Chicken Yum Yum by Jennifer P
6 boneless, skinless chicken breasts
1 c long grain rice (uncooked) I used 1 1/2 c
1 envelope onion soup mix
1 can chicken broth
1 can cream of chicken soup
8 oz shredded cheddar cheese
1/2 can water
margarine
1. Grease a casserole dish 11x8 or a little smaller. Mix together rice and soup mix. Spread evenly onto bottom of pan.
2. Lay uncooked chicken breasts on top of this.
3. In a bowl, whisk together broth and cream of chicken soup. Pour this mixture over the chicken. Smooth over. Add water.
4. Bake covered 1 1/2 hours at 350 (This was too long for me). After 30 minutes of cooking, sprinkle cheese on top and bake last hour uncovered.
Thursday, August 14, 2008
Slow Cooking Thursday
Butterscotch-Peanut Fondue
I simply love fondue. Right before we moved to Aggieland, a friend had her birthday party at Simply Fondue in Arlington. It was really a fun place to gather with friends. It's a neat change of pace at the dinner table. I'm not sure why I haven't made any fondue in a few years but I've been thinking about it alot lately and I think that since it's our turn to host the next supper club, it would be neat to have a fondue party, so I've dusted off the ol' fondue recipes. Now I'm on a mission to gather the other recipes I've collected but haven't tried.
Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples
1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.
Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples
1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.
Pumpkin Spiced Latte
Pumpkin Spiced Latte allrecipes.com
I found this recipe online and can't wait to try it since Starbucks is out of our budget this year. It had great reviews.
1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice
I found this recipe online and can't wait to try it since Starbucks is out of our budget this year. It had great reviews.
1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice
White Hot Chocolate
White Hot Chocolate (with liqueur) by Sandra Lee
Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.
1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur
1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.
Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.
1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur
1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.
Cucumber Dip or spread
Cucumber Dip or spread
grate 1 lg cucumber, skin & all
add 1 T grated onion
drain well & place in bowl
add 8 oz cream cheese, softened
1/2 t saltdash pepper
1/2 t paprika
2 t lemon juice
1 t parsley flakes
2 t ch. fresh dill (or 1/4 t dill seed)
Let stand 30 minutes in lemon juice.
Blend well & chill. Add mayo to thin.
Serve as dip or put on little toast cut-outs.
grate 1 lg cucumber, skin & all
add 1 T grated onion
drain well & place in bowl
add 8 oz cream cheese, softened
1/2 t saltdash pepper
1/2 t paprika
2 t lemon juice
1 t parsley flakes
2 t ch. fresh dill (or 1/4 t dill seed)
Let stand 30 minutes in lemon juice.
Blend well & chill. Add mayo to thin.
Serve as dip or put on little toast cut-outs.
Zesty Velveeta Dip
Zesty Velveeta Dip
16 oz Velveeta cut into 1/2" cubes
10 oz rotel
1 lb ground sausage, browned
1 onion, cut into bite-sized chunks
jalapenos to taste
Mix all ingredients in a microwave safe bowl. Cook 1 minute at a time, stir, continue to cook until melted.
16 oz Velveeta cut into 1/2" cubes
10 oz rotel
1 lb ground sausage, browned
1 onion, cut into bite-sized chunks
jalapenos to taste
Mix all ingredients in a microwave safe bowl. Cook 1 minute at a time, stir, continue to cook until melted.
Mandarin Almond Chicken Bites
Mandarin Almond Chicken Bites (also chicken salad) by Kraft
1/2 c finely chopped cooked chicken
1/2 c mand. orange segments, cut into 3rds
1/4 c dried cranberries
2 T sliced almonds
2 T Miracle Whip
48 crackers
1. Mix all ingredients. Cover. Refrigerate 1 hour.
2. Top each cracker with 1 t. Serve
1/2 c finely chopped cooked chicken
1/2 c mand. orange segments, cut into 3rds
1/4 c dried cranberries
2 T sliced almonds
2 T Miracle Whip
48 crackers
1. Mix all ingredients. Cover. Refrigerate 1 hour.
2. Top each cracker with 1 t. Serve
In my opinion: This recipe was yummy. It could easily be served as a chicken salad.
Jalapenos wrapped in bacon
Jalapenos wrapped in bacon Uncle Chris
12 fresh jalapeno peppers
cream cheese
6 slices bacon
1. Cut jalapenos in half lengthwise, clean out seeds (wear gloves)
2. Fill with cream cheese
3. Wrap with 1/2 bacon sliceBake at 375 until bacon is cooked.
12 fresh jalapeno peppers
cream cheese
6 slices bacon
1. Cut jalapenos in half lengthwise, clean out seeds (wear gloves)
2. Fill with cream cheese
3. Wrap with 1/2 bacon sliceBake at 375 until bacon is cooked.
Cracker Wraps
Cracker Wraps
24 Club crackers
12 slices bacon, cut in half
Wrap bacon around crackers. Bake at 375 until cracker is browned and bacon is slightly crisp.
24 Club crackers
12 slices bacon, cut in half
Wrap bacon around crackers. Bake at 375 until cracker is browned and bacon is slightly crisp.
Almond-Bacon-Cheese Crostini
Almond-Bacon-Cheese Crostini by Southern Living
1 French baguette
2 slices bacon, cooked & crumbled
1 c sh. Monterey Jack cheese
1/3 c mayonnaise
1/4 c sliced almonds, toasted
1 T chopped green onions
1/4 t salt
1. Slice baguette into about 36 (1/4")slices; place on foil-lined baking sheet.
2. Bake at 400 for 5 min or until lightly browned.
3. Combine bacon and next 5 ingredients. Spread on bread.
4. Bake at 400 5 minutes or until cheese melts.
5. Serve immediately.
1 French baguette
2 slices bacon, cooked & crumbled
1 c sh. Monterey Jack cheese
1/3 c mayonnaise
1/4 c sliced almonds, toasted
1 T chopped green onions
1/4 t salt
1. Slice baguette into about 36 (1/4")slices; place on foil-lined baking sheet.
2. Bake at 400 for 5 min or until lightly browned.
3. Combine bacon and next 5 ingredients. Spread on bread.
4. Bake at 400 5 minutes or until cheese melts.
5. Serve immediately.
In my opinion: Oh my, I could eat all of them. This is the recipe I always make when asked to bring an appetizer!
Picture from Kiss the Cook blog.
Sausage Squares
Sausage Squares
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage
1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage
1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.
In my opinion: These are so delicious I could eat the entire dish! Make them-OFTEN!
Poppy Seed Pinwheels
Poppy Seed Pinwheels by my favorite Paula Deen
8 oz light cream cheese
1 t dried parsley
1 t dried chives
1/2 t garlic powder
1 can ref. crescent rolls
1 egg, slightly beaten
2 t poppy seeds
1. Preheat oven to 375.
2. In small mixing bowl, combine 1st 4 ingred.
3. On a floured surface, unroll crescent rolls into 1 long rectangle.
4. Spread mixture on, leaving 1" border. Roll up like pinwheel. Seal edges.
5. Spray baking sheet. Place roll on sheet, brush with egg & sprinkle with seeds.
6. Score every 1/2". Pull apart slightly. Bake until golden, about 10 min.
8 oz light cream cheese
1 t dried parsley
1 t dried chives
1/2 t garlic powder
1 can ref. crescent rolls
1 egg, slightly beaten
2 t poppy seeds
1. Preheat oven to 375.
2. In small mixing bowl, combine 1st 4 ingred.
3. On a floured surface, unroll crescent rolls into 1 long rectangle.
4. Spread mixture on, leaving 1" border. Roll up like pinwheel. Seal edges.
5. Spray baking sheet. Place roll on sheet, brush with egg & sprinkle with seeds.
6. Score every 1/2". Pull apart slightly. Bake until golden, about 10 min.
Roasted Garlic Spread
Roasted Garlic Spread
Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives
Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B
Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives
Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B
My Spicy Chex Mix
My Spicy Chex Mix (Double recipe is at the bottom)
1 stick butter
2 T Worcestershire Sauce
1 T Tobasco Sauce
1/2-3/4 T garlic salt (or to taste) **
1 t cayenne pepper (or to taste) **
6 c Rice Chex (1/2 12 oz box)
6 c Corn Chex (1/2 12 oz box)
1 c mixed nuts
1 c pretzels
1 c Cheerios *optional
1. Preheat oven to 250 with butter in a roasting pan in the oven.
2. Once butter is melted, add Worcestershire and Tobasco. Stir.
3. Sprinkle with garlic salt & cayenne pepper
4. Add remaining ingredients and mix well.
5. Bake one hour, turning every 15 minutes.
If you are doubling this recipe, it is easier to buy the 12 oz boxes:
2 sticks butter
4 T Worcestershire Sauce
2 T Tobasco Sauce
1-1/12 T garlic salt ( or to taste)
2 t cayenne (or to taste)
2 c mixed nuts
2 c pretzels
2 c Cheerios*
I like to melt the butter in a glass measuring cup with a spout. Then I add the sauces and seasonings, stir WELL, and drizzle over the top, stir, drizzle, stir, etc.... until the butter mixture is gone and the cereal, nuts, and pretzels are evenly coated.
In my opinion: There is no other Chex Mix. This is the best, but not for the weak. We like heat in our family and might even try 1 1/2 t cayenne next time.
1 stick butter
2 T Worcestershire Sauce
1 T Tobasco Sauce
1/2-3/4 T garlic salt (or to taste) **
1 t cayenne pepper (or to taste) **
6 c Rice Chex (1/2 12 oz box)
6 c Corn Chex (1/2 12 oz box)
1 c mixed nuts
1 c pretzels
1 c Cheerios *optional
1. Preheat oven to 250 with butter in a roasting pan in the oven.
2. Once butter is melted, add Worcestershire and Tobasco. Stir.
3. Sprinkle with garlic salt & cayenne pepper
4. Add remaining ingredients and mix well.
5. Bake one hour, turning every 15 minutes.
If you are doubling this recipe, it is easier to buy the 12 oz boxes:
2 sticks butter
4 T Worcestershire Sauce
2 T Tobasco Sauce
1-1/12 T garlic salt ( or to taste)
2 t cayenne (or to taste)
2 c mixed nuts
2 c pretzels
2 c Cheerios*
I like to melt the butter in a glass measuring cup with a spout. Then I add the sauces and seasonings, stir WELL, and drizzle over the top, stir, drizzle, stir, etc.... until the butter mixture is gone and the cereal, nuts, and pretzels are evenly coated.
In my opinion: There is no other Chex Mix. This is the best, but not for the weak. We like heat in our family and might even try 1 1/2 t cayenne next time.
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