From my dad! Cant wait to try this out this week!
Prep time- 10 minutes
2 Cups Stove Top stuffing
4 Small boneless skinless chicken breast halves
4 slices smoked ham (lunch meat works great)
1 can cream of chicken soup
1 Tbsp dijon mustard
1 cup shredded swiss cheese
Preheat oven to 400. Prepare stuffing and set aside. Place chicken in 13 x 9 baking pan, cover with ham. Mix soup and mustard and spoon over chicken. Top with stuffing and bake for 25 minutes. Sprinkle with cheese and bake for additional 5 minutes.
Monday, August 4, 2008
Tuesday, July 29, 2008
Egg Rolls
I recieved this recipe from a lady at church a few years ago. Khuanchai is from Vietnam and agreed to do a lesson on making egg rolls. I never knew how easy it was. And, they taste so much better than what you get at the local store.
Even the girls like them!!
Lets get started.
First things first...get your aprons ready, this gets messy.
Ingredients
3 cups cabbage, chopped
1/2 pound ground pork
2 eggs
1/4 tsp salt
1 cup chopped carrots
1 pack clear rice noodles (found in oriental spot at the store)
1/2 cup oyster sauce (found in same spot)
pepper
1 tbsp sugar
1 pack egg roll wrappers (usually found in the refridgerated fresh produce)
Brown pork. Since the recipe calls for 1/2 pound, I usually brown 1 pound and then freeze half of it for the next time I make these!
While browning, remove the rice noodles and place them in a deep dish covered with warm water. when they are done, about 10 minutes, cut up with a pair of kitchen shears, just so that there arent any long strings.
In a large bowl, combine everything, except wrappers. Mix well, with hands is the best!
In a deep skillet, fill half way with vegetable or canola oil. Heat over med heat. (to see if it is ready, I throw in some of the mixture to see if it sizzles or not...so I dont know what emp it needs to be)
Now, get rolling! Take a wrapper, fill with the filling, and roll it up. Use egg white or water aroung the edges to secure them in place. When the skillet it hot enough, carefully drop some in adn cook about 3 minutes each side, or till nice and golden brown. Take them out and let dry on paper towels. Serve with Duck Sauce, or Sweet and Sour.
The great thing is how versitile these are. You can add mushrooms, onions, whatever you want. And, why not try substituting the oyster sauce with thai peanut sauce!!!
Even the girls like them!!
Lets get started.
First things first...get your aprons ready, this gets messy.
Ingredients
3 cups cabbage, chopped
1/2 pound ground pork
2 eggs
1/4 tsp salt
1 cup chopped carrots
1 pack clear rice noodles (found in oriental spot at the store)
1/2 cup oyster sauce (found in same spot)
pepper
1 tbsp sugar
1 pack egg roll wrappers (usually found in the refridgerated fresh produce)
Brown pork. Since the recipe calls for 1/2 pound, I usually brown 1 pound and then freeze half of it for the next time I make these!
While browning, remove the rice noodles and place them in a deep dish covered with warm water. when they are done, about 10 minutes, cut up with a pair of kitchen shears, just so that there arent any long strings.
In a large bowl, combine everything, except wrappers. Mix well, with hands is the best!
In a deep skillet, fill half way with vegetable or canola oil. Heat over med heat. (to see if it is ready, I throw in some of the mixture to see if it sizzles or not...so I dont know what emp it needs to be)
Now, get rolling! Take a wrapper, fill with the filling, and roll it up. Use egg white or water aroung the edges to secure them in place. When the skillet it hot enough, carefully drop some in adn cook about 3 minutes each side, or till nice and golden brown. Take them out and let dry on paper towels. Serve with Duck Sauce, or Sweet and Sour.
The great thing is how versitile these are. You can add mushrooms, onions, whatever you want. And, why not try substituting the oyster sauce with thai peanut sauce!!!
Wednesday, July 16, 2008
Golden Grahams Smores
Growing up, my mom always made the best treats. We always had friends over and she was always on top of things making the latest recipe. When she found this one, we constantly asked for it. I remember one friend in particular, Jenna, and I could eat an entire pan of these. We never waited for them to cool. I dont think we even let them make it into a pan! Anyhow, now my kids love them too!
1 bag miniature marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter or margarine
1/4 cup corn syrup
1 box Golden Grahams (8 cups)
1. Grease 13x9-inch pan with butter. Reserve 1 cup of the marshmallows. In 3-quart saucepan, melt chocolate chips, butter, corn syrup and remaining 4 1/2 cups marshmallowsover low heat, stirring occasionally, until completely melted. Remove from heat.
2. Pour cereal into large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup marshmallows.
3.With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Or, do as I do and eat them warm!!!
1 bag miniature marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter or margarine
1/4 cup corn syrup
1 box Golden Grahams (8 cups)
1. Grease 13x9-inch pan with butter. Reserve 1 cup of the marshmallows. In 3-quart saucepan, melt chocolate chips, butter, corn syrup and remaining 4 1/2 cups marshmallowsover low heat, stirring occasionally, until completely melted. Remove from heat.
2. Pour cereal into large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup marshmallows.
3.With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Or, do as I do and eat them warm!!!
Tuesday, April 29, 2008
Fruit Dip
I finally tested this recipe and it is amazing. My waistline will not be thanking me in the morning. Maybe the fact that it is served with fruit will cancel out the bad stuff!
Cream together:
1 jar (7 oz) marshmallow fluff
1 package cream cheese, softened
1 tbsp honey
1 tsp grated orange peel
1/4 tsp cinnamon
Now, I could just eat this all by itself. But, it is supposed to be served with fresh fruit. I had it with an orange, which was perfect! It is great with pretzels too!
Cream together:
1 jar (7 oz) marshmallow fluff
1 package cream cheese, softened
1 tbsp honey
1 tsp grated orange peel
1/4 tsp cinnamon
Now, I could just eat this all by itself. But, it is supposed to be served with fresh fruit. I had it with an orange, which was perfect! It is great with pretzels too!
Friday, April 11, 2008
Corn Salsa
This has to be my favorite thing to make. I could eat this for every meal and never get tired of it. It is refreshing, sweet, savory...and not so bad for you!
The list:
4 ears fresh corn, or 2 cans sweet corn
1 12oz jar roasted red peppers, chopped
2 avacados
2 green onions, chopped
1 large tomato, chopped
1 jalapeno
3 tbsp minced cilantro
2 tbsp lime juice
1 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
If I am using fresh corn, I like to boil it for a few minutes first, to get the bright yellow color, but not too much so it gets soggy. You still want that bite to it. If it is not corn season, go ahead and use about 2 cans of sweet corn. Let the corn cool before cutting it off the cobb.
Mix the corn with all the other ingrediants. Chill for a few hours. Serve with chips.
I dont use the jalepenos....too spicy for me. That, and I have an obsession with avacados. So I usually add one more. I like to have a piece with every bite!
The list:
4 ears fresh corn, or 2 cans sweet corn
1 12oz jar roasted red peppers, chopped
2 avacados
2 green onions, chopped
1 large tomato, chopped
1 jalapeno
3 tbsp minced cilantro
2 tbsp lime juice
1 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
If I am using fresh corn, I like to boil it for a few minutes first, to get the bright yellow color, but not too much so it gets soggy. You still want that bite to it. If it is not corn season, go ahead and use about 2 cans of sweet corn. Let the corn cool before cutting it off the cobb.
Mix the corn with all the other ingrediants. Chill for a few hours. Serve with chips.
I dont use the jalepenos....too spicy for me. That, and I have an obsession with avacados. So I usually add one more. I like to have a piece with every bite!
Tuesday, March 18, 2008
Hawiian Haystacks
This is such a great dinner, at least in our house, because it gets the kids involved and they get to choose what they like to put on their "haystack".
Begin by cooking 1 lb of chicken, cut up into cubes. I usually just boil it with some rosemary.
In a saucepan, combine 1 can of cream of chicken soup, 1/2 cup milk, and the cooked chicken. Too easy? I thought so! Heat it on med to hot.
Make some minute rice.
On a plate, start with the rice, then put a spoonful of the chicken mixture on top.
Now the fun part.
Pile on as many toppings as you want. Here is a list of what we usually have:
chopped green peppers
shredded cheese
crushed pineapple
sliced water chestnuts
cashews/sliced almonds
shredded coconut
chow mein noodles
if you can think of something else that you like...just add it! That is the great part, you can have whatever you want on it, or dont!
Mix it up and enjoy!
Begin by cooking 1 lb of chicken, cut up into cubes. I usually just boil it with some rosemary.
In a saucepan, combine 1 can of cream of chicken soup, 1/2 cup milk, and the cooked chicken. Too easy? I thought so! Heat it on med to hot.
Make some minute rice.
On a plate, start with the rice, then put a spoonful of the chicken mixture on top.
Now the fun part.
Pile on as many toppings as you want. Here is a list of what we usually have:
chopped green peppers
shredded cheese
crushed pineapple
sliced water chestnuts
cashews/sliced almonds
shredded coconut
chow mein noodles
if you can think of something else that you like...just add it! That is the great part, you can have whatever you want on it, or dont!
Mix it up and enjoy!
3rd Favorite Dessert...Apple Dumpling Heaven...(can I really keep doing this?)
This is seriously the best thing that has ever happened to apples. Ever. If you are a health nut, please stop reading this now. I know a lot of people who take recipes and try to make them healthy by cutting stuff out of it. PLEASE DO NOT DO THAT HERE! This recipe will never be the same if you cut back. Just skip it. But I suggest you at least try it before you banish it.
The ingredients:
2 granny smith apples, peeled
2 cans crescent rolls
2 sticks of butter
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 can MOUNTAIN DEW
thats right, I said it, Mountain Dew. Who would have thought???
First, cut each apple into 8 slices (that makes 16)
Roll each slice in a crescent roll
Place in a greased 9x13 pan
In a small sauce pan, melt butter.
Add vanilla
Stir in sugar, no need to dissolve, just stir it in quickly
Pour this majically calorie free mixture over the apples
Now pour the MD all around the sides and in between the apples. It will look like a lot of liquid, but it all soaks up, leaving a little sauce after it cooks.
Sprinkle cinnamon on top
Bake at 350 for 40 minutes
Divine if served with vanilla ice cream
Now, go step on your treadmill for a few hours.
The ingredients:
2 granny smith apples, peeled
2 cans crescent rolls
2 sticks of butter
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 can MOUNTAIN DEW
thats right, I said it, Mountain Dew. Who would have thought???
First, cut each apple into 8 slices (that makes 16)
Roll each slice in a crescent roll
Place in a greased 9x13 pan
In a small sauce pan, melt butter.
Add vanilla
Stir in sugar, no need to dissolve, just stir it in quickly
Pour this majically calorie free mixture over the apples
Now pour the MD all around the sides and in between the apples. It will look like a lot of liquid, but it all soaks up, leaving a little sauce after it cooks.
Sprinkle cinnamon on top
Bake at 350 for 40 minutes
Divine if served with vanilla ice cream
Now, go step on your treadmill for a few hours.
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