Tuesday, September 30, 2008

Chicken in a Creamy Sun-Dried Tomato and Wine Sauce served over Pasta

3 T butter
1 T olive oil
4 lg boneless, skinless chicken breast halves, cut into strips
2 T all purpose flour
1 lb bowtie pasta
2 shallots, monced (I used garlic cloves)
1/2 c white wine
1 c whipping cream
1/2 c oil-packed sun-dried tomatoes, drained and chopped
3 T chopped fresh basil
salt & pepper

1. Bring large quantity of salted water to a boil in a stockpot.
2. Melt butter and oil in a large skillet. Toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. Transfer with a slotted spoon to a plate.
3. Add pasta to boiling water. Add shallots to the skillet and saute over medium heat for 1 minute. Stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. Bring to a boil, reduce heat, and simmer until the sauce thickens.
4. Return chicken to skillet to heat through. Salt & pepper to taste.
5. When pasta is al dente, drain, reserving 1/2 c water to add to sauce if it needs more liquid, or for added richness, add more cream. Serve sauce over pasta.

Serves 4-6

In my opinion: this is a fabulous dish, we should have it more often.

Monday, September 29, 2008

Delicious Fruit Dip

8 oz crean cheese, softened
7 oz marshmallow creme
1/4 c milk
1 1/2 t vanilla extract
1/2 t ground nutmeg


In a medium mixing bowl, combine all ingredients. Beat until smooth.

Serve with fruit!


In my opinion: this was fabulous.

Wednesday, September 24, 2008

Corn Chowder

Corn Chowder by Albertson's
1 T veg oil
1 small onion, coarsely chopped
2 pk (16 oz ea) frz whole-kernel corn, thawed
2 c water
3 chicken bouillon cubes
12 oz evaporated milk
1/2 c chopped red bell pepper
1/2 t chopped fresh rosemary
1 T chopped fresh basil


1. Heat oil in lg saucepan. Add onion; cook stirring occasionally until tender.
2. Add 4 c corn cook stirring occasionally until tender.
3. Add water and bouillon; cook stirring frequently, for 15 minutes or until corn is very soft.
4. Place corn mixture in blender or food processor. Blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper, & rosemary. Cook, stirring frequently, until chowder is thick and peppers are tender. Season with s&p. Garnish with basil. SOUTHWESTERN TWIST: add 4 oz can diced green chiles with the bell pepper. Eliminate the rosemary; stir in 1 t fresh cilantro. Garnish with cilantro instead of basil.

Saturday, September 20, 2008

Meatloaf Muffins with BBQ Sauce by Rachel Ray

1 2/3-1 3/4 lb ground sirloin (I have used grnd. beef)
1 medium onion, chopped
1 green bell pepper, chopped
1 lg egg plus splash milk, beaten
1 c plain bread crumbs
2 T grill seasoning
1 c BBQ sauce
1/2 c salsa
1 T worcestershire
EVOO


1. Preheat oven to 450. Put ground beef in bowl. Add pepper and onion to meat.
2. Add egg beaten with milk, crumbs, and seasoning.
3. In separate bowl mix together BBQ sauce, salsa, and worcestershire.
4. Pour half into meat.
5. Mix together with hands. You can stop and freeze half if desired.
6. Brush a 12 muffin tin with EVOO or vegetable oil. Use an ice cream scoop to fill meat into each tin.
7. Top each with sauce.
8. Bake about 20 minutes. Cut 1 open to test center.
I have made this in an 8x8 pan, it took about 30 minutes.



In my opinion: I hadn't eaten meatloaf since I was a child and I thought I was taking a risk by making this but it was delicious! My in-laws were in town and they loved it too. It is so moist. I serve this with Rachel Ray's Smashed Potatoes.

Sesame Green Beans by Rachel Ray

1 1/2 lbs green beans washed and trimmed
1 T vegetable oil
1 t dark sesame oil
1/2 t crushed red pepper flakes
2 T toasted sesame seeds
Kosher salt



1. Steam green beans covered in 1/2" boiling water for 2 minutes. Transfer to colander and run under cold water. Drain well.
2. Heat nonstick pan over high. Add vegetable oil, sesame oil, and red pepper. Pan will smoke.
3. Add green beans and stir fry 2 minutes.
4. Add sesame seeds and salt. Toss


In my opinion: these are super easy to make and taste delicious!

Smashed Potatoes by Rachel Ray

2 1/2 lb small red potatoes
1/2 c half & half or milk
8 oz cream cheese, cubed
2 scallions, chopped
salt & pepper



1. Boil potatoes until tender, 15 minutes. While the water boils, you may begin Meatloaf Muffins w/BBQ Sauce.
2. When potatoes are tender, drain and return to hot pot to dry out. Mash with half & half. Add cream cheese and smash. Add scallions, salt, and pepper.

6 servings



In my opinion: these are great! We like to serve them with the Meatloaf Muffins with BBQ Sauce and Sesame Green Beans.

Potato Bacon Casserole by Nestle


4 c frozen shredded hash browns
1/2 c finely chopped onion
8 oz bacon, cooked & crumbled
4 oz shredded cheddar
12 oz evaporated milk
1 lg egg, slightly beaten
1 1/2 t seasoned salt


1. Preheat oven to 350. Grease 8" square baking dish. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon, and 1/2 cheese in prepared baking dish; repeat layers.
2. Combine evaporated milk, egg, and salt in a small bowl. Pour evenly over mixture; cover.
3. Bake 55-60 minutes. Uncover, bake for additional 5 minutes. Let stand 10-15 minutes before serving.


6 servings 477 calories; 28 g fat; 2 g fiber; 24 g protein

Friday, September 19, 2008

A fabulous pie!

Paula Deen's Butterscotch Blondie PieIt can't be an Aggieland Mommy picture without my cool Aggie plate compliments of my friend Elizabeth. We were both moving at the same time and when I went to her house to pick up boxes, she gave me this fabulous set of dishes, she knew how much I bleed maroon. Thanks so much Elizabeth!
Butterscotch Blondie Pie
1/2 (15 oz box) refrigerated pie crust
1/2 c firmly packed brown sugar
1/2 c sugar
1/2 c all purpose flour
1/2 c butter, melted
1/4 c dark corn syrup
3 large eggs
1 c butterscotch morsels
1 c toasted chopped pecans
Garnish: ice cream & butterscotch topping
1. Preheat oven to 350.
2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12" circle. Press pie crust into a 9" pie plate, crimping edges if desired.
3. In a medium bowl, combine sugar & flour. Whisk in melted butter, corn syrup, and eggs until mixture is smooth.
4. Stir in butterscotch morsels & pecans. Spoon mixture into prepared pie crust. Bake 40-45 minutes, or until center is set. Cool at least 30 minutes before cutting.
This pie tastes best warm with ice cream and butterscotch drizzled over the top.

Tuesday, September 16, 2008

Father's Grand Champion Cow Patty Pie

Picture found on Cookie Madness blog (one of my favs)

Father's Grand Champion Cow Patty Pie by my MIL

This really is good stuff y'all, despite the flavorful name!

Crust:
1 stick butter, melted
1 c flour
1 c pecans, chopped finely

Filling:
8 oz cream cheese
1 c Cool Whip
1 c powdered sugar
1 pkg vanilla pudding
3 c milk
1 pkg chocolate pudding (We use pistachio, my husband doesn't like chocolate-I know he's strange)

Final layer:
Cool Whip
coconut
chocolate sprinkles

1. Mix crust ingredients and pat in 8.5 x11 and slightly up sides. Bake at 350 for 12-15 minutes. Cool 5-10 minutes.
2. Mix cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust. Chill 5-10 minutes.
3. Mix both puddings and milk on high until firming up and add to pie mixture. Chill 5-10 minutes.
4. Top with Cool Whip, coconut, and chocolate sprinkles. Chill 2-3 hours.

In my opinion: This is super yummy and great to take to luncheons or pot lucks.

Saturday, September 13, 2008

Easy Cheddar Melt Chili

Easy Cheddar Melt Chili by Betty Crocker

1 lb lean ground beef (short cut: I always have pre-cooked meat in the freezer)
3 c hot water
1 Hamburger Helper Cheddar Cheese Melt
1 c salsa
1/2 c milk
1/4-1/2 t chili powder
2 cans (15 oz ea) spicy chili beans in sauce (undrained)
1/3 c milk
optional: chopped tomatoes and chopped green onions

1. Cook beef in Dutch oven over med-high heat, until brown; drain.
2. Stir in hot water, uncooked pasta, sauce mix, salsa, 1/2 c milk, chili powder, and beans. Heat to boiling, stirring frequently.
3. Reduce heat; cover & simmer 12-14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir topping mix & 1/4 c milk in bowl 30 seconds. Set aside.
4. Remove chili from heat; stir. Pour topping evenly over chili.
6 servings

Impossibly Easy Ham and Cheddar Pie

Impossibly Easy Ham and Cheddar Pie by Betty Crocker
prep: 10 min

1 1/2 cups cooked ham, bite size pieces
1 c shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 c)
1 small cooking apple, peeled & chopped (1/2 c)
1/2 c Original Bisquick mix
1 c milk
1/8 t pepper
2 eggs

1. Heat oven to 400. Grease bottom and side of 9" pie plate with shortening. Sprinkle ham, cheese, onions, and apple in pie plate.
2. In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
3. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Corn Chowder (Crock Pot)

Corn Chowder by Crock Pot Cookbook

3/4 c chopped onion
2 T butter
1 c frozen hash browns
1 c diced, cooked ham
10 oz frozen corn
1 can cream style corn
10 3/4 oz cream mushroom soup
2 1/2 c milk
salt & pepper
parsley flakes

Combine all ingredients. Cover and cook on high 4-5 hours. Serves 8.

Wednesday, September 3, 2008

Aloha Paradise Bars

Aloha Paradise Bars by Betty Crocker

1 pouch Betty Crocker sugar cookie mix
1/2 c butter or margarine, softened
1 egg
2 c white vanilla baking chips
1 c coarsely chopped dried pineapple
1 c flaked coconut (I left out because my husband doesn't like coconut)
1 c chopped macadamia nuts
1 can Eagle Brand Milk

1. Heat oven to 350. Spray bottom of 13 x 9" pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough onto bottom of pan.
2. Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with with sweetened milk.
3. Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.