Marathon Bird Cooks!

Salsa Pork Chops

2010-02-05T12:34:00.002-06:00

6 boneless pork chops
4 T butter (1/2 stick)
salt and pepper
fajita seasoning
1 cup heavy cream
1 cup salsa
Lime wedges

Flatten pork chops between two sheets of plastic wrap; season with salt, pepper and fajita seasoning on both sides. Melt butter in skillet; saute pork chops over medium-high heat a few at a time for 2-3 minutes on each side. Remove chops from skillet and keep warm. Add cream and salsa to skillet, stir well. Return chops to skillet and cover with sauce. Squeeze lime over each chop before serving.

Serves: 4-6

From Suzanne Somers' Fast and Easy cookbook; Level One - Protein/Fats

Dutch Oven Beef Stew

2010-02-02T12:01:00.003-06:00

{photo taken before placing in oven to bake}

1 T olive oil
2 lbs. lean stew meat
2 cloves garlic, minced
1 (14.5 oz.) diced tomatoes
1 (8 oz.) tomato sauce
1 (14.5 oz.) beef broth
2 tsp. dried thyme
1-2 bay leaves
8 oz. sliced mushrooms
4 stalks celery, chopped
8 oz. pearl onions, peeled*

*Suzanne Somers recommends pouring boiling water over the onions, letting them sit for 60 seconds, and the skins will pop right off.

Preheat oven to 300-325 degrees. Heat olive oil in dutch oven over medium-high heat. Season beef with salt pepper (remember to dab it dry like Julia Child recommended) and brown beef in small batches. Add remaining ingredients. Cover with dutch oven lid and bake for 3 hours.

This is from Suzanne Somers' Fast and Easy cookbook and is a Level One Protein/Fats meal. This stew does not have traditional stew veggies (since you don't eat protein/fat with carbs on the plan), but I PROMISE you will not miss them!! Scott ate this up and continued to eat leftovers gladly over the next few days. I cooked some petite green peas with this and it was perfect.

Serves 6-8

Cheeseburger Pie/ Breakfast Pie

2010-02-02T12:00:00.000-06:00

1 lb. lean ground beef (or 1 lb. HOT breakfast sausage)
1 small onion, chopped
1 cup heavy cream
3 eggs, beaten
green chiles (if desired)
4 cups grated cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees; grease baking dish. Brown beef in large skillet with chopped onion over medium heat. Remove from heat, stir in cream, eggs and 3 cups cheese, season to taste. Pour mixture into baking dish; top with remaining cheese. Bake for 30 minutes (or until set and cheese is lightly browned.

This recipe is from Suzanne Somers' Fast and Easy cookbook as a protein/fat meal suited for Level One. We have also made this dish with HOT breakfast sausage for a yummy casserole type breakfast meal (I also added sliced mushrooms and of course, green chiles).

Serves 6-8

Meatball Minestrone

2010-01-05T18:30:00.001-06:00

3 garlic cloves, minced
1 T olive oil
3 (15 oz.) cans cannellini beans, undrained and divided*
1 (32 oz.) box chicken broth
1 (4 oz.) pkg. Knorr vegetable soup mix
30-40 precooked, frozen meatballs**
2 cans diced tomatoes with basil, oregano and garlic
1/2 tsp. crushed red pepper
8 oz. uncooked rotini pasta
1 (10 oz.) bag spinach, torn

garnish: freshly grated Parmesan cheese

Saute garlic in olive oil over medium-high heat for 1 minute. Stir in two cans of beans and chicken broth; bring to a boil.

Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes and red pepper; return to a boil. Add rotini and cook, stirring often, 15 minutes. (I added sliced zucchini as well.) Stir in remaining can of beans and torn spinach; cook five more minutes.

Serve with bread and green salad. Serves 8+

From Southern Living magazine.

*I substituted a can of kidney beans for one of the cannellini cans just to add more color.

**Home made meatballs would be healthier, but the frozen makes this a quick and simple meal. The recipe called for 60 meatballs--I can't imagine that many! I used a family size package from HEB that had roughly 38-40 meatballs.

Shirred Eggs

2009-12-25T16:25:00.003-06:00

One egg per ramekin or person
Havarti cheese, cubed
cubed ham or cooked bacon or cooked breakfast sausage
butter
dash of Tony Chachere cajun seasoning
grated cheddar

Grease individual ramekins. Place meat in bottom of ramekin, add cubes of Havarti cheese. Crack egg into each ramekin. Sprinkle with cajun seasoning. Top with grated cheddar and a dab of butter. Bake at 350 for 25-30 minutes. Can also prepare in one casserole dish instead of individual ramekins.

We first discovered shirred eggs at a Bed & Breakfast in Jefferson, TX and they are an almost annual treat for Christmas breakfast.

Cookies & Cream Cake

2009-09-05T09:12:00.002-05:00

Cake:
1 white cake mix
1 pkg. instant vanilla pudding (or white chocolate)
1 1/4 cup water
1/3 cup oil
3 egg whites
1 1/2 cups crushed Oreos

Preheat oven to 350 degrees. Mix first five ingredients in large bowl, stir in crushed Oreos. Pour in two greased and floured round 9" cake pans or one 13"X9" pan. Bake for 30-35 minutes, or until pick comes out clean. Let cool.

Frosting:**
3 cups powdered sugar
1 stick butter, softened (or 3/4 cup shortening)
2 egg whites
1 tsp vanilla extract

Combine ingredients, adding powdered sugar gradually and beat well, adding more butter or milk if needed for consistency. Frost cake; top with Oreos broken in half.

**Or just use white or vanilla frosting from the store if you are in a pinch for time.

Devil's Toffee Cookies

2009-08-31T18:56:00.003-05:00

1 Devil's Food cake mix
1/2 cup oil
2 eggs
1 pkg. toffee brickle bits

Mix cake mix, oil and eggs. Stir in brickle bits. Place small balls of dough (I use a cookie scoop) onto baking stone or sheet, flatten slightly with bottom of glass. Bake for 12-13 minutes @ 350 degrees.

This recipe is from my friend Kim, this might be her Poppa's favorite cookie. Enjoy!

Peach Cobbler

2009-08-28T10:02:00.002-05:00

1 cup sugar
3/4 cup self-rising flour
3/4 milk
1 28 oz. can sliced peaches
1 stick butter

Preheat oven to 350 degrees, place butter in deep baking dish and let melt as oven heats. Mix sugar and flour, pour milk in slowly, stir well. Pour mixture over melted butter, gently spoon peaches and juice over batter. Bake for 45-60 minutes (depending on oven). Batter will rise to the top. Extra delicious with vanilla ice cream!

From the Lady & Son's Cookbook

Asian Cabbage Salad

2009-04-13T11:34:00.003-05:00

1 head cabbage, shredded
1 (4 oz.) pkg. sunflower seeds
1 small pkg. sliced almonds
4 T sesame seeds
2 pkgs. Ramen noodles (any flavor, discard seasoning packets), broken

Keep cabbage separate from other ingredients until ready to serve. Add dressing, toss and serve immediately.

Dressing:
1/2 cup oil
3 T vinegar
3 T sugar
1/2 tsp. pepper
1 tsp. salt
2 tsp. Accent (optional)

I could eat buckets of this salad, seriously. You could add some roasted chicken to it to make more of a complete meal.

Southwestern Sausage Casserole

2008-12-24T11:02:00.003-06:00

2 4oz. cans chopped green chiles
12 corn tortillas (torn in strips)
1 lb. bulk sausage
1/2 cup each of chopped green onions and green pepper
1/2 cup skim milk
2 cups shredded Monterrey Jack Cheese
4 eggs
1/2 cup egg substitute
1/2 tsp. each of garlic powder,cumin, and pepper

Fry sausage with onions and green pepper. Drain well. Combine eggs, milk and spices; mix well with whisk. Spray 13x9 pan with cooking spray. Line bottom half with tortilla pieces. sausage, chiles and Jack cheese. Repeat second layer ending with cheese. Pour egg mixture over top of casserole. Sprinkle with paprika if desired. Bake at 350 degrees for 45-50 minutes. Serves 10.

This is a great breakfast or brunch casserole which can be made the night before and baked in the morning. We had this at a church retreat many years ago and it's my go-to breakfast casserole of choice.

Amazing French Toast

2008-12-24T10:57:00.002-06:00

1 cup corn syrup
1 cup brown sugar, packed
1 cup butter
12 slices raisin bread
6 eggs
2 cups milk
1 tsp. vanilla extract

Bring corn syrup, brown sugar and butter to a boil in a saucepan over medium heat; boil for 5 minutes. Pour into greased 13x9 baking pan. Layer half the bread slices on the mixture; top with remaining bread slices and set aside. Beat eggs, milk and vanilla together; pour over bread. Cover with aluminum foil; refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve with remaining glaze as syrup. Makes 12 servings.

From Gooseberry Creek Jolly Holidays cookbook.

Creamy Chicken Stroganoff

2008-11-30T19:24:00.002-06:00

4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 small can sliced mushrooms
8 oz. cream cheese, softened

Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken and whisk sauce until smooth). Serve with cooked egg noodles or rice.

Pork Chops with Mushroom Sauce

2008-11-30T19:17:00.002-06:00

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.

Shortcut Lasagna

2008-11-30T17:26:00.002-06:00

1 1/2 lbs. lean ground beef
chopped onion (I like to use frozen chopped onion--fast!)
1 jar of your favorite spaghetti sauce
1/2 pkg. uncooked lasagna noodles
1 16 oz. carton cottage cheese
1 pkg. grated Italian style cheese

Brown beef with chopped onion; stir in spaghetti sauce; simmer 15 minutes. Pour a thin layer of sauce in bottom of 13x9 pan; layer with uncooked noodles, 1/2 cottage cheese, 1/2 grated cheese, 1/2 meat sauce. Repeat, ending with layer of meat sauce. Sprinkle remaining cheese if desired. Cover and bake at 350 degrees for 30 minutes; remove cover and continue baking 25-30 minutes.

Let sit 10-15 minutes before serving. Serve with a green salad and garlic bread.

No Fuss Chicken

2008-11-30T15:50:00.003-06:00

8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts

Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.

From Country Quick and Easy cookbook.

The Big Salad

2008-11-26T08:21:00.003-06:00

Bag of spinach
Bag of romaine
Cherry tomatoes, halved
Fresh mushrooms, sliced
Broccoli florets
Feta cheese
Sunflower seeds
Dried cranberries
Mandarin oranges

Layer salad fixings in a large bowl.

Dressing:
1 pkg. Ranch dressing mix
2/3 cup oil
1/4 cup white wine vinegar

Combine and mix well. Add dressing right before serving, toss lightly.

This is one of my favorite salads because the dressing is so tangy, it compliments the fruit well.

Pumpkin Crunch Cake

2008-11-26T08:14:00.003-06:00

1 can pumpkin
1 large can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter

Beat first 6 ingredients together until well mixed; pour into well greased 13x9 pan. Sprinkle yellow cake mix over the pumpkin mixture; sprinkle chopped pecans over the cake mix. Thinly slice butter over the top. Bake at 350 degrees for 50-60 minutes. Enjoy!

I got this recipe from one of my fellow 4th grade teachers many moons ago. I love it because it is easy and sooooo yummy.

Ruby's Buttermilk Cornbread

2008-11-18T19:04:00.005-06:00

2 cups corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
2/3 cup flour
2 cups buttermilk
2 eggs, beaten

Preheat oven to 400 degrees. Melt a dab of butter in cast iron skillet as oven heats. Combine dry ingredients, stir in buttermilk and eggs; mix well. Pour batter into hot skillet.

Bake for 25 minutes, or until lightly browned.

I know this is probably a basic recipe, but it's my favorite because it was used in our family often. I love to make this to eat with beans or a stew.

D.C.'s DEE-lish Chicken & Dumplings

2008-11-03T17:28:00.003-06:00

4-6 chicken breasts or tenders, frozen
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits

Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.

Serves 4-6

This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.

Brickle Cookies

2008-09-23T16:38:00.005-05:00

1 Super Moist Butter Pecan cake mix
1/2 C vegetable oil
2 eggs
10 oz. bag Heath toffee brickle bits*

Mix cake mix, oil and eggs well. Add package of brickle. Form into small balls; place on cookie sheet. Flatten balls gently with the bottom of a glass. Bake at 350 for 12 minutes.

My friend Kim shared this recipe with me, and it's now one of our favorite cookies. Enjoy!

*You can also use the milk chocolate toffee bits if you need a touch of chocolate. Sometimes, you just do.

The Lady & Sons Mashed Potatoes

2008-09-23T16:33:00.004-05:00

8 to 10 medium red new potatoes, skin on
1/2 C hot milk
1 stick butter
1/2 C sour cream*
salt and pepper to taste

Slice potatoes 1/4 inch thick. Cook in boiling water for 15 minutes or until fork tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't over beat. Add hot milk, butter and sour cream. Salt and pepper to taste. Adjust thickness by adding more milk, if desired.

Serves 8

* I used reduced fat sour cream. A pitiful attempt to make these slightly more health conscious.

The Lady & Sons Pot Roast

2008-09-23T16:22:00.002-05:00

1 3-4 lb. boneless chuck roast
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce

Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.

Serves 8

Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.

Southwest Turkey Tacos

2008-03-14T18:43:00.005-05:00

This is a quick and tasty meal that is also perfect for Weight Watchers.

1/2 chopped onion
1 lb. lean ground white turkey
1 pkg. taco seasoning
1 can Rotel cilantro and lime diced tomatoes
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
lettuce
chopped tomatoes
salsa
fat-free shredded cheese, if desired
whole wheat flour tortillas

Saute onion, add ground turkey and cook until done. Add taco seasoning and 3/4 C water. Mix in Rotel and beans. Simmer 10-15 minutes. Serve as soft tacos.

Weight Watchers Points: 6 per taco

I am thrilled to make something leaner, healthier and still have it taste delicious. This satisfied my Tex-Mex craving. Annelise said it was like a fiesta in her tummy, so I think she liked it.

Spicy Turkey Pasta

2008-03-14T16:40:00.003-05:00

This is not much of a recipe really, but it is something I made recently after starting Weight Watchers.

1/2 chopped onion
1 tsp. minced garlic(to taste)
1 lb. extra lean white ground turkey
1 jar Classico Spicy Tomato and Basil Spaghetti Sauce
1 can diced Italian style tomatoes
dashes of oregano and basil
1-2 bay leaves
Whole Wheat Penne or Spaghetti

Saute chopped onion and garlic, add ground turkey and cook until done. Stir in sauces, add dashes of oregano and basil, add bay leaves. Cover and simmer 20-30 minutes. Cook pasta according to directions. Serves 4.

I was wary of cooking with ground turkey, but I must admit I ended up LOVING this simple dish. Annelise (age 4) gobbled it up too and Scott ate several helpings. So, a hit all around.

Weight Watchers points: approx. 7-8

Caramel Apple Trifle

2007-12-20T15:16:00.000-06:00

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

DIRECTIONS
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

From Allrecipes.com

This makes an enormous amount and is best suited for a punch bowl. It IS delicious!

Strawberry Trifle

2007-12-20T15:06:00.001-06:00

2 prepared angel food cakes or pound cakes or bake a white or yellow cake
fresh strawberries, sliced or frozen strawberries with juice
1 large box instant vanilla pudding
1 (16 oz.) Cool Whip

Prepare pudding according to package directions, let thicken. Stir in Cool Whip and blend. Cut cakes into small cubes; layer bottom of trifle bowl. Add layer of pudding mixture and strawberries; repeat 2-3 times. Finish with sliced strawberries. Chill.

Double Chocolate Mocha Trifle

2007-12-20T14:57:00.000-06:00

1 pkg. (18.25oz.) brownie mix (plus ingredients to make cake-like brownies)
4 tsp. instant coffee granules
1/4 C warm water
1 3/4 C cold milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding mix
2 C Cool Whip
3 Heath bars, coarsely chopped

Prepare brownies according package directions to make cake-like brownies; bake and cool completely.

Dissolve coffee granules in water; add milk and pudding mix. Whisk until mixture is smooth and begins to thicken. Gently fold in Cool Whip.

Cut brownies into small cubes; layer bottom of trifle bowl with brownies. Top with 1/3 of pudding mixture; press lightly. Sprinkle 1/3 chopped Heath bars. Repeat layers two more times.

From Pampered Chef. This is an all-time favorite!

Pumpkin Gingerbread Trifle

2007-12-20T14:40:00.000-06:00

Two packages (14oz.) gingerbread mix
One 5.1 oz. pkg. cook and serve vanilla pudding mix
One 30 oz. can pumpkin pie filling
1/2 C packed brown sugar
1/3 tsp ground cinnamon
One 12 oz. carton Cool Whip
1/2 C crushed gingersnaps

Bake the gingerbread according to directions; cool completely. Prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Cut gingerbread into cubes; layer cubes in bottom of trifle bowl or large glass bowl. Layer 1/2 pudding mixture over gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight.

Serves 20

From The Lady and Sons Cookbook

Taco Soup

2007-10-28T22:17:00.000-05:00

1 lb. lean ground beef
1 small onion, chopped
2 cans diced Rotel
1 can black beans, undrained
1 can kidney beans, undrained
1 C frozen corn
1 envelope Ranch Dressing mix
1 envelope dry taco seasoning mix

Toppings: grated cheese, sour cream, tortilla chips

Brown beef with onion until done; add to crock pot along with remaining ingredients (except for toppings). Cook on low 4-6 hours.

From Fix It and Forget It Cookbook. This is a big favorite in our house.

Stuffed Bell Peppers

2007-10-28T22:08:00.000-05:00

6 large green bell peppers
1 lb. lean ground beef
1 onion, chopped
1 C cooked rice
1 can diced, stewed tomatoes
1 tsp. salt
1/4 tsp. garlic powder
1 egg
1 C shredded cheese

Cut tops off bell peppers and remove seeds. Brown beef in skillet with chopped onion, until beef is browned and crumbly. Stir in remaining ingredients, except for cheese. Fill peppers with beef mixture and top with cheese. Bake at 350 degrees for 30-40 minutes.

Can be cooked in a crock-pot on high for 3-4 hours or low 6-8 hours. Add cheese during last 30 minutes.

Salsa Chicken

2007-10-28T16:22:00.000-05:00

4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn

Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.

Basic Meatloaf

2007-10-28T15:55:00.000-05:00

1 lb. lean ground beef
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 C chopped onion
1/2 C chopped bell pepper
1 egg, lightly beaten
8 oz. canned diced tomatoes, undrained
1/2 quick-cooking oats

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping

1/2 C ketchup
2 T brown sugar
1 T mustard

Mix all ingredients together and spread on loaf. Bake for 1 hour, or until done.

From The Lady and Sons Cookbook

Squash Casserole

2007-10-28T15:49:00.000-05:00

1 large onion, chopped
4 T butter (1/2 stick butter)
3 C cooked squash, drained, all water squeezed out
1 C crushed Ritz crackers, plus additional for topping
1/2 C sour cream
dashes of salt, pepper and garlic powder
1 C grated cheddar cheese

Preheat oven to 350 degrees. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with additional cracker crumbs. Bake for 30 minutes.

From The Lady and Sons Cookbook.

Crispy Oven Fried Chicken

2007-10-22T10:47:00.000-05:00

1 Qt. water
1 tsp. salt
1 (3 1/2 lb.) pkg. chicken pieces
1/2 C lowfat buttermilk
3 C crushed cornflakes
2-3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. red pepper

Stir together water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, pat dry. Place chicken in shallow dish; pour buttermilk over chicken, turning to coat. Combine crushed cornflakes, next 4 ingredients, and red pepper, if desired, in large plastic zipper bag. Add chicken, 2 pieces at a time; seal and shake to coat. Place chicken on lightly greased baking pan. Bake on lowest rack at 400 degrees for 45 minutes, without turning.

From Southern Living Everyday Menus.

Chunky Beef and Tomato Chili

2007-10-22T10:34:00.000-05:00

1 pound lean ground beef
2 (14.5 oz.) cans diced Rotel
1 (10 oz.) can beef broth
2 garlic cloves, pressed
3 T tomato paste
1 T chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. red pepper
1 (15 0z.) light red kidney beans, drained
1 (15 oz.) dark red kidney beans, drained

toppings: chipotle hot sauce, shredded cheddar cheese, chopped green onions, sour cream

Cook ground beef until browned; drain. Stir both cans of tomatoes and next 7 ingredients ; reduce heat and simmer uncovered, stirring occasionally, 1 hour. Stir in kidney beans and simmer 15 minutes. Serve with corn chips and desired toppings.

From Southern Living Everyday Menus.

Chicken Tetrazzini

2007-10-22T10:23:00.000-05:00

7 ounces uncooked vermicelli
3 cups chopped, cooked chicken (deli rotisserie to the rescue)
1 C shredded Parmesan cheese
1 can Cream of Mushroom soup (Healthy Request version)
1 (10 oz) container refrigerated Alfredo sauce (light version)
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 C dry sherry
1/4 tsp. pepper

Cook pasta according to package directions; drain. Stir together chicken, 1/2 C Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.

Using deli rotisserie chicken makes this recipe fast to prepare. Use lighter, healthier versions of the soup and Alfredo sauce to lighten the calories and fat. This recipe is from Southern Living Everyday Menus.

Crescent Cream Coffee Cake

2007-10-15T20:37:00.000-05:00

3/4 cup sugar
2 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 tsp. lemon juice
1 egg, separated
2 (8 oz.) pkgs. crescent rolls
powdered sugar

Cream sugar, cream cheese, vanilla, lemon juice, and egg yolk on low speed until thoroughly blended.

Unroll and spread one package of rolls on the bottom of a 13x9 pan, which has been lightly greased. Press perforations together to seal. Spread cream cheese mixture over the bottom layer. Unroll and arrange second package of rolls on top of cream cheese mixture. Whip egg white slightly and brush over top of rolls. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Chill before serving.

Christmas Brunch 2003 & 2006

Pumpkin Cranberry Bread

2007-10-15T20:14:00.000-05:00

3 C flour
1 T plus 2 tsp. pumpkin pie spice
2 tsp. soda
1 1/2 tsp. salt
3 C sugar
1 can Libby's pure pumpkin
4 large eggs
1 C oil
1/2 C orange juice (or water)
1 C dried cranberries

*Cream cheese frosting

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in large bowl. Mix sugar, pumpkin, eggs, oil and orange juice until well blended in another bowl. Gradually add flour mixture to pumpkin mixture, mix well. Fold in cranberries. Pour in 2 loaf pans; bake for 60-70 minutes, or until toothpick comes out clean. Let cool 10 minutes on wire rack; remove from pans and cool completely.

**Can cut loaf in half and spread cream cheese frosting between for tea sandwiches

Hashbrown Casserole

2007-10-15T19:55:00.000-05:00

2 lbs. frozen hash brown potatoes
1 can Cream of Chicken soup (reduced fat)
2 C grated cheddar cheese
1 C fat free sour cream
1/4 tsp. salt
1/2 tsp. pepper
1/2 small onion, chopped (I use the frozen chopped--Easy!!)
2 C Cornflakes, crushed

Place thawed potatoes in large bowl; stir in next 6 ingredients. Pour in 9x13 lightly greased casserole dish (or divide into 2 smaller pans). Top with crushed cornflakes. Bake uncovered at 350 degrees for 45 minutes. Serves 12.

Good as a side dish for supper or even a brunch. From Young Adult Retreat 2001 and Shaw Christmas Brunch.

Savory Pork Roast

2007-10-15T19:51:00.000-05:00

4lb. pork loin roast
1 large onion, sliced
1 bay leaf
2 T soy sauce
1 T garlic powder

Place roast and onion in crock pot. Add soy sauce, garlic powder and bay leaf. Cover; cook on high 1 hour and then on low 6 hours. Slice and serve.

From Fix it and Forget It Cookbook.

Chicken and Asparagus Risotto Skillet

2007-10-12T20:00:00.000-05:00

4-6 boneless, skinless chicken breasts
1/2 tsp. salt, divided
1/8 tsp. pepper
1 tsp. olive oil
1/3 cup onion, chopped
2 cloves garlic, pressed
2 oz. fresh Parmesan cheese, grated
1 T lemon zest
2 cups milk
1 can Cream of Chicken soup
1/2 lb. fresh asparagus cut into 1 1/2 inch pieces
2 cups instant long-grain rice

Season chicken with 1/4 tsp. salt and pepper. Heat olive oil in skillet and cook chicken 5-7 minutes on each side or until chicken is no longer pink.

Remove chicken from skillet; keep warm. Add milk, soup, asparagus, onion, garlic. cheese, lemon zest and remaining 1/4 tsp. salt to skillet. Bring to a boil; reduce heat and simmer 3 minutes.

Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes. Serves 4-6.
This recipe is from Pampered Chef.

Creamy Chicken Casserole

2007-10-12T10:32:00.000-05:00

3 cups chopped cooked chicken
1 can Cream of Chicken soup
1 8oz. sour cream
1 T poppy seeds
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted

Combine first 4 ingredients; spoon into a lightly greased 11x7 casserole dish. Mix crackers and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 4.

Serve with salad and green beans (or your favorite veggie). This recipe is from Southern Living Easy Weeknight Favorites cookbook. Easy, quick and tasty!

Green Chile Soup

2007-10-12T10:20:00.000-05:00

1 1/2 lbs. boneless, chicken breast halves, cut into 1-inch cubes
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed

**I also add a can of Great Northern beans, undrained

Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.

Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.

This recipe is from Southern Living Easy Weeknight Favorites.

Chicken in Wine Sauce

2007-10-12T10:13:00.000-05:00

This recipe is from Paula Deen and it's truly dee-lish.

4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white wine (more if desired)
salt and pepper to taste
1 cup herb-flavored Pepperidge Farm stuffing mix, crushed
4 T (1/2 stick) butter, melted

Preheat oven to 350 degrees. Place chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45-60 minutes.

Serve with salad and a green vegetable. Enjoy!

Jiffy Spanish Rice

2007-10-12T10:00:00.000-05:00

1 lb. lean ground beef
small onion, chopped
1 (28-ounce) can diced tomatoes
2 T chili powder
1/2 tsp salt
1/2 tsp pepper
1 C instant long-grain rice, uncooked
flour tortillas

Garnish: pimento-stuffed olives, sour cream, grated cheese

Brown beef in skillet with chopped onion, drain. Add tomatoes and next 4 ingredients, stirring well; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes or until rice is tender.
Garnish with sliced green olives (if desired). Scoop into flour tortillas.

This recipe is from Southern Living Easy Weeknight Favorites cookbook. This makes a quick easy meal, especially if you like a bit of spice.

South of the Border

2007-10-10T20:06:00.001-05:00

2 lbs. lean ground beef
small onion, chopped
1 can diced Rotel
1 can Cream of Mushroom soup
1 can Ranch Style beans

grated cheese
tortilla chips

Brown beef in skillet with chopped onion. Add Rotel, soup and beans; simmer until heated through (about 20 minutes).

Serving options:
as a dip with chips
scoop into flour tortillas for a burrito
over tortilla chips, lettuce and tomato as a taco salad.

Chicken Sopa

2007-10-10T18:54:00.000-05:00

4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can chopped green chiles
3-4 handfuls tortilla chips, crushed
8 oz. sour cream
1 C grated cheddar cheese

Boil and dice chicken. Mix chicken, soups, green chiles, sour cream and crushed tortilla chips. Pour in casserole dish and bake at 350 degrees for 30 minutes. Top with grated cheese and continue baking 5-10 more minutes, or until cheese is melted.

Chicken Sopa is mildly spicy, easy to make and tastes delicious. This can be eaten like a casserole or scooped up with chips like a yummy dip. I serve it with a big salad and salsa. My friend Kim shared this recipe with me. It was one of her favorites growing up, and now it's one of ours too!