JUDY'S STRAWBERRY PRETZEL SALAD
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Source: allrecipes.com (Submitted by Tom Quinlin)
Submitted by: Theresa B.
Showing posts with label Theresa B.. Show all posts
Showing posts with label Theresa B.. Show all posts
Saturday, August 25, 2007
OVEN-FRIED CHICKEN FINGERS AND FRIES
OVEN-FRIED CHICKEN FINGERS AND FRIES
Ingredients:
1 lb. large baking potatoes, unpeeled
1/4 c Kraft Zesty Italian dressing
1/4 c Kraft Parmesan Cheese
1 lb. boneless skinless chicken breast strips
1 pkt Shake and Bake Seasoned Coating mix
Sauces for dipping
Instructions:
Preheat oven to 425 degrees. Cut potatoes to 1/2 inch thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
Bake 12 minutes. Meanwhile, coat chicken with Shake and Bake as directed on package.
Turn potatoes over and push to one side of baking sheet. Bake an additional 15 minutes.
Source: Kraft Cooking Magazine
Submitted by: Theresa B.
Ingredients:
1 lb. large baking potatoes, unpeeled
1/4 c Kraft Zesty Italian dressing
1/4 c Kraft Parmesan Cheese
1 lb. boneless skinless chicken breast strips
1 pkt Shake and Bake Seasoned Coating mix
Sauces for dipping
Instructions:
Preheat oven to 425 degrees. Cut potatoes to 1/2 inch thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
Bake 12 minutes. Meanwhile, coat chicken with Shake and Bake as directed on package.
Turn potatoes over and push to one side of baking sheet. Bake an additional 15 minutes.
Source: Kraft Cooking Magazine
Submitted by: Theresa B.
CHICKEN IN LEMON SAUCE
CHICKEN IN LEMON SAUCE
Ingredients:
1/4 cup butter
2 lbs. chicken breast
3 lemons
4 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 cup sliced mushrooms
Red grapes and grated lemon peel for garnish
Instructions:
1. Melt butter in large skillet. Add chicken and cook 10 minutes or until no longer pink in the center.
2. Remove chicken to broilerproof baking dish; set aside.
3. *Original recipe does not call for cooking mushrooms, but I think it is much better to also saute the mushrooms either before or after cooking chicken.
4. Finely grate lemon peel to measure 1/2 teaspoon. Grate additional for garnish.
5. Squeeze lemons, removing seeds.
6. Add lemon peel, juice, and wine to skillet. Cook and stir over medium heat one minute. Add salt and pepper.
7. Gradually pour cream into skillet, stirring constantly. Cook and stir over medium heat until hot; do not boil.
8. Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
9. Broil chicken about 6 inches from heat source until lightly browned. Arrange chicken on platter. Garnish, if desired.
I have adjusted this recipe to have much more of the delicious sauce. The original called for 1 lemon, 2 T wine, and 1 c cream, as well as twice the amount of chicken. That was way too dry for me. This results in plenty of sauce to pour over the pasta we serve with it. Deliciously tangy!
Source: Unknown
Submitted by: Theresa B.
Ingredients:
1/4 cup butter
2 lbs. chicken breast
3 lemons
4 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 cup sliced mushrooms
Red grapes and grated lemon peel for garnish
Instructions:
1. Melt butter in large skillet. Add chicken and cook 10 minutes or until no longer pink in the center.
2. Remove chicken to broilerproof baking dish; set aside.
3. *Original recipe does not call for cooking mushrooms, but I think it is much better to also saute the mushrooms either before or after cooking chicken.
4. Finely grate lemon peel to measure 1/2 teaspoon. Grate additional for garnish.
5. Squeeze lemons, removing seeds.
6. Add lemon peel, juice, and wine to skillet. Cook and stir over medium heat one minute. Add salt and pepper.
7. Gradually pour cream into skillet, stirring constantly. Cook and stir over medium heat until hot; do not boil.
8. Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
9. Broil chicken about 6 inches from heat source until lightly browned. Arrange chicken on platter. Garnish, if desired.
I have adjusted this recipe to have much more of the delicious sauce. The original called for 1 lemon, 2 T wine, and 1 c cream, as well as twice the amount of chicken. That was way too dry for me. This results in plenty of sauce to pour over the pasta we serve with it. Deliciously tangy!
Source: Unknown
Submitted by: Theresa B.
CHICKEN ENCHILADAS 2
CHICKEN ENCHILADAS 2
Ingredients:
2 (10 oz) cans enchilada sauce, divided
1 (8 oz) can tomato sauce
3 cups shredded cooked chicken (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
2 cups shredded Monterey Jack cheese, divided
1/2 cup minced cilantro
2 tablespoons minced jalepenos (I never include them)
12 (6 inch) corn tortillas
nonstick cooking spray
Instructions:
1. Combine 1 can enchilada sauce and tomato sauce in saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in one cup of cheese, cilantros, and jalepenos.
2. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place about 1/2 cup chicken down the center of each tortilla. Roll and place seams down in 11 x 9 baking dish. Spray tops lightly with cooking spray.
3. Spread remaining can of enchilada sauce over the tops of the tortillas. Spread remaining cheese over the top. Cover tightly with foil, and bake in 375 degree oven for 25 minutes.
Source: East Valley Tribune, 2005
Submitted by: Theresa B.
Ingredients:
2 (10 oz) cans enchilada sauce, divided
1 (8 oz) can tomato sauce
3 cups shredded cooked chicken (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
2 cups shredded Monterey Jack cheese, divided
1/2 cup minced cilantro
2 tablespoons minced jalepenos (I never include them)
12 (6 inch) corn tortillas
nonstick cooking spray
Instructions:
1. Combine 1 can enchilada sauce and tomato sauce in saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in one cup of cheese, cilantros, and jalepenos.
2. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place about 1/2 cup chicken down the center of each tortilla. Roll and place seams down in 11 x 9 baking dish. Spray tops lightly with cooking spray.
3. Spread remaining can of enchilada sauce over the tops of the tortillas. Spread remaining cheese over the top. Cover tightly with foil, and bake in 375 degree oven for 25 minutes.
Source: East Valley Tribune, 2005
Submitted by: Theresa B.
CHICKEN ENCHILADAS 1
CHICKEN ENCHILADAS 1
Ingredients:
1 lb. boneless chicken breasts: cooked and shredded or diced (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
1 can cream of chicken soup
1 pint sour cream
1/2 can diced green chilis or diced jalepenos (can also omit if you like milder foods)
Flour tortillas
shredded cheese
Instructions:
Mix first four ingredients. Heat oil in skillet. Dip both sides of tortillas in hot oil. Add two heaping tablespoons of chicken mixture on top of tortillas. Roll and place in ungreased pan. Bake at 350 degrees for 20 minutes. Top with shredded cheese and bake an additional 10 minutes. The ingredients can be adjusted based on personal preference, more sour cream, etc. I serve with rice, salsa, and additional sour cream.
Source:
Lisa Jones from AZ brought me this meal after we brought our daughter, Anna, home.
Submitted by: Theresa B.
Ingredients:
1 lb. boneless chicken breasts: cooked and shredded or diced (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
1 can cream of chicken soup
1 pint sour cream
1/2 can diced green chilis or diced jalepenos (can also omit if you like milder foods)
Flour tortillas
shredded cheese
Instructions:
Mix first four ingredients. Heat oil in skillet. Dip both sides of tortillas in hot oil. Add two heaping tablespoons of chicken mixture on top of tortillas. Roll and place in ungreased pan. Bake at 350 degrees for 20 minutes. Top with shredded cheese and bake an additional 10 minutes. The ingredients can be adjusted based on personal preference, more sour cream, etc. I serve with rice, salsa, and additional sour cream.
Source:
Lisa Jones from AZ brought me this meal after we brought our daughter, Anna, home.
Submitted by: Theresa B.
POTATO BREAKFAST CASSEROLE
POTATO BREAKFAST CASSEROLE
Pre-heat oven to 350 degrees
Ingredients:
3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika
*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.
Directions:
Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).
Source:
This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.
Pre-heat oven to 350 degrees
Ingredients:
3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika
*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.
Directions:
Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).
Source:
This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.
Subscribe to:
Posts (Atom)