This was so good! I tried them for the first time today and they turned out perfect!!
1 Cup water
1/2 cup butter
1/8 tsp. salt
4 eggs
1 lg box vanilla pudding (make with 1 pint half and half and 1 cup milk)
In a medium saucepan melt butter. Add salt and water and bring to a boil. Add 1 cup flour to boiling mixture, stir until it forms a ball. Be careful not to burn. Remove from heat and let sit for 10 minutes. Crack 4 eggs into the mixture ONE at a time and stir with a wooden spoon after each egg until well mixed. Drop onto a greased cookie sheet in twelve egg shapes.
Cook at 400 degrees for 28-30 minutes. (until golden brown)
After they've cooled, carefully make a cut in the top and fill with vanilla pudding.
Chocolate Cream Cheese Frosting
1 8 oz box cream cheese
1/2 cup butter
2 tsp vanilla
2 cups powdered sugar
1/3 - 1/2 cup cocoa powder
Mix together cream cheese and butter. Whip for 1 to 2 minutes until creamy and smooth. Add vanilla and mix well. Mix in powdered sugar 1 cup at a time. Add cocoa powder to your liking. And whip together well. Frost eclaires and seal the cut and serve. Oh! And try not to drool all over them! :D
Sunday, January 31, 2010
Thursday, January 28, 2010
Mexican Casserole
I got this idea from one of my favorite recipe blogs, Divas Dinners, and tweaked it a bit for our family. The kids loved this casserole. They said it tasted like the inside of a burrito.
4 cups of cooked rice (I used 2 prepackaged spanish rice packets and cooked according to directions)
4 large chicken breasts, diced and cooked
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn, drained
1 tsp garlic powder
1 1/2 tsp chili powder
1 small can green chilis (optional)
1 small can chopped olives (optional)
2 Tbls fresh cilantro, chopped
If you don't use a prepackaged spanish rice mix then also add:
1 1/2 tsp ground cumin
1 tsp oregano
In a large bowl, combine all of your ingredients and mix well.
6-8 Tbls butter
6-7 Tbls flour
1 cup chicken broth
2 cups milk
1 tsp pepper
1 tsp salt for
2 cups cheddar cheese, shredded
In a medium saucepan melt butter. Add flour and mix well until well blended. Gradually stir in chicken broth and milk and add salt and pepper. Slowly bring to a boil over medium heat, stirring constantly so the milk doesn't burn to the bottom of the pan. Boil for a couple of minutes until thick and bubbly. Add to chicken and rice mixture and mix well. Stir in cheddar cheese until evenly distributed. Pour mixture into a sprayed 9x13 casserole dish and cook at 350 for 20-25 minutes or until hot and bubbly.
4 cups of cooked rice (I used 2 prepackaged spanish rice packets and cooked according to directions)
4 large chicken breasts, diced and cooked
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn, drained
1 tsp garlic powder
1 1/2 tsp chili powder
1 small can green chilis (optional)
1 small can chopped olives (optional)
2 Tbls fresh cilantro, chopped
If you don't use a prepackaged spanish rice mix then also add:
1 1/2 tsp ground cumin
1 tsp oregano
In a large bowl, combine all of your ingredients and mix well.
6-8 Tbls butter
6-7 Tbls flour
1 cup chicken broth
2 cups milk
1 tsp pepper
1 tsp salt for
2 cups cheddar cheese, shredded
In a medium saucepan melt butter. Add flour and mix well until well blended. Gradually stir in chicken broth and milk and add salt and pepper. Slowly bring to a boil over medium heat, stirring constantly so the milk doesn't burn to the bottom of the pan. Boil for a couple of minutes until thick and bubbly. Add to chicken and rice mixture and mix well. Stir in cheddar cheese until evenly distributed. Pour mixture into a sprayed 9x13 casserole dish and cook at 350 for 20-25 minutes or until hot and bubbly.
Wednesday, January 27, 2010
Sweet Chili Glazed and Walnut Crusted Tilapia
Hi all... sorry it has been a while since I posted anything. I tried this recipe the other day and we loved it... my husband HATES fish and he really enjoyed this recipe. I wish I could take the credit but I got the recipe from this site... which I love http://picky-palate.com/
I served this recipe with a mushroom risotto and the asparagus
Sweet Chili Glazed and Walnut Crusted Tilapia with Roasted Asparagus
1 bunch of asparagus
2 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ teaspoon garlic salt
3 Tablespoons honey
¼ teaspoon chili powder
1 teaspoon warm water
¾ Cup Panko Bread Crumbs
½ Cup ground walnuts (I ground them in food processor)
½ teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon fresh cracked black pepper
4 tilapia fillets
2 Tablespoons extra virgin olive oil
1. Place asparagus onto a edge rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Roast in oven for 12-15 minutes or until fork tender, turning half way through. Remove and keep warm.
2. Place the honey, chili powder and warm water in a small bowl; mix to combine. Place crumbs, walnuts, salt, chili powder and pepper into a shallow dish; mix to combine. Season both sides of tilapia fillets with pinches of salt and pepper. With a pastry brush, brush honey glaze on both sides of tilapia then press into crumb mix. Continue until all fillets are coated.
3. Heat oil into a large skillet over medium heat. When hot place coated tilapia fillets into skillet; cook 2-4 minutes per side, until golden brown and fish flakes easy with a fork. Remove and serve warm.
4 servings
I served this recipe with a mushroom risotto and the asparagus
Sweet Chili Glazed and Walnut Crusted Tilapia with Roasted Asparagus
1 bunch of asparagus
2 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ teaspoon garlic salt
3 Tablespoons honey
¼ teaspoon chili powder
1 teaspoon warm water
¾ Cup Panko Bread Crumbs
½ Cup ground walnuts (I ground them in food processor)
½ teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon fresh cracked black pepper
4 tilapia fillets
2 Tablespoons extra virgin olive oil
1. Place asparagus onto a edge rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Roast in oven for 12-15 minutes or until fork tender, turning half way through. Remove and keep warm.
2. Place the honey, chili powder and warm water in a small bowl; mix to combine. Place crumbs, walnuts, salt, chili powder and pepper into a shallow dish; mix to combine. Season both sides of tilapia fillets with pinches of salt and pepper. With a pastry brush, brush honey glaze on both sides of tilapia then press into crumb mix. Continue until all fillets are coated.
3. Heat oil into a large skillet over medium heat. When hot place coated tilapia fillets into skillet; cook 2-4 minutes per side, until golden brown and fish flakes easy with a fork. Remove and serve warm.
4 servings
Thursday, January 21, 2010
Nancy's Cracker Chicken Supreme
6 Chicken breasts
2 cups Sour Cream
1 1/2 cups Cheese Cracker Crumbs (You can also use multi grain crackers)
3/4 cup melted butter
Seasonings for chicken (I used 1 tsp italian seasoning, 1/2 tsp sea salt, 1/2 tsp garlic powder, 2 Tbls dry minced onion, and a dash of pepper. You could also try 1/2-1 packet dry Ranch dressing mix)
In a gallon sized ziplock bag pour in some crackers (I just eyeballed it and measured after) and use a rolling pin, mallot or your hands to crush the crackers into crumbs. In a medium bowl add sour cream and seasonings and mix together. Frost the tops and sides of each chicken breast with sour cream mixture and place in 9x13 casserole dish. Sprinkle cracker crumbs evenly over the top and drizzle melted butter on the top of the crackers. Bake UNCOVERED at 350 for one hour. Enjoy!
2 cups Sour Cream
1 1/2 cups Cheese Cracker Crumbs (You can also use multi grain crackers)
3/4 cup melted butter
Seasonings for chicken (I used 1 tsp italian seasoning, 1/2 tsp sea salt, 1/2 tsp garlic powder, 2 Tbls dry minced onion, and a dash of pepper. You could also try 1/2-1 packet dry Ranch dressing mix)
In a gallon sized ziplock bag pour in some crackers (I just eyeballed it and measured after) and use a rolling pin, mallot or your hands to crush the crackers into crumbs. In a medium bowl add sour cream and seasonings and mix together. Frost the tops and sides of each chicken breast with sour cream mixture and place in 9x13 casserole dish. Sprinkle cracker crumbs evenly over the top and drizzle melted butter on the top of the crackers. Bake UNCOVERED at 350 for one hour. Enjoy!
Monday, January 18, 2010
Kimmy's Mushroom and Veggie Rice
4 c water
1 c wild rice (can be purchased at Kitchen Kneads on Redwood Road)
1 tsp butter
1 1/2 tsp salt
1/2 c brown rice
8 strips bacon
2 c fresh sliced mushrooms
1 med onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1 celery rib, sliced
1 14 oz can beef broth
2 T corn starch
1/2 c slivered almonds
In a large sauce pan bring water, wild rice, butter and 1/2 tsp salt to boil. Reduce heat, cover and simmer for 40 minutes. Then add brown rice and cover and simmer for another 25-30 minutes until tender. Cook bacon in a large frying pan until crisp. Remove from heat and crumble. Saute onion and peppers and celery in bacon grease until tender. Add broth and remaining salt to veggies and bring to a boil. Combine corn starch with 1/4 c cold water until smooth and add to mushroom mixture. Cook until thickened. Remove from heat and add bacon and almonds. Add rice until combined. Pour into a greased 9x13 casserole dish, cover with foil and bake at 350 for 25 minutes. Uncover and bake another 5 minutes.
1 c wild rice (can be purchased at Kitchen Kneads on Redwood Road)
1 tsp butter
1 1/2 tsp salt
1/2 c brown rice
8 strips bacon
2 c fresh sliced mushrooms
1 med onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1 celery rib, sliced
1 14 oz can beef broth
2 T corn starch
1/2 c slivered almonds
In a large sauce pan bring water, wild rice, butter and 1/2 tsp salt to boil. Reduce heat, cover and simmer for 40 minutes. Then add brown rice and cover and simmer for another 25-30 minutes until tender. Cook bacon in a large frying pan until crisp. Remove from heat and crumble. Saute onion and peppers and celery in bacon grease until tender. Add broth and remaining salt to veggies and bring to a boil. Combine corn starch with 1/4 c cold water until smooth and add to mushroom mixture. Cook until thickened. Remove from heat and add bacon and almonds. Add rice until combined. Pour into a greased 9x13 casserole dish, cover with foil and bake at 350 for 25 minutes. Uncover and bake another 5 minutes.
Kimmy's Lemon Cream Chicken
6 chicken breasts
Flour, salt and pepper for seasoning
1/2 c butter
Melt half the butter in a big frying pan. Coat chicken in flour, put in butter to fry and add salt and pepper to taste. Add the remaining butter as needed to fry until chicken is done. Remove the chicken to a casserole dish, cover with foil and put in a 225 degree oven to keep warm. Make sauce.
Sauce:
2 c chicken broth
2 c whipping cream (I used milk)
5-6 Tbls fresh lemon juice
3/4 lbs fresh sliced mushrooms (I used 1 1/2 lbs cause I LOVE mushrooms!!)
3 Tbls flour
Add chicken broth to the pan drippings from the chicken and boil until the broth reduces to about 1 cup. Add 1/2 c cream or milk, lemon juice and mushrooms to both and heat for about 5 minutes. Mix the flour with the remaining cream/milk until smooth and add to the hot broth mixture, cook until thickened.
Serve over chicken. (I added the chicken breasts back into the pan and let simmer for 10 minutes)
Flour, salt and pepper for seasoning
1/2 c butter
Melt half the butter in a big frying pan. Coat chicken in flour, put in butter to fry and add salt and pepper to taste. Add the remaining butter as needed to fry until chicken is done. Remove the chicken to a casserole dish, cover with foil and put in a 225 degree oven to keep warm. Make sauce.
Sauce:
2 c chicken broth
2 c whipping cream (I used milk)
5-6 Tbls fresh lemon juice
3/4 lbs fresh sliced mushrooms (I used 1 1/2 lbs cause I LOVE mushrooms!!)
3 Tbls flour
Add chicken broth to the pan drippings from the chicken and boil until the broth reduces to about 1 cup. Add 1/2 c cream or milk, lemon juice and mushrooms to both and heat for about 5 minutes. Mix the flour with the remaining cream/milk until smooth and add to the hot broth mixture, cook until thickened.
Serve over chicken. (I added the chicken breasts back into the pan and let simmer for 10 minutes)
Thursday, January 14, 2010
BBQ Beef and Potato Bake
2 containers of Lloyds BBQ Beef
Instant Mashed Potatoes
Shredded Cheddar Cheese
Fried onions
Heat oven to 350. Dump BBQ beef in bottom of 9x13 casserole dish. Make instant mashed potatoes as directed (6 servings). Spread mashed potatoes over the beef. Cover with foil and back for 30 minutes. Sprinkle with shredded cheese (however much you prefer) and fried onions. Bake uncovered for an additional 5 minutes until cheese is melted.
Instant Mashed Potatoes
Shredded Cheddar Cheese
Fried onions
Heat oven to 350. Dump BBQ beef in bottom of 9x13 casserole dish. Make instant mashed potatoes as directed (6 servings). Spread mashed potatoes over the beef. Cover with foil and back for 30 minutes. Sprinkle with shredded cheese (however much you prefer) and fried onions. Bake uncovered for an additional 5 minutes until cheese is melted.
Peanut Blossom Cookies
1 8 0z pkg (or larger) of Hershey's Kisses (found in the baking aisle - they are a little smaller than normal sized Hershey Kisses and they aren't individually wrapped)
1/2 c butter
3/4 c Creamy peanut butter
1/3 c Packed light brown sugar
1/3 c sugar
1 egg
2 Tbls milk
1-2 tsp vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
Bowl of sugar to roll dough in
Beat shortening and peanut butter in a large bowl. Add sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well.. Stir together flour, baking soda, and salt and gradually beat into peanut butter mixture. Shape dough into one inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown at 375 degrees. Immediately press Hershey Kiss into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Allow time to cool.
1/2 c butter
3/4 c Creamy peanut butter
1/3 c Packed light brown sugar
1/3 c sugar
1 egg
2 Tbls milk
1-2 tsp vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
Bowl of sugar to roll dough in
Beat shortening and peanut butter in a large bowl. Add sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well.. Stir together flour, baking soda, and salt and gradually beat into peanut butter mixture. Shape dough into one inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown at 375 degrees. Immediately press Hershey Kiss into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Allow time to cool.
Dani's Dirt Cake
1 bag Oreo's crushed
1/2 c butter, melted
Mix together. Keep 1 c aside and press rest into 9x13 pan.
Filling:
1 lg pkg cream cheese
2 c powdered sugar
16 oz Cool whip
Mix together and spread 1/2 mixture over Oreo crust in pan. Chill.
Make 1 lg package of chocolate pudding according to package instructions and spread over chilled cream mixture. Top with the remaining cream mixture and sprinkle remaining oreo's over the top.
Try not to consume the entire pan by yourself!! ;)
1/2 c butter, melted
Mix together. Keep 1 c aside and press rest into 9x13 pan.
Filling:
1 lg pkg cream cheese
2 c powdered sugar
16 oz Cool whip
Mix together and spread 1/2 mixture over Oreo crust in pan. Chill.
Make 1 lg package of chocolate pudding according to package instructions and spread over chilled cream mixture. Top with the remaining cream mixture and sprinkle remaining oreo's over the top.
Try not to consume the entire pan by yourself!! ;)
Dani's Oven Barbequed Chicken
*Add foil wrapped potatoes in oven at the same time and they will be ready together*
1 c ketchup
1 c sugar
1/2 c vinegar
6 Tbls soy sauce
1 tsp mustard
1/4 tsp garlic powder
Mix all together and pour over 4 -6 large chicken breasts in 9x13 casserole dish. Bake 325 uncovered for 1 1/2 hours.
1 c ketchup
1 c sugar
1/2 c vinegar
6 Tbls soy sauce
1 tsp mustard
1/4 tsp garlic powder
Mix all together and pour over 4 -6 large chicken breasts in 9x13 casserole dish. Bake 325 uncovered for 1 1/2 hours.
Dustin's Sunday Dinner
4 frozen chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 soup cans milk
1 Tbls Italian seasoning
1 Tbls dried minced onions, optional
1 tsp black pepper
Sour cream, optional
Cheddar cheese, optional
In a bowl, mix together soups, milk, italian seasoning, onions and pepper. Pour into a 9x13 casserole dish. Add frozen chicken breasts and cover with foil. Cook on 350 for 1 hour 45 minutes. Serve with baked potatoes (we just set the potatoes in the oven next to the casserole dish) and top with cheddar cheese and sour cream.
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 soup cans milk
1 Tbls Italian seasoning
1 Tbls dried minced onions, optional
1 tsp black pepper
Sour cream, optional
Cheddar cheese, optional
In a bowl, mix together soups, milk, italian seasoning, onions and pepper. Pour into a 9x13 casserole dish. Add frozen chicken breasts and cover with foil. Cook on 350 for 1 hour 45 minutes. Serve with baked potatoes (we just set the potatoes in the oven next to the casserole dish) and top with cheddar cheese and sour cream.
Sarah's Caramel Popcorn/Puffs
1 lg bag corn puffs (walmart or winco have them)
1 cup margarine
1/2 cup light karo syrup
2 cups brown sugar
1-2 tsp vanilla (Sarah only uses one but I always double the vanilla in any recipe cause I love it!)
1/2 tsp baking soada
Bring margarine, karo syrup and brown sugar to a boil, turn down to low and cook for 5 minutes continuously stirring. Add vanilla and baking soda.
In a clean grocery bag, pour over corn puffs or freshly popped popcorn and shake up to distribute syrup mixture evenly. Serve and enjoy!!
1 cup margarine
1/2 cup light karo syrup
2 cups brown sugar
1-2 tsp vanilla (Sarah only uses one but I always double the vanilla in any recipe cause I love it!)
1/2 tsp baking soada
Bring margarine, karo syrup and brown sugar to a boil, turn down to low and cook for 5 minutes continuously stirring. Add vanilla and baking soda.
In a clean grocery bag, pour over corn puffs or freshly popped popcorn and shake up to distribute syrup mixture evenly. Serve and enjoy!!
Creamy Ground Beef Tetrazzini
This was a *HUGE* hit with the kids!!
1 pkg (1lb) spaghetti
1 pound sliced fresh mushrooms
1/2 - 1 onion, chopped (I did 1/2 an onion cause my kids aren't huge onion fans)
2 garlic cloves, minced
2 Tbls olive oil
3 cans Cream of Mushroom soup
1 lb ground beef, browned
1 can chicken broth
1 tsp Italian Seasoning
1 tsp black pepper
2 c grated parmesan cheese (I used the parm from the Kraft green bottle)
Cook spaghetti according to package instructions. While spaghetti is cooking, in a LARGE skillet saute onions and garlic and ground beef in the olive oil. When ground beef is nearly done, add mushrooms, cover and cook for 5 minutes. (Just enough to cook the mushrooms) Sprinkle in italian seasoning and pepper and then stir in cream of mushroom soup and chicken broth. Mix well and heat through. Sprinkle in parmesan cheese and stir in cooked spaghetti. Mix all together and serve. I served this with the Herbed Garlic Bread (recipe also on this blog) but on the bread I also added mozzarella cheese to make it cheese bread. ENJOY!!
To have this as leftovers and to keep it creamy, I poured it all back into the large skillet and stirred in a cup of chicken broth and heated it up. My son had three helpings!!
1 pkg (1lb) spaghetti
1 pound sliced fresh mushrooms
1/2 - 1 onion, chopped (I did 1/2 an onion cause my kids aren't huge onion fans)
2 garlic cloves, minced
2 Tbls olive oil
3 cans Cream of Mushroom soup
1 lb ground beef, browned
1 can chicken broth
1 tsp Italian Seasoning
1 tsp black pepper
2 c grated parmesan cheese (I used the parm from the Kraft green bottle)
Cook spaghetti according to package instructions. While spaghetti is cooking, in a LARGE skillet saute onions and garlic and ground beef in the olive oil. When ground beef is nearly done, add mushrooms, cover and cook for 5 minutes. (Just enough to cook the mushrooms) Sprinkle in italian seasoning and pepper and then stir in cream of mushroom soup and chicken broth. Mix well and heat through. Sprinkle in parmesan cheese and stir in cooked spaghetti. Mix all together and serve. I served this with the Herbed Garlic Bread (recipe also on this blog) but on the bread I also added mozzarella cheese to make it cheese bread. ENJOY!!
To have this as leftovers and to keep it creamy, I poured it all back into the large skillet and stirred in a cup of chicken broth and heated it up. My son had three helpings!!
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