Monday, March 12, 2012
I love trying new products and the new KRAFT NATURAL SHREDDED CHEESE W/TOUCH OF PHILADELPHIA has to be one of the best on the market! They have several varieties available but my hands down favorite is the Triple Cheddar with a Touch of Philadelphia. Tonight I substituted it in a recipe I have for Broccoli Rice and it was divine! If you have not used this new product, I hope you will give it a try soon.
Broccoli Cheddar Rice
1 1/2 Cups Instant Rice
1 16oz Package Frozen Chopped Broccoli (Thawed)
1 8oz Package Kraft Triple Cheddar Shredded Cheese w/Touch of Philadelphia
1 Can Cream of Chicken Soup
1/3 Cup Milk
1 Stick of Butter
Mix Rice, Broccoli and Cheese in a large bowl. Set aside. Melt the stick of butter in a small glass bowl then add cream of chicken soup and milk. Whisk until smooth. Add mixture to the large bowl and stir thoroughly. Spoon into a 9 x 13 glass dish and cover with tinfoil. Bake at 350° for 30 minutes or until rice is tender.
Saturday, February 4, 2012
I always love a good soup recipe and especially if they are easy to fix. This one fits both categories. I found this recipe on a blog I read called Siggy Spice and you can find it here. I actually added my own touch to the recipe by changing the Hamburger Helper I used as well as adding a can of cannellini beans. Now all we need is the cold weather so we can eat soup!
Roasted Red Potato and Green Bean Beef Soup
1 pound ground beef
1/2 cup onion, chopped
1 package Hamburger Helper Italian Lasagna
5 cups water
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 16oz can diced tomatoes
1 package frozen Birds Eye Roasted Red Potatoes and Green Beans
1 can cannellini beans
Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables, beans and noodles; cover and cook an additional 10 minutes or until noodles are done. Serves 6 - 8.
Serve with crusty bread and a salad for a complete meal.
Friday, January 6, 2012
I am on a mission to find a recipe for a granola bar that doesn't fall apart when you try to eat it! So far I have not succeeded. Today I revised my granola bar recipe and tried again. I am happy to report that the new recipe worked. My granola bars didn't crumble this time. Yeah for marshmallows!
Chewy Cherry Granola Bars
1/4 Cup Brown Sugar
1/2 Cup Butter
1 Cup Peanut Butter
3/4 Cup Honey
1 Cup Small Marshmallows
2 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
3 Cups Oats
3 Cups Rice Krispies
3 Cups Honey Bunches of Oats (I use the Target brand and it works great.)
1/2 Cup Coconut
1/2 Cup Sliced Almonds
1 1/2 Cup Dried Cherries
Mix brown sugar, butter, peanut butter, honey and marshmallows in a small sauce pan. Heat on medium until melted and mixed thoroughly. Take off heat and add vanilla and almond extract. Whisk until smooth.
In a large bowl mix oats, rice cereal, and honey & oat cereal. Add coconut, almonds and cherries. Mix thoroughly. Pour mixture in sauce pan over dry ingredients and mix well.
Line a 15" x 10" cookie sheet with foil.
Press the mixture into 13 x 9 inch greased pan and bake at 350° for approximately 15-20 minutes, or just until they lightly browned around the edges. Allow to cool and then cut into serving sizes.
I store my granola bars in snack size baggies and then place them in the freezer so they will last longer. Makes it easier to make lunches when they are already in bags.
Thursday, September 29, 2011
Yes, I haven't posted a recipe since May and No, I don't have an excuse, except that life happens and boy has it been happening around my house. Good changes in life but changes that have kept me mucho busy. So now I have a stack of recipes that I
16oz Small Shell Pasta
1/2 Cup Shredded Cheddar Cheese
1 Large Can Chopped Chicken Breast
1 30z Package Real Bacon Bits
3/4 Cup Mayonnaise
2/3 Cup Diced Tomatoes
1 Envelope Good Seasons Italian Salad Dressing & Recipe Mix (Can substitute Ranch Dressing Powder)
Cook pasta to al dente and drain. Mix in cheese while pasta is still hot. Combine with the rest of the ingredients and serve warm or chill and serve later.
Thursday, May 19, 2011
This cake is an old recipe with a new twist. I learned how to make this Pumpkin Spice Cake years ago at a Pampered Chef Party and it has always been a great go to recipe when you need a fast dessert/coffee cake. Today I decided to spruce up the recipe by adding a streusel topping along with a drizzled icing on top. The streusel topping and icing added to the flavor of the pumpkin and was a big hit.
1 Box Spice Cake Mix
1 15 Ounce Can 100% Pumpkin
Streusel Topping Ingredients:
1/2 Cup All Purpose Flour
2/3 Cup Brown Sugar
4 Tablespoons Butter (Cut into pieces)
2/3 Cup Pecans (Chopped)
1 Cup Powdered Sugar
1 Tablespoon Butter (Melted)
1 Teaspoon Vanilla
1/4 Teaspoon Cinnamon
Coffee House Inspirations - Breve Creme - Vanilla Carmel Cream
Pumpkin Spice Cake
Mix all the ingredients in a large bowl until thoroughly blended. You can mix by hand or use a mixer. Batter will be thick. Pour into a greased 13" x 9" pan.
In a small bowl combine all ingredients. Blend to combine using a fork or a pastry blender. Evenly sprinkle the topping onto the cake batter.
Bake the cake for 25 – 30 minutes at 350°. Cake is done when a toothpick inserted in the center comes out clean.
While cake is cooling, place the powdered sugar, butter, vanilla, and cinnamon in a small bowl. Stir in enough cream so that the mixture is smooth but not thin. Drizzle over streusel topping.
Saturday, May 14, 2011
Yesterday when I fixed the Chicken and Wild Rice Salad I decided to make some Cheese-Garlic Biscuits to go with the meal. The best recipe is actually on the Bisquick box. It is so easy and taste almost like the Red Lobster Cheddar-Bay Biscuits. You can find the original recipe on the Betty Crocker website. Try them for yourself and see if you love them as much as we do!
2 Cups Original Bisquick® mix
2/3 Cup milk
1/2 Cup shredded Cheddar cheese (2 ounces)
2 Tablespoons butter or margarine
1/8 Teaspoon garlic powder
Heat oven to 450ºF. Mix Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
While biscuits are baking, stir together butter and garlic powder; brush over warm biscuits.
Friday, May 13, 2011
The weather is getting warmer and that means it is salad time for dinner! Quick, easy and the best part is not heating up the kitchen. This recipe was given to me my a sweet young mom from our church and is a crowd pleaser! I substituted chicken breast tenders instead of chicken breast and did not use mushrooms this time.
2 Packages Uncle Ben's Wild Rice
4 Chicken Breast, Cooked, Cubed
2 Cups Chopped Celery
1 Cup Green Pepper
8 oz Fresh Mushrooms (Optional)
1 Cup Mayonnaise
1 Package Italian Dressing Mix
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
6 oz Artichokes (Drained)
Prepare rice according to directions on the box but only use 1 packet of seasoning. While rice is cooking, place all the ingredients for the dressing in a food processor and mix throughly.
Mix rice, chicken, celery, and green pepper in a large bowl. Add dressing and mix. Refrigerate until ready to eat. Add mushrooms before serving.