1/2 cup onions, chopped
1 can cream of chicken soup
1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Saute onion in a frying pan.
Combine all ingredients and cook for 4 hours on high. Do not add salt.
Really easy and super tasty soup!
Wednesday, November 30, 2011
Tuesday, November 29, 2011
White Chicken (or Turkey) Chili
1 whole rotisserie chicken (or left over turkey from Thanksgiving)
2 Tbsp. minced garlic
2 cans of chicken broth
4 oz. can of green chilies
1/2 cup chopped fresh cilantro
1 tsp. Oregano
1 onion, chopped
1 Tbsp. olive oil
2 cans of white northern beans
juice of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper
Sautee onion and garlic in olive oil. Add everything else except chicken and boil 20-30 minutes. Add chicken and cook 10 more minutes. Serve with shredded cheese, tomatoes, avacado, and sour cream. You can also throw all this in a crock pot and let it cook all day.
We made this with our left over turkey from Thanksgiving. Tastes just the same and such a great way to use up all that delicious turkey!
2 Tbsp. minced garlic
2 cans of chicken broth
4 oz. can of green chilies
1/2 cup chopped fresh cilantro
1 tsp. Oregano
1 onion, chopped
1 Tbsp. olive oil
2 cans of white northern beans
juice of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper
Sautee onion and garlic in olive oil. Add everything else except chicken and boil 20-30 minutes. Add chicken and cook 10 more minutes. Serve with shredded cheese, tomatoes, avacado, and sour cream. You can also throw all this in a crock pot and let it cook all day.
We made this with our left over turkey from Thanksgiving. Tastes just the same and such a great way to use up all that delicious turkey!
Fast Rising Rolls
Dissolve and let sit:
1/2 cup warm water
2 TB yeast
1 TB sugar
Mix:
6 cups flour
1/2 cup powdered milk
1/4 cup sugar
1 TB salt
Make hole in flour mixture and add:
1/2 cup oil
2 beaten eggs
2 cups hot water
Dissolved yeast
Mix together evenly and let sit for one hour. Divide dough in half and roll out into a circle. Brush with soft butter and cut into wedges with a pizza cutter.
Roll up from wide edge. Let rise 15-20 minutes. Bake in 375 degrees for 8-9 minutes.
To make orange rolls: add orange zest when brushing on butter.
Drizzle with glaze: powdered sugar, vanilla, butter, milk and orange juice.
DIVINE!!!!
1/2 cup warm water
2 TB yeast
1 TB sugar
Mix:
6 cups flour
1/2 cup powdered milk
1/4 cup sugar
1 TB salt
Make hole in flour mixture and add:
1/2 cup oil
2 beaten eggs
2 cups hot water
Dissolved yeast
Mix together evenly and let sit for one hour. Divide dough in half and roll out into a circle. Brush with soft butter and cut into wedges with a pizza cutter.
Roll up from wide edge. Let rise 15-20 minutes. Bake in 375 degrees for 8-9 minutes.
To make orange rolls: add orange zest when brushing on butter.
Drizzle with glaze: powdered sugar, vanilla, butter, milk and orange juice.
DIVINE!!!!
Sunday, November 27, 2011
Chicken and Sweet Potato Potpie
This is absolutely incredible! Every ingredient is divine!
(Recipe from Woman's Day Magazine, thanks Katy :)
2 TB olive oil
1 lb sweet potatoes (about 2), cut into 1/2 in. pieces
1 large onion, chopped
salt and pepper
1/4 cup flour
1/2 cup cooking white wine
2 cups chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped (we thought this was too much the first time, so we have left it out since)
1/8 tsp ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1. Heat oven to 375 degrees. Grease casserole dish.
2. Heat the oil in a skillet and add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10-12 minutes.
3. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg.
4. Spread the chicken mixture into casserole dish. Cover mixture with the sheets of puff pastry. Brush pastry with the egg and bake until puffed and golden brown, 20-25 minutes.
(Recipe from Woman's Day Magazine, thanks Katy :)
2 TB olive oil
1 lb sweet potatoes (about 2), cut into 1/2 in. pieces
1 large onion, chopped
salt and pepper
1/4 cup flour
1/2 cup cooking white wine
2 cups chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped (we thought this was too much the first time, so we have left it out since)
1/8 tsp ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1. Heat oven to 375 degrees. Grease casserole dish.
2. Heat the oil in a skillet and add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10-12 minutes.
3. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg.
4. Spread the chicken mixture into casserole dish. Cover mixture with the sheets of puff pastry. Brush pastry with the egg and bake until puffed and golden brown, 20-25 minutes.
Saturday, November 26, 2011
Pepperoncini Beef Sandwiches
These are SO delicious!
Recipe adapted by Our Best Bites from Allrecipes
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
Recipe adapted by Our Best Bites from Allrecipes
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
Thursday, November 3, 2011
Bread Machine Rolls
1 Cup Water
2 Tbsp. Butter, softened
1 Egg
3 1/4 Cups Bread Flour
1/4 Cup Sugar
1 Tsp. Salt
3 Tsp. Yeast
1. Place ingredients in the bread pan in order as listed.
2. Select dough cycle
3. When cycle is completed, punch down and roll out dough into a large rectangle on a floured surface. Divide dough into 15 equal pieces. Roll pieces into balls and place on a greased cookie sheet. Cover and let rise in a warm place 30-40 minutes.
4. Bake at 375 for 12-15 minutes until the tops are golden brown.
2 Tbsp. Butter, softened
1 Egg
3 1/4 Cups Bread Flour
1/4 Cup Sugar
1 Tsp. Salt
3 Tsp. Yeast
1. Place ingredients in the bread pan in order as listed.
2. Select dough cycle
3. When cycle is completed, punch down and roll out dough into a large rectangle on a floured surface. Divide dough into 15 equal pieces. Roll pieces into balls and place on a greased cookie sheet. Cover and let rise in a warm place 30-40 minutes.
4. Bake at 375 for 12-15 minutes until the tops are golden brown.
Tuesday, November 1, 2011
Pumpkin Bread
3 Cups Sugar
1 Cup cooking oil
4 Eggs
3 1/3 cups all-purpose flour
2 tsps baking soda
1 1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
15 ounce can pumpkin
1. In a very large bowl beat sugar and oil with an electric mixture. Add eggs and beat well. Set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg.
3. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
4. Pour batter into greased bread pans (two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch pans)
5. Bake at 350 for 55 to 65 minutes or until wooden toothpick inserted in the middle comes out clean. (I usually have to bake my two large loaves anywhere from 75 to 80 minutes. So depending on your oven it may take longer. Little loaves are easier to bake. But don't worry if you smell burning or the crust looks really dark. The bread is still good as long as it is baked all the way through!)
1 Cup cooking oil
4 Eggs
3 1/3 cups all-purpose flour
2 tsps baking soda
1 1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
15 ounce can pumpkin
1. In a very large bowl beat sugar and oil with an electric mixture. Add eggs and beat well. Set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg.
3. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
4. Pour batter into greased bread pans (two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch pans)
5. Bake at 350 for 55 to 65 minutes or until wooden toothpick inserted in the middle comes out clean. (I usually have to bake my two large loaves anywhere from 75 to 80 minutes. So depending on your oven it may take longer. Little loaves are easier to bake. But don't worry if you smell burning or the crust looks really dark. The bread is still good as long as it is baked all the way through!)
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