4-6 raw chicken breasts
new potatoes
frozen green beans
Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a cube of melted butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!
Sunday, August 21, 2016
Thursday, November 17, 2011
Pumpkin Toffee Chip and Rolo Chunk Cookies
1 Box Yellow Cake Mix
One 15 ounce can Pumpkin (I used Libby’s)
2 cups mini chocolate chips
1 cup Heath toffee chips
1 1/2 cups chopped Rolo’s (I used salted chocolate covered caramels from Costco)
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.
Makes 4-5 dozen cookies
These are so easy and very yummy! (From adapted from picky-palate.com)
Slow Cooker Chicken Caesar Sandwich
2 pounds boneless skinless chicken breasts
1/2 to 1 cup of your favorite Caesar dressing (I used Cardini's)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. (I omitted water.)
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Sprinkle cheese on one side of bun and broil in oven til toasted. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with lettuce to serve.
(Adapted from thegirlwhoateeverything.com)
This is so yummy! My kids went on and on!
Sunday, September 11, 2011
Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking
Makes 40 brownies as adapted
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Makes 40 brownies as adapted
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Wednesday, September 7, 2011
Pulled Pork Sandwich
INGREDIENTS
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
METHOD
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
METHOD
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.
Thursday, July 28, 2011
Chocolate Buttermilk Zucchini Cake
1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups flour
1 tsp cinnamon
2 tsp baking soda
4 Tbl. cocoa
2 cup grated zucchini
chocolate chips (I used 1/2 semi-sweet and 1/2 milk)
whipped topping (optional)
In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.
In a separate bowl, mix together flour, cinnamon, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.
Pour into a greased 9x13 pan. Sprinkle top with choco chips. Bake at 325 for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups flour
1 tsp cinnamon
2 tsp baking soda
4 Tbl. cocoa
2 cup grated zucchini
chocolate chips (I used 1/2 semi-sweet and 1/2 milk)
whipped topping (optional)
In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.
In a separate bowl, mix together flour, cinnamon, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.
Pour into a greased 9x13 pan. Sprinkle top with choco chips. Bake at 325 for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.
Thursday, July 21, 2011
Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup mozzarella cheese, grated
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
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