1/4 cup butter, cubed
1/2 cup sugar
1 tsp. grated lemon peel
2 cups fresh or frozen blueberries
1 pkg. (9 oz.) lemon cake mix
Whipped cream, optional
In a small saucepan, melt butter, stir in sugar until dissolved. Add lemon peel. Pour into a greased 8 inch square baking dish. Arrange blueberries in a single layer over top; set aside. Prepare cake batter according to package directions. Carefully pour over blueberries. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream dolloped on top if desired. Enjoy!
Saturday, January 15, 2011
Friday, January 14, 2011
Crescent Burritos
1/2 lb. ground beef
2 Tbls. chopped onion
2 Tbls. Taco Seasoning
1/2 cup water
1/2 cup refried beans
2 (8 oz.) can refrigerated crescent dinner rolls
1/2 cup salsa
4 slices American cheese, cut diagonally in half
1 cup sour cream
1/2 cup sliced black olives
Heat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in seasoning and water. Reduce heat to medium; cook until water has evaporated, stirring frequently. Remove from heat. Add beans; mix well. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 2 Tbls. beef mixture and 1 Tbls. of salsa onto each rectangle; spread to within 1/2 inch from each short side. Roll up, starting at the other short side; pinch edges to seal. Place seam side down on sprayed cookie sheet. Bake for 18 to 23 minutes or until golden brown. Top each burrito with cheese half. Bake an additional 2 to 3 minutes or until cheese is melted. Serve garnished with sour cream and olives. Enjoy!
2 Tbls. chopped onion
2 Tbls. Taco Seasoning
1/2 cup water
1/2 cup refried beans
2 (8 oz.) can refrigerated crescent dinner rolls
1/2 cup salsa
4 slices American cheese, cut diagonally in half
1 cup sour cream
1/2 cup sliced black olives
Heat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in seasoning and water. Reduce heat to medium; cook until water has evaporated, stirring frequently. Remove from heat. Add beans; mix well. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 2 Tbls. beef mixture and 1 Tbls. of salsa onto each rectangle; spread to within 1/2 inch from each short side. Roll up, starting at the other short side; pinch edges to seal. Place seam side down on sprayed cookie sheet. Bake for 18 to 23 minutes or until golden brown. Top each burrito with cheese half. Bake an additional 2 to 3 minutes or until cheese is melted. Serve garnished with sour cream and olives. Enjoy!
Wednesday, January 12, 2011
Chicken Alfredo Stuffed Shell Bake
1 pkg. (12 oz.) jumbo pasta shells
1 1/2 lbs. boneless, skinless chicken breasts cut up in 1/2 inch cubes
2 Tbls. olive oil, divided
1/2 lb. sliced mushrooms (baby portobello are great for this)
1 egg, beaten
1 container (15 oz.) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves,minced
2 cups heavy whipping cream
Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbls. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbls.of cheese mixture. Place in a greased 13x9 inch baking dish. Top with chicken and mushrooms. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10-15 more minutes or until bubbly. Enjoy!
1 1/2 lbs. boneless, skinless chicken breasts cut up in 1/2 inch cubes
2 Tbls. olive oil, divided
1/2 lb. sliced mushrooms (baby portobello are great for this)
1 egg, beaten
1 container (15 oz.) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves,minced
2 cups heavy whipping cream
Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbls. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbls.of cheese mixture. Place in a greased 13x9 inch baking dish. Top with chicken and mushrooms. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10-15 more minutes or until bubbly. Enjoy!
Tuesday, January 11, 2011
Easy Sausage and Pasta Dish
1 12/ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
1 can (8oz.) pizza sauce
1/2 lb. (8oz.) Velveeta cheese
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees. Cook pasta as directed on package. Brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain and then return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Drain pasta. Add sausage mixture with Velveeta; mix lightly. Spoon into 13x9 inch baking dish sprayed with cooking spray; top with Parmesan. Bake 20 minutes, or until heated through. Enjoy!
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
1 can (8oz.) pizza sauce
1/2 lb. (8oz.) Velveeta cheese
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees. Cook pasta as directed on package. Brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain and then return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Drain pasta. Add sausage mixture with Velveeta; mix lightly. Spoon into 13x9 inch baking dish sprayed with cooking spray; top with Parmesan. Bake 20 minutes, or until heated through. Enjoy!
Friday, January 7, 2011
Turkey Cutlets with Basil Cream over Angel Hair Pasta
4 turkey cutlets, about 1/2-inch thick
Salt and pepper
2 Tbls. olive oil or vegetable oil
8 oz. sliced mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
3 Tbls. prepared pesto (you can either buy the pkgs. to mix or the refrigerated already made up which is usually kept with the refrigerated pasta)
12 to 18 grape or cherry tomatoes, halved lengthwise
Grated Parmesan cheese
Wash turkey cutlets, pat dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered for 1 minute longer. Serve over hot cooked angel hair pasta with grated Parmesan cheese on top. Enjoy!
Salt and pepper
2 Tbls. olive oil or vegetable oil
8 oz. sliced mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
3 Tbls. prepared pesto (you can either buy the pkgs. to mix or the refrigerated already made up which is usually kept with the refrigerated pasta)
12 to 18 grape or cherry tomatoes, halved lengthwise
Grated Parmesan cheese
Wash turkey cutlets, pat dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered for 1 minute longer. Serve over hot cooked angel hair pasta with grated Parmesan cheese on top. Enjoy!
Thursday, January 6, 2011
Meat and Potato Dinner
1 1/2 lbs. ground beef
1 medium onion, chopped
2 Tbls. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
8 medium potatoes, sliced
1 pkg. (16 oz.) frozen peas, thawed
Cheese Sauce:
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
4 oz. processed cheese (Velveeta), cubed
In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink, drain. Stir in Worcestershire sauce, salt and pepper. In a greased 13x9 inch baking dish, layer half of the potatoes, all of the meat mixture and peas, add remaining potatoes on top and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for about 2 minutes or until thickened. Stir in cheese until melted. Pour over potatoes. Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender. Enjoy!
1 medium onion, chopped
2 Tbls. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
8 medium potatoes, sliced
1 pkg. (16 oz.) frozen peas, thawed
Cheese Sauce:
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
4 oz. processed cheese (Velveeta), cubed
In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink, drain. Stir in Worcestershire sauce, salt and pepper. In a greased 13x9 inch baking dish, layer half of the potatoes, all of the meat mixture and peas, add remaining potatoes on top and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for about 2 minutes or until thickened. Stir in cheese until melted. Pour over potatoes. Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender. Enjoy!
Sunday, January 2, 2011
Mini Turkey Loaves
2 tsp. vegetable oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
2 large eggs
1/2 cup Italian-style bread crumbs
1/2 cup milk
3 Tbls. steak or barbecue sauce
1 Tbls. coarse-grained mustard
3/4 tsp. salt
1/2 tsp. black pepper
2 lbs. ground turkey
Glaze:
1/3 cup chili sauce or ketchup
1 Tbls. brown sugar
1 tsp. cider vinegar
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium skillet, heat oil over medium heat. Add onion and pepper; cook until softened, about 8 minutes. Transfer to a large bowl; let cool, about ten minutes. Add eggs, bread crumbs, milk, sauce, mustard, salt and pepper to the cooled onion and pepper mixture; stir to combine. Add ground turkey; using your hands or large spatula, mix until all of the ingredients are thoroughly combined. Divide turkey mixture into 6 equal portions. Shape into about 4x2 1/2 inch loaves and place on prepared baking sheet. Bake for 30 minutes. In a small bowl,combine chili sauce, brown sugar and vinegar; mix well. Spoon glaze onto loaves; return to oven. Continue baking until loaves are heated through; about 8 minutes longer. Let loaves stand for 10 minutes before serving. Enjoy!
1 medium onion, chopped
1/2 large green bell pepper, chopped
2 large eggs
1/2 cup Italian-style bread crumbs
1/2 cup milk
3 Tbls. steak or barbecue sauce
1 Tbls. coarse-grained mustard
3/4 tsp. salt
1/2 tsp. black pepper
2 lbs. ground turkey
Glaze:
1/3 cup chili sauce or ketchup
1 Tbls. brown sugar
1 tsp. cider vinegar
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium skillet, heat oil over medium heat. Add onion and pepper; cook until softened, about 8 minutes. Transfer to a large bowl; let cool, about ten minutes. Add eggs, bread crumbs, milk, sauce, mustard, salt and pepper to the cooled onion and pepper mixture; stir to combine. Add ground turkey; using your hands or large spatula, mix until all of the ingredients are thoroughly combined. Divide turkey mixture into 6 equal portions. Shape into about 4x2 1/2 inch loaves and place on prepared baking sheet. Bake for 30 minutes. In a small bowl,combine chili sauce, brown sugar and vinegar; mix well. Spoon glaze onto loaves; return to oven. Continue baking until loaves are heated through; about 8 minutes longer. Let loaves stand for 10 minutes before serving. Enjoy!
Subscribe to:
Posts (Atom)