1395 days ago.
There is a recipe forum? How cool. Here's an easy and fairly healthy recipe, Salsa Chicken.
4 boneless skinless chicken breasts
2 16 oz jars of your fav salsa (1 level milder than you like on chips as it will concentrate)
1 cup chicken broth
8 ounces shredded cheddar or Montery jack cheese
scallions and or black olives optional for garnish
Preheat oven to 375
Place chicken in a cassarole dish, pour salsa and chicken broth over chicken. Cover the pan tight with foil and bake for 50 minutes, remove cover, sprinkle with cheese, olives, scallions and cook uncovered for 10 more minutes. Serve with rice. It is fairly healthy if you use low fat cheese.
I just made this for the first time and it's really good. I thought it was too much sauce at first, but it's really not. The leftovers are even better. I just chopped the chicken all up and mixed it up with the rice.
em2 stewarts wife -
1395 days ago.
THE MOST DANGEROUS BROWNIE!!!
Why is it so dangerous? Because you are never more than 3 minutes from a perfect, warm brownie!
In a coffee cup mix:
1T cocoa powder
pinch of salt
splash of vanilla
Mix well and microwave for 1 minute and enjoy!!!
1464 days ago.
Bev’s Chicken Casserole
6-8 chicken drumsticks or 4-6 chicken breast
¾ tsp garlic powder
1 tsp salt
¼ tsp pepper
10 oz can condensed tomato soup
10 oz can cream of mushroom soup
1 small onion, chopped
1 tomato, chopped
Arrange chicken in large casserole or roaster
Sprinkle with garlic powder, salt and pepper.
Combine remaining ingredients and spoon over chicken.
Bake at 350° for 45min- 1 1/2 hr hours or until tender
I serve this with either rice or spagetti.
This recipe is to die for, and its so easy!
Hope you like it!
1528 days ago.
ok Im going to put up my homemade enchiladas. youll need 2-3 lbs hamburger, 2 cans refried beans, 2 pkts enchilada seasoning, about 3 cans (19 oz size) or 6 of the smaller can, enchilada sauce, hot or mild, thats up to you. 1 LG pkg yellow corn tortillas, and 1-2 pkgs shredded cheddar chz. Ok, cook you meat and add seasoning according to directions, put in bowl and set aside, open beans, put in bowl and heat, set aside. now youll want to set up your ingrediant like an assembly line to make this go faster, set meat, then beans, then open chees pkgs in line and a casserole pan at end. Using a small skillet, pour about 1/2 inch of enchillada sauce in skillet.(you will have to refil as you go) bring sauce to a simmer. Now is where is gets hard, you may want to use rubber gloves or I keep cool water running during this part. once sauce is simmering place a tortilla in the sauce until it is soft, youll see the difference, but not too long or itll fall apart. you want it 'floppy' enough to roll. pull tortilla out of sauce(I use tongs instead of spatula) place on plate, now place a spoonful of meat, a small spoonfull of beans, and a sprinkle of cheese. then roll tortilla. It will be hot!!! after rolled place in casserole pan, I usually end up with a row of them lenthwise and the four turn other direction to fill in space. Repeat the assembly line process until bottom of pan is filled. now take meat and sprinkle on top, add a layer of cheese, and a lil bit of sauce from can(not much, its more for looks) Ok now I double layer mine making like an enchilada lasagna, but it feeds more that way. If you choose to double layer just repeat everything. Ok once your done place in oven for bout 20 min, at 350, until cheese is nice and melted and enjoy. I make these for large events and they never last more than a few mins.
1538 days ago.
The tuna casserole recipe is great! Only modification I would make though, soften the onion a little by cooking before adding. Otherwise, the casserole was awesome...the flavors took me back to my childhood, and it was sooo easy! =)
1545 days ago.
heres an easy one, its called dump cake, layer casserole pan with crushed pineapple, cherry pe filling, 1 box yellow cake mix and slice stick butter over top, then top with pecans and bake in oven at 350 for about an hour or until toothpick comes out clean, the butter and juices from fruit make the cake a gooey delicious dessert
1545 days ago.
FRENCH TOAST CASSEROLE (from the foodnetwork)
* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
1552 days ago.
SPINACH AND CHICKPEA CASSEROLE-saute 1/2 onion and 1/2 red pepper with 1 clove of garlic and add a can of chickpeas until golden brown. Preheat oven at 375 (probably should do that first). Layer in a casserole dish: spinach leaves, chickpea mixture, spinach leaves, chickpea mixture, and top with remaining spinach leaves. Pour 1/2 can chicken broth over the top. Bake covered 15 minutes...it is already starting to smell really good!
1558 days ago.
STUFFED SQUASH: boil 2 summer squash and 2 zucchini 1 minute then remove from the water; put oven at 375; cut squashes in half and scoop out insides with melon baller and chop; saute one onion, clove of garlic, and a couple mushrooms; add squash, diced tomato, and one cup bread crumbs; turn heat off and stir in 1/2 cup parmesan (or mozzarella) cheese...stuff squash with stuffing and bake 30-40 minutes...so yummy!!
1560 days ago.
oh my gosh, me and my mom would make a huge bowl of the PB cookie dough. It was easy to remember just one of everything. (you just got to remember the ingredients of what to do the one of, lol) We'd make like 6-8 batches of it and get about 6 cookie sheets and keep rotating them in the oven to where there was always 2 sheets in the oven and 2 on the counter cooling and 2 sheets with PB cookies ready to begin cooking in the oven. Their the cheapest and best to make especially for the holidays. Thanks guys for making me crave them enough to go make some. I will as soon as i get over the ache of having my teeth pulled. But we'd only cook them for like 5-6 mins b/c I LOVE soft cookies. Their the best when their first out of the oven and still steaming hot! God I wish i could eat some right now. NO FAIR!!
1560 days ago.
These pb cookies sound SO good! I'm gonna make 'em!
1560 days ago.
Here is the notorious peanut butter cookie recipe (be sure to have a glass of milk on hand) that has become all the rage of week 25 (halfway between cookies and fudge)
1 cup Peanut Butter
1 cup sugar
1 egg, slightly beaten
1 tsp. vanilla extract
Mix together; roll into balls; press lightly with a fork; bake at 325 degrees for 8 minutes
1585 days ago.
If anyone ever needs any help with meals for GD please ask! I came up with great ones!