Tuesday, April 24, 2012
Individual Chicken Pot Pie
I just put this together to try out my mini casserole dishes,so nothing is measured to a tee. Just do what you think best suits you and your family.
Servings: 3
1/4 of a 10 oz bag of frozen mixed veg.
1/2 can of cream of chicken soup
1 spoonfull of sour cream
2 c. cooked cubed chicken breasts
Salt
Pepper
Thyme
1 box of biscuit mix.
In a pan cook your frozen vegatables. In a seperate bowl add your cooked chicken, cream of chicken, and sour cream. Add your cooked veg. when they are ready.Add salt,pepper, and thyme for what is best to your taste. Prepare biscuit mix according to package. In a 10 oz size ramiken or casserole dish put the chicken, veg. mixture. add 1 biscuit on top just enough to cover the top of the bowl. Bake at 350 degrees for 15 mins. or until biscuit is cooked all the way. Top with cheese is desired.
Wednesday, February 29, 2012
Smore Cups
We made these for FHE this week sooo yummy! They're almost too cute to eat:)
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand until set.
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand until set.
Friday, February 24, 2012
Orange Creamsicle Fruit Dip Recipe
I bought a big container of strawberries at Sam's so made this dip...it is so creamy and good!
Ingredients:
1 (8 oz) package of cream cheese, softened
1 (7-8 oz) jar of marshmallow creme
1/4 cup fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange)
2 tsp orange zest (I used the same orange that I used for the juice)
1/4 tsp vanilla Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)
Directions: Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving.
1 (8 oz) package of cream cheese, softened
1 (7-8 oz) jar of marshmallow creme
1/4 cup fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange)
2 tsp orange zest (I used the same orange that I used for the juice)
1/4 tsp vanilla Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)
Directions: Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving.
Chicken Fried Chicken
Chad loved this. The only gravy he'll eat is country gravy:)
4 skinned and boned chicken breasts
1 tsp salt 2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.
Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt and pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up.
1 tsp salt 2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.
Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt and pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up.
Wednesday, November 16, 2011
CHICKEN TORTELLINI SOUP
I halfed this recipe and still had leftovers after me, Chad,coley, and Travis ate.
2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion-this is what i used)
Kosher salt and freshly ground black pepper
Fresh grated parmesan cheese
Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.
2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion-this is what i used)
Kosher salt and freshly ground black pepper
Fresh grated parmesan cheese
Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.
Thursday, November 10, 2011
Pumpkin Cookies with Cinnamon Icing:
I know, I post a lot:) I'm thinkin about printing blog into a book. Guess i should make my own blog to post:) I made these cookies today!
2 cups of flour
1/2 cup of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup of butter, softened
1 1/2 cup of white sugar
1 cup of canned pumpkin puree
1 egg
1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.
In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.
Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.
Cinnamon Icing:
1 tsp cinnamon
1 tsp vanilla extract
2 cups of powdered sugar
3-4 tbsp milk
1 tbsp melted butter
2 cups of flour
1/2 cup of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup of butter, softened
1 1/2 cup of white sugar
1 cup of canned pumpkin puree
1 egg
1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.
In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.
Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.
Cinnamon Icing:
1 tsp cinnamon
1 tsp vanilla extract
2 cups of powdered sugar
3-4 tbsp milk
1 tbsp melted butter
Sunday, November 6, 2011
Cornflake Chocolate Chip Marshmallow Cookies
My kind of cookie!
Makes fifteen to twenty
Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows
1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
Makes fifteen to twenty
Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows
1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
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