Breakfast Bars
Ingredients
1 ½ c All purpose flour
1tsp Baking soda
½ tsp Salt
1 tsp Cinnamon
¾ c Butter melted and cooled
1 c Brown sugar
½ c Sugar
3/4 c Applesauce
2 Eggs
1tsp Vanilla
3 c Old fashioned oats
2 Or 3 bananas smashed
Preparation
preheat oven to 350 spray 9 x13 pan with cooking spray Combine: flour, baking soda, salt, cinnamon in bowl set aside
Combine: sugars, and butter and beat w/ mixer til well blended Add applesauce, eggs, and vanilla beat w/ mixer till
smooth Add bananas eith mix and mash by hand or w/ mixer (I’ve done both) Stir in flour mixture till just combined Stir
in oats Pour into greased pan Bake till golden brown about 20-30 mins depending on oven Cool and cut into bars!
Tuesday, February 17, 2009
apricot pork chops
3 boneless pork chops
3 heaping tablespoons apricot jam
3 tablespoons honey
1 teaspoon fresh minced ginger
1 teaspoon minced garlic
1/2 c. soy sauce
cook on high about 2 hours or low about 4 hours.
3 heaping tablespoons apricot jam
3 tablespoons honey
1 teaspoon fresh minced ginger
1 teaspoon minced garlic
1/2 c. soy sauce
cook on high about 2 hours or low about 4 hours.
pot beans
Frijoles de Olla (Pot Beans) Michelle (MMmom)
2 cups dried pinto beans
1 cup chicken stockWater to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped1-2 jalapenos,
minced1 ½ tsp salt,
or to taste
Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.
2 cups dried pinto beans
1 cup chicken stockWater to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped1-2 jalapenos,
minced1 ½ tsp salt,
or to taste
Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.
Saturday, February 14, 2009
Easy Chicken Cordon Bleu Casserole
Easy Chicken Cordon Bleu Casserole
From Amy Duke-
6-8 boneless, skinless chicken breasts-
8 slices Swiss cheese-
6-8 slices ham (I get the thinly sliced ham from the deli)-
2 cans Cream of Mushroom soup-
1 bag croutons (or seasoned bread crumbs)
Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.
From Amy Duke-
6-8 boneless, skinless chicken breasts-
8 slices Swiss cheese-
6-8 slices ham (I get the thinly sliced ham from the deli)-
2 cans Cream of Mushroom soup-
1 bag croutons (or seasoned bread crumbs)
Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.
Friday, February 13, 2009
chicken tetrazzini
Chicken or Turkey Tetrazzini
7 oz Spaghetti
2 cups chicken or turkey broth (1 small can + a little water)
2 cups milk
½ cup flour
¼ cup margarine
½ teaspoon salt
¼ teaspoon pepper
2 cups cooked chicken or turkey
½ cup shredded cheddar cheese
Cook and drain the spaghetti according to package directions.
Rinse with cold water.
Preheat over to 350 degrees.
Mix broth, milk, flour margarine, salt and pepper in a sauce pan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir for one minute.
Stir in spaghetti and chicken or turkey.
Spread in a 2 quart casserole.
Sprinkle with cheese
Bake 25-30 minutes or until hot and bubbly.
lara's notes: everyone loved this dish. I would rate it five stars. It was really easy to make and bake. I did add a hand full of frozen peas before putting it in the oven.
7 oz Spaghetti
2 cups chicken or turkey broth (1 small can + a little water)
2 cups milk
½ cup flour
¼ cup margarine
½ teaspoon salt
¼ teaspoon pepper
2 cups cooked chicken or turkey
½ cup shredded cheddar cheese
Cook and drain the spaghetti according to package directions.
Rinse with cold water.
Preheat over to 350 degrees.
Mix broth, milk, flour margarine, salt and pepper in a sauce pan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir for one minute.
Stir in spaghetti and chicken or turkey.
Spread in a 2 quart casserole.
Sprinkle with cheese
Bake 25-30 minutes or until hot and bubbly.
lara's notes: everyone loved this dish. I would rate it five stars. It was really easy to make and bake. I did add a hand full of frozen peas before putting it in the oven.
creamy chicken alfredo
Creamy Chicken Alfredo Michelle (MMmom)
¾ cup floursalt, black pepper,
cajun seasoning mix
4 boneless, skinless chicken breasts
3 tbsp olive oil, divided
3 cloves garlic, minced
2 tbsp minced onion
1 ½ cups whipping cream plus ½ cup milk
¾ cup grated Parmesan cheese plus more for garnish (if desired)
½ tsp coarsely ground black pepper
1 tbsp coarsely chopped parsley
Preheat oven to 375.
Place flour in a shallow dish and season with salt, pepper and seasoning mix. Sprinkle chicken with seasonings, then coat in flour. Heat 2 tbsp olive oil in a large skillet over med-high heat until hot. Add chicken and cook, turning once, until golden brown (about 3-4 min per side). Remove chicken from skillet and place in a 13 x 9 baking dish.Heat remaining oil in same skillet over medium heat. Add garlic and onion. Cook until tender (1-2 min). Scrape up any browned bits from bottom of pan. Add whipping cream, milk, Parmesan and ½ tsp pepper. Cook until sauce is bubbly and slightly thickened (2-3 min). Add salt to taste. Spoon sauce over chicken in dish.Bake chicken until a thermometer inserted in the center of chicken reads 180 (about 15 min). Sprinkle parsley and additional Parmesan over chicken and sauce before serving.Note: this recipe barely makes enough sauce to serve over ½ pound of pasta. Double the sauce.
¾ cup floursalt, black pepper,
cajun seasoning mix
4 boneless, skinless chicken breasts
3 tbsp olive oil, divided
3 cloves garlic, minced
2 tbsp minced onion
1 ½ cups whipping cream plus ½ cup milk
¾ cup grated Parmesan cheese plus more for garnish (if desired)
½ tsp coarsely ground black pepper
1 tbsp coarsely chopped parsley
Preheat oven to 375.
Place flour in a shallow dish and season with salt, pepper and seasoning mix. Sprinkle chicken with seasonings, then coat in flour. Heat 2 tbsp olive oil in a large skillet over med-high heat until hot. Add chicken and cook, turning once, until golden brown (about 3-4 min per side). Remove chicken from skillet and place in a 13 x 9 baking dish.Heat remaining oil in same skillet over medium heat. Add garlic and onion. Cook until tender (1-2 min). Scrape up any browned bits from bottom of pan. Add whipping cream, milk, Parmesan and ½ tsp pepper. Cook until sauce is bubbly and slightly thickened (2-3 min). Add salt to taste. Spoon sauce over chicken in dish.Bake chicken until a thermometer inserted in the center of chicken reads 180 (about 15 min). Sprinkle parsley and additional Parmesan over chicken and sauce before serving.Note: this recipe barely makes enough sauce to serve over ½ pound of pasta. Double the sauce.
Tuesday, February 3, 2009
chicken and yellow rice
Chicken and Yellow Rice with SausageSharon (Gatorgrrrl)This one only takes about 10-15 minutes of prep time, then you put the lid on and let the rice cook. So in actual start to finish time it's 40 minutes, but your part is over after 10.2 skinless, boneless chicken breasts, cut into cubes1 lb sausage (chorizo, kielbasa), cut into 1/2 moons1 onion, diced chunky1 red bell pepper, cut into bite sized strips10 oz yellow rice mix1 1/2 cups frozen peasUsing a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.
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