Not long ago we had company here from Wisconsin. I put this casserole together thinking it would appeal to the 'younger' portion of the visitors. Turns out it was a good choice. Even Miles, (who tends to be a picky eater) enjoyed the casserole. Shannon asked for the recipe!
CHICKEN DORITOS CASSEROLE
2 cans cream of chicken soup
1 pint sour cream
1 can chopped green chili's
1/2 onion finely chopped
3-4 chicken breasts, cooked, cooled & shredded
8 oz grated mozzarella cheese
8 oz grated cheddar cheese
1 package Doritos's nacho chips
1. combine soup, sour cream, chili's and onion together.
2. In another bowl combine the two kinds of cheese.
3. Crush the Doritos in the bag, you'll need to let some air out of the bag in order to crush them.
In a 9x13: dish layer chicken, cheese, soup mixture & chips two times.
Bake 350* 45 min.
Tuesday, April 26, 2011
Monday, April 25, 2011
This is a stick up!
L-o-n-g ago a friend told me about this recipe. I thought she was nuts when she told me that it started with white bread flattened with a rolling pin. I had to try it though, and I'm glad I did.
This is a recipe that can be prepared ahead of time, and stored in the freezer. Just bake however many you need. I liked them so much, I even made these for a teacher's conference that we hosted at our school.
CINNAMON STICK ROLL UPS
White sandwich bread
1 8oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 cup butter, melted
1 tsp cinnamon
1 cup sugar
Cut off crusts from the bread and flatten each slice with a rolling pin.
Beat the cream cheese, sugar, and yolk until well blended. Spread enough of this mixture on each slice of flattened bread to cover up to 1/4" from the edge.
Roll up like a jelly roll and brush each one with melted butter. Roll in cinnamon and sugar that has been mixed together. *At this point you may freeze them to use later.*
Bake for 15-20 min @ 350* or until golden.
This time I cut off just the side crusts so I didn't waste so much bread. These are yummy, so cinnamon-y!
This is a recipe that can be prepared ahead of time, and stored in the freezer. Just bake however many you need. I liked them so much, I even made these for a teacher's conference that we hosted at our school.
CINNAMON STICK ROLL UPS
White sandwich bread
1 8oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 cup butter, melted
1 tsp cinnamon
1 cup sugar
Cut off crusts from the bread and flatten each slice with a rolling pin.
Beat the cream cheese, sugar, and yolk until well blended. Spread enough of this mixture on each slice of flattened bread to cover up to 1/4" from the edge.
Roll up like a jelly roll and brush each one with melted butter. Roll in cinnamon and sugar that has been mixed together. *At this point you may freeze them to use later.*
Bake for 15-20 min @ 350* or until golden.
This time I cut off just the side crusts so I didn't waste so much bread. These are yummy, so cinnamon-y!
James' Magic Beans
For Easter we had a spiral cut ham, cheesy potatoes, cherry supreme salad, and these beans. Not a big spread, but everyone was full when we finished up. We did leave room for butterscotch pie.
The original recipe is called Grandma's Green Bean Casserole. Since I got this from my son, I decided to change the title. It was extra nice that James was there to make this for me for our Easter meal. They were GREAT!
James' Green Bean Casserole
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1 cup sour cream
3- 14.5 oz cans French style green beans, drained
1 cup shredded cheddar cheese
1 cup French's french fried onions
Preheat oven to 350*
1. Melt butter in a large skillet over med. heat. Stir in flour until smooth and cook for one minute. Stir in the salt, sugar, onion and sour cream. Next add the beans and stir gently to coat.
2. Pour mixture into a 2 1/2 qt casserole dish. Sprinkle cheese over the top, use more if you wish. Top with French's onions.
3. Bake for 30 minutes or until top is golden and cheese is bubbly.
The original recipe is called Grandma's Green Bean Casserole. Since I got this from my son, I decided to change the title. It was extra nice that James was there to make this for me for our Easter meal. They were GREAT!
James' Green Bean Casserole
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1 cup sour cream
3- 14.5 oz cans French style green beans, drained
1 cup shredded cheddar cheese
1 cup French's french fried onions
Preheat oven to 350*
1. Melt butter in a large skillet over med. heat. Stir in flour until smooth and cook for one minute. Stir in the salt, sugar, onion and sour cream. Next add the beans and stir gently to coat.
2. Pour mixture into a 2 1/2 qt casserole dish. Sprinkle cheese over the top, use more if you wish. Top with French's onions.
3. Bake for 30 minutes or until top is golden and cheese is bubbly.
I did it, I made jello.
I made jello. Not impressed? Well, I really don't ever want jello, or need jello, or even think about jello, unless it's a jello kind of holiday. I googled jello salad and this was one of the first five I saw. I think it was pretty good, but you'd have to ask a jello connoisseur to know for sure. If you try it, let me know.
Cherry Supreme Salad
1 3oz pkg strawberry flavored gelatin
1 cup boiling water
1 - 21oz can cherry pie filling
1 3oz pkg lemon flavored gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 3oz pkg cream cheese
1/3 cup mayo
1 8oz can crushed pineapple, UNdrained
2 cups mini marshmallows
1/2 cup whipped cream
1/2 cup chopped walnuts
1. Dissolve the strawberry gelatin in 1 cup of boiling water. Stir in pie filling, then spread mixture into a 7x11 pan. Refrigerated about 45 minutes until nearly set.
2. Dissolve the lemon gelatin in 3/4 cup boiling water; stir in the lemon juice and set aside. Mash the cream cheese in a separate bowl until soft then stir in the mayo. Pour the lemon gelatin into the cream cheese mixture and stir until smooth. Add the pineapple and fold in the marsh-mallows & whipped cream. Spread the pineapple mixture over the chilled cherry layer. Sprinkle with chopped nuts and chill until fully set. About 2 hours.
I made this for Easter yesterday. I ate it again today, still wasn't bad! :-)
Maybe I could become a Jello convert. We'll see.
Cherry Supreme Salad
1 3oz pkg strawberry flavored gelatin
1 cup boiling water
1 - 21oz can cherry pie filling
1 3oz pkg lemon flavored gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 3oz pkg cream cheese
1/3 cup mayo
1 8oz can crushed pineapple, UNdrained
2 cups mini marshmallows
1/2 cup whipped cream
1/2 cup chopped walnuts
1. Dissolve the strawberry gelatin in 1 cup of boiling water. Stir in pie filling, then spread mixture into a 7x11 pan. Refrigerated about 45 minutes until nearly set.
2. Dissolve the lemon gelatin in 3/4 cup boiling water; stir in the lemon juice and set aside. Mash the cream cheese in a separate bowl until soft then stir in the mayo. Pour the lemon gelatin into the cream cheese mixture and stir until smooth. Add the pineapple and fold in the marsh-mallows & whipped cream. Spread the pineapple mixture over the chilled cherry layer. Sprinkle with chopped nuts and chill until fully set. About 2 hours.
I made this for Easter yesterday. I ate it again today, still wasn't bad! :-)
Maybe I could become a Jello convert. We'll see.
Friday, April 22, 2011
Easter. Chocolate. Yum.
My girls were here for a couple of sleeps. It's so nice to spend time with Lucy, uninterrupted time to just stare at her! She is going to be 2 months old this Easter Sunday! Now she can do some tricks: smile, coo, and fluff like crazy! (Fluff is the preschool nice word we use for a bodily function that sneaks out sometimes!)
I have been on a chocolate binge this last week. The black bottom banana bars I made last weekend for the game, were gone so fast I made another batch. Then I made these wonderful chocolate cookies with half of a big marshmallow on top drizzled with fudge frosting! Oh MY! I don't know if I can share that recipe yet, because I got it from a preK mom. THEN today I made black bottom cupcakes, and yes they are tasty. I am planning to switch it up a little and make my dad a butterscotch pie for Easter. I have been given 3 different recipes, not sure how to pick the winner?!?
Here we go with the cupcake recipe.
BLACK BOTTOM CUPCAKES
First buy a packaged chocolate cake mix and make according to directions. I went with a dark chocolate version, but you pick what you like the most. Go ahead and fill cupcake liners with a scoop of the batter, they should be a little more than 1/2 full. I think I got about 27 out of my mix. Next you'll be making the filling.
1- 8 oz cream cheese, softened
1/2 cup sugar
1 egg
1 cup chocolate chips
Mix all of these ingredients together and top each cupcake (not baked yet) with a teaspoon of the cream cheese batter. Now Bake it at 350* for about 20 min. or until it tests done.
Now comes the frosting. Hershey's has a great butter cream frosting recipe on the baking cocoa box. However, today I used this recipe.
Mocha Frosting
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/4 cup cocoa
1 tsp vanilla
1/4 cup hot strong coffee (I add in some espresso powder too)
Beat butter in a large mixing bowl until smooth. Add pwd sugar and cocoa slowly, mix constantly alternately with vanilla and coffee. Use your discretion on the amount of liquid. Less or more to make it a good consistency for spreading.
The original frosting recipe was twice this amount, but there was so much left over! It's just enough to frost the cupcakes.
I have been on a chocolate binge this last week. The black bottom banana bars I made last weekend for the game, were gone so fast I made another batch. Then I made these wonderful chocolate cookies with half of a big marshmallow on top drizzled with fudge frosting! Oh MY! I don't know if I can share that recipe yet, because I got it from a preK mom. THEN today I made black bottom cupcakes, and yes they are tasty. I am planning to switch it up a little and make my dad a butterscotch pie for Easter. I have been given 3 different recipes, not sure how to pick the winner?!?
Here we go with the cupcake recipe.
BLACK BOTTOM CUPCAKES
First buy a packaged chocolate cake mix and make according to directions. I went with a dark chocolate version, but you pick what you like the most. Go ahead and fill cupcake liners with a scoop of the batter, they should be a little more than 1/2 full. I think I got about 27 out of my mix. Next you'll be making the filling.
1- 8 oz cream cheese, softened
1/2 cup sugar
1 egg
1 cup chocolate chips
Mix all of these ingredients together and top each cupcake (not baked yet) with a teaspoon of the cream cheese batter. Now Bake it at 350* for about 20 min. or until it tests done.
Now comes the frosting. Hershey's has a great butter cream frosting recipe on the baking cocoa box. However, today I used this recipe.
Mocha Frosting
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/4 cup cocoa
1 tsp vanilla
1/4 cup hot strong coffee (I add in some espresso powder too)
Beat butter in a large mixing bowl until smooth. Add pwd sugar and cocoa slowly, mix constantly alternately with vanilla and coffee. Use your discretion on the amount of liquid. Less or more to make it a good consistency for spreading.
The original frosting recipe was twice this amount, but there was so much left over! It's just enough to frost the cupcakes.
Tuesday, April 19, 2011
Nanner
So much has been going on! RED WHITE game last weekend in Lincoln. Lucy visits. Easter this weekend. Spring/Earth Day projects at school. (Less than a month left of school!) Choir music to learn for holiday services. Yard work. Nancy's birthday (today).
The unthinkable happened yesterday. Mike came to me and said, "We don't have any leftovers in the frig, what should I take for lunch?!?" My head probably spun around in a complete circle. That's when I realized I have been gone, gone, gone and have not been cookin', cookin', cookin'.
Well, tonight I did a Paula chicken dish. Not bad. I still have 3 lbs of ground beef waiting to become razzle dazzle. Not quite sure what will happen to it, yet. For some reason I have been able to come up with many desserts lately. I got a recipe from a mom for a yummy cookie. I have been hungry for my favorite cupcake. And, last weekend I tried a new banana bar recipe. Here's the odd thing, ALL THREE have chocolate and more chocolate in them. It's true, I'm Linda and I'm a choco-holic.
OK, so I did just get a recipe for Butterscotch Pie, but honestly that's for Easter and it's my dad's favorite - not mine. I will give you a review of that pie in about a week, OK? Now back to chocolate. Here's the recipe for the banana bars, they were received with open arms when we tailgated in Lincoln last Saturday. In fact one of James' friends told me to stop passing them around! I made another batch of them within 4 days, which NEVER happens.
BLACK BOTTOM BANANA BARS
1/2 cup soft butter
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sifted flour
1/2 tsp salt
1 1/3 cups mashed ripe bananas (about 3)
1/4 cup unsweetened cocoa
chocolate chips
walnuts
Preheat oven to 350*. In a large bowl cream butter, & sugar. Beat in egg and vanilla. Sift together flour, baking powder, soda and salt. Blend into creamed mixture alternately with bananas. Divide batter in half. Blend cocoa into half of the batter. turn chocolate batter into a greased 9x13" cake pan. Spoon banana batter evenly over chocolate batter and carefully spread to within 1/2" of edge. Cover with desired amount of chocolate chips and walnuts. I probably used about 1 to 1 1/2 cups of chocolate chips and 3/4 to 1 cup walnuts broken into smaller pieces.
Bake 25-30 minutes or until center tests clean with toothpick. Cool and cut.
P.S. I continue to love my Kitchen-Aid mixer more and more every day!
The unthinkable happened yesterday. Mike came to me and said, "We don't have any leftovers in the frig, what should I take for lunch?!?" My head probably spun around in a complete circle. That's when I realized I have been gone, gone, gone and have not been cookin', cookin', cookin'.
Well, tonight I did a Paula chicken dish. Not bad. I still have 3 lbs of ground beef waiting to become razzle dazzle. Not quite sure what will happen to it, yet. For some reason I have been able to come up with many desserts lately. I got a recipe from a mom for a yummy cookie. I have been hungry for my favorite cupcake. And, last weekend I tried a new banana bar recipe. Here's the odd thing, ALL THREE have chocolate and more chocolate in them. It's true, I'm Linda and I'm a choco-holic.
OK, so I did just get a recipe for Butterscotch Pie, but honestly that's for Easter and it's my dad's favorite - not mine. I will give you a review of that pie in about a week, OK? Now back to chocolate. Here's the recipe for the banana bars, they were received with open arms when we tailgated in Lincoln last Saturday. In fact one of James' friends told me to stop passing them around! I made another batch of them within 4 days, which NEVER happens.
BLACK BOTTOM BANANA BARS
1/2 cup soft butter
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sifted flour
1/2 tsp salt
1 1/3 cups mashed ripe bananas (about 3)
1/4 cup unsweetened cocoa
chocolate chips
walnuts
Preheat oven to 350*. In a large bowl cream butter, & sugar. Beat in egg and vanilla. Sift together flour, baking powder, soda and salt. Blend into creamed mixture alternately with bananas. Divide batter in half. Blend cocoa into half of the batter. turn chocolate batter into a greased 9x13" cake pan. Spoon banana batter evenly over chocolate batter and carefully spread to within 1/2" of edge. Cover with desired amount of chocolate chips and walnuts. I probably used about 1 to 1 1/2 cups of chocolate chips and 3/4 to 1 cup walnuts broken into smaller pieces.
Bake 25-30 minutes or until center tests clean with toothpick. Cool and cut.
P.S. I continue to love my Kitchen-Aid mixer more and more every day!
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