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Showing posts from January, 2014

Slow-Cooker Cheesy Chicken

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Ingredients:

2 lbs boneless skinless chicken breasts2 (10 1/2 ounce) cans condensed cream of chicken soup1 (10 1/2 ounce) can condensed cheddar cheese soup1/4 teaspoon garlic powdersalt and pepper (optional)
Directions:

Place chicken breasts in the crock pot.Mix the undiluted soups together with the garlic powder and pour over chicken.Cover and cook on low 6-8 hours , until chicken is tender.Serve with the delicious sauce over rice or noodles.
Serves: 8

Macaroni and Cheese

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Ingredients:

1 (8 ounce) package macaroni4 tablespoons butter4 tablespoons flour1 cup milk1 cup cream1/2 teaspoon saltfresh ground black pepper, to taste2 cups cheddar cheese, shredded good quality1/2 cup breadcrumbs, buttered
Directions:

Preheat oven to 400°F.Cook and drain macaroni according to package directions; set aside.In a large saucepan melt butter.Add flour mixed with salt and pepper, using a whisk to stir until well blended.Pour milk and cream in gradually; stirring constantly.Bring to boiling point and boil 2 minutes (stirring constantly).Reduce heat and cook (stirring constantly) 10 minutes.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.Turn off flame.Add macaroni to the saucepan and toss to coat with the cheese sauce.Transfer macaroni to a buttered baking dish.Sprinkle with breadcrumbs.Bake 20 minutes until the top is golden brown.Note: 
You can also freeze this recipe in zip-lock bags for later use - once you have mixed the m…

Grilled Sweet Potatoes with Chipotle Dip

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Ingredients:
DIP:

1/2 cup fat-free sour cream1/2 cup reduced-fat mayonnaise1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.)1 tablespoon chopped fresh cilantro2 tablespoons lime juice1/2 teaspoon salt
SWEET POTATOES:

Salt4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges2 tablespoons vegetable oil1 1/2 teaspoons garlic salt
Directions:

Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates.Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato wedges with dip on the side.
Serves: 8

Grilled Vegetable Dip with Pita Chips

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Ingredients:

1 small eggplant (about 1 lb.)1 large red onion1 large red bell pepper, seeded7 tablespoons olive oil2 teaspoons red wine vinegar1 small clove garlic, finely chopped1/2 teaspoon fresh oregano or 1/4 tsp. driedSalt and pepper2 teaspoons smoked paprika1 teaspoon cumin3 6-inch regular or whole-wheat pitasFresh oregano for garnish, optional
Directions:

Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices.Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side.When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and …

Cheesy Ranch Bacon Potato Nuggets with Ranch Dipping Sauce

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Ingredients
Nuggets

1 bag (28 oz) frozen potato nuggets2 cups shredded Cheddar cheese (8 oz)1 cup cooked real bacon pieces (from a jar or package)2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package)Salt and pepper to taste
Dipping Sauce

2 containers (5.3 or 6 oz each) plain Greek yogurt1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
Directions

Bake potato nuggets as directed on bag.Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix.Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly.In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Bacon and Egg Pasta

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Ingredients:

12 ounces dried linguine or thin spaghetti5 pieces thick-sliced bacon, chopped1/4 cup dry white wine3 cloves garlic, minced1/4 teaspoon crushed red pepper1 cup finely chopped red sweet pepper4 eggs, lightly beaten3/4 cup half-and-half or light cream1 cup fresh baby spinach1/2 cup Asiago cheese, shredded (2 oz.)1/4 cup chopped fresh Italian (flat-leaf) parsley or basil1 hard-cooked egg, peeled and choppedShredded Asiago cheese (optional)Freshly ground black pepper
Directions:

Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pe…

Easy Breakfast Pizza

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Ingredients:

1  10 3/4 ounce can Pillsbury® refrigerated classic pizza crust8   LAND O LAKES® Eggs1/4 cup half-and-half or milk1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons LAND O LAKES® Butter1 8 ounce container chive, vegetable or regular cream cheese8 slices bacon, crisply cookedGreen onions, if desired
Directions:

Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.In medium bowl, beat eggs, half-and-half, salt, and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.Bake 12-15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.
Tip:
For a crispie…

Deviled Egg Salad

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Ingredients:

7 hard-cooked eggs*3 tablespoons salad dressing or mayonnaise1 tablespoon chopped fresh dill weed1 clove garlic, minced5 dashes bottled hot pepper sauce1/8 teaspoon salt6 cups torn Boston or Bibb lettuce2 cups grape or cherry tomatoes, halved1 medium red sweet pepper, chopped4 slices bacon, crisp-cooked, drained, and crumbled3 green onions, sliced1 recipe Dill Vinaigrette
Dill Vinaigrette

1/3   cup   olive oil2 tablespoons tarragon vinegar1 tablespoon snipped fresh dill2 teaspoons Dijon-style mustard1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon bottled hot pepper sauce
Directions:

Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
Dill Vin…

Cheesy Italian Meatball Casserole

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Ingredients:

16 ounces dried ziti or penne pasta1 26 ounce jar tomato pasta sauce1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed1 15 ounce can Italian-style tomato sauce1 15 ounce carton ricotta cheese1/2 cup grated Parmesan cheese2 cups shredded mozzarella cheese (8 ounces)
Directions:

Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.
Servings: 8 to 10
Prep Time: 30 mins

Potato Chive Frittata

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Ingredients:

1 pound small new potatoes3 tablespoons olive oil1/3 cup all-purpose flour1/4 cup chopped fresh chives3/4 teaspoon baking powder1/2 teaspoon pepper8 large eggs1 15  ounce container part-skim ricotta cheese8 ounces 2-percent Cheddar, grated
Directions:

Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in another bowl until combined well; whis…