The http://365daysofcrockpot.blogspot.com/ blog stikes again. I made this for dinner one night last week and it was really good and super easy. Hope you all love it too.
Violette's Lasagna
8 lasagna noodles, uncooked and broken
1 lb ground beef
1 tsp italian seasoning
28 oz jar spaghetti sauce
1/3 cup water
4 oz sliced mushrooms
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef in saucepan. Drain. Stir in italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low 5 hours.
Karen's notes:(This recipe is better than the other lasagna recipe than I tried. Although if I ever make this again I'll use cottage cheese over the ricotta. Still there seemed to be something missing. It wasn't as flavorful as I would have liked. 3 stars)
My Notes:
I love dishes like this that I can make during morning naptime, and will be ready for dinner. Make sure you break the noodles into at least 4th..you want to be able to scoop it out of the pan. I used cottage cheese (not a fan or ricotta-sorry) and I sprinkled the first layer of cottage cheese with a 1/2 teaspoon on garlic powder and onion powder, mostly becasue Karen said she thought it was missing something. I used an 8 ounce can of tomato sauce since the jar of Spaghetti sauce I had was only 24 ounces. I thought it turned out great and I enjoyed how easy it was to make. Also, this is not a good choice for oven ready noodles. I had a few so I threw them in, and they were really a bit mushy, even for me and I have rarely met a noodle I didn't care for.
Sunday, April 19, 2009
Thursday, April 16, 2009
Aunt Maliea's Lemonade Cake
This one is from my step-dad's sister in Georgia. She is an amazing cook. And on occasion she is kind enough to share her recipes with me. I made this last Memorial Day and it won rave reviews from everyone.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325º oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325º oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Colossal Chopped Salad
I got this one from a Pampered Chef party I went to a couple of years ago. It has turned it to one of my great stand-bys when I need something for a crowd. This recipe is great for bridal and baby showers too.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
Tuesday, April 14, 2009
Creamy Chicken from the crockpot!
Creamy chicken heaven from 365 Day of Slow Cooking Blog. This is easy to adapt and makes enough for leftovers. Oh, and the kids LOVED it.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
Tuesday, March 24, 2009
Lone Star Steak House Chili
From my Top Secret Recipe book........
1 pound ground beef
1 onion, diced
1 tbsp fresh jalapeno, diced
1 15-ounce can kidney beans (UNdrained)
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tbsp apple cider vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1 bay leaf
garnish:
grated cheddar cheese
diced onion
diced jalapeno
corn chips
sour cream
1. brown ground beef in a large saucepan over medium heat. drain fat
2. add onion and jalapeno pepper and saute for about 2 min.
3. add reamining ingredients and simmer for 1 hour, stirring occasionally.serve one cup in a bowl with any garnish desired.
** I used about a 1/3 cup of onion finely diced that I sauted in a tbsp of olive oil while the gound beef thawed in the microwave. I am not a fan of strong onion flavor and I have found that this method seems to ease up the flavor, or I use shallot if I have it. I didn't have a jalapeno, but I had a pasilla pepper, so I used about 2 tbsp of that, diced fine. I also did not have a bay leaf, so I just left it out. I did add a 1/2 tsp of ground cumin, which gave a nice flavor to it. It was a really easy recipe and we liked it. I have never made chili from a recipe before, but this seems to be a keeper, and we won't have to eat it for a year, like my usual HUGE pot of chili.
1 pound ground beef
1 onion, diced
1 tbsp fresh jalapeno, diced
1 15-ounce can kidney beans (UNdrained)
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tbsp apple cider vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1 bay leaf
garnish:
grated cheddar cheese
diced onion
diced jalapeno
corn chips
sour cream
1. brown ground beef in a large saucepan over medium heat. drain fat
2. add onion and jalapeno pepper and saute for about 2 min.
3. add reamining ingredients and simmer for 1 hour, stirring occasionally.serve one cup in a bowl with any garnish desired.
** I used about a 1/3 cup of onion finely diced that I sauted in a tbsp of olive oil while the gound beef thawed in the microwave. I am not a fan of strong onion flavor and I have found that this method seems to ease up the flavor, or I use shallot if I have it. I didn't have a jalapeno, but I had a pasilla pepper, so I used about 2 tbsp of that, diced fine. I also did not have a bay leaf, so I just left it out. I did add a 1/2 tsp of ground cumin, which gave a nice flavor to it. It was a really easy recipe and we liked it. I have never made chili from a recipe before, but this seems to be a keeper, and we won't have to eat it for a year, like my usual HUGE pot of chili.
Thursday, March 19, 2009
Honey Chicken Enchiladas
I stole this one off the Good Things Utah website. It was made on a day when they were focusing on recipe blogs. It looks awesome and the girl who made it said that it has passed thru many blogs, so here it is. I will let you know what I think when I make it next week.
Prepared by Holly Hanks
http://phemomenon.blogspot.com
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
Prepared by Holly Hanks
http://phemomenon.blogspot.com
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
Friday, October 24, 2008
Chicken and Noodles
Can you really go wrong this year with a nice pot of comfort food? I think not! So plan on this one...it would be super easy and great for Halloween too.
1 pound bonless, skinless chicken breasts
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 (14 oz) can chicken broth or stock
1 (16oz) pkg noodles, cooked
Place the chicken in the bottom of the crock-pot. Salt and pepper as desired. Pour soup over the top and cook on low for 6-8 hours, 3-4 hours on high. Add chicken broth and noodles. Heat for 30 min longer to heat through. Yummy.
You can use sour cream and milk instead of broth is you are in it for the super yummy side of things.
1 pound bonless, skinless chicken breasts
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 (14 oz) can chicken broth or stock
1 (16oz) pkg noodles, cooked
Place the chicken in the bottom of the crock-pot. Salt and pepper as desired. Pour soup over the top and cook on low for 6-8 hours, 3-4 hours on high. Add chicken broth and noodles. Heat for 30 min longer to heat through. Yummy.
You can use sour cream and milk instead of broth is you are in it for the super yummy side of things.
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