Tuesday, March 31, 2009
Potatoes ( I usually do 6)
Chicken Breasts (about a lbs worth)
Baby Carrots (enough to even out the potatoes)
3 cans cream of chicken soup
1/2 soup can of milk
1 pkg of Italian salad dressing
Cut up the chicken into strips. Peel potatoes and keep whole. Cut the carrots in half. Mix the soup with 1/2 of a soup can of milk, more or less. You want a gravy consistency, not too runny. Add the package of Italian seasoning and mix together. Spray a 9x13 inch pan with nonstick cooking spray. Pour some of the soup into the pan, lightly covering the bottom. Place the potatoes and carrots in the middle of the pan and the chicken around the potatoes. Pour the rest of the soup onto the potatoes and chicken. Cover the pan with foil and put some holes in the top for steam. Cook at 350 degrees for 2 hours. I usually cook it for 3 hours, the whole time we are in church. You could probably cook it at 325 for 3 hours.
Tuesday, March 24, 2009
|1/2 ||cup semisweet chocolate chips|
|1/2 ||cup butter or margarine|
|1||package Supreme brownie mix (with chocolate syrup pouch) or regular brownie mix with 1/4 cup of hershey's syrup on the side.|
|About 1/2 cup Decorative stars, confetti, or critters decors (I like using nuts)|
|Print these coupons...|
|Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.|
|In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.|
|Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.|
|Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.|
Thursday, March 5, 2009
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine butter, cocoa, honey, vanilla, and confectioners' sugar. Frost brownies while they are still warm.
1 lb bulk Italian sausage
1/4 cup each chopped red onion, red pepper, green pepper, and olives
2 packages (6 1/2 ounces each) pizza crust mix
1 cup (4 oz) shredded mozzarella cheese
1/2 cup chopped pepperoni
1 egg, lightly beaten
2 Tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon garlic powder
In a large skillet, cook the sausage, onion, and peppers over medium heat until the meat is no longer pink; drain.
Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15-in x 10-in x 1-in baking pan. Combine the sausage mixture, mozzarella cheese, pepperoni, olives and egg; spread over dough to within 1/2 inch of the edges.
Sprinkle with Parmesan cheese, oregano and garlic powder. Roll up jelly-roll style, starting with the long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400F for 30 minutes or until golden brown.
Yields: 15 servingsThis recipe has no sauce in it so I heated up some spaghetti sauce and we dipped our pieces into it.
Sunday, March 1, 2009
2 packages dry active yeast (about 2 low tablespoons)
1/2 Cup Sugar
2 tsp Salt
5-1/4 C Flour (approximately)
1-1/2 Cups Warm Water (about 130 degrees)
1/4 Cup Oil
Mix half of the flour with the other dry ingredients. Add the water and mix. Add eggs and oil and mix. Add remaining flour until the dough reaches a good dough consistency. Let rise in a greased, covered bowl (between 1 and 2 hours). Form into rolls and place on greased cookie sheets. Cover with a towel and let rise again between 1 and 2 hours. Bake at 350 for 15 minutes. Yield approximately 15-20 rolls.