from the kitchen of Shawnalyn
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Showing posts with label Shawnalyn. Show all posts
Showing posts with label Shawnalyn. Show all posts
Tuesday, February 8, 2011
Wednesday, November 3, 2010
Mexican Lasagna
from the kitchen of Shawnalyn
3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack
Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.
3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack
Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.
Lasagna
from the kitchen of Shawnalyn
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
Wednesday, September 8, 2010
Limeade-cucumber slush
from the kitchen of Shawnalyn
1 can frozen limeade concentrate
2 2L bottles of Diet 7-Up
1/2 Cucumber sliced
Pour both bottles of Diet 7-Up over the frozen limeade and stir until mixed. Add sliced cucumber and serve.
This never turns out like a true "slush" for me, but it is SO refreshing, and everyone who has tried it has loved it!
1 can frozen limeade concentrate
2 2L bottles of Diet 7-Up
1/2 Cucumber sliced
Pour both bottles of Diet 7-Up over the frozen limeade and stir until mixed. Add sliced cucumber and serve.
This never turns out like a true "slush" for me, but it is SO refreshing, and everyone who has tried it has loved it!
Texas Caviar
from the kitchen of Shawnalyn
Ingredients:
1 can black beans (drained)
1 can kidney beans (drained)
1 can of white northern beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained) (or can use reg frozen corn approx 1 3/4 cup)
1 or 2 green bell peppers diced
1 or 2 Roma tomatoes diced
1 or 2 avocados diced
1 bunch cilantro diced
1 envelope Italian dressing (prepare dressing per package directions)
Directions:
Mix all ingredients together and marinate in the fridge 1- 2 hrs. until chilled. Serve with tortilla chips or pita chips.
Ingredients:
1 can black beans (drained)
1 can kidney beans (drained)
1 can of white northern beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained) (or can use reg frozen corn approx 1 3/4 cup)
1 or 2 green bell peppers diced
1 or 2 Roma tomatoes diced
1 or 2 avocados diced
1 bunch cilantro diced
1 envelope Italian dressing (prepare dressing per package directions)
Directions:
Mix all ingredients together and marinate in the fridge 1- 2 hrs. until chilled. Serve with tortilla chips or pita chips.
Fried Ravioli
from the kitchen of Shawnalyn
Ingredients:
Frozen ravioli
Eggs
Bread crumbs
Oil for frying
Marinara sauce
Cream Cheese
Directions:
Cook ravioli in boiling water as directed on package. About 3 min, until they float to the top. Then place them on paper towels and pat dry. Then beat eggs in pie tin or shallow dish. Add bread crumbs to separate shallow dish or plate. Dip cooked ravioli into eggs then into bread crumbs. Fill a deep skillet or large sauce pan with vegetable oil. Heat on med-high heat. When hot, add breaded ravioli. Fry for about 2 min, just until they brown. Transfer to cookie rack to drain oil.
Dipping sauce: Use your favorite marinara sauce and pour into a sauce pan over med. heat. Add in softened cream cheese, and stir until smooth. Cream cheese may stay a little lumpy. You can also make your own sauce easily by using a large can of tomato sauce, a smaller (14oz) can of diced tomatoes, crushed garlic, onion, salt, pepper, and few shakes of dried basil. Add olive oil to pan, then saute garlic and onion about 1 min, add all other ingredients, season to taste, and simmer 10 min. Then for this recipe, you could add the cream cheese.
These are soooo good. They are kind of like glorified mozzarella sticks. You can have them as an appetizer or as a dinner, and serve with salad and bread. They also freeze really well. I buy the big bag at Costco, and make them all at once. I then separate the fried raviolis into Ziploc bags and freeze them. To reheat, place them on a baking sheet and bake at 400* for about 10 min, just until they warm through and puff up slightly.
Ingredients:
Frozen ravioli
Eggs
Bread crumbs
Oil for frying
Marinara sauce
Cream Cheese
Directions:
Cook ravioli in boiling water as directed on package. About 3 min, until they float to the top. Then place them on paper towels and pat dry. Then beat eggs in pie tin or shallow dish. Add bread crumbs to separate shallow dish or plate. Dip cooked ravioli into eggs then into bread crumbs. Fill a deep skillet or large sauce pan with vegetable oil. Heat on med-high heat. When hot, add breaded ravioli. Fry for about 2 min, just until they brown. Transfer to cookie rack to drain oil.
Dipping sauce: Use your favorite marinara sauce and pour into a sauce pan over med. heat. Add in softened cream cheese, and stir until smooth. Cream cheese may stay a little lumpy. You can also make your own sauce easily by using a large can of tomato sauce, a smaller (14oz) can of diced tomatoes, crushed garlic, onion, salt, pepper, and few shakes of dried basil. Add olive oil to pan, then saute garlic and onion about 1 min, add all other ingredients, season to taste, and simmer 10 min. Then for this recipe, you could add the cream cheese.
These are soooo good. They are kind of like glorified mozzarella sticks. You can have them as an appetizer or as a dinner, and serve with salad and bread. They also freeze really well. I buy the big bag at Costco, and make them all at once. I then separate the fried raviolis into Ziploc bags and freeze them. To reheat, place them on a baking sheet and bake at 400* for about 10 min, just until they warm through and puff up slightly.
Hot Artichoke Dip
from the kitchen of Shawnalyn
Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese
Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.
Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese
Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.
Shrimp & Cream Cheese Bites
from the kitchen of Shawnalyn
Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper
Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.
These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.
Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper
Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.
These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.
Parmesan Popovers
from the kitchen of Shawnalyn
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Wednesday, March 24, 2010
Mexican Lasagna
from the kitchen of Shawnalyn
Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
½ red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 ½ cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
This is really easy and quick to make. I just use regular flour tortillas, but you can use what ever you like. This would also be good to make with left over roast shredded instead of ground beef, or with shredded chicken as well. You can be versatile with this dinner.
Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
½ red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 ½ cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
This is really easy and quick to make. I just use regular flour tortillas, but you can use what ever you like. This would also be good to make with left over roast shredded instead of ground beef, or with shredded chicken as well. You can be versatile with this dinner.
Tuesday, March 23, 2010
Crock Pot Roast
from the kitchen of Christine
1 (3 to 5 pound) beef roast
garlic salt to taste
Garlic salt the roast and place in the crock pot.
1 (10 3/4 oz) can cream of mushroom soup (I use Healthy Request)
1 Package dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
Mix together and pour over roast. Cook on low for 12 hours or high for 6 to 7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and water mixture.
I actually added a package of fresh sliced mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.
1 (3 to 5 pound) beef roast
garlic salt to taste
Garlic salt the roast and place in the crock pot.
1 (10 3/4 oz) can cream of mushroom soup (I use Healthy Request)
1 Package dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
Mix together and pour over roast. Cook on low for 12 hours or high for 6 to 7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and water mixture.
I actually added a package of fresh sliced mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.
Pineapple Upside Down Biscuits
from the kitchen of Shawnalyn
Ingredients:
1 (10-ounce) can crushed pineapple
½ cup packed light brown sugar
1/4 cup (½ stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Directions:
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Ingredients:
1 (10-ounce) can crushed pineapple
½ cup packed light brown sugar
1/4 cup (½ stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Directions:
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Penne with Beef and Arugula
from the kitchen of Shawnalyn
Ingredients:
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
½ teaspoon salt, plus more for steak and pasta water
½ teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
Directions:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Ingredients:
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
½ teaspoon salt, plus more for steak and pasta water
½ teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
Directions:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Filet Mignon with Balsamic Syrup and Goat Cheese
from the kitchen of Shawnalyn
Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Directions:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Directions:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Pot Roast Casserole
from the kitchen of Shawnalyn
Ingredients:
Hormel packaged pot roast in au jus or gravy
White rice
Can of Beefy Mushroom soup
Frozen Peas
Directions:
Cook rice. Meanwhile cook roast in microwave per package directions. Pour peas into microwave safe bowl, cover lightly, and cook for about 4 min. After peas, meat and rice are cooked, combine together and add soup. Make sure you add all of juice or gravy from meat as well. (Other ingredients are usually hot enough to warm soup as it is mixed in)
I usually do 1 1/2 cups rice for every package of roast I have. I usually do 2 packages of meat, 2-3 cups of rice, 1 small package of frozen peas, and 1 can of soup for my family. It is plenty with leftovers.
Ingredients:
Hormel packaged pot roast in au jus or gravy
White rice
Can of Beefy Mushroom soup
Frozen Peas
Directions:
Cook rice. Meanwhile cook roast in microwave per package directions. Pour peas into microwave safe bowl, cover lightly, and cook for about 4 min. After peas, meat and rice are cooked, combine together and add soup. Make sure you add all of juice or gravy from meat as well. (Other ingredients are usually hot enough to warm soup as it is mixed in)
I usually do 1 1/2 cups rice for every package of roast I have. I usually do 2 packages of meat, 2-3 cups of rice, 1 small package of frozen peas, and 1 can of soup for my family. It is plenty with leftovers.
Monday, March 1, 2010
Peanut Butter Chocolate Chip Cookies
from the kitchen of Shawnalyn
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Creamy Chicken Pasta
from the kitchen of Shawnalyn
Ingredients:
6 chicken tenders
3 Cups bow tie pasta
2 Tablespoons butter or margarine
2 Cups sliced mushrooms
½ Cup sun dried tomatoes
4 cloves garlic
2 Tablespoons basil
3 Cups cream or half and half
Directions:
Saute mushrooms in butter, then add tomatoes, basil and garlic. Add already cooked and shredded or cubed chicken and saute for about 2 min- then add cream. Turn down heat and reduce mixture to desired thickness and consistency. Toss with noodles and sprinkle with parm cheese.
I like to add feta cheese as well at the end, and I also add pine nuts.
Ingredients:
6 chicken tenders
3 Cups bow tie pasta
2 Tablespoons butter or margarine
2 Cups sliced mushrooms
½ Cup sun dried tomatoes
4 cloves garlic
2 Tablespoons basil
3 Cups cream or half and half
Directions:
Saute mushrooms in butter, then add tomatoes, basil and garlic. Add already cooked and shredded or cubed chicken and saute for about 2 min- then add cream. Turn down heat and reduce mixture to desired thickness and consistency. Toss with noodles and sprinkle with parm cheese.
I like to add feta cheese as well at the end, and I also add pine nuts.
Tuesday, January 5, 2010
BBQ Chicken & Cheddar Foil Packet Dinner
from the kitchen of Shawnalyn
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Cilantro Chicken
from the kitchen of Shawnalyn
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Oriental Spinach Bowtie Pasta Salad
from the kitchen of Shawnalyn
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
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