INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
3 cooked boneless chicken breast halves, chopped
2 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
½ cup melted butter and 2 cup cracker crumbs - Mix together
DIRECTIONS
Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Then sprinkle butter/cracker crumbs mix on top.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Monday, March 2, 2009
Penne with Chicken in creamy pepper jack cheese
INGREDIENTS
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced
DIRECTIONS
1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced
DIRECTIONS
1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Death by Chocolate
Put in trifle bowl
INGREDIENTS
1 chocolate cake mix (Make according to package)
2 pks of mousse (Make according to pacage)
1 bag of Heath chips
Cool whip
DIRECTIONS
Break of piece of chocolate cake and put in bottom of bowl, then put some mousse, then some cool whip, then heath chips….alternate until you reach the top and end with whip cream and heath sprinkled on top.
INGREDIENTS
1 chocolate cake mix (Make according to package)
2 pks of mousse (Make according to pacage)
1 bag of Heath chips
Cool whip
DIRECTIONS
Break of piece of chocolate cake and put in bottom of bowl, then put some mousse, then some cool whip, then heath chips….alternate until you reach the top and end with whip cream and heath sprinkled on top.
Jimmy Dean Sausage Breakfast Pizza
INGREDIENTS
2 pkgs. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 cans (8.5 oz each) refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
8 oz. (2 cups) shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/3 cup milk
1 teaspoon salt
2 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/3 cup each diced green, red and yellow bell pepper (optional)
1/2 cup thinly sliced green onions (optional)
DIRECTIONS
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12" rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden
2 pkgs. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 cans (8.5 oz each) refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
8 oz. (2 cups) shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/3 cup milk
1 teaspoon salt
2 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/3 cup each diced green, red and yellow bell pepper (optional)
1/2 cup thinly sliced green onions (optional)
DIRECTIONS
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12" rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden
Hash Brown Quiche
INGREDIENTS
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 425 degrees F
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 425 degrees F
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Sunday, March 1, 2009
Creamy Peanut Dessert
INGREDIENTS
2 tablespoons peanut butter
1 1/2 cups graham cracker crumbs
3 tablespoons chocolate syrup
1/2 cup peanut butter
1/4 cup butter, melted
1 (16 ounce) container frozen whipped topping, thawed
1/2 cup chopped salted peanuts
1 (8 ounce) package cream cheese, softened
FILLING:
1/2 cup sugar
2 teaspoons vanilla extract
DIRECTIONS
In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.
2 tablespoons peanut butter
1 1/2 cups graham cracker crumbs
3 tablespoons chocolate syrup
1/2 cup peanut butter
1/4 cup butter, melted
1 (16 ounce) container frozen whipped topping, thawed
1/2 cup chopped salted peanuts
1 (8 ounce) package cream cheese, softened
FILLING:
1/2 cup sugar
2 teaspoons vanilla extract
DIRECTIONS
In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.
Keebler Cracker Bars
INGREDIENTS
Club Crackers
1/2 c. butter
1 1/3 c. sugar
1 c. brown sugar
1/2 c. milk
2 c. graham cracker crumbs
1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter
DIRECTIONS
Line 9x13 inch pan with Keebler club crackers. Then boil together the butter, sugar, brown sugar, milk and graham cracker crumbs. Pour 1/2 of this mixture over crackers. Cover with remainder of boiled mix. Add a third layer of crackers. Frost with chocolate chips, butterscotch chips and peanut butter melted together. Cut into bars.
Club Crackers
1/2 c. butter
1 1/3 c. sugar
1 c. brown sugar
1/2 c. milk
2 c. graham cracker crumbs
1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter
DIRECTIONS
Line 9x13 inch pan with Keebler club crackers. Then boil together the butter, sugar, brown sugar, milk and graham cracker crumbs. Pour 1/2 of this mixture over crackers. Cover with remainder of boiled mix. Add a third layer of crackers. Frost with chocolate chips, butterscotch chips and peanut butter melted together. Cut into bars.
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