Thursday, December 29, 2011
Saturday, August 27, 2011
I tasted this recently and came up with my own version. So Yummy!
Chicken Breasts grilled, boiled or cooked any way. Any chicken meat is great as long as it's deboned.
Celery stalks- chopped up into small pieces
Finely chopped onion
Green seedless grapes cut in half
Cajun seasoning, Lawry's seasoning, Poultry seasoning, tarragon- whatever you like and have on hand
Cut up chicken, veggies and fruit. Throw in as much almond slivers as you like- they give a great crunchy texture. Bind together with as much mayonaisse as you need to hold it together.
Serve with a great whole wheat bread with lettuce on top. Sprouts would be awesome too! Would be great on crackers too~
Sunday, June 26, 2011
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini (I used more!)
2 cloves fresh garlic, crushed
1/2 teaspoon salt- add more to taste
2 tablespoons olive oil
Blend all in blender leaving some of the chunks for texture. Add a bit of the liquid from garbanzo beans- or more olive oil- if you need more liquid to blend. Dust with Paprika.
Serve with vegetables, pita bread or crackers to dip. One of the most wonderful foods in the world! Definitely!
Monday, June 20, 2011
1 can of mandarin oranges- refrigerated and not drained
1 can of tropical fruit- refrigerated and not drained
frozen strawberries or other fruit
1 box of instant banana pudding
Whisk together fruit and pudding in large bowl till dissolved. Stir in desired amount of marshmellows and Cool Whip. Will thicken overnite in ref.
Friday, June 03, 2011
Cookie Cut a whole in your bread and pull out the center. You can use a glass, cookie cutter or anything your heart desires! (I used a crystal light container cut down that I use for biscuit cutting) Butter one side of the bread.
Make sure your non-stick pan is *really* non stick. If it isn't go ahead and add some butter or oil to the pan just in case or it will get messy. (ask me how I know!) Place butter side up bread in pan over medium heat and...
...crack egg in the middle.
You can break your yolk if you like and add salt, pepper, whatever you like.
When bread is nice and golden brown and eggs are cooked to your desired doneness- FLIP!
Fry the little rounds and add as presentation.
Wednesday, May 04, 2011
Small amount of Korean Yakult yogurt or ordinary yogurt
Monday, May 02, 2011
Friday, April 29, 2011
Angela brought me this yummy Chicken Pot Pie after I got out of the hospital. SO yummy!
Cook Chicken (poach) in water in pan. Let cool then cut up as desired. Let cool.
Preheat Oven to 350 degrees
1 Package Bonleless Skinless Chicken Breast
1 can Cambell's Cream of Chicken Soup +1/2 can of water mixed well
1 pkg Frozen Pie Shell (with bottom AND top crust)
Place chicken in Pie Shell and pour soup mixture on top. Sprinkle top with veggies then put other pastry on top. Crimp edges. Cut slits on top to allow steam to vent.
Cook till Bubbly and Golden.
Tuesday, April 26, 2011
(from Pinching Your Pennies)
1/2 cup peanut butter (or other type of nut butter
1/2 cup honey
1 cup crispy rice cereal
1 cup oats (instant, quick or old fashioned) Use a bit less and add to desired texture
1/2 chopped unsalted nuts and/or seeds (any combination you like)
1/2 cup chopped dried fruit (any that you like)or Chocolate Chips
1/4 teaspoon salt (optional)
Place peanut butter and honey in a small saucepan and heat over low heat just until melted enough to combine thoroughly with a whisk. Mixture does not need to be very hot. It just needs to be mixed and a little bit of heat helps that.
Overlap two pieces of Saran Wrap that will cover the entire bottom, sides and wrap around the top of Bars.
Put the dry ingredients in a bowl. Add the combined peanut butter and honey. Stir just until well combined. Add more oats if mixture seems too wet. Pour mixture into pan and distribute as evenly as possible. I bring the Saran Wrap from the sides to the top and press down with my hands.
Refrigerate or freeze till firm. Cut into desired sizes, individually wrap or put in small ziploc bags in freezer.
Friday, April 01, 2011
3 cups- 24 ounces- cream style cottage cheese
3/4 cup crushed ritz crackers
4 cans green chiles, chopped
3/4 cup shredded cheddar
3/4 cup shredded Monterey Jack Cheese
Combine all ingredients (besides half the cheeses)and put in 10X6X2 greased pan. Bake 350 for 45 minutes or till knife inserted comes out clean. Sprinkle with remaining cheese and bake till melted. Let stand 10 minutes till casserole becomes more solid.
Wednesday, March 02, 2011
2 Cups Flour, 1 Cup sugar, 3 Teaspoons Baking Powder, 1 Teaspoons salt, 1/3 Cup Softened Butter, 1 Cup Milk, 1 Cup Blueberries
1/2 Cup Chopped Walnuts, 1/3 Cup Brown Sugar, 1/4 Cup Flour, 1/2 Teaspoon Cinnamon, 3 Teaspoons Softened Butter
1 Cup Powdered Sugar, 2 Tablespoons Milk, 1/4 Teaspoon Vanilla
(Drizzle over cake)
Preheat oven to 350'. Grease 9x13 or 9x9 pan. Spread half batter in pan, sprinkle 1 cup blueberries over batter, top with rest of batter and struezel topping and bake for 40 minutes. Pour Glaze over cake after cake has come out of the oven.
8 ounces Philadelphia Cream Cheese
1/2 cup granulated sugar
Sugar/Cinnamon mixture (1/4 cup sugar mixed with 1 tablespoon cinnamon)
1/2 cup (1 stick) melted butter or margarine
Heat oven to 375 degrees F. Lightly spray a 9 x 13-inch pan with cooking spray. Gently unroll 1 can of crescents and keeping sections joined, press into bottom of pan.
Cream together cream cheese and 1/2 cup sugar by cooking in microwave for 45 seconds on high, then stir until smooth. Spread evenly on crescent layer. Layer second can of crescents over cream cheese. Sprinkle sugar/cinnamon mixture evenly on this layer. Melt butter in microwave evenly for 1 minute at 50% power, then pour evenly on top. Bake at 375 degrees for 20 minutes.
Variations: You may sprinkle 1/2 cup chopped pecans on top before adding butter if desired. May add diced fresh apples (3/4 cup) or a small can well drained crushed pineapple to cream cheese mixture.
NOTE: if you add fruit, you will need to increase baking time an extra 5 minutes
Saturday, February 12, 2011
1 pkg of Cool Whip
1 pkg of instant jello
1 small can of crushed pineapple
1 small tub of cottage cheese
Mix all together and put in freezer till creamy.
Orange flavor jello + mandarin oranges
Strawberry jello + strawberry pieces
Wednesday, January 26, 2011
1 package Oreos, I used the Chocolate ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2. Let cool for 5 minutes and remove.
3. Drizzle with melted white chocolate and/or sprinkles. Or top with a Hershey's kiss.
Makes entire package of Oreos
I had this today and it was so YUMMY!
1 box of graham crackers
2 boxes of (french) vanilla pudding- prepared as directions on box (I've used banana pudding and it tasted great as well)
1 container cool whip
1 container chocolate frosting
Arrange graham crackers on bottom of 13x9 pan covering entire bottom. Whip cool whip and prepared pudding together on top of graham crackers. Add another layer of crackers and pudding mixture and, lastly, top with graham crackers. Refrigerate until cold and spread frosting on top. Place back in refrigerator until ready to serve.