2 cups rice
1 can cream of mushroom (chicken) soup
1 Lipton soup onion dry mix
Precook chicken- shred
Precook rice
Put together in 9x13 dish
-Chicken
-rice
- cream of mushroom (you could use cream of chicken)
-onion soup mix
Mix together on pan
Bake @ 425 for 10 min
Saturday, August 1, 2020
Bread machine Awesome Bread (Oatmeal Bread)
1 1/4 cups water
1 1/4 teaspoons salt
2 Tablespoons honey
1 1/2 Tablespoons butter
2/3 cups quick oats
2 1/2 cups flour
2 1/4 teaspoons yeast (active dry)
Add all ingredients in bread machine in the order listed.
Use Basic setting on bread machine with the
1.5 pound loaf option.
1 1/4 teaspoons salt
2 Tablespoons honey
1 1/2 Tablespoons butter
2/3 cups quick oats
2 1/2 cups flour
2 1/4 teaspoons yeast (active dry)
Add all ingredients in bread machine in the order listed.
Use Basic setting on bread machine with the
1.5 pound loaf option.
Bow tie sausage pasta in cream
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender.
Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender.
Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley
Delicious chicken
8 Tbs butter, divided
3-4 Cups potatoes, peeled (if preferred) and thinly sliced (like you would for scalloped potatoes)
1 Can corn (can use 16 oz of frozen corn if preferred)
1 – 1.5 Cups graham cracker crumbs
3-4 Large boneless, skinless chicken breasts, cut into chunks or strips
Seasonings (to taste): basil, salt, rosemary, or whatever you like.
Directions:
Preheat oven to 375. Put 4 Tbs butter in a 9×13 pan, and place the pan in the oven as it’s preheating so the butter melts (don’t let it burn!). Remove the pan from the oven and swirl the butter so it coats the bottom of the pan.
Meanwhile, peel and slice the potatoes. Line bottom of pan with potatoes, top potatoes with corn. Season to taste with salt, pepper, and basil (at least 1 tsp of each).
Crush the graham crackers (I like to put mine in a ziplock and roll them with a rolling pin). Combine cracker crumbs with seasonings as desired. Again, I suggest 1 tsp of salt, basil, and a pinch of rosemary. Dice chicken or cut into strips. Dip chicken into 4 Tbs melted butter, then coat completely in crumb mixture. Place chicken on top of corn and potatoes. Sprinkle extra crumb mixture on top of the potatoes/corn.
3-4 Cups potatoes, peeled (if preferred) and thinly sliced (like you would for scalloped potatoes)
1 Can corn (can use 16 oz of frozen corn if preferred)
1 – 1.5 Cups graham cracker crumbs
3-4 Large boneless, skinless chicken breasts, cut into chunks or strips
Seasonings (to taste): basil, salt, rosemary, or whatever you like.
Directions:
Preheat oven to 375. Put 4 Tbs butter in a 9×13 pan, and place the pan in the oven as it’s preheating so the butter melts (don’t let it burn!). Remove the pan from the oven and swirl the butter so it coats the bottom of the pan.
Meanwhile, peel and slice the potatoes. Line bottom of pan with potatoes, top potatoes with corn. Season to taste with salt, pepper, and basil (at least 1 tsp of each).
Crush the graham crackers (I like to put mine in a ziplock and roll them with a rolling pin). Combine cracker crumbs with seasonings as desired. Again, I suggest 1 tsp of salt, basil, and a pinch of rosemary. Dice chicken or cut into strips. Dip chicken into 4 Tbs melted butter, then coat completely in crumb mixture. Place chicken on top of corn and potatoes. Sprinkle extra crumb mixture on top of the potatoes/corn.
Quick and Easy Pizza dough
1 (.25 ounce) package yeast
1 teaspoon Sugar granulated
1 cup Water 110 degrees
2 ½ cups Wheat flour, white, bread, enriched
2 tablespoons Oil, olive,
1 teaspoon Salt, table
Step 1
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Step 2
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Step 3
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Thursday, March 12, 2020
Peanut Butter Banana chocolate Chip Bars
Peanut Butter Banana Bars
5 very ripe bananas (about 1 2/3 cup)
3/4 cup brown sugar
1/4 cup oil (any type- I use coconut)
1/2 cup creamy peanut butter
2 eggs
1 3/4 cup flour (I regularly swap out all-purpose flour for whole wheat!)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup mini chocolate chips, divided
Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
Peel bananas and mash well. Stir in brown sugar, oil, peanut butter, eggs and vanilla until combined.
Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-20 minutes, until a wooden toothpick inserted in center comes out clean.
Cool completely and cut into squares. Bars can be kept at room temperature, but I find they last longer if stored in an airtight container in the fridge.
5 very ripe bananas (about 1 2/3 cup)
3/4 cup brown sugar
1/4 cup oil (any type- I use coconut)
1/2 cup creamy peanut butter
2 eggs
1 3/4 cup flour (I regularly swap out all-purpose flour for whole wheat!)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup mini chocolate chips, divided
Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
Peel bananas and mash well. Stir in brown sugar, oil, peanut butter, eggs and vanilla until combined.
Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-20 minutes, until a wooden toothpick inserted in center comes out clean.
Cool completely and cut into squares. Bars can be kept at room temperature, but I find they last longer if stored in an airtight container in the fridge.
Thursday, July 25, 2013
Alexis' Award Winning Peanut Butter Pie
Here's the recipe that earned Alexis a first place ribbon in the dessert contest on Pioneer Day at church.
Ingredients:
2 9 inch graham cracker crusts
1 8 ounce cream cheese softened
1 1/2 cups powdered sugar
1 cup peanut butter
1 cup milk
16 ounces french vanilla cool whip
Directions
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