Tastes like fried ice cream!
3 C. Rice Krispies
1 1/2 cubes butter or margarine
1 1/2 C. brown sugar
1 1/2 C. chopped walnuts or pecans
1 1/2 C. coconut
1/2 gallon vanilla ice cream
fresh strawberries, sliced
Melt butter and sugar. Pour over rice krispies, walnuts and coconut and mix.
Put 1/2 the mixture into greased 9x13 pan. Slice ice cream and lay on top of this mixture. Add the other half of the mix on top of the ice cream and press down firmly. Store in freezer.
Serve topped with berries.
Sunday, September 20, 2009
Southwestern Egg Rolls
1 C. chopped chicken
1/2 Tbsp. parsley
1/2 tsp cumin
1/2 tsp chili powder
dash cayenne pepper
1 Tbsp. chopped red bell pepper
Combine those ingredients and cook. When chicken is fully cooked, add:
2Tbsp. gren onion, chopped
1/2 C. corn
1/4 C. black beans
2 Tbsp. chopped spinach
1 Tbsp. jalapeno, chopped
Cook until warm, then add:
3/4 C. cheese
Cut a raw flour tortilla in half. Place a spoonful of filling near the straight cut. Fold in the sides and roll it closed. Repeat until chicken mixture is gone.
Place rolls on baking sheet sprayed with Pam
Bake at 350 for 20-30 min. Turn them over halfway through the baking time.
Dressing:
Favorite ranch dressing
A couple tomatillos
small bunch of cilantro
lime juice
Blend together and dip rolls in. Yum!
1/2 Tbsp. parsley
1/2 tsp cumin
1/2 tsp chili powder
dash cayenne pepper
1 Tbsp. chopped red bell pepper
Combine those ingredients and cook. When chicken is fully cooked, add:
2Tbsp. gren onion, chopped
1/2 C. corn
1/4 C. black beans
2 Tbsp. chopped spinach
1 Tbsp. jalapeno, chopped
Cook until warm, then add:
3/4 C. cheese
Cut a raw flour tortilla in half. Place a spoonful of filling near the straight cut. Fold in the sides and roll it closed. Repeat until chicken mixture is gone.
Place rolls on baking sheet sprayed with Pam
Bake at 350 for 20-30 min. Turn them over halfway through the baking time.
Dressing:
Favorite ranch dressing
A couple tomatillos
small bunch of cilantro
lime juice
Blend together and dip rolls in. Yum!
Thursday, September 10, 2009
Creamy Chicken Soup
Here's one I want to try but haven't yet.
Cook and shred 4-6 chicken breasts (or one whole chicken)
Add 8 cups of water to the chicken and simmer with:
2 cans chicken broth (optional-- but add a few extra cups of water if you don't use it)
6 carrots, sliced
6 stalks of celery, sliced
1 chopped onion
1/2 t. black pepper
Add chicken bouillon to taste (5-6 cubes or 6 tsps.)
Simmer until veggies are tender yet still crisp. Then add:
2 large cans cream of chicken soup (less if you wish)
2 C. sour cream (one 16 oz. container-- or less if you wish)
1 pound extra wide egg noodles-- cooked al dente
Serves about 12.
Hints: I cook the chicken with a few tsp. minced garlic and a bit of seasoning salt.
This recipe can easily be modified to make more or less, or to be less creamy.
When I make this, I taste it often so it doesn't get too salty. Add the bouillon gradually,
and at the very end.
Cook and shred 4-6 chicken breasts (or one whole chicken)
Add 8 cups of water to the chicken and simmer with:
2 cans chicken broth (optional-- but add a few extra cups of water if you don't use it)
6 carrots, sliced
6 stalks of celery, sliced
1 chopped onion
1/2 t. black pepper
Add chicken bouillon to taste (5-6 cubes or 6 tsps.)
Simmer until veggies are tender yet still crisp. Then add:
2 large cans cream of chicken soup (less if you wish)
2 C. sour cream (one 16 oz. container-- or less if you wish)
1 pound extra wide egg noodles-- cooked al dente
Serves about 12.
Hints: I cook the chicken with a few tsp. minced garlic and a bit of seasoning salt.
This recipe can easily be modified to make more or less, or to be less creamy.
When I make this, I taste it often so it doesn't get too salty. Add the bouillon gradually,
and at the very end.
Sunday, September 6, 2009
White Chili
A friend gave me this recipe. It's delicious. All three kiddos even loved it. It was one of those dishes where I was really full but just kept eating because I loved the flavor. Better yet, it's super easy and most of the ingredients are probably sitting in food storage so you don't even have to plan it out beforehand.
1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced
Cook those together in a pot on your stove top. Then add:
1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (This is what it calls for, but I use about half that much b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper
Simmer those together for about 1/2 hour. When you're ready to eat, add:
1 C. sour cream
3 C. monterey jack cheese, shredded
Heat through and serve.
Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips
1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced
Cook those together in a pot on your stove top. Then add:
1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (This is what it calls for, but I use about half that much b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper
Simmer those together for about 1/2 hour. When you're ready to eat, add:
1 C. sour cream
3 C. monterey jack cheese, shredded
Heat through and serve.
Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips
Wednesday, September 2, 2009
Coconut Cake
1 pkg. white cake mix
1 1/2 C. unsweetened coconut milk (I just use one whole can)
4 large egg whites
Beat together. Pour into 2 round 8" greased and floured cake pans or double recipe and pour into 3 round 9" cake pans. Bake at 350 for 22 min.
Frosting
3 1/2 C. powdered sugar
1/2 C. butter, softened
1 tsp. coconut extract
1 8 oz. pkg. cream cheese, softened
Combine and frost cake. Then press flaked coconut on top and sides.
I made cupcakes, baking them for 18 min. I frosted them, then dipped them up-side-down into a bowl of flaked coconut. They came out really pretty and were so very easy!
1 1/2 C. unsweetened coconut milk (I just use one whole can)
4 large egg whites
Beat together. Pour into 2 round 8" greased and floured cake pans or double recipe and pour into 3 round 9" cake pans. Bake at 350 for 22 min.
Frosting
3 1/2 C. powdered sugar
1/2 C. butter, softened
1 tsp. coconut extract
1 8 oz. pkg. cream cheese, softened
Combine and frost cake. Then press flaked coconut on top and sides.
I made cupcakes, baking them for 18 min. I frosted them, then dipped them up-side-down into a bowl of flaked coconut. They came out really pretty and were so very easy!
Sunday, May 3, 2009
Rachael Ray's Spinach and Artichoke Mac and Cheese
Salt
1 pound regular or whole wheat penne
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PreparationPre-heat oven to 350ºF.
Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.
While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
1 pound regular or whole wheat penne
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PreparationPre-heat oven to 350ºF.
Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.
While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Tuesday, March 24, 2009
Chicken Pillows
I made this and EVERYONE asked for seconds, so I think it's worth sharing.
1-2 cans chicken or 1 rotisserie chicken, meat pulled off and chopped
1 can green chilis
1 can sliced olives
1 8 oz. block cream cheese, softened
2 cans of refrigerated crescent rolls
breadcrumbs
couple Tbsp. butter/margarine
Cream of mushroom soup (optional)
Mix the first four ingredients. Open the rolls and roll out individual rolls with a rolling pin to make them a little bigger. Place spoonful of chicken mixture in center of each roll, then roll it up, trying to seal all the edges.
You can brush on melted butter and roll around in breadcrumbs if you want, but I often skip that.
Cook according to roll directions, until golden brown.
Some people like to serve it with cream of mushroom soup on top, but I don't. You could also add green onions or mushrooms to the chicken mixture if you want.
1-2 cans chicken or 1 rotisserie chicken, meat pulled off and chopped
1 can green chilis
1 can sliced olives
1 8 oz. block cream cheese, softened
2 cans of refrigerated crescent rolls
breadcrumbs
couple Tbsp. butter/margarine
Cream of mushroom soup (optional)
Mix the first four ingredients. Open the rolls and roll out individual rolls with a rolling pin to make them a little bigger. Place spoonful of chicken mixture in center of each roll, then roll it up, trying to seal all the edges.
You can brush on melted butter and roll around in breadcrumbs if you want, but I often skip that.
Cook according to roll directions, until golden brown.
Some people like to serve it with cream of mushroom soup on top, but I don't. You could also add green onions or mushrooms to the chicken mixture if you want.
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