Saturday, January 30, 2010
2 cups shredded or cubed chicken (cooked)
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4.5 ounces) sliced mushrooms (drained)
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole dish. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350* for 25 minutes or until hot and bubbly. Enjoy!!!
** Rotisserie chicken is really easy to use with this recipe and is very tasty too!! One rotisserie chicken yields approximately 3 cups of chicken.
Thursday, January 14, 2010
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning. Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed. Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
**This was SUPER!!! Who would have thought monkey bread for dinner!! What a fun twist to the traditional breakfast monkey bread!! YUM!
****UPDATE***** I made this again for breakfast, but substituted ingredients (cheese and seasonings) with 1 cup sugar and 1 and 1/2 tablespoons cinnamon. I omitted the extra butter and sprinklings after cooking. It turned out AWESOME!!!! A little easier and a LOT less time consuming than my original breakfast Monkey Bread recipe, and I think it might have even tasted a little better:-) The hubby was VERY impressed:-)
Recipe from: myrecipes.com
- 1 (1-lb.) package ground pork sausage
- 3 cups all-purpose baking mix (Bisquick)
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
- 1 (10 3/4-oz.) can condensed cheese soup
- 3/4 cup water
1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.
2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.
3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.
4. Bake at 375° for 20 to 25 minutes or until lightly browned.
**YUM, YUM, YUM!! I made these for a Christmas brunch this year and they were "oh so good"!! VERY similar to a sausage ball, but more like a muffin. These would be perfect for a lazy Saturday morning breakfast!! I used mini-muffin tins, but they can also be made in large muffin tins as well, filling them 3/4 full. Yield about 12. Enjoy!
Recipe from: allrecipes.com
- 4 skinless, boneless chicken breast halves
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese (cubed)
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup white cooking wine
- Put chicken, margarine, dressing mix, soup, and white wine in slow cooker; mix together and cook on low for 5 to 6 hours.
- Add cream cheese and cook on high for another 1/2 hour or until heated through (melted) and warm.
**This recipe was outstanding! I LOVE crockpot recipes! I served mine over wide egg noodles. After the chicken mixture was finished cooking, I shredded my chicken using two forks, poured over noodles, and mixed. I served it up with a Cesar Salad and bread! YUM!!!!
Monday, January 11, 2010
1 1/4 cups Butter; softened
3/4 cup Powdered sugar
2 1/2 cups All-purpose flour
1/2 tsp Vanilla extract
1/2 tsp Almond extract
food colorings (if desired)
Cream butter; gradually add sugar, beating at medium speed with an electric mixer until light and fluffy. Add flour, and mix well. Stir in flavorings and food coloring (if you choose to use it). Use a cookie gun to shape dough. Place cookies on ungreased cookie sheets. Bake at 325 degrees for 15 minutes. Cool on wire racks.
CHOCOLATE-TIPPED BUTTER COOKIES: Melt together semisweet
chocolate morsels and shortening. Dip half of each prepared
butter cookie in chocolate mixture. Roll chocolate-dipped
portion in finely chopped pecans. Place cookies on wire
racks until chocolate is firm.
**These little guys are AMAZING!!! They will seriously melt in your mouth and are quite addicting! Very cute when decorated with sprinkles! But also can be jazzed up by dipping them in chocolate and even rolling them in chopped pecans! The recipe does call for them to be made with a cookie gun to shape them, and I highly recommend that. I did not have a gun the first time I made them and just dropped them on the cookie sheet, and they were not very good as the ones I had originally tasted (very floury tasting). Sooooo, my SWEET husband surprised me with this cookie gun from Williams Sanoma! He's a keeper:-)