a small saucepan for 1 minute and then set aside to cool.
1 med to large Nappa cabbage
2 green onions
Slice cabbage down to 2-3 inches from core. Slice green onions and combine with cabbage in a large bowl.
When ready to serve, pour vinegar mixture over cabbage and onions and toss. Add noodle mixture and toss. Serve immediately. (You can make this ahead of time, but don't combine dressing mixture, cabbage, and noodle mixture until ready to serve.)
Pepper Steak
I received a really nice Dutch oven for Christmas and I've been looking for the perfect recipe to try it out. This was it. Mmmmm...so good!
2-3 Tbsp vegetable oil
1 1/2 lbs top sirloin steak, trimmed of fat and cut into bite size strips
1 cup water
1 medium onion, sliced
1/2 tsp garlic salt
1/4 tsp ground ginger
1 red bell pepper, cut into bite size strips
1 yellow bell pepper, cut into bite size strips
2 Tbsp soy sauce
2 1/2 tsp sugar
1 Tbsp cornstarch
Heat the oil in a large, heavy pot or Dutch oven. Add the meat and brown for 5 minutes. Stir in the water, onion, garlic salt, and ginger. Bring to a boil, cover, reduce the heat, and simmer for 10 minutes. Add the peppers. Cover and simmer for 5 more minutes. Meanwhile, stir together the soy sauce, sugar, and cornstarch. Pour this into the pot and stir until the liquid thickens and comes to a boil. Simmer 5-10 minutes longer. Serve over rice.
2-3 Tbsp vegetable oil
1 1/2 lbs top sirloin steak, trimmed of fat and cut into bite size strips
1 cup water
1 medium onion, sliced
1/2 tsp garlic salt
1/4 tsp ground ginger
1 red bell pepper, cut into bite size strips
1 yellow bell pepper, cut into bite size strips
2 Tbsp soy sauce
2 1/2 tsp sugar
1 Tbsp cornstarch
Heat the oil in a large, heavy pot or Dutch oven. Add the meat and brown for 5 minutes. Stir in the water, onion, garlic salt, and ginger. Bring to a boil, cover, reduce the heat, and simmer for 10 minutes. Add the peppers. Cover and simmer for 5 more minutes. Meanwhile, stir together the soy sauce, sugar, and cornstarch. Pour this into the pot and stir until the liquid thickens and comes to a boil. Simmer 5-10 minutes longer. Serve over rice.
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