Jenn,
I know you just posted. But I was wondering about that pizza crust recipe that you pre-cook. Do you still have that?
Shayla,
Do you have a good recipe for graham crackers and icing?
Carla,
Would you please RE-POST my last recipe?
Cynthia,
would you please accept my invite to post on the blog?
Steph,
Would you please post. Anything?
(Just so you all know, I really only want a recipe from Jenn. But it was easy to take a crack at everyone.)
Wednesday, March 31, 2010
Friday, March 26, 2010
Remy's Macaroni And Cheese
We picked up the Ratatouille cookbook at the library today, and Ryan had a great time helping to make this for dinner tonight.
1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste
Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.
Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.
Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.
1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste
Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.
Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.
Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.
Chicken Cordon Bleu Casserole
I substituted mozzarella in place of the swiss. This is GOOD!!!!
Chicken Cordon Bleu Casserole
Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted
Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.
Chicken Cordon Bleu Casserole
Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted
Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.
Sunday, March 21, 2010
Carla's Creamy Lemon Squares
(A recipe I made up all on my own without any help from Melanie at all!)
1 1/2 cups graham crackers crushed
½ c flour
¼ C packed brown sugar
3/4 stick margarine
Mix and press into an 8 or 9 inch square baking dish. Bake for 15 minutes at 350.
1 pkg (8 oz) cream cheese
1 C sugar
2 eggs
2 TBSP flour
3 TBSP lemon zest, divided
¼ C fresh lemon juice
¼ tsp calumet baking powder
Beat cream cheese and sugar together add eggs and flour. Mix well. Blend in lemon zest and lemon juice and baking powder. Pour over crust. Bake 25-28 at 350 minutes or until center is set. Cool, and refridgerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. (Can use foil in pan to lift out)
1 1/2 cups graham crackers crushed
½ c flour
¼ C packed brown sugar
3/4 stick margarine
Mix and press into an 8 or 9 inch square baking dish. Bake for 15 minutes at 350.
1 pkg (8 oz) cream cheese
1 C sugar
2 eggs
2 TBSP flour
3 TBSP lemon zest, divided
¼ C fresh lemon juice
¼ tsp calumet baking powder
Beat cream cheese and sugar together add eggs and flour. Mix well. Blend in lemon zest and lemon juice and baking powder. Pour over crust. Bake 25-28 at 350 minutes or until center is set. Cool, and refridgerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. (Can use foil in pan to lift out)
Friday, March 19, 2010
Might work for you......
So, I really liked these....but I like corn dogs. My kids don't. They like hot dogs, and they like cornbread. But neither one of them finished one. But I REALLY liked them.
I made my cornbread recipe as usual.
1 c flour
1 c cornmeal
1/2 c sugar
1 tsp salt
1 Tbsp baking powder
1 c milk
1/3 c oil
1 egg
Combine all together. then I took 5 hot dogs and sliced them lengthwise into quarters, then I cut them into little pieces the other way. I put them into the cornbread mixture. Then I put them into greased muffin tins. It made a little over 18. I cooked them at 400 for about 22 min.
Anyway, I know some of your kids like corn dogs. it is worth a try.
I made my cornbread recipe as usual.
1 c flour
1 c cornmeal
1/2 c sugar
1 tsp salt
1 Tbsp baking powder
1 c milk
1/3 c oil
1 egg
Combine all together. then I took 5 hot dogs and sliced them lengthwise into quarters, then I cut them into little pieces the other way. I put them into the cornbread mixture. Then I put them into greased muffin tins. It made a little over 18. I cooked them at 400 for about 22 min.
Anyway, I know some of your kids like corn dogs. it is worth a try.
Tuesday, March 16, 2010
Eclair Cake
1 1/2 c. water
1 1/2 cube butter
1 1/2 c flour
6 eggs
Boil water and butter, add flour slowly and mix until it forms a ball. Add eggs and mix well.
Pour into a large cookie sheet and bake at 400 for 25 minutes. Cool and refrigerate for 1 hr.
In a mixing bowl mix...
8 oz cream cheese
3 Tbl milk
2 small pkg vanilla pudding
Fold in 16 oz cool whip and spread over crust. Drizzle Hershey syrup on top.
This is really good.
1 1/2 cube butter
1 1/2 c flour
6 eggs
Boil water and butter, add flour slowly and mix until it forms a ball. Add eggs and mix well.
Pour into a large cookie sheet and bake at 400 for 25 minutes. Cool and refrigerate for 1 hr.
In a mixing bowl mix...
8 oz cream cheese
3 Tbl milk
2 small pkg vanilla pudding
Fold in 16 oz cool whip and spread over crust. Drizzle Hershey syrup on top.
This is really good.
Wednesday, March 10, 2010
Best Breakfast Ever
Get your favorite sugar cereal...if the package has sugar as one of the first or second ingredients, its a good one. Then get one gallon of milk...preferably Vitamin D (has more fat, and lets be honest ladies, we love that word:)
Pour the cereal into a large mixing bowl, at least 3/4 full. Then lovingly dump half of the gallon of milk. Eat fast so the cereal remains crunchy. Be ready to feel sick afterward, and then enjoy the feeling of a sugar high.
Warning: Do not do this in front of children, it is a bad example. Eat in the middle of the night.
Pour the cereal into a large mixing bowl, at least 3/4 full. Then lovingly dump half of the gallon of milk. Eat fast so the cereal remains crunchy. Be ready to feel sick afterward, and then enjoy the feeling of a sugar high.
Warning: Do not do this in front of children, it is a bad example. Eat in the middle of the night.
Creamy Lemon Bars
10 graham crackers
½ c flour
¼ C packed brown sugar
1/2 stick margarine
Press in bottom of an 8 by 8 square dish. (I do mine in an 8 by 12 pan, and use a whole package of graham crackers and 2 extra tablespoons of margarine) Bake at 350 for 15 min (I skip this step because I think it makes the crust a little overcooked)
1 pkg (8 oz) cream cheese
1 C sugar
2 eggs
2 TBSP flour
3 TBSP lemon zest, divided
¼ C fresh lemon juice
¼ tsp calumet baking powder
Beat cream cheese and sugar together add eggs and flour. Mix well. Blend in lemon zest and lemon juice and baking powder. Pour over crust. Bake 25-28 at 350 minutes or until center is set. Cool, and refridgerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. (Can use foil in pan to lift out)
Sunday, March 7, 2010
Mom's Birthday Fruit Salad
Fruit Medley with Mint and Lime
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
3 plums, cut into 1/2 inch thick wedges
2 peaches, peeled and cut into 1/2 inch thick wedges
2 nectarines, cut into 1/2 inch thick wedges
2 limes
1 cup water
1/4 cup sugar
6 mint sprigs
2 Tablespoons chopped fresh mint
1 Tablespoon fresh lime juice
1 teaspoon grated lime rind
Combine first 5 ingredients in a large bowl; cover and chill.
Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat.
Yields 6 1 cup servings; 122 calories
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