1 lb. penne pasta
2 c. real crumbled bacon (I get mine from Sam's)
1/2 c. butter, divided
1/2 c. flour
1 qt. whole milk
4 c. gruyere cheese, shredded
2 c. sharp white cheddar cheese, shredded
1 t. salt
1/2 t. pepper
1/2 t. nutmeg
2 c. asiago cheese, shredded
3/4 c. bread crumbs. optional
Preheat oven to 350 degrees. Cook pasta according to directions. Drain. Melt 6 T. butter in large saucepan. Whisk in flour. Cook 2 minutes. Slowly whisk in milk. Bring to a boil. stirring constantly. Remove from heat and stir in gruyere and cheddar cheeses, salt, pepper, nutmeg, and 3/4 of bacon. Mix until cheeses are well melted and combined. Pour into sprayed 9x13 dish. Melt remaining butter, combine with asiago cheese, bread crumbs, and remaining bacon. Mix well. Sprinkle over casserole. Bake 30 minutes until brown and bubbly.
Monday, February 5, 2018
Foil Baked Chicken and Broccoli Packets
1 head of broccoli, curt into florets
1-2 sweet potatoes, cut into slices
8 T. water
4 boneless skinless chicken breasts, or 12 tenderloins
1/2 t. thyme
1/4 t. ground rosemary
1/2 t. sage
salt
pepper
Preheat oven to 375 degrees. Lightly spray large pieces of foil with nonstick spray. Leaving space around the edges to roll later, place the broccoli on each piece. Drizzle 2 T. water over broccoli. Place chicken on top of broccoli. Place sweet potato slices on top of chicken. Sprinkle remaining ingredients on top of chicken. Fold in sides of foil to cover chicken and place on cookie sheet. Bake 15-20 minutes until chicken reaches internal temperature of 165 degrees. Before unfolding, carefully slit the foil to release steam. Unfold and enjoy!
*I have made these in the crockpot on low for 6 hours. They were very yummy and tender.
The first picture is before cooking, the second one is after.(not taken on the same day..I forgot!)
1-2 sweet potatoes, cut into slices
8 T. water
4 boneless skinless chicken breasts, or 12 tenderloins
1/2 t. thyme
1/4 t. ground rosemary
1/2 t. sage
salt
pepper
Preheat oven to 375 degrees. Lightly spray large pieces of foil with nonstick spray. Leaving space around the edges to roll later, place the broccoli on each piece. Drizzle 2 T. water over broccoli. Place chicken on top of broccoli. Place sweet potato slices on top of chicken. Sprinkle remaining ingredients on top of chicken. Fold in sides of foil to cover chicken and place on cookie sheet. Bake 15-20 minutes until chicken reaches internal temperature of 165 degrees. Before unfolding, carefully slit the foil to release steam. Unfold and enjoy!
*I have made these in the crockpot on low for 6 hours. They were very yummy and tender.
The first picture is before cooking, the second one is after.(not taken on the same day..I forgot!)
Crockpot Chicken Parmesan Tortellini
1 jar (25.5 oz) tomato basil pasta sauce
2 c.
chicken broth
1 teaspoon
salt
1 lb
boneless skinless chicken breasts, or
tenderloins
1 20 oz. package
refrigerated cheese-filled tortellini
1 c.
shredded mozzarella cheese
1 T. butter
½ c. Italian
style panko crispy bread crumbs
½ c. shredded
Parmesan cheese
Shredded fresh basil leaves, optional
Spray large slow cooker with cooking spray,
or use a liner. Mix pasta sauce, broth and salt in cooker. Add chicken. Cover;
cook on low 3 to 4 hours, until chicken is done. Remove chicken to cutting
board or bowl, and shred. Stir tortellini into crockpot. Cover. Cook on low for 15 minutes. Stir tortellini mixture; top with shredded chicken.
Top chicken with mozzarella cheese. Cover and cook 10 to 15 minutes or until
tortellini are tender and cheese is melted. In a 10-inch skillet, melt
butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or
until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese
and basil. Serve with bread and garden salad, if desired.
Wednesday, January 17, 2018
Morning Glory Muffins
2 c. SR flour
1 1/4 c. white sugar
2 t. ground cinnamon
3 eggs, beaten
1 c. oil
2 t. vanilla extract
2 c. shredded carrots (or baby food carrots, if you don't want to shred..saves your knuckles!! You could add a few shredded carrots for texture)
1/2 c. raisins
1/2 c. chopped pecans (I use Fisher's cookie pieces..already chopped so fine)
1/2 c. flaked coconut
1/2 apple - peeled, cored, and chopped, I usually leave the peeling on
Preheat oven to 350° F. Spray muffin tins, or line with paper muffin liners. Mix together flour, sugar, & cinnamon. Add beaten eggs, oil, & vanilla. Stir in the carrots, raisins, nuts, coconut, and apples. Scoop batter into prepared muffin tins by 1/4-1/2 cupfuls. Do not fill to top. Bake in preheated oven for 20-25 minutes until a toothpick inserted into center of a muffin comes out clean. I checked at 20 minutes, then baked another 5 minutes. These are DELICIOUS!! Makes 2-2 1/2 dz. muffins depending on what size tins you use.
.
1 1/4 c. white sugar
2 t. ground cinnamon
3 eggs, beaten
1 c. oil
2 t. vanilla extract
2 c. shredded carrots (or baby food carrots, if you don't want to shred..saves your knuckles!! You could add a few shredded carrots for texture)
1/2 c. raisins
1/2 c. chopped pecans (I use Fisher's cookie pieces..already chopped so fine)
1/2 c. flaked coconut
1/2 apple - peeled, cored, and chopped, I usually leave the peeling on
Preheat oven to 350° F. Spray muffin tins, or line with paper muffin liners. Mix together flour, sugar, & cinnamon. Add beaten eggs, oil, & vanilla. Stir in the carrots, raisins, nuts, coconut, and apples. Scoop batter into prepared muffin tins by 1/4-1/2 cupfuls. Do not fill to top. Bake in preheated oven for 20-25 minutes until a toothpick inserted into center of a muffin comes out clean. I checked at 20 minutes, then baked another 5 minutes. These are DELICIOUS!! Makes 2-2 1/2 dz. muffins depending on what size tins you use.
.
Joan's Cracker Candy
1 sleeve saltine crackers*
1 c. butter
1 c. brown sugar, light or dark, dark will give a more caramel flavor
chocolate chips, regular or mini size
1 c. butter
1 c. brown sugar, light or dark, dark will give a more caramel flavor
chocolate chips, regular or mini size
Toppings:
toffee bits or chopped pecans
toffee bits or chopped pecans
mini m&m's
crushed oreos
1 c. white chocolate chips, for drizzle, optional
flaked sea salt
Preheat oven to 400 degrees. Line jelly roll pan with foil or parchment paper. Spray foil and line with crackers. **Melt butter and sugar on stove over medium heat, bringing to a boil, & cooking about 3 minutes. Be sure to stir constantly, until thick. Pour over crackers, spread out evenly, and bake for 5 minutes, until browned, but not burnt. Pour chocolate chips over top, and bake 30 more seconds. (Some recipes say to just let them sit out of the oven for about 5 minutes, the heat from them just coming out of oven will melt the chocolate.) Spread chocolate evenly. Add toffee bits or other toppings, like mini m&m's at Christmas, if desired. Melt white chocolate chips in the microwave for 15-20 seconds until smooth. Drizzle over toffee using a spoon or place in a ziploc bag and snip off the end. Chill 2 hours. Break into small pieces. These are so addicting!
These were one of my dad's favorite treats.
Preheat oven to 400 degrees. Line jelly roll pan with foil or parchment paper. Spray foil and line with crackers. **Melt butter and sugar on stove over medium heat, bringing to a boil, & cooking about 3 minutes. Be sure to stir constantly, until thick. Pour over crackers, spread out evenly, and bake for 5 minutes, until browned, but not burnt. Pour chocolate chips over top, and bake 30 more seconds. (Some recipes say to just let them sit out of the oven for about 5 minutes, the heat from them just coming out of oven will melt the chocolate.) Spread chocolate evenly. Add toffee bits or other toppings, like mini m&m's at Christmas, if desired. Melt white chocolate chips in the microwave for 15-20 seconds until smooth. Drizzle over toffee using a spoon or place in a ziploc bag and snip off the end. Chill 2 hours. Break into small pieces. These are so addicting!
These were one of my dad's favorite treats.
*Can also be made by putting graham crackers (12 whole sheets), or ritz crackers (50) on a cookie sheet, lined with parchment paper. Basically the same instructions as above. My husband liked the saltines better than graham crackers.
**can also use caramel syrup to spread on crackers, instead of cooking butter and sugar. The caramel syrup works out well and doesn't scorch since it's not cooked.
1st picture: saltines in tray; 2nd picture: caramel sauce poured over crackers; 3rd picture: chocolate chips on top of caramel sauce; 4th picture: melted chocolate; 5th picture: white chocolate drizzled over top of melted chocolate; 6th picture: broken pieces ready to eat! YUM!
Crockpot Chicken Noodle Soup
1 medium onion, chopped
1-2 cloves garlic, minced
2 medium carrots, chopped or shredded
2 stalks celery, chopped
Italian seasoning (sage, oregano, thyme, rosemary)
2 bay leaves
5 cans chicken broth
1-2 lbs boneless, skinless chicken tenderloins, chopped or cubed
salt
pepper
1 T. parsley
1-2 c. water, if desired
8 oz.pasta, I used penne, it's firmer than egg noodles
Place all ingredients in lined crockpot. Cover and cook on low for 6-8 hours, until chicken and carrots done. Pour pasta in crockpot, replace lid, and turn crockpot off. "Cook" 30 minutes longer. Serve with crackers or cornbread.
1-2 cloves garlic, minced
2 medium carrots, chopped or shredded
2 stalks celery, chopped
Italian seasoning (sage, oregano, thyme, rosemary)
2 bay leaves
5 cans chicken broth
1-2 lbs boneless, skinless chicken tenderloins, chopped or cubed
salt
pepper
1 T. parsley
1-2 c. water, if desired
8 oz.pasta, I used penne, it's firmer than egg noodles
Place all ingredients in lined crockpot. Cover and cook on low for 6-8 hours, until chicken and carrots done. Pour pasta in crockpot, replace lid, and turn crockpot off. "Cook" 30 minutes longer. Serve with crackers or cornbread.
Teresa's Chess Pie
1 1/2 c. sugar
1 stick butter, melted
3 eggs, lightly beaten
1 1/2 t. white vinegar
1 1/2 t. cornmeal
1 t. vanilla
unbaked pie shell, not deep dish
Combine all ingredients in order listed. Stir only enough to mix. Pour in unbaked pie shell (placed on baking sheet). Bake at 350 degrees for 1 hour, until no longer jiggly. Makes 1 pie. I made this pie one rainy day and it turned perfect!
1 stick butter, melted
3 eggs, lightly beaten
1 1/2 t. white vinegar
1 1/2 t. cornmeal
1 t. vanilla
unbaked pie shell, not deep dish
Combine all ingredients in order listed. Stir only enough to mix. Pour in unbaked pie shell (placed on baking sheet). Bake at 350 degrees for 1 hour, until no longer jiggly. Makes 1 pie. I made this pie one rainy day and it turned perfect!
Monday, January 8, 2018
Hot Water Corn Cakes
1 T. butter
3/4 c. boiling water
1 c. SR cornmeal, you can also use plain
1 pinch of salt
1 T. oil for frying
bacon drippings, optional
Melt butter in heavy iron skillet. Place cornmeal and salt in bowl. Pour boiling water over meal & salt. Add oil and stir well. When mixture is cool enough to handle, divide into 4 portions and shape into a small cake, about 3/4" thick. Heat 1/4" oil in skillet over medium heat. Place corn cakes in hot oil and fry until browned, turning to brown both sides, about 4-6 minutes. Makes 4 cakes. Great with chili, soup, or beans.
*can also be served with maple or cane syrup, or sorghum molasses.
**also known as corn pone, hoe cakes, or corn dodgers.
3/4 c. boiling water
1 c. SR cornmeal, you can also use plain
1 pinch of salt
1 T. oil for frying
bacon drippings, optional
Melt butter in heavy iron skillet. Place cornmeal and salt in bowl. Pour boiling water over meal & salt. Add oil and stir well. When mixture is cool enough to handle, divide into 4 portions and shape into a small cake, about 3/4" thick. Heat 1/4" oil in skillet over medium heat. Place corn cakes in hot oil and fry until browned, turning to brown both sides, about 4-6 minutes. Makes 4 cakes. Great with chili, soup, or beans.
*can also be served with maple or cane syrup, or sorghum molasses.
**also known as corn pone, hoe cakes, or corn dodgers.
Tuesday, January 2, 2018
Chocolate Covered Oreo Balls
18 oz. pkg any flavor Oreos, crushed
8 oz. cream cheese, softened
1 lb. white or brown almond bark, melted
Combine cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1" balls by hand. Dip in chocolate. Place on cookie sheets covered with wax paper. Refrigerate 1 hour until firm. Makes approx. 50.
8 oz. cream cheese, softened
1 lb. white or brown almond bark, melted
Combine cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1" balls by hand. Dip in chocolate. Place on cookie sheets covered with wax paper. Refrigerate 1 hour until firm. Makes approx. 50.
Hoppin John
2 T. butter
1 small onion
1 small bell pepper
garlic
2 cans black-eyed peas, rinsed & drained
2 c. cooked rice (I used brown rice)
parsley sprigs for garnish, if desired
salt
pepper
Italian seasoning
1 c. chopped cooked ham, (I used smoked)
Melt the butter in a large skillet over medium heat. Add onion, bell pepper & garlic. Cook for 5 minutes. Add peas and rice and cook an additional 10 minutes. Be careful not to overcook. This dish is best if the bell pepper and onion still have some crunch to them. Add seasonings to taste. I place it in a lined crockpot to keep it warm.
Tradition has that on new years day you are to eat black eyed peas with a dime cooked inside. Whoever finds the dime will have a prosperous year. I didn't cook the dime in the peas, but taped it to the bottom of a plate.
For new years, you are supposed to eat: cabbage (represents dollar bills), black eyed peas (represents coins), and turnip or collard greens. I also make dressed eggs and cornbread. For the cabbage, I made my Italian cabbage recipe.
1 small onion
1 small bell pepper
garlic
2 cans black-eyed peas, rinsed & drained
2 c. cooked rice (I used brown rice)
parsley sprigs for garnish, if desired
salt
pepper
Italian seasoning
1 c. chopped cooked ham, (I used smoked)
Melt the butter in a large skillet over medium heat. Add onion, bell pepper & garlic. Cook for 5 minutes. Add peas and rice and cook an additional 10 minutes. Be careful not to overcook. This dish is best if the bell pepper and onion still have some crunch to them. Add seasonings to taste. I place it in a lined crockpot to keep it warm.
Tradition has that on new years day you are to eat black eyed peas with a dime cooked inside. Whoever finds the dime will have a prosperous year. I didn't cook the dime in the peas, but taped it to the bottom of a plate.
For new years, you are supposed to eat: cabbage (represents dollar bills), black eyed peas (represents coins), and turnip or collard greens. I also make dressed eggs and cornbread. For the cabbage, I made my Italian cabbage recipe.
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