What's Cookin' ??

[moreluck]

Aloha Punch


Ingredients:
1 tub Crystal Light Tropical Passions drink mix
4 cups chilled pineapple juice
2 cups cold water
1 bottle chilled club soda
Ice cubes
Directions:
Place drink mix in large glass or plastic pitcher. Add pineapple juice and water; stir to dissolve. Refrigerate.

Add club soda and ice just before serving. Garnish with maraschino cherriesand orange and pineapple slices arranged on bamboo skewers.

 

[moreluck]

Little Red Chicken

3 lbs chicken thighs, skinned
1/2 cup green peppers, chopped
1/2 cup onions, chopped
4 ounces canned mushrooms, drained
8 ounces tomato sauce
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1 tablespoon worcestershire sauce

Place chicken in 13 x 9 baking dish and top with green pepper, onion and mushrooms.
Combine remaining ingredients and pour over chicken.
Bake at 350 degrees for one hour.

 

[moreluck]

STOVE TOP EASY CHICKEN BAKE

1 (16 oz.) pkg. Stove Top Stuffing Mix for Chicken
1 cup hot water
1 1/2 lbs. boneless, skinless chicken breasts (1 inch pieces)
1 can (10 3/4 oz) cream of chicken soup
1/3 cup sour cream
1 bag (16 oz.) mixed veggies thawed & drained

Preheat oven to 400 degrees. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13 x 9 inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.

Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and veggies; spoon over chicken. Top with prepared stuffing.

Bake 30 mins or until chicken is cooked through. Makes 6 servings.

 

[moreluck]

Pumpkin Buttermilk Pudding

Ingredients:
1 1/2 cup unseasoned pumpkin puree
4 eggs
2 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus extra for pan
1 1/2 cup sugar
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Directions:
Preheat oven to 400 degrees. Generously butter bottom and sides of a shallow 3-quart baking dish. In a large bowl, whisk pumpkin puree with eggs, adding eggs one at a time, then whisk in buttermilk and butter.

In a large bowl, whisk together sugar, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to wet ingredients and mix until well-blended.

Pour batter into prepared dish, set dish in a shallow roasting or baking pan and put on center rack of oven. Pour enough hot water into pan to come halfway up side of baking dish.

Bake 35 to 45 minutes or until a toothpick inserted into center comes out clean. Serve warm or cold with whipped cream.

 

[moreluck]

Sweet Noodle Casserole

1 (12 ounce) package wide egg noodles
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup sugar
4 large eggs
1 (20 ounce) can crushed pineapple in juice, drained
1/2 cup butter or margarine, melted and divided
3 cups frosted flakes, cereal, coarsely crushed
1 1/2 teaspoons ground cinnamon

Cook pasta by following the package directions; drain and set aside.
Add cream cheese and next 3 ingredients to the container or a food processor; process until smooth; stir in pineapple.
In a large bowl, stir together the pasta, 1/4 cup melted butter, and the cream cheese mixture.
Transfer to a lightly greased 13x9 inch baking dish.
In a small bowl, stir together the cereal, cinnamon, and remaining melted butter; sprinkle over noodle mixture.
Bake in a 350° oven for 45-50 minutes or until set.

 

[moreluck]

Shrimp Dip (Paula Deen)


1 teaspoon salt
1 pound small or medium shrimp
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 green onion, finely chopped, white and green parts
2 teaspoons Dijon mustard
Dash hot sauce
Dash black pepper

Bring 2 cups of water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.
Place the shrimp in a food processor and pulse about 8 to 10times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard, hot sauce, and pepper in a bowl until well combined; stir in the shrimp.

Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.

When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or another favorite snack cracker.

 

[moreluck]

Bacon-y Bok Choy
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4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste



Directions
1 Fry bacon in a large skillet over medium heat until
crispy. Remove bacon and drain the fat, reserving one
tablespoon of the grease in the skillet. Add the olive oil,
onion, red pepper flakes and garlic. Cook and stir over
medium heat until the onions are starting to be tender.

2 Add the bok choy, and place a lid on the pan. Let cook
for 3 to 5 minutes. Remove the lid; cook and stir until
the bok choy is tender but still crunchy, about 2 minutes.
Stir in the bacon, and season with salt. Serve piping hot!

 

[moreluck]

Chile Rellenos Pie

Ingredients:
1/2 cup regular long-grain rice
2 cups milk
2 cans (4 oz whole mild green chiles rinse, drain, pat dry
1/2 teaspoon salt
2/3 cup bean dip, about 1/2 11.5 to 12.5 oz jar
1/4 pound Monterey Jack cheese (1 cup) shredded
4 large eggs


Instructions:
Prepare rice as label directs, but do not add salt to water.
Meanwhile, with knife, split each chile lengthwise in half, but not all the way through. Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over. In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended.
Preheat oven to 325 degrees friend. Spoon rice into shallow 1 1/2-quart casserole or 9 1/2-inch deep-dish pie plate. Place stuffed chiles on top of rice. Pour egg mixture over chiles; sprinkle with cheese.
Bake pie 50 minutes or until knife inserted in center comes out clean.

 

[moreluck]

MEXICAN VEGGIES

1 can (15 oz.) white corn, drained
1 can (15 oz.) yellow corn, drained
1 can (15 oz.) black beans, drained
1 cup diced seedless cucumber
1 cup diced green bell pepper
1 diced plum tomato
4 scallions thinly sliced
2 TBLS. chopped flat leaf parsley
1/2 tsp. minced garlic
1/3 cup olive oil
2 TBLS. red wine vinegar
1 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. curry powder
salt & pepper to taste

Combine the first 9 ingredients in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with the veggies. Refrigerate covered for 4 hours for the flavors to blend.

 

[moreluck]

Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew) Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

 

[moreluck]

Whole Wheat Pancakes


1 1/8 Cup Whole Wheat Flour
1 Tbsp Baking Powder
1 Large Egg, beaten
1 1/2 Cup 2% Milk

Stir together the flour and baking powder. Add the beaten egg and milk. Stir with a wire whisk until just blended. Correct the amount of flour or milk to achieve the proper consistency. The batter should be thin, barely sticking to the wire whisk. Let the batter rise for 5 to 10 minutes. Do not stir the batter again. Use a gravy ladle to gently spoon the batter onto the hot griddle. Flip over when bubbles form and lightly browned on the bottom. Never mash pancakes flat onto the griddle!

 

[moreluck]

Apple Buttermilk Loaves


Ingredients:
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Butter or Margarine
1 cup Sugar
1 cup Brown sugar, packed
3 Eggs
1 teaspoon Vanilla
3/4 cup Buttermilk
1 1/2 cup Apple, peeled and chopped
1/2 cup Nuts, optional
1 teaspoon Grated orange zest
Directions:
Combine flour, baking powder, soda and salt. Set aside.

Cream butter and sugars; beat in eggs one at a time; add vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel.

Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees 50-60 minutes or until wooden pick inserted near center comes out clean.

Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend.

 

[moreluck]

Chicken With a Creamy Vegtable Sauce

6 boneless chicken breasts
1 medium bell pepper (cut into thin strips)
1 1/2 cups sliced button mushrooms
1 cup carrots (matchstick sliced)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1 teaspoon paprika
1 tomato (seeded and chopped)

Heat a frying pan over medium heat and spray with nonstick spray.
Add chicken and cook 6 minute.
Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
Remove all from pan and add sauce.
For sauce: in a small bowl combine the soup, sourcream,milk, and paprika. stir the mixture into the skillet and bring to a boil.
Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
Add the tomato and cook for 2 more minute.
Serve over noodles or rice.

 

[moreluck]

Mrs Fields' Chocolate Mint Cookies


Ingredients:
2 1/3 cups Flour
1/2 teaspoon Soda
1/4 teaspoon Salt
1/2 cup Unsweetened cocoa powder
3/4 cup Light brown sugar
2/3 cup Sugar
1 cup Butter, softened
3 large Eggs
1 teaspoon Mint extract
1 3/4 cup Mint chocolate chips
Directions:
Preheat oven to 300F.

In a medium bowl combine flour, soda, salt and cocoa. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed just until combined.

Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/3 inches apart. Bake for 19-21 minutes. Immediately transfer cookies to a cool, flat surface.

 

[moreluck]

Fettucini With Chicken and Bell Pepper Cream Sauce

12 ounces boneless skinless chicken breasts
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1 1/2 cups fat-free half-and-half
1 cup chicken stock
3 tablespoons fresh basil, thinly sliced
1/4 cup parmesan cheese, finely grated
8 ounces fettuccine

Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and saut until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and saut 4 minutes. Add half & half and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately

 

[moreluck]

Sara Lee's Pound Cake


1/2 Pound Real butter or margarine
2 Cups Powdered sugar
2 Large Eggs
3 Tablespoons Sour cream
1 2/3 Cups Flour
1 Tablespoon Lemon extract or vanilla

Preheat oven to 325. Spray 8-1/2" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add sour cream, rest of flour and extract, beating 2 minutes.
Spread batter evenly in dish.
Bake for 65 minutes or until tester comes out clean.
Remove from dish. Slice 1/2" thick.

 

[moreluck]

Baby Kay's Cajun Kitchen's Bread Pudding


Ingredients:
1 1/2 cup granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 eggs
3/4 cup coconut flakes
3/4 teaspoon vanilla extract
3/4 cup raisins
3/4 cup chopped pecans
5 tablespoons butter
3 cups whole milk
3/4 of 16-ounce loaf stale French bread, cut into crouton-size cubes

Directions:
Mix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350 degrees friend for one hour.

 

[moreluck]

Sour Cream Salsa Chicken (crockpot)


Ingredients:
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Directions:
Spray the crock pot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in sour cream

 

[moreluck]

Mashed Potato Dream

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4 large potatoes, peeled and quartered
1/4 cup butter
1 bunch green onions, sliced
1 tablespoon prepared horseradish
1 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1/2 cup milk
freshly ground black pepper
to taste
salt to taste


Directions
1 Bring a large pot of salted water to a boil. Add
potatoes, and cook until tender, about 25 minutes; drain.
2 Melt butter in a medium saucepan over medium heat. Stir
in green onions, and cook until tender, 3 to 5 minutes.
3 Mix green onions, horseradish, garlic powder, Parmesan
cheese, milk, pepper and salt with potatoes. Mash together
with a potato masher.

 

[moreluck]

Chicken Cordon Bleu Casserole

4 cups cooked cubed chicken
3 cups cooked cubed ham
2 tablespoons butter
1 small onion, chopped
1 celery rib, finely chopped
4 ounces sliced fresh mushrooms
1 1/2-1 3/4 cups milk (depending on desired thickness)
3 tablespoons flour
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon parsley
2 cups shredded swiss cheese
1/2 cup soft breadcrumbs

Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
Place cubed chicken and cubed ham in a large bowl; set aside.
In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.
Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
Serve over hot cooked noodles or rice, if desired.