Thursday, September 17, 2009

Summer Zucchini Casserole

2 lbs. zucchini
¼ c. chopped onion
1 can cr. Of chicken soup
1 c. sour cream
1 c. shredded carrot
1 box chicken stuffing
7 Tbl. Melted butter
cooked chicken (optional)

In saucepan cook zucchini and onion in boiling water for 5 minutes. Drain.

Combine soup and sour cream. Stir in carrot. Fold in drained zucchini. I also add cooked chicken at this point for some more substance.

In a bowl combine stuffing and butter.

Spread ½ stuffing mix in bottom of baking dish. Spoon veggies in a layer over stuffing. Sprinkle on remaining stuffing. Bake uncovered @350 for 25-30 minutes.

I am not a huge fan of a casserole, but I do like this one. ~Jennifer

Monday, June 15, 2009

13 minute omelets....YUM!

At our recent RS book club we were talking about our lack of creativity with dinner. One of my friends mentioned these 13 minute omelets, weird, but good!




Other omelet fillings such as bell peppers, olives, tomatoes, etc.

Take a zipper sandwich bag and crack in 2 eggs. Add other ingredients that you or the kids want in their omelets. We used goat cheese, black beans, bell peppers and olives. Add salt and pepper to taste. Zip up the baggie (nice and tight) hand it over to the kids to squish it. Once all of the ingredients are mixed together drop it into a pot of boiling water for 13 minutes. If you add additional eggs to your baggie let it sit in the water for a few extra minutes.

Unzip your baggie and slide it out onto
a plate.
The kids LOVED these. ~Jennifer

Tuesday, December 30, 2008

Quick and Easy White Chicken Chili

4-6 Cans Northern White Beans
4 Cans Chicken broth
4-6 boneless chicken breasts
1 chopped onion
2-3 chopped jalepenos (from the jar)
1 teaspoon minced garlic
1 Tablespoon Cumin
1 Tablespoon Oregano
1 1/2 lb. grated monterey jack cheese

Pre-cook chicken and onion together. Blend one can of beans to use as a thickener. Combine all ingredients except for cheese in a large pot and bring to slow boil. Add in cheese. Stir until melted.

Warning: This recipe makes a lot!

Sunday, December 28, 2008

peanut butter chocolate bars (no bake)

2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. smooth peanut butter ( I use chunky peanut butter, just a personal preference)
1/2 c. plus 2 tbsp. butter, melted
2 c. (12 oz.) milk chocolate or semi-sweet chocolate chips, melted

Have ready 9x13 inch baking pan. Mix confectioners' sugar, graham crackers, peanut butter and butter in medium bowl until well blended. Scrape into ungreased baking pan and press into even layer. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand 10-20 minutes at room temperature before cutting into bars. 

grandma's chili rellenos for breakfast

Okay so first of all I can't spell but here it goes

In a 9x13 inch pan place one large can of chilis that have had a 1 inch by 2 inch piece of cheese placed in it.  (Your choice of cheese)  Next mix 3 eggs, 1 cup of flour and 1 cup of milk.  Pour over the chilis.  Bake at 350 for  50 minutes of baking put shredded cheese on top and then put back in oven for the another 10 minutes.

Thursday, November 13, 2008

Crunchy Carmel Apple Pie

This is a favorite because it is so rich!! I often increase the amount of carmel drizzled on top to really make it spectacular.

1 pastry crust for a deep dish pie 9 inch
1/2 cup sugar
3 Tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (golden delicious or fiji works well)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup carmel topping

Ingredients for crumb topping
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for crumb topping
Stir together brown sugar, flour and oats. Cut in butter until topping is like coarse crumbs. Set aside.

Directions for pie
In a large bowl, stir together the sugar, flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture in the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet to protect oven. Cover edges of pie with aluminum foil. Bake in preheated 375 oven for 25 minutes. Then remove foil and put back in oven for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans and then drizzle with caramel sauce. Cool on rack and enjoy at room temperature.

Friday, November 7, 2008

Christmas Sugar Cookie Glaze

9 cups sifted powdered sugar (about 2 pounds)
1/2 cup water
1/2 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon almond extract

Combine ingredients in top of double boiler and heat over boiling water just to lukewarm. (Do not overheat icing or it will become dull). Remove from heat, leaving icing over hot water to keep it thin. If desired, tint parts of icing with food coloring. If necessary, add hot water, just a few drops at a time, until of spreading consistency.