Tuesday, August 31, 2010

Potato, Broccoli and Sausage Skillet

'Potato, Broccoli and Sausage Skillet'
Source: Betty Crocker

2 cups water
2/3 cup milk
2 tablespoons margarine or butter
1 box (4.9 oz) scalloped potatoes
2 cups sliced fully cooked Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Thick ‘n Chunky salsa 
2 cups frozen broccoli florets

In 12-inch skillet or 3-quart saucepan, heat water, milk and margarine to boiling. Stir in contents of uncooked potatoes and sauce mix pouches (from potato mix box). Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

Monday, August 30, 2010

Creamy Tomato-Basil Pasta with Shrimp

'Creamy Tomato-Basil Pasta with Shrimp'
Source: Adapted from Kraft Foods

3 cups Bow-Tie pasta, uncooked
1/4 cup Sun-Dried Tomato Dressing, divided  
1 lb. uncooked peeled deveined medium shrimp
1 cup chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 cups Grape tomatoes
1/2 cup shredded Parmesan cheese
8 Fresh basil leaves, cut into strips

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add cream cheese; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Saturday, August 28, 2010

Cheesy Beef & Bacon Burger Meatloaf

'Cheesy Beef & Bacon Burger Meatloaf'


1 lb. bacon, crisply cooked, crumbled and divided (I buy pre-chopped bacon)
1 1/2 lbs. ground beef sirloin
1 1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup ketchup
1/4 teaspoon hot pepper sauce
3 Tablespoon Dijon mustard


1. Heat oven to 350. Set aside 1/2 cup bacon for topping. Combine remaining bacon, ground beef, cheese, eggs, crumbs, mayonnaise, Worcestershire sauce, salt and pepper in a large bowl; set aside.

2. Mix together ketchup, hot sauce and mustard; set aside 3 tablespoons of this mixture. Add remaining ketchup mixture to beef mixture; blend well. Press into a greased 9x5 loaf pan; spread reserved ketchup mixture over top and sprinkle with reserved bacon.

3. Bake uncovered for 50 to 60 minutes or until done. Remove from oven; let stand 5 to 10 minutes before slicing. Serves 6 to 8.


Friday, August 27, 2010

Brown Sugar Glazed Salmon

'Brown Sugar Glazed Salmon'
Source: Taste of Home

1 tablespoon brown sugar
2 teaspoons butter
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper
1 salmon fillet (2-1/2 pounds)

Heat oven to 350. In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.

Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, for 20-25 minutes or until fish flakes easily with a fork.

Thursday, August 26, 2010

Butter Chicken

'Butter Chicken'

2 large eggs, beaten
1 cup buttery round crackers, crushed
1/4 tsp garlic powder, or 1/2 tsp garlic salt
1/2 tsp black pepper
4 boneless, skinless chicken breast halves
1/2 cup butter, cut into bits

Heat the oven to 375. Place the eggs into a shallow bowl. Place the cracker-crumbs into another shallow bowl and mix together with the garlic powder and the pepper. Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well. Place them in a 9 by 13 inch baking dish. Drop the pieces of butter all around the pieces of the chicken. Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.

Wednesday, August 25, 2010

Slow Cooker Cabbage Rolls

'Slow Cooker Cabbage Rolls'
Source: Taste of Home


1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional


Cook cabbage in boiling water just until leaves fall off head. Set aside 6-12 large leaves for rolls; drain well. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.

Place about 1/3 cup meat mixture on each cabbage leaf; fold cut end of leaf over the meat mixture. Fold in sides and roll up completely to enclose filling. Secure with toothpicks if desired.

Place cabbage rolls in slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

Tuesday, August 24, 2010

Sunday Chicken & Dressing

'Sunday Chicken & Dressing'
Source: Gooseberry Patch Cookbook

1 can (10-3/4 oz) cream of chicken soup
1 can (10-3/4 oz) cream of celery or cream of mushroom soup
1 cup chicken broth
2 1/2 - 3 pounds cooked chicken (or turkey), cubed
2 packages (6-oz) chicken-flavored stuffing mix, prepared

Heat oven to 350. Combine soups and broth in a bowl; set aside. Place half of chicken (or turkey) in a lightly greased 13×9 baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture. Bake uncovered for one hour.

Great if served with cranberry sauce!

Monday, August 23, 2010

Cola Chicken

'Cola Chicken'
Source: Taste of Home

1 can (12 ounces) cola
1/2 cup ketchup
2 to 4 tablespoons finely chopped onion
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
8 bone-in chicken thighs, skin removed

In a large skillet, combine first five ingredients. Bring to a boil; boil for 1 minute. Add chicken; stir to coat. Reduce heat to medium; cover and simmer for 20 minutes. Uncover; simmer for 45 minutes or until chicken juices run clear.

Saturday, August 21, 2010

Fried Catfish

'Fried Catfish'
Source: The Hubby

2-4 Catfish Fillets
2-3 cups of oil for frying
1 box of seasoned Fish-Fri

Pour oil into a large skillet...it should be about 1/2 an inch deep in the pan. Heat oil on medium for about 5 minutes. Place desired amount of breading into a large zip-lock bag (about half a box for 2 large fillets, a whole box if making more...the box is pretty small). Place fillets in the bag and coat evenly with Fish-Fri.

Fry fish in oil on medium-high for 6 minutes per side. Once golden brown, remove to a paper towel lined plate and cover with more paper towels to absorbe some of the oil. Serve with veggies or cajun rice!

Friday, August 20, 2010

Beef & Bean Burritos

'Beef & Bean Burritos'
Source: Adapted Campbell's Kitchen

1 pound ground beef
1 can (11 1/2 ounces) Campbell's Condensed Bean with Bacon Soup
1 cup Pace Picante Sauce
8 flour tortillas (8-inch), warmed
Shredded Cheddar cheese
Sour cream (optional)

Heat oven to 350. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 inch baking dish. Bake uncovered for 10-15 minutes.

Top with the cheese, additional picante sauce and sour cream, if desired.

Thursday, August 19, 2010

Caprese Panini

'Caprese Panini'
Source: Adapted from Cassie Craves

Olive oil (I used the Spray Olive Oil for this, worked great)
2 slices thick-cut bread (I used pre-slice Italian loaf I found in my grocers bakery)
3 slices fresh mozzarella cheese
2 slices tomato
3-4 leaves basil (depending on the size of your bread)
Balsamic vinegar
Salt and pepper

Top bread with mozzarella cheese, tomato, and basil; sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Spray the outer sides  of both pieces of bread with Olive Oil and place in Panini maker. Cook until bread is crisp and cheese is melted, 2 to 4 minutes.

Wednesday, August 18, 2010

Italian Breaded Pork Chops

'Italian Breaded Pork Chops'
Source: Myself

4 tablespoons canola or vegetable oil
2 eggs
2 tablespoons of milk
4-6 boneless pork chops
1-2 cups Italian bread crumbs (depending on how many chops you're making)

Heat oil in a skillet on medium heat. In a shallow dish, whisk together eggs and milk. Place bread crumbs in a large zip-lock bag.

Dip each pork chop in egg mixture, then place in the bread crumb bag. Coat each chop thoroughly with bread crumbs, then place in the skillet. Fry chops on medium to medium-high heat for about 5 minutes each side (if using thin chops, then about 3 minutes each side, thicker chops about 7-8 minutes). Cook till no longer pink inside.

Remove chops from skillet and set on paper towel lined plate before serving, just to soak up some of the oil.

Tuesday, August 17, 2010

Bacon-Cheese Topped Chicken

'Bacon-Cheese Topped Chicken'
Source: Taste of Home

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divide
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked (or 1 bag of the bacon bits mentioned above)
2 teaspoons minced fresh parsley

Heat oven to 375. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Monday, August 16, 2010

Better Than Brad Pitt Dessert

'Better Than Brad Pitt Dessert'
Source: The Noble Pig

1 cup all-purpose flour
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings

Heat oven to 350. Coat 13 x 9 inch baking dish with nonstick cooking spray. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake for 15 minutes. Cool completely.

In a bowl, beat cream cheese and confectioner's sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.

Saturday, August 14, 2010

Pineapple Shrimp Rice Bake

'Pineapple Shrimp Rice Bake'
Source: Taste of Home


2 cups chicken broth
1 cup uncooked long grain rice (NOT the instant rice!)
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons canola oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
3/4 cup pineapple tidbits, drained


1. Heat oven to 350. In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.

2. Meanwhile, in a large deep skillet saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.

3. Transfer to a greased 2-qt. baking dish. Bake, uncovered for 15-20 minutes or until heated through. Stir before serving.


Friday, August 13, 2010

Southwest Stuffed Peppers

'Southwest Stuffed Peppers'
Source: Taste of Home

8 medium green peppers
1 pound lean ground beef
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups water
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
2 cups (8 ounces) shredded Mexican cheese blend

Heat oven to 375. Cut tops off peppers and remove seeds. In a Dutch oven or large pot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.

Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13 x 9 baking dish. Cover and bake for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender.

Thursday, August 12, 2010

Chile-Chicken Enchiladas

'Chile-Chicken Enchiladas'
Source: Betty Crocker

1 can (19 oz) enchilada sauce (any variety)
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup sour cream
1 can (4.5 oz) chopped green chiles
1 package flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

Wednesday, August 11, 2010

Honey Mustard Kielbasa and Potatoes

'Honey Mustard Kielbasa and Potatoes'
Source: Adapted from Kraft Foods

3/4 cup chicken broth
 1/4 cup GREY POUPON Savory Honey Mustard
2 Tbsp. Brown sugar
1 lb. Kielbasa, cut into 1-inch pieces
6-8 Red potatoes, cut into 3/4-inch cubes
1 large Onion, sliced

HEeat oven to 400°F. Mix first 3 ingredients until well blended. Combine remaining ingredients in shallow pan. Drizzle with chicken broth mixture; toss to coat. Bake 55 min. or until potatoes are tender, stirring occasionally.

Tuesday, August 10, 2010

Monterey Ranch Bread

'Monterey Ranch Bread'
Source: Taste of Home


2 cups (8 ounces) shredded Monterey Jack cheese
3/4 cup ranch salad dressing
1 loaf (1 pound) unsliced French bread
2 tablespoons butter, melted
Minced fresh parsley


1. In a bowl, combine the cheese and salad dressing; set aside.

2. Cut bread in half lengthwise; brush with butter. Place on a greased baking sheet. Broil 4 in. from the heat until golden brown.

3. Remove from oven and spread cheese mixture over each bread piece. Heat oven to 350 and bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley.


Monday, August 9, 2010

Chicken Salad Melt

'Chicken Salad Melt'

4 English muffins, split
2 cans (4.5 ounces each) Swanson White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons mayonnaise
8 tomato slices
2 ounces shredded Cheddar cheese (about 1/2 cup)

Heat the oven to 400. Bake the muffin halves on a baking sheet for 7-10 minutes or until they're lightly toasted. Stir the chicken, celery and mayonnaise in a small bowl. Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese. Bake for 6 minutes or until the cheese is melted.

Friday, August 6, 2010

Easy Cheesy Lasagna

'Easy Cheesy Lasagna'
Source: Adapted from Campbell's Kitchen


1 large jar Traditional Italian Sauce or Mushroom Italian Sauce (7 1/2 cups)
12 uncooked lasagna noodles
1 container (32 ounces) ricotta cheese
16 ounces shredded mozzarella cheese (about 4 cups)
1/2 cup grated Parmesan cheese


1. Heat oven to 375. Spread about 2 cups of the sauce in a greased 13 x 9 baking dish.

2. Top with 6 lasagna noodles, the ricotta cheese, 2 cups mozzarella cheese, the Parmesan cheese and about 2 cups of the sauce. Top with the remaining lasagna noodles and sauce.

3. Cover the dish and bake for 1 hour 30 minutes or until the noodles are tender. Uncover and top with the remaining mozzarella cheese. Let stand for 10 minutes.


Thursday, August 5, 2010

S'more Brownies

'S'more Brownies'

1 box brownie mix
10 whole graham cracker squares, broken into pieces
2 cups miniature marshmallows
1 cup milk chocolate morsels

Heat oven to 350. Lightly grease a 9x13 inch baking pan. Mix brownie mix according to package directions. Pour into prepared pan. Bake for 18 minutes. Remove from oven. Sprinkle with graham cracker pieces, pressing down lightly. Sprinkle evenly with marshmallows and chocolate morsels. Return to oven, and continue baking for 12-15 minutes. Let cool, and cut into squares.

Wednesday, August 4, 2010

Roadside Diner Cheeseburger Pie

'Roadside Diner Cheeseburger Pie'
Source: Noble Pig


1 refrigerated pie crust (or make your own or use a frozen deep-dish pie shell)
3/4 lb. ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 oz.) shredded cheddar cheese
1/2 cup shredded Parmesan cheese


1. Heat oven to 375. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Set aside.

2. In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside. Unroll pie crust into a 9" deep-dish pie plate (make sure it's deep dish, otherwise, the mixture will not fit) and flute the edges. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it's completely thawed out.

3. Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.

4. Bake for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent over-browning. Let stand for 15 minutes before cutting.

*I used Pillsbury Frozen Deep Dish Pie Crust...worked out just fine*


Tuesday, August 3, 2010

Tangy-Sweet Mango-Spiced Chicken

'Tangy-Sweet Mango-Spiced Chicken'
Source: Adapted from The Noble Pig


1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder (or pepper if you can't find any)
4 green onions, more for garnish, chopped
1 Tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup mango jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt


In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt. In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes. Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.

Monday, August 2, 2010

Maple-Pecan Pork Chops

'Maple-Pecan Pork Chops'
Source: Taste of Home


2 tablespoons spicy brown mustard
1/2 teaspoon pepper
1/2 cup maple syrup, divided
4 bone-in pork loin chops
1 tablespoon butter
1/2 cup unsweetened apple juice
1 cup pecan halves


1. In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.

2. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes.

3. Remove chops and keep warm. Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve with pork chops.


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