1 pkg cream cheese (250gr), softened
1 can Eagle Brand condensed milk
1/4 cup lemon juice
1 tsp vanilla
9 inch graham pie crust
19 0z can cherry pie filling
In large bowl, beat cheese until fluffy. Add Eagle Brand and blend. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours or until set. You can use a ready-made crust or make or your own. Instructions would be on the box of graham crumbs. I cut the slices and then top with the cherries, rather than topping the whole pie. Delicious and easy!
Monday, November 20, 2006
Tuna Noodle Casserole
I have some very picky day care kids. If it isn't a grilled cheese sandwich or a hot dog, they do not want to eat it. Today I tried the following recipe for tuna noodle casserole, told everyone that it was a special macaroni and cheese treat and left the room. They devoured it! They asked for seconds! The pickiest eater said he couldn't get enough of it! Victory!
1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1/4 cup parmesan cheese
Mix the above ingredients together. Add...
1 tbsp minced onion (I used dried onion)
1 can tuna drained
1 cup frozen peas (I used canned)
8oz wide egg noodles cooked (I used macaroni noodles)
Pour it into baking dish and bake at 350F for 25 minutes.
I added grated cheese and buttered fine bread crumbs to the top.
1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1/4 cup parmesan cheese
Mix the above ingredients together. Add...
1 tbsp minced onion (I used dried onion)
1 can tuna drained
1 cup frozen peas (I used canned)
8oz wide egg noodles cooked (I used macaroni noodles)
Pour it into baking dish and bake at 350F for 25 minutes.
I added grated cheese and buttered fine bread crumbs to the top.
Spicy Orange Pork Chops
6 pork chops
1 tablespoon olive oil
salt and pepper -- to taste
1 1/2 cups chicken broth or vegetable broth
3 tablespoons cornstarch
1 orange juiced
1/2 cup brown sugar not packed
1/2 teaspoon crushed red pepper
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
In a skillet, heat oil and brown chops on both sides, salt and pepper to taste. In a bowl, mix chicken broth and cornstarch until smooth. Add remaining ingredients and mix well. Drain fat from chops and pour sauce over them. Cover and simmer on the stove top for 30 minutes or until done, depending on the thickness of your chops.
Notes - I sometimes use frozen concentrate instead of the juice... I just guess at the amount.
I sometimes make just the sauce by itself, and cook the chops on the bbq, and spoon the sauce over them at the table.
1 tablespoon olive oil
salt and pepper -- to taste
1 1/2 cups chicken broth or vegetable broth
3 tablespoons cornstarch
1 orange juiced
1/2 cup brown sugar not packed
1/2 teaspoon crushed red pepper
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
In a skillet, heat oil and brown chops on both sides, salt and pepper to taste. In a bowl, mix chicken broth and cornstarch until smooth. Add remaining ingredients and mix well. Drain fat from chops and pour sauce over them. Cover and simmer on the stove top for 30 minutes or until done, depending on the thickness of your chops.
Notes - I sometimes use frozen concentrate instead of the juice... I just guess at the amount.
I sometimes make just the sauce by itself, and cook the chops on the bbq, and spoon the sauce over them at the table.
Chicken Santa Fe
This recipe is very adaptable. These are some things I do... I use hot salsa... the other kinds just seem to get lost in the mix. I cut the recipe in half for my family. I use more salsa than called for... I cover the chicken with it. That way it doesn't dry out. I usually cook it on low for about 5 hours.
Ingredients
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese Procedure
Directions
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remainingsalsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Serves 6
Ingredients
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese Procedure
Directions
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remainingsalsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Serves 6
Play Dough
2 cups water
1/2 cups salt
1 tsp food colouring
Boil together until salt dissolves and then add
2 tbsp cream of tartar
2 tbsp oil
2 cups flour
Mix together immediately. Knead of 5 minutes as soon as you can keep your hands in the dough.
Store in an airtight container or freezer bag once the dough is cooled.
1/2 cups salt
1 tsp food colouring
Boil together until salt dissolves and then add
2 tbsp cream of tartar
2 tbsp oil
2 cups flour
Mix together immediately. Knead of 5 minutes as soon as you can keep your hands in the dough.
Store in an airtight container or freezer bag once the dough is cooled.
Garlic Cheese Bicuits
2 C bisquick
2/3 C grated cheese
1/2 C water, approximately
5 tsp melted butter
1/2 tsp garlic powder
Mix first three ingredients, and drop onto baking shee. Bake at 400 F for 10 minutes.
Brush melted butter mixed with garlic powder on top, after biscuits are baked.
2/3 C grated cheese
1/2 C water, approximately
5 tsp melted butter
1/2 tsp garlic powder
Mix first three ingredients, and drop onto baking shee. Bake at 400 F for 10 minutes.
Brush melted butter mixed with garlic powder on top, after biscuits are baked.
Banana Muffins
3 large ripe bananas
3/4 C white sugar
1 egg slightly beaten
1/3 C melted butter
1 tsp baking powder
1/2 tsp salt
1 1/2 C flour
Mash bananas. Add suggar and egg; mix well. Add melted butter; mix well. Add dry ingredients; mix only to moisten. Fill muffin cups and bake at 375 F for 20 minutes.
3/4 C white sugar
1 egg slightly beaten
1/3 C melted butter
1 tsp baking powder
1/2 tsp salt
1 1/2 C flour
Mash bananas. Add suggar and egg; mix well. Add melted butter; mix well. Add dry ingredients; mix only to moisten. Fill muffin cups and bake at 375 F for 20 minutes.
Breaded Pork Chops
I don't have a recipe for this.
Dip your chops in a couple of beaten eggs. Then dip into Italian seasoned bread crumbs. Fry in medium hot skillet. Yum.
Dip your chops in a couple of beaten eggs. Then dip into Italian seasoned bread crumbs. Fry in medium hot skillet. Yum.
Chicken Puttanesca
1 tbsp olive oil
3 cloves garlic minced
1 jar spaghetti sauce
1/2 C black sliced pitted olives
1/4 C chicken broth
1 tbsp capers
1/2 tsp red pepper flakes
2 C chopped cooked chicken
8 ounces spaghetti uncooked
In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, broth, capers and red pepper flakes. Heat to boiling; reduce heat. Simmer for 10 minutes, uncovered, then stir in the chicken.
Meanwhile, cook pasta and drain. Toss the hot pasta with the sauce; sprinkle with parmesan cheese.
This is so good. The first time we made this, hubby cooked it and, by mistake, put in a whole can of broth rather than the 1/4 cup, and it was great! Thin sauce but delicious. Don't be afraid of the capers.
3 cloves garlic minced
1 jar spaghetti sauce
1/2 C black sliced pitted olives
1/4 C chicken broth
1 tbsp capers
1/2 tsp red pepper flakes
2 C chopped cooked chicken
8 ounces spaghetti uncooked
In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, broth, capers and red pepper flakes. Heat to boiling; reduce heat. Simmer for 10 minutes, uncovered, then stir in the chicken.
Meanwhile, cook pasta and drain. Toss the hot pasta with the sauce; sprinkle with parmesan cheese.
This is so good. The first time we made this, hubby cooked it and, by mistake, put in a whole can of broth rather than the 1/4 cup, and it was great! Thin sauce but delicious. Don't be afraid of the capers.
Caulifower Soup
2 10oz cans chicken broth or vegetable broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup milk
1 1/2 cups low fat cheddar cheese shredded
Place all ingredients, except milk and cheese, in a crock-pot
and cook on low until vegetables are very tender, about 4-6 hours.
Carefully pour mixture into work bowl of food processor fitting
with steel blade or into blender container. Cover and process
until smooth. Or, use a potato masher directly in the crock-pot.
Pour cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese
is melted and mixture is hot (do not boil, or it will break).
Notes - You can do this on the stove as well as in the crock. This is so good!
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup milk
1 1/2 cups low fat cheddar cheese shredded
Place all ingredients, except milk and cheese, in a crock-pot
and cook on low until vegetables are very tender, about 4-6 hours.
Carefully pour mixture into work bowl of food processor fitting
with steel blade or into blender container. Cover and process
until smooth. Or, use a potato masher directly in the crock-pot.
Pour cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese
is melted and mixture is hot (do not boil, or it will break).
Notes - You can do this on the stove as well as in the crock. This is so good!
Baja Beef and Beans
1 1/2 pound boneless beef round steak
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 tablespoon prepared mustard
1 onion, chopped
1 teaspoon beef bouillon granules
1 cup fresh or bottled salsa
16 ounces canned red or kidney beans, drained
Trim fat from meatand place in slow cooker. Combine garlic, pepper, salt, chili powder and mustard and mix with meat. Stir in onion, bouillon granules and salsa. Cover and cook on LOW 7 1/2 to 8 hrs. Turn to HIGH. Add beans. Cover and cook on HIGH 30 min.
Notes - You can use stewing beef. Serve over rice. This is very adaptable. Black beans, chicken... anything works.
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 tablespoon prepared mustard
1 onion, chopped
1 teaspoon beef bouillon granules
1 cup fresh or bottled salsa
16 ounces canned red or kidney beans, drained
Trim fat from meatand place in slow cooker. Combine garlic, pepper, salt, chili powder and mustard and mix with meat. Stir in onion, bouillon granules and salsa. Cover and cook on LOW 7 1/2 to 8 hrs. Turn to HIGH. Add beans. Cover and cook on HIGH 30 min.
Notes - You can use stewing beef. Serve over rice. This is very adaptable. Black beans, chicken... anything works.
Chicken Cacciatore
Family consesus is that this is definitely a "make again" dish. It was good!
1/2 C flour
1 tsp salt
1/4 tsp pepper
10 chicken thighs skinned
2 tbsp butter
2 tbsp olive oil
2 garlic cloves minced
1 large onion sliced
1/2 green pepper chopped
28oz can Italian style tomatoes
1 tbsp dried parsley
1 tsp dried oregano
1/4 tsp ground thyme
2 C sliced mushrooms (or 1 284mL can)
salt and pepper to taste
In a plastic bag, combine flour, salt and pepper. Shake chicken in bag to coat.
In a large skillet, heat butter and oil. Add garlic and saute briefly.
Add chicken to pan; brown on all sides.
Add onion, pepper, tomatoes, parsley, oregano and thyme. Cover tightly, reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
Add mushrooms, salt and pepper. Continue to simmer for an additional 10 minutes or until chicken is tender. Serve over rice, noodles, or polenta.
1/2 C flour
1 tsp salt
1/4 tsp pepper
10 chicken thighs skinned
2 tbsp butter
2 tbsp olive oil
2 garlic cloves minced
1 large onion sliced
1/2 green pepper chopped
28oz can Italian style tomatoes
1 tbsp dried parsley
1 tsp dried oregano
1/4 tsp ground thyme
2 C sliced mushrooms (or 1 284mL can)
salt and pepper to taste
In a plastic bag, combine flour, salt and pepper. Shake chicken in bag to coat.
In a large skillet, heat butter and oil. Add garlic and saute briefly.
Add chicken to pan; brown on all sides.
Add onion, pepper, tomatoes, parsley, oregano and thyme. Cover tightly, reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
Add mushrooms, salt and pepper. Continue to simmer for an additional 10 minutes or until chicken is tender. Serve over rice, noodles, or polenta.
Island Beef Jerk
1 lb extra lean ground beef
1 onion chopped
1 sweet potato peeled & chopped in 1/2 inch pieces
2 cloves garlic minced
2 tsp pumpkin pie spice
1/4 tsp hot pepper flakes
1 C beef stock
1/2 C orange juice
2 tbsp soy sauce
2 tbsp cold water
2 tsp cornstarch
1/4 chopped fresh parsley
In large skillet over medium-high heat, combine beef, onion and sweet potato. Cook for about 10 minutes, stirring often and breaking up the beef, until beef is no longer pink. Stir in garlic, pumpkin pie spice and hot pepper flakes.
Stir in beef stock, orange juice and soy sauce. Bring to a boil of high heat. Reduce heat to medium-low; simmer covered for 10 minutes, until potato is tender.
Uncover skillet;increase heat to medium. I a small bowl, stir together water and cornstarch until smooth. Add to skillet;simmer, stirring often, for 3 minutes until thickened. Stir in parsley.
Serve over rice or pita bread.
Makes 4 servings.
1 onion chopped
1 sweet potato peeled & chopped in 1/2 inch pieces
2 cloves garlic minced
2 tsp pumpkin pie spice
1/4 tsp hot pepper flakes
1 C beef stock
1/2 C orange juice
2 tbsp soy sauce
2 tbsp cold water
2 tsp cornstarch
1/4 chopped fresh parsley
In large skillet over medium-high heat, combine beef, onion and sweet potato. Cook for about 10 minutes, stirring often and breaking up the beef, until beef is no longer pink. Stir in garlic, pumpkin pie spice and hot pepper flakes.
Stir in beef stock, orange juice and soy sauce. Bring to a boil of high heat. Reduce heat to medium-low; simmer covered for 10 minutes, until potato is tender.
Uncover skillet;increase heat to medium. I a small bowl, stir together water and cornstarch until smooth. Add to skillet;simmer, stirring often, for 3 minutes until thickened. Stir in parsley.
Serve over rice or pita bread.
Makes 4 servings.
Meatloaf
1 box stuffing
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 C milk
1 1/2 lbs lean ground beef
1/4 C ketchup
1 tbsp brown sugar
1 tsp prepared mustard
Combine contents of crumb pouch and milk. Add egg, Worcestershire sauce and seasoning pouch from stuffing. Mix well. Add ground beef and mix until combined.
Press into a 9 inch pie plate. Blend ketchup, sugar and mustard. Brush sauce over meatloaf. Bake at 350 F for 35 minutes. Serves 6.
Notes - Make sure you use the pie plate. I add sauce about halfway through cooking, and I find I need to cook for about an hour.
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 C milk
1 1/2 lbs lean ground beef
1/4 C ketchup
1 tbsp brown sugar
1 tsp prepared mustard
Combine contents of crumb pouch and milk. Add egg, Worcestershire sauce and seasoning pouch from stuffing. Mix well. Add ground beef and mix until combined.
Press into a 9 inch pie plate. Blend ketchup, sugar and mustard. Brush sauce over meatloaf. Bake at 350 F for 35 minutes. Serves 6.
Notes - Make sure you use the pie plate. I add sauce about halfway through cooking, and I find I need to cook for about an hour.
Chicken Pot Pie
This is so good!
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp dried thyme (1 tsp fresh)
1/8 tsp pepper
3/4 C chicken broth
3/4 C whipping cream
2 C cooked chicken or turkey
1 10oz package frozen peas & carrots or 160z can drained
1 C frozen or canned small onions
pastry for 9 inch 2 crust pie
Heat butter in 3 quart saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook stirring constantly until mixture is smooth and bubbly: remove from heat. Stir in broth and whipping cream. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken, peas and carrots, and onions.
Heat oven to 425 F. Prepare pastry. Roll 2/3 of pastry into 12 inch square, to fit 8x8 dish. Pour chicken mixture in pastry lined dish. Roll remaining pastry into 10x6 rectangle. Cut into 12 strips each 1/2 inch wide.
Place 7 strips across filling, arrange remaining strips to make lattice top. Trim, turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until light brown.
Makes 6 servings.
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp dried thyme (1 tsp fresh)
1/8 tsp pepper
3/4 C chicken broth
3/4 C whipping cream
2 C cooked chicken or turkey
1 10oz package frozen peas & carrots or 160z can drained
1 C frozen or canned small onions
pastry for 9 inch 2 crust pie
Heat butter in 3 quart saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook stirring constantly until mixture is smooth and bubbly: remove from heat. Stir in broth and whipping cream. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken, peas and carrots, and onions.
Heat oven to 425 F. Prepare pastry. Roll 2/3 of pastry into 12 inch square, to fit 8x8 dish. Pour chicken mixture in pastry lined dish. Roll remaining pastry into 10x6 rectangle. Cut into 12 strips each 1/2 inch wide.
Place 7 strips across filling, arrange remaining strips to make lattice top. Trim, turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until light brown.
Makes 6 servings.
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