12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar
In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.
Wednesday, February 25, 2009
Thursday, February 19, 2009
Formaggio Melts
These are a little different than a few slices of velveeta and bread.
1 cup ricotta cheese
1/2 cup Parmesan Cheese
1/2 cup of mozzarella cheese
1/4 cup fresh Italian parsley chopped
1/2 tsp dried basil
1/2 tsp garlic powder
4 T butter
3 cloves garlic smashed
Italian sliced bread loaf
Directions
1. Mix the three cheeses, parsely, basil and garlic powder together.
2. Melt butter on the stove and add the garlic cloves that have just been smashed with the side of knife and peeled.
3. Butter one side of desired amount of bread. This cheese mixture should make at least four sandwiches. Place on a griddle.
4. Spread cheese mixture on each piece of bread. Doesn't have to be thick since two pieces make a sandwich.
5. Grill until cheese is warm and gooey and put cheese side of pieces together.
Great with Italian sausage, tomato, and spinach soup.
1 cup ricotta cheese
1/2 cup Parmesan Cheese
1/2 cup of mozzarella cheese
1/4 cup fresh Italian parsley chopped
1/2 tsp dried basil
1/2 tsp garlic powder
4 T butter
3 cloves garlic smashed
Italian sliced bread loaf
Directions
1. Mix the three cheeses, parsely, basil and garlic powder together.
2. Melt butter on the stove and add the garlic cloves that have just been smashed with the side of knife and peeled.
3. Butter one side of desired amount of bread. This cheese mixture should make at least four sandwiches. Place on a griddle.
4. Spread cheese mixture on each piece of bread. Doesn't have to be thick since two pieces make a sandwich.
5. Grill until cheese is warm and gooey and put cheese side of pieces together.
Great with Italian sausage, tomato, and spinach soup.
Italian Sausage, tomato, and spinach soup
I made a yummy soup today. Thought I would share.
1 lb package of Italian sausage links (I used Johnsville Brats that were Italian)
1 green pepper diced
3 cloves of garlic diced
1 onion diced
1/2 cup fresh Italian Parsley chopped
2 tsps dried basil
2 can diced fire roasted tomatoes
8 cups of chicken stock
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning (optional)
1 package frozen chopped spinach
1 cup orzo
Parmesan cheese
Directions
1. Place the sausage in a large pot over medium heat with a bit of extra virgin olive oil, and cook until evenly brown. Remove from pot keeping any rendered fat in the pot. Add bell pepper, onion, and garlic and saute for 3-5 minutes until vegetables are cooked.
2. Crumble sausage and add back. Add tomatoes with their liquid. Stir in parsley, basil, salt, pepper, cajun seasoning, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
3. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.
I served this with Formaggio Melts. Makes about 3 times what we can eat. I freeze two quart bags after we eat on this once.
1 lb package of Italian sausage links (I used Johnsville Brats that were Italian)
1 green pepper diced
3 cloves of garlic diced
1 onion diced
1/2 cup fresh Italian Parsley chopped
2 tsps dried basil
2 can diced fire roasted tomatoes
8 cups of chicken stock
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning (optional)
1 package frozen chopped spinach
1 cup orzo
Parmesan cheese
Directions
1. Place the sausage in a large pot over medium heat with a bit of extra virgin olive oil, and cook until evenly brown. Remove from pot keeping any rendered fat in the pot. Add bell pepper, onion, and garlic and saute for 3-5 minutes until vegetables are cooked.
2. Crumble sausage and add back. Add tomatoes with their liquid. Stir in parsley, basil, salt, pepper, cajun seasoning, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
3. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.
I served this with Formaggio Melts. Makes about 3 times what we can eat. I freeze two quart bags after we eat on this once.
Saturday, February 14, 2009
Sausage and Cheese Bagels
Ingredients
Mini bagels
2 lbs. sage sausage
16 oz. Velveeta cheese
Dried Parsley
Directions
Brown sausage and drain. Add Velveeta cheese and melt. Once cheese is melted add parsley. Spoon mixture on mini bagels and put on baking sheet (cover the sheet with foil) Bake at 350 for 10 minutes.
Mini bagels
2 lbs. sage sausage
16 oz. Velveeta cheese
Dried Parsley
Directions
Brown sausage and drain. Add Velveeta cheese and melt. Once cheese is melted add parsley. Spoon mixture on mini bagels and put on baking sheet (cover the sheet with foil) Bake at 350 for 10 minutes.
Sausage Casserole
Ingredients
1 lb. sage sausage
5 medium potatoes sliced
1 small onion - thinly sliced
1/4 teaspoon salt
pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup
Directions
Grease 1 1/2 qt. baking dish. Put sausage in bottom. Put onions and potatoes on top of meat. Sprinkle with salt and pepper. Mix the 2 cans of soup together and pour on top. Cover and bake at 350 for 2 hours.
1 lb. sage sausage
5 medium potatoes sliced
1 small onion - thinly sliced
1/4 teaspoon salt
pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup
Directions
Grease 1 1/2 qt. baking dish. Put sausage in bottom. Put onions and potatoes on top of meat. Sprinkle with salt and pepper. Mix the 2 cans of soup together and pour on top. Cover and bake at 350 for 2 hours.
Broccoli Chicken Supreme
Ingredients
4 cups cooked chicken breasts
1 can cream of chicken soup
1 pkg. (10 oz.) frozen broccoli
1 pkg. chicken flavored rice
1 1/3 cup milk
1 cup chicken broth (saved from cooking breasts)
1 cup chopped celery
1 can diced water chestnuts
3/4 cup mayo
1/2 cup onion
Directions
Combine all and put in 3 qt. dish. Cover and bake at 325 for 1 hour. Uncover and bake another 15 min. til it begins to brown a little.
4 cups cooked chicken breasts
1 can cream of chicken soup
1 pkg. (10 oz.) frozen broccoli
1 pkg. chicken flavored rice
1 1/3 cup milk
1 cup chicken broth (saved from cooking breasts)
1 cup chopped celery
1 can diced water chestnuts
3/4 cup mayo
1/2 cup onion
Directions
Combine all and put in 3 qt. dish. Cover and bake at 325 for 1 hour. Uncover and bake another 15 min. til it begins to brown a little.
Friday, February 13, 2009
Red Velvet Cake
In honor of Valentine's Day and Leah's birthday this weekend...
1. Mix to a paste: 3 tsp. cocoa and 1/2 oz. red food coloring.
2. Cream together 1/2 cup Crisco, 1 1/2 cup sugar, 2 eggs, 1 tsp. vanilla and add to paste.
3. Mix 2 cups flour, 1/2 tsp. salt and add to mixture.
4. Add 1 cup buttermilk.
5. Dissolve 1 tsp. baking soda with 1 Tblsp. vinegar and fold quickly into batter last.
6. Bake at 350 degrees for 20-30 minutes (depending on pan size).
Cream Cheese Frosting:
3 oz. cream cheese
1/2 cup margarine (softened)
1 Tblsp. milk
1 tsp. vanilla
2 cups powdered sugar (more or less depending on thickness)
1. Mix to a paste: 3 tsp. cocoa and 1/2 oz. red food coloring.
2. Cream together 1/2 cup Crisco, 1 1/2 cup sugar, 2 eggs, 1 tsp. vanilla and add to paste.
3. Mix 2 cups flour, 1/2 tsp. salt and add to mixture.
4. Add 1 cup buttermilk.
5. Dissolve 1 tsp. baking soda with 1 Tblsp. vinegar and fold quickly into batter last.
6. Bake at 350 degrees for 20-30 minutes (depending on pan size).
Cream Cheese Frosting:
3 oz. cream cheese
1/2 cup margarine (softened)
1 Tblsp. milk
1 tsp. vanilla
2 cups powdered sugar (more or less depending on thickness)
Tuesday, February 10, 2009
Illini Bars (AKA Chewy Carmel Brownies)
Ingredients:
1 Chocolate Cake Mix
2/3 cup evaporated milk
1 stick of butter melted
1 bag of caramels (about 50 cubes)
1 cup chocolate chips
1/2 cup chopped nuts (optional)
Directions:
Mix the cake mix with the melted butter and 1/3 cup of the evaporated milk. Mix nuts into batter if desired. Spread half the dough into the bottom of a 13 x 9 pan and bake for 8 minutes on 350 degrees.
Combine caramels and 1/3 cup evaporated milk and melt in the microwave or double boiler. Be sure not to over heat or burn. Once the the base has baked, spread the melted caramel mixture over the base. Sprinkle remaining dough mixture over top and finish by sprinkling chocolate chips on top. Bake for another 18-20 minutes on 350 degrees.
1 Chocolate Cake Mix
2/3 cup evaporated milk
1 stick of butter melted
1 bag of caramels (about 50 cubes)
1 cup chocolate chips
1/2 cup chopped nuts (optional)
Directions:
Mix the cake mix with the melted butter and 1/3 cup of the evaporated milk. Mix nuts into batter if desired. Spread half the dough into the bottom of a 13 x 9 pan and bake for 8 minutes on 350 degrees.
Combine caramels and 1/3 cup evaporated milk and melt in the microwave or double boiler. Be sure not to over heat or burn. Once the the base has baked, spread the melted caramel mixture over the base. Sprinkle remaining dough mixture over top and finish by sprinkling chocolate chips on top. Bake for another 18-20 minutes on 350 degrees.
Wednesday, February 4, 2009
Deceptively Delicious
I know several of you have used the Deceptively Delicious cookbook. I got the book cheap, cheap. Now, I am trying to figure out which ones are good...can you point me in a successful direction.
On a side note, I made enchilada verde casserole tonight with chopped up chick peas...sneaky little me:) I am hoping the kids and Matt don't notice.
On a side note, I made enchilada verde casserole tonight with chopped up chick peas...sneaky little me:) I am hoping the kids and Matt don't notice.
Monday, February 2, 2009
Calzones
2 Pillsbury Refrigerate Pizza Crusts (I use thin crust)
1 pound sausage or hamburger
1 c. ham, pepperoni or combination
1 can mushrooms
1 onion
3 garlic cloves chopped
1 T. oregano
1-2 tsp red pepper flakes
1 jar pizza sauce
2 cups shredded mozzarella or Italian cheese blend
1 cup Parmesan cheese
olive oil
This is one of those recipes that I add what I have in the fridge. I brown the meat, add the onions, mushrooms, garlic, oregano, and red pepper flakes. If you don't like heat, leave the red pepper flakes out. If you like green peppers or other pizza toppings feel free to add. I then add one jar of pizza sauce.
While this simmers, I get the dough ready. I like to use a stone bar pan. I spread some olive oil on the bottom and sprinkle with garlic powder. Spread one of the pizza crusts down on the pan. Spread a 1/3 of the shredded and Parmesan cheeses. Add the meat and sauce mixture. Spread the remaining shredded cheese and 1/3 of the Parmesan cheese. Cover with remaining pizza crust and seal the edges. Spread olive oil over the entire calzone. Sprinkle garlic powder and Parmesan on top.
Bake on 375 for 25 minutes or until crust is golden brown.
1 pound sausage or hamburger
1 c. ham, pepperoni or combination
1 can mushrooms
1 onion
3 garlic cloves chopped
1 T. oregano
1-2 tsp red pepper flakes
1 jar pizza sauce
2 cups shredded mozzarella or Italian cheese blend
1 cup Parmesan cheese
olive oil
This is one of those recipes that I add what I have in the fridge. I brown the meat, add the onions, mushrooms, garlic, oregano, and red pepper flakes. If you don't like heat, leave the red pepper flakes out. If you like green peppers or other pizza toppings feel free to add. I then add one jar of pizza sauce.
While this simmers, I get the dough ready. I like to use a stone bar pan. I spread some olive oil on the bottom and sprinkle with garlic powder. Spread one of the pizza crusts down on the pan. Spread a 1/3 of the shredded and Parmesan cheeses. Add the meat and sauce mixture. Spread the remaining shredded cheese and 1/3 of the Parmesan cheese. Cover with remaining pizza crust and seal the edges. Spread olive oil over the entire calzone. Sprinkle garlic powder and Parmesan on top.
Bake on 375 for 25 minutes or until crust is golden brown.
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