4 chicken breasts
1 can cream of chicken soup
1 can crescent rolls
3/4 c sharp cheddar cheese
1 c milk
1/2 tsp salt
1/2 tsp pepper
~Boil chicken. Cool, chop into bite-sized pieces & add S&P.
~In saucepan, add milk and cheese to soup. Heat until cheese melts.
~Roll chicken pieces up in crescent rolls.
~Place in buttered 8x8 baking dish and pour soup mixture over.
~Bake at 350 until rolls are slightly brown (usu ~ 12-15 min).
Reality Notes: This is GOOD stuff!
Thursday, October 29, 2009
Fresh Salsa
8 large tomatoes (peeled - if you put in boiling hot water for ~5 minutes, they will crack open to peel easier)
3 bell peppers
1 medium onion
2-3 jalapenos (remove seeds)
1 bunch fresh cilantro
3 tbsp fresh lemon juice
3 tbsp fresh lime juice
salt to taste
Chop individually in food processor and combine. Can keep in fridge for ~ 1 week (this is not a canning recipe).
Reality Notes: I never follow the amounts exactly - I just make it to taste. If you like hotter salsa, add more peppers. If you like the taste of cilantro, add the whole bunch. If you like oniony salsa, add more onion. Or less of course. Sometimes I add in some hot banana peppers instead of a few jalapeno peppers.
3 bell peppers
1 medium onion
2-3 jalapenos (remove seeds)
1 bunch fresh cilantro
3 tbsp fresh lemon juice
3 tbsp fresh lime juice
salt to taste
Chop individually in food processor and combine. Can keep in fridge for ~ 1 week (this is not a canning recipe).
Reality Notes: I never follow the amounts exactly - I just make it to taste. If you like hotter salsa, add more peppers. If you like the taste of cilantro, add the whole bunch. If you like oniony salsa, add more onion. Or less of course. Sometimes I add in some hot banana peppers instead of a few jalapeno peppers.
Katherine's Summer Salad
I make this to use up all of those tomatoes and cukes from the garden.
Cut up cukes, tomatoes & onions in bite-sized chunks
Add Parmesan and/or mozzarella cheese (freshly grated is always better)
Toss in Italian dressing
Add S&P to taste
Serve chilled.
Reality Note: I do not like raw onions but it is so good in this recipe.
Cut up cukes, tomatoes & onions in bite-sized chunks
Add Parmesan and/or mozzarella cheese (freshly grated is always better)
Toss in Italian dressing
Add S&P to taste
Serve chilled.
Reality Note: I do not like raw onions but it is so good in this recipe.
Taco Dip
This looks nasty but is so good! And you can make it in about 5-10 minutes.
1 pkg of taco seasoning
1 8 oz pkg cream cheese
1 can Frito Lay bean dip
spoonful of sour cream (healthy spoonful is best!)
Mix & serve warmed with tortilla chips.
Reality Notes: I have used refried beans instead of the bean dip - it's much cheaper and tastes just as good. Also, I just nuke it.
1 pkg of taco seasoning
1 8 oz pkg cream cheese
1 can Frito Lay bean dip
spoonful of sour cream (healthy spoonful is best!)
Mix & serve warmed with tortilla chips.
Reality Notes: I have used refried beans instead of the bean dip - it's much cheaper and tastes just as good. Also, I just nuke it.
Wednesday, October 28, 2009
Cake Batter Cookies
1 box of your favorite cake mix
2 eggs
1/3 cup oil
Add eggs and oil to cake mix. Mix (will be thick). Spoon onto cookie sheet and bake for 6-8 minutes at 350.
Reality Notes: This is so easy and very tasty. I prefer lemon and strawberry, but the options are endless.
Enjoy!
2 eggs
1/3 cup oil
Add eggs and oil to cake mix. Mix (will be thick). Spoon onto cookie sheet and bake for 6-8 minutes at 350.
Reality Notes: This is so easy and very tasty. I prefer lemon and strawberry, but the options are endless.
Enjoy!
Rhina's Chicken Casserole
This casserole is sooooo yummy. Again, one of Rhina's recipes (she rocks!).
2 c diced cooked chicken
cream of mushroom soup
3/4 c mayo
1 c diced celery
1 c cooked rice
1 tsp grated onion
1 tbsp lemon juice
4 oz mushrooms
1/2 c water chestnuts
1 c cornflakes (mixed in 3 tbsp of melted butter)
Mix & put cornflakes on top. Bake at 350 for 30-40 minutes (until hot & bubbly).
Reality Notes: You can use canned chicken for this too. You can prepare this ahead of time and refrigerate until you are ready to cook it. And I prefer Frosted Flakes instead of plain cornflakes. :)
2 c diced cooked chicken
cream of mushroom soup
3/4 c mayo
1 c diced celery
1 c cooked rice
1 tsp grated onion
1 tbsp lemon juice
4 oz mushrooms
1/2 c water chestnuts
1 c cornflakes (mixed in 3 tbsp of melted butter)
Mix & put cornflakes on top. Bake at 350 for 30-40 minutes (until hot & bubbly).
Reality Notes: You can use canned chicken for this too. You can prepare this ahead of time and refrigerate until you are ready to cook it. And I prefer Frosted Flakes instead of plain cornflakes. :)
Irish Potato Casserole
My step-mom, Rhina, is the best cook I know. Here's one of my personal favorites. Do not expect left-overs with this one.
8-10 medium potatoes
1 8 oz. cream cheese
1/2 c melted butter (1 stick)
1/2 c chopped chives
2 tsp salt
Cook potatoes, drain and mash. Beat cream cheese until smooth. Add potatoes and other ingredients. Beat until smooth. Spoon into lightly buttered dish. Cover & refrigerate overnight. Bake at 350 for 30 min.
Reality Note: Use fresh chives - they make the dish taste so much better. Yukon Gold potatoes taste really good but they make the casserole look yellowish.
8-10 medium potatoes
1 8 oz. cream cheese
1/2 c melted butter (1 stick)
1/2 c chopped chives
2 tsp salt
Cook potatoes, drain and mash. Beat cream cheese until smooth. Add potatoes and other ingredients. Beat until smooth. Spoon into lightly buttered dish. Cover & refrigerate overnight. Bake at 350 for 30 min.
Reality Note: Use fresh chives - they make the dish taste so much better. Yukon Gold potatoes taste really good but they make the casserole look yellowish.
Tuesday, October 27, 2009
Pastel Jello Cookies
These are a childhood favorite. Mom used to make them around every holiday with us in a different flavor with different holiday cookie cutters. I still absolutely love them. We were making orange pumpkins today although my favorite are pink hearts in February and green shamrocks in March. Hope you enjoy the kid friendly recipe!
Ingredients:
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups butter (softened)
1 cup sugar
1 pkg jell0
1 egg
1 tsp vanilla
Directions:
- Mix butter, sugar, and jello. Beat well.
- Add egg and vanilla.
- Add rest of ingredients and mix well.
- Chill dough.
- Roll out to about 1/8 inch thick and cut with your favorite cookie cutters.
- Bake at 350 for about 8 minutes.
Tips:
- Don't over bake these. They don't spread, rise, or brown much-- so be careful not to overcook them. They are much better a little undercooked than overcooked. Bake time depends a lot on your oven.
Ingredients:
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups butter (softened)
1 cup sugar
1 pkg jell0
1 egg
1 tsp vanilla
Directions:
- Mix butter, sugar, and jello. Beat well.
- Add egg and vanilla.
- Add rest of ingredients and mix well.
- Chill dough.
- Roll out to about 1/8 inch thick and cut with your favorite cookie cutters.
- Bake at 350 for about 8 minutes.
Tips:
- Don't over bake these. They don't spread, rise, or brown much-- so be careful not to overcook them. They are much better a little undercooked than overcooked. Bake time depends a lot on your oven.
Sunday, October 18, 2009
Delicious Baked Potato Soup Recipe
Here is a great potato soup recipe I found in Cooking Light. It's easy, though peeling the potatoes does take a little time, makes a lot for leftovers or company and absolutely delicious. This is one I actually make just like the recipe says. It needs no tweaking! Enjoy!
Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
-Preheat oven to 400°. -Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
-Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
-Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
-Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
-Preheat oven to 400°. -Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
-Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
-Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
-Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
Tuesday, October 13, 2009
German Chocolate Ooey-Gooey Butter Cake
1 (18.25 oz) box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 teas. vanilla extract
1 (16 oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.
Note: The last time we made this recipe, we left the pecans out (because a dear friend is allergic to nuts) and just used the entire bag of coconut.
1 cup butter, melted and divided
1 large egg
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 teas. vanilla extract
1 (16 oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.
Note: The last time we made this recipe, we left the pecans out (because a dear friend is allergic to nuts) and just used the entire bag of coconut.
Sunday, October 11, 2009
Cream Cheese Pumpkin Bread
Since we seem to be on a pumpkin kick this month, here is another one for the pumpkin cook-a-thon! I've had lots of different types of pumpkin bread before but this one looked yummy because it is actually made with cream cheese. Interesting right?? It's a Paula Deen recipe.
Ingredients:
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans (definitely optional)
3/4 cup raisins (optional)
Directions:- Beat cream cheese and butter until well mixed.
- Add sugar then eggs one at a time.
- In separate bowl, mix flour, powder, soda, salt, cinnamon, and nutmeg.
- Incorporate into cream cheese mixture slowly.
- Stir in pumpkin and optionals.
- Spread into two greased loaf pans.
- Bake at 350 for 1 hour.
Tips:
Due to my nut allergy of course I left out the nuts-- also not a big fan of raisins. So, I made one loaf plain and I added 3/4 cup mini chocolate chips to the other. YUM!! Chocolate goes with everything right?? Very moist bread!
Ingredients:
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans (definitely optional)
3/4 cup raisins (optional)
Directions:- Beat cream cheese and butter until well mixed.
- Add sugar then eggs one at a time.
- In separate bowl, mix flour, powder, soda, salt, cinnamon, and nutmeg.
- Incorporate into cream cheese mixture slowly.
- Stir in pumpkin and optionals.
- Spread into two greased loaf pans.
- Bake at 350 for 1 hour.
Tips:
Due to my nut allergy of course I left out the nuts-- also not a big fan of raisins. So, I made one loaf plain and I added 3/4 cup mini chocolate chips to the other. YUM!! Chocolate goes with everything right?? Very moist bread!
Pumpkin Muffins
These Pumpkin Muffins are very easy to make and very tasty.
Ingredients:
2 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 large egg
1 large egg white
Cooking spray
1 Tbsp granulated sugar
1 1/2 tsp brown sugar
Directions:
Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
Combine 1 Tbsp granulated sugar and brown sugar; sprinkle over muffins.
Bake for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately; cool on wire rack.
Yield: 18 servings
Notes from Kitchen of Reality:
-I use my 1.5 oz ice cream scoop to measure the batter and ensure equally sized muffins. I made 21 this way.
-I doubled the topping to give the tops extra crunch. The way it is written now, the sugar melts into the top and doesn't give it any crunch.
Ingredients:
2 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 large egg
1 large egg white
Cooking spray
1 Tbsp granulated sugar
1 1/2 tsp brown sugar
Directions:
Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
Combine 1 Tbsp granulated sugar and brown sugar; sprinkle over muffins.
Bake for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately; cool on wire rack.
Yield: 18 servings
Notes from Kitchen of Reality:
-I use my 1.5 oz ice cream scoop to measure the batter and ensure equally sized muffins. I made 21 this way.
-I doubled the topping to give the tops extra crunch. The way it is written now, the sugar melts into the top and doesn't give it any crunch.
Thursday, October 8, 2009
Easy Pumpkin Ice Cream
Here is a recipe I adapted to make some yummy pumpkin ice cream. It's very simple and delicious! I'd recommend crushing some graham crackers or gingersnaps (I don't like them but if you do I'm sure they'd be delicious) to add even more goodness. I also read it goes well with apple pie.
Here's how I made it:
Ingredients:
1 can pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cups brown sugar
at least 2 teaspoons of pumpkin pie spice (you could make your own using cinnamon, ginger and nutmeg)
Mix ingredients together well with a mixer or blender. Put in your ice cream freezer and freeze according to manufacturer's instructions. Makes 2 quarts.
It's best right out of the ice cream freezer and is so creamy! Just another excuse to use pumpkin during pumpkin season!
Here's how I made it:
Ingredients:
1 can pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cups brown sugar
at least 2 teaspoons of pumpkin pie spice (you could make your own using cinnamon, ginger and nutmeg)
Mix ingredients together well with a mixer or blender. Put in your ice cream freezer and freeze according to manufacturer's instructions. Makes 2 quarts.
It's best right out of the ice cream freezer and is so creamy! Just another excuse to use pumpkin during pumpkin season!
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