Tonight, I tried a recipe from an old church cookbook and my family LOVED it! My six-year-old daughter said "This is the best dinner ever...it's even better that hot dogs!" which is a HUGE compliment coming from her! My four-year-old daughter (who is difficult to please) said, "I LOVE this dinner! We should save some for lunch..." (She is requesting leftovers?!?)
After receiving these rave reviews, I decided to share:
4 ounces bow tie pasta
2 cans Italian style diced tomatoes
1/2 pound boneless chicken, cut into strips
1 onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon rosemary
1/2 cup Romano or Parmesan cheese (I used Parmesan, but I think Romano would be better)
Cook pasta, drain, set aside. Drain tomatoes, reserving liquid. In a large skillet, add reserved liquid and boil 5 minutes. Stir in tomatoes, chicken, onion, mushrooms, garlic and rosemary. Cook 6 minutes or until chicken is done, stirring occasionally. Toss with pasta and cheese.
12.30.2008
12.27.2008
Breakfast Casserole
This is a dish that I make the night before Christmas. In the morning when we are opening presents, I pop it in the oven. Then when the presents are opened, breakfast is done!
1 bag frozen Hash browns (can use boiled, shredded potatoes also)
1 dozen eggs, beaten and mixed (add salt and pepper if desired)
1 package ham
1 green pepper
2 cups grated cheese
Layer ingredients together. Bake in a greased casserole dish at 325 for 1 to 1 1/2 hours. Watch for the eggs to be cooked and the cheese melted.
Add your own favorite touches like: crumbled bacon, browned sausage, olives, mushrooms or tomatoes. Make it like your favorite omelet!
1 bag frozen Hash browns (can use boiled, shredded potatoes also)
1 dozen eggs, beaten and mixed (add salt and pepper if desired)
1 package ham
1 green pepper
2 cups grated cheese
Layer ingredients together. Bake in a greased casserole dish at 325 for 1 to 1 1/2 hours. Watch for the eggs to be cooked and the cheese melted.
Add your own favorite touches like: crumbled bacon, browned sausage, olives, mushrooms or tomatoes. Make it like your favorite omelet!
Sparkling Apple Juice
1 32 oz bottle of Apple Juice, chilled
1/2 liter of Ginger ale, chilled
Combine together and serve.
1/2 liter of Ginger ale, chilled
Combine together and serve.
12.21.2008
Funeral Potatoes
I LOVE cheesy, creamy funeral potatoes! This recipe is a little lighter and it still tastes just as yummy--I made it last Christmas and it was great!
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
Cooking spray
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
Cooking spray
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings
12.17.2008
Crumb-Topped French Toast
I am thinking about doing this for Christmas breakfast...I'm not sure yet, but this is a really fun breakfast.
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 diagonally-cut slices French bread (about 1 inch thick)
1/4 cup margarine, melted
Preheat oven to 450°.
Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.
Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.
Makes 8 servings
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 diagonally-cut slices French bread (about 1 inch thick)
1/4 cup margarine, melted
Preheat oven to 450°.
Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.
Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.
Makes 8 servings
12.16.2008
Holiday Recipes
It truly is the "best time of the year!" Which recipes are a part of your Christmas traditions? I'd love to hear! :)
12.15.2008
Spanish Rice (microwave recipe)
This is so moist and yummy! My husband doesn't usually eat Spanish rice, but he really likes this recipe.
1 large onion, chopped
2 tablespoons butter
1 16-ounce can tomatoes, chopped and drained (reserve liquid)
1 cup long grain rice
1 1/2 teaspoon salt
2 teaspoons chili powder
1/8 teaspoon pepper
1/2 cup chopped green pepper
water
In 2-quart casserole combine onion, green pepper, and butter. Cook on high power for 2 1/2 minutes (in microwave). Stir once. Add enough water to reserved tomato liquid to equal 2 cups. Add to dish with tomatoes, rice, salt, pepper and chili powder. Cook covered on high power for 5 minutes and at medium power for 18 minutes. Stir once. Let stand covered for 5 minutes.
1 large onion, chopped
2 tablespoons butter
1 16-ounce can tomatoes, chopped and drained (reserve liquid)
1 cup long grain rice
1 1/2 teaspoon salt
2 teaspoons chili powder
1/8 teaspoon pepper
1/2 cup chopped green pepper
water
In 2-quart casserole combine onion, green pepper, and butter. Cook on high power for 2 1/2 minutes (in microwave). Stir once. Add enough water to reserved tomato liquid to equal 2 cups. Add to dish with tomatoes, rice, salt, pepper and chili powder. Cook covered on high power for 5 minutes and at medium power for 18 minutes. Stir once. Let stand covered for 5 minutes.
12.14.2008
Roasted Parmesan Potatoes
These are fast and easy and versatile...you can use them as a side dish with dinner or even with an omelet for breakfast...and you can use any type of potatoes, even sweet potatoes! This is one of my favorite recipes to throw together in a hurry!
4 medium potatoes, chopped into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1 teaspoon garlic salt
1/3 teaspoon cayenne pepper
1. Preheat oven to 450. Line a cookie sheet with aluminum foil.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Serves 4
4 medium potatoes, chopped into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1 teaspoon garlic salt
1/3 teaspoon cayenne pepper
1. Preheat oven to 450. Line a cookie sheet with aluminum foil.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Serves 4
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