Saturday, February 20, 2010

Creamy Onion Vegetable Dip

1/2 cup mayonnaise
1 cup sour cream
2 tablespoons parsley flakes
2 tablespoons onion soup mix
1/2 to 1 teaspoon Mrs. Dash seasoning

Thoroughly combine all ingredients. Cover and chill before serving.

Spinach Ranch Dip

1 package (1 oz.) ranch dip mix
1 container (16 oz.) sour cream
10 oz. frozen spinach, thawed and drained

Mix together and serve.

*My Notes:*
-This is my mom's mix, it is wonderful!
-To add a twist, add some chopped water chestnuts! I have never tried it, but it might add some texture!

Tomato Basil Sauce

1/2 stick margarine
1 large onion
3-4 garlic cloves
1 teaspoon chicken soup base
1 cup hot water
Fresh basil, chopped
1 can diced or whole tomatoes
Pasta

Saute onion and garlic in margarine. Add soup base, water, and basil; simmer.

Add tomatoes. Simmer. Pour over pasta.

Ham and Cabbage

1 stick margarine
Chopped onion
Ham
Cabbage
Water
Potatoes
Carrots

Saute margarine and onion. Add water to cover ham. Cook 20 minutes.

Add cabbage, potatoes, and carrots. Cook until tender.

*My Notes:*
-This is my gram's recipe. There are no measurements, so you get to put how much of each ingredient you like! I personally put a lot of potatoes (and a just a few carrots for color)!

Cranberry Chicken and Wild Rice

6 boneless skinless chicken breast halves
1-1/2 cup hot water
1 package (6.2 oz.) fast cooking long grain and wild rice mix (Uncle Ben's)
1 can (16 oz.) whole-berry cranberry sauce
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Place chicken in a baking dish coated with nonstick spray.

In a small bowl, combine water, rice mix and seasoning packet. Pour round chicken.

In a small bowl, combine cranberry sauce, lemon juice, soy sauce, and Worcestershire sauce; spoon over chicken. Cover and bake at 350 degrees for 40-50 minutes or until chicken juices run clear and rice is tender.

*My Notes:*
-Thanks Andrea!
-I can't wait to try this! It sounds so good!

Tuesday, February 16, 2010

Creamy Herbed Pork

3-4 large pork chops
Garlic Powder
2 tablespoons oil
1-1/3 cups milk
2 tablespoons flour
3 fresh basil leaves, diced
Pepper to taste
1 can (7 oz.) mushrooms stems and pieces, if desired
1 beef bouillon cube
2 tablespoons water

Cook pork in oil in large skillet. Sprinkle with garlic powder before flipping. Remove from heat when only slightly pink on inside. Drain skillet, do not rinse.

Mix milk and flour. Pour into skillet. Add pepper, basil, bouillon cube, and water. Heat on medium heat until mixture bubbles. When mixture starts to thicken, add mushrooms. Place pork in pan and cook until done.


*My Notes:*
-I made this tonight after classes and it was so quick and easy! I served it over pasta, but rice would be good too.
-Next time I am going to use boneless pork chops, cut into cubes, so that the pork could be over noodles too!
-The full 7 oz. can of mushrooms is a bit too much, so I suggest just 3/4 of the can or less.

Wednesday, February 3, 2010

Chicken-Broccoli Casserole

1 (10 oz.) can cream of chicken soup
2/3 cup milk
1-1/2 cup shredded mozzarella cheese
1 cup uncooked white rice
2 cups cooked, cubed chicken
Fresh broccoli
garlic powder
Worcestershire sauce
Parmesan cheese

Cut up fresh broccoli and steam.

Cook one cup of rice as directed on package.

As rice is cooking, cut chicken in into medium size cubes and cook in skillet on medium heat until done. Sprinkle garlic powder over chicken while cooking. Set aside.

Heat soup with milk and cheese in pot over medium heat until cheese is melted and mixture starts bubbling.

Stir in rice and mix well. Add chicken, steamed fresh broccoli. Add Worcestershire sauce (not too much!) and Parmesan cheese as desired. Heat well.

*My Notes:*
-Make sure to only steam broccoli slightly, or it will get mushy!
-This recipe is all up to interpretation. But don't worry, you can't mess it up! What I did with the Worcestershire sauce was to put in a few drops and then mix it and try it.
-I am sure you can substiture the fresh broccoli for frozen, just make sure it is thawed well!
-This was a hit in my house! And made enough for some left overs!

Tuesday, February 2, 2010

Cream Cheese Cookies #2

1 cup (2 sticks) butter, softened
6 oz. cream cheese
2 cups sugar
2 cups flour

Cream butter and cream cheese. Add sugar and beat until light and fluffy. Add flour and beat well.

Drop by teaspoons onto cookie sheet and bake at 350 degrees for 12-15 minutes or until edges aer golden.

*My Notes:*
-Thanks Anna!
-This recipe is really good, it has a little different texture than the other cream cheese cookies recipe on my blog.
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