1
Set # 9
RANCH CHICKEN PRIMAVERA (I’m not a big Ranch person, this was ok, but not
my favorite. However, Greg did like it.)
1 (12oz) pkg Reames Homestyle Yolk Free Frozen Noodles
1 (16oz) bag frozen vegetable blend (I used Birdseye corn, carrots, peas, and gr. beans)
1 lb. boneless, skinless chicken breasts cut into 1” pieces
1 clove, garlic minced
1 Tbsp oil
1 (15oz) jar T. Marzetti Light Buttermilk Ranch Dressing (I only used ½ the jar)
⅓ cup shredded Parmesan cheese
In a large saucepan cook the noodles according to the pkg directions for 15 mins then add
the frozen vegetables and continue cooking for 5 mins or until vegs. and noodles are the
desired tenderness, drain well. Meanwhile, in a 12” skillet over med heat, cook chicken
and garlic in hot oil until chicken is no longer pink.
Add the dressing and noodle mixture to the chicken. Heat through. Sprinkle with the
Parmesan right before serving.
Serves – 6
APRICOT SQUARES
(really good!!)
From: Gloria Healey
2¼ cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup (2 sticks) unsalted butter, softened
1 egg
1 (18oz) jar apricot preserves
Preheat oven to 350*
Lightly grease a 10x15 jellyroll pan.
In a 3quart mixer bowl combine the flour, sugar, pecans, butter and egg. Beat at low
speed, scraping sides of bowl often, until mixture is crumbly, 2-3 mins.
Set aside 1¼ cups of the crumb mixture. Press remaining crumb mixture into pan. Spread
preserves to within ½” of the edges of the unbaked crust. Sprinkle reserved crumbs over
the top. Bake near center of oven for 30-35 mins or till lightly brown. Let cool
completely. Cut into squares.
CRANBERRY APPLE CRISP
From: Karen Shea
5 medium Granny Smith apples
1 can (16oz) cranberry sauce whole berry
¾ cup sugar
2 tbsp flour
Topping:
¼ cup walnuts
½ cup firmly packed brown sugar
1 tsp cinnamon
2
1 cup rolled oats
⅓ cup flour
¼ cup margarine (½ stick)
Preheat oven to 375*
Peel apples and slice apples in half (like you’re making an apple pie). Place in a 9x13
baking dish. Combine cranberries, sugar, and flour in a bowl. Toss mixture with the
apples. Chop walnuts finely. Combine all other ingreds in bowl. Sprinkle evenly over the
fruit mixture. Bake 30-40 mins or until top is golden brown and fruit is tender.
SPICED PORK CHOPS
From: Gloria Healey
½ cup flour
1½ tsp garlic powder
1½ tsp ground mustard
1½ tsp paprika
½ tsp celery salt
¼ tsp ground ginger
⅛ tsp dried oregano
⅛ tsp dried basil
⅛ tsp salt
pinch of pepper
4 pork loin chops (about ¾” thick)
1 to 2 tbsp cooking oil
1 cup catsup
1 cup water
¼ cup packed brown sugar
Preheat oven to 350*
In a shallow dish, combine the first 10 ingreds; dredge chops on both sides. In a skillet,
brown chops in oil on both sides. Place in a greased 13x9 baking dish. Combine catsup,
water, and brown sugar; pour over the chops. Bake, uncovered for 1 hour or until tender.
Yield: 4 servings
PORK CHOPS WITH APPLES AND STUFFING
From: Gloria Healey
6 boneless pork loin chops (1”thick)
1 tbsp vegetable oil
1 pkg. (6oz) crushed stuffing mix
1 can (21oz) apple pie filling with cinnamon (if you can’t find it with cinnamon use
regular apple pie filling)
Preheat oven to 350*
In a skillet, brown chops in oil over med heat. Meanwhile, prepare stuffing mix as on
package. Spread pie filling into a greased 13x9 pan. Place the chops on top; spoon
stuffing over the chops. Cover and bake for 35 mins. Uncover, and bake for 10 mins
longer (or till meat thermometer reads 160*)
Yield: 6 servings
3
TEXAS MASHED POTATOES
From: Joan Frank
6 med potatoes (about 2 lbs)
1 can (10oz) diced tomatoes with green chilies
8oz light sour cream
½ cup shredded cheddar
Preheat oven to 350*
Cook potatoes peeled and quartered in boiling water about 20 mins or until tender.
In lg bowl, using an electric mixer on low speed, beat potatoes, tomatoes, and sour cream
until smooth.
Spoon potatoes into a 2 qt. baking dish. Bake for 25 mins. Then sprinkle with the cheddar
cheese. Bake 5 mins more or until cheese melts.
Makes 7 (1 cup) servings.
PEPPERED PORK SANDWICHES
From: Joan Frank
1 pork tenderloin (about 1½ lbs.)
2 tbsp Dijon-style mustard
1 tbsp cracked black pepper
thinly sliced French baguette
Granny Smith horseradish sauce (recipe below)
Preheat oven to 350*
With sharp knife, remove silver skin from pork and trim excess fat. Rub mustard over
surface of the pork. Place pepper on a sheet of wax paper, roll the pork in the pepper to
coat. Place pork on rack of a shallow foil-lined roasting pan. Roast for 40-45 mins, or
until meat thermometer registers internal temperature of 155*. (meat will be slightly
pink) Let stand 15 mins. Slice very thin. Arrange on serving platter, surround with sliced
French bread. Serve with Granny Smith horseradish sauce.
Granny Smith Horseradish Sauce:
1 cup mayo (reg. or lowfat)
2 tbsp prepared horseradish
1 Granny Smith apple, peeled, cored, and coarsely grated
¼ tsp dillweed
In med bowl, combine all the ingreds. Stir to blend. Cover and chill several hours or up to
5 days. Makes about 1½ cup sauce.
Makes 18-20 servings of meat.
ALMOND-ORANGE SALAD
From: Gloria Healey
1 head iceberg lettuce, shredded
2 cups chopped celery
4 green onions sliced, including tops
2 tbsp fresh chopped parsley
2 cups mandarin oranges
1 pkg. slivered almonds
4
Put all the ingreds into a serving bowl.
Dressing:
1 tsp salt
1 tsp Lowry’s seasoned pepper
½ tsp Tabasco sauce
4 tbsp tarragon vinegar
4 tbsp sugar
½ cup salad oil
½ tsp paprika
Shake all the dressing ingreds in a jar, then add to the salad checking after adding a little
dressing at a time to make sure the salad doesn’t get too soupy.
MOLDED CRANBERRY SALAD
From: Gloria Healey
2 cups ground cranberries
1 cup sugar
2 (3oz) pkgs raspberry jello
1 cup chopped walnuts
2 cups chopped celery
2 cups crushed pineapple (drained, save juice)
2 cups pineapple reserved juice with enough water added to make the 2 cups
2 cups hot water
Combine the cranberries and sugar, set aside.
Dissolve the jello in the hot water, add the 2 cups pineapple liquid
Chill until partly set. Add rest of the ingreds. Chill using a jello mold, may be some
leftover.
MINI PEANUT BUTTER CHEESECAKES
(major hit with the boys)
12 vanilla wafer cookies
1 (8oz) plus 1 (3oz) cream cheese, softened
¼ cup sugar
½ tsp vanilla
2 eggs
12 mini peanut butter cup candies (1”each), unwrapped
Preheat oven to 350*.
Line 12 med muffin cups with paper baking cups. Place one vanilla wafer, flat side down,
in each one.
Beat the cheese and sugar in med bowl with electric mixer on high speed until fluffy.
Beat in the vanilla. Beat in eggs, one at a time. Fill cups ¾ full with cheese mixture. Press
1 candy into the center of each cup until it is even with the top of the cheese mixture.
Bake about 15 mins or until set. Immediately remove from pan to wire rack. Cool 15
mins. Cover and refrigerate at least 2 hours, but no longer than 5 days. Keep leftovers
covered and refrigerated.
Makes 12
5
SLOW COOKED STEAK AND GRAVY (Really Good and Really Easy!!)
3 lbs round steak
⅛ tsp garlic powder (or to taste)
⅛ tsp pepper (or to taste)
1 onion, peeled and chopped
1 can cream of mushroom soup
1 pkg dry onion soup mix
¾ cup water
¼ cup flour
Cut steak into serving size. Sprinkle the meat with garlic powder and pepper.
Place meat into the crockpot and add onion. Mix mushroom soup, dry onion soup and
water together; pour over the meat. Cook on low for 6-8 hours.
When done, remove the meat. Measure the remaining liquid. For each cup of liquid add 2
tbsp flour, up to the ¼ cup. Stir until smooth, cook until thick about 4 mins. Serve with
meat.
6 servings
(NOTE: When the meat was done I already had a thick meat gravy so I did not add any
flour.)
PENNE CART STYLE
(Penne alla Carrettiera)
From: Susan Koho
1 pound penne pasta
Salt
3 tbsp olive oil
1 large onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
½ pound mushrooms, whole or halved if large
1 (28oz) can Italian Tomatoes, chopped (SanMarzano is good)
½ tsp salt
½ tsp pepper
2 tsp crushed dried oregano
1 tsp crushed dried sage
3 tbsp Worcestershire sauce
14oz can sliced black olives
1 tbsp cornstarch, mixed with 2 tbsp black olive juice (from the can)
1 package hot or mild Italian sausages, chopped
¼ pound parmesan cheese
Cook penne according to package directions, drain with hot water, set aside.
Heat olive oil in skillet, sauté onion, bell pepper and garlic until just soft, add mushrooms
and sauté until mushrooms are half cooked. Add tomatoes and seasonings to skillet, mix
well and cook 3-4 minutes or until mixture is hot and bubbly. Mix olive juice with
cornstarch, add sliced olives to skillet.
Stir cornstarch mixture into skillet and stir until well combined. Reduce heat to very low.
6
In small skillet, sauté chopped Italian sausages in a little olive oil until browned outside.
Add to large skillet. Add drained penne to skillet; mix well. Cook 3-5 minutes, stirring
occasionally.
Serve at once on hot plate with grated Parmesan cheese over top of each serving.
ULTIMATE FUDGE CAKE
1 pkg devil’s food cake mix (18.25oz)
1 cup semisweet chocolate chunks
1 bar (4oz) bittersweet chocolate, broken
3 tbsp milk
2 tbsp butter
½ cup powdered sugar
some mini chocolate chips and/or chopped nuts
Prepare cake batter according to pkg directions, stirring in the chocolate chunks. Bake in
a bundt pan according to the pkg directions.
Cool in pan for 10 mins. Invert onto wire rack; cool completely.
For glaze, in a 1 quart glass bowl, combine the bittersweet choc, milk, and butter.
Microwave on high for 1 min. Whisk in the powdered sugar until smooth. Drizzle over
the cake. Garnish with the mini chips and nuts.
CAULIFLOWER FRITTERS
1 head cauliflower
1 egg
1 cup grated Romano cheese
salt & pepper to taste
½ cup milk
¼ cup finely chopped flat leaf parsley
baking mix (like Bisquick)
oil for frying
Trim the cauliflower and remove most of the core. Put the whole head in boiling water
for 8-10 mins. (cook not until mushy, but breaks apart easily) Then using a knife slice the
head up into approximately ¼” pieces. (don’t break into flowerets)
Make the batter by whisking together the egg, Romano, salt, pepper, and milk. Then
whisk in the baking mix about ½ to 1 cup, whatever amount makes a good batter.
Pour cauliflower into the bowl of batter. Add the parsley. Let set a little while in the
fridge until not runny and a little firmer.
Can deep fry or pan fry in a smaller amount of oil.
Drop spoonfuls of the batter into the oil and fry until golden. Put on paper towel lined
plate and serve.
7
BAKED CAULIFLOWER (good and really easy)
1 med. head cauliflower
1 can condensed cream of celery soup
¼ cup milk
½ cup shredded cheddar
¼ tsp salt
dash pepper
Preheat oven to 350*
Wash cauliflower and separate into bite size florets. Put in a shallow buttered baking
dish. Blend together the soup, milk, cheese, salt & pepper. Pour the sauce over the
cauliflower, bake for 40 minutes.
Serves 4-6
VELVEETA SHELLS PASTA SALAD
(really good, I served it slightly chilled)
1 pkg Velveeta shells & cheese
3 cups broccoli flowerets (I steamed them first)
1pint cherry tomatoes, halved
1 (3½ oz) can sliced black olives, optional
½ cup Seven Seas Viva Italian dressing (couldn’t find, I used Kraft Zesty Italian)
½ cup sour cream
Prepare shells and cheese as on pkg.
Toss with remaining ingreds
Serve immediately or chill Serves 8-10
WHITE CHOCOLATE-CINNAMON TRIANGLES (Really good and really easy!!)
Bars:
1 roll (18oz) Pillsbury refrigerated sugar cookies
1 cup white chocolate chunks or white vanilla chips
½ cup honey-roasted cashews, chopped
½ cup toffee bits
1 tsp cinnamon
Glaze:
½ cup powdered sugar
¼ tsp cinnamon
2½ to 3 tsp milk
Preheat oven to 350*
In large bowl, break the cookie dough into pieces. Stir in the remaining bar ingreds; press
in the bottom of an ungreased 9” square pan.
Bake 23-27 mins or until golden brown. Cool 30 mins.
In small bowl, mix glaze ingreds until smooth, adding enough milk for desired drizzling
consistency. Drizzle glaze over the bars. Cool completely for about 45 mins. Cut into 16
bars, cut each bar in half diagonally to make triangles.
32 cookies
8
CHEESE STUFFED MEATLOAF (this wasn’t my favorite meatloaf, it was ok, but the
leftovers did make good meatloaf sandwiches)
1½ lbs hamburger
½ cup chopped onion
1 egg
¾ cup Progresso Italian bread crumbs
2 (8oz) cans tomato sauce (I only used ½ of the second one)
6 slices American cheese, cut in ½
Preheat oven to 350*
Mix meat, onion, egg, crumbs, one can of the tomato sauce, add some salt and pepper.
Put ½ of the mixture into a loaf pan. (I made a slight indentation in the center so that the
cheese didn’t melt right out of the sides) Top with the rest of the meat, pressing the edges
together. Top with the remaining can of sauce. Bake 1 hour or till done.
ROASTED CREAMED POTATOES WITH GARLIC (everyone loved these!!)
2 lbs. Yukon Gold or Red Potatoes, cut in 1” cubes, about 6 cups
1 tbsp butter
1 cup heavy cream
3 lg garlic cloves, peeled and minced
1½ tsp salt (I sprinkled top before serving with some sea salt)
freshly ground pepper
Preheat oven to 400*
Butter a 2-quart shallow baking dish. Toss together the potatoes, butter, cream, garlic,
salt, and freshly ground pepper.
Bake on the middle shelf of the oven for 45 minutes, or until the potatoes are fork tender
and the cream has almost evaporated. Serves 4.
NOTE: Everyone loved these, however, they seemed a little bland when I took them out
of the oven so I sprinkled them lightly with some sea salt before serving and it made such
a difference.) (Next time I’ll try them using the Fat-Free half & half, see if they’re still as
good.)
CREAMY APPLE PUFFS (Really easy and good, not as good as a fluffy pastry would
be, but they were fast and easy, be sure and use lots of apple, it cooks up)
(prep time: 15 mins, ready to eat in 35 mins)
½ of a 8oz pkg. cream cheese
¼ cup powdered sugar
1 can (17.3oz) Pillsbury Grands Refrigerated Biscuits
1 cup shredded unpeeled apple (about 1 large) drain on paper towels.
¼ cup chopped dates (optional)
Icing:
½ cup powdered sugar
2 to 3 tbsp milk
1) heat oven to 350*, in small bowl mix cream cheese and ¼ cup powdered sugar
until well blended and set aside.
9
2) Separate dough into 8 biscuits; separate each evenly into 2 rounds. Place 8 rounds
on ungreased cookie sheet. Spread each one with 1 tbsp cream cheese mixture to
within ½” of edges.
3) Top each one 1 rounded tbsp loosely packed apple and 1 tsp dates if using them.
Press remaining 8 biscuits to make them slightly bigger to cover the tops. Place
each one over an apple topped biscuit and press edges to seal.
4) Bake for 14 to 18 mins, or till golden brown. Meanwhile, blend the icing ingreds,
using enough milk for desired drizzling consistency, until smooth.
5) Immediately remove rolls from cookie sheet. Drizzle the icing over the top and
serve the warm rolls. Makes 8 apple puffs.
GIANT CINNAMON-CHEESE DANISH
(prep time: 15 mins, ready to eat in 55 mins)
1 can (17.5oz) Pillsbury Grands Refrigerated Cinnamon Rolls with Icing
1 (8oz) pkg cream cheese, softened
½ cup sugar
2 tsp sour cream
1 tsp lemon juice
1 tsp vanilla
1) Heat oven to 350*. Lightly grease 9” glass pie pan with shortening or spray with
cooking spray. Separate dough into 5 rolls, set the icing aside. Unroll one roll into
a long strip of dough; re-roll loosely and place in center of greased pan. Unroll
second roll and loosely wrap around the first roll, cinnamon side in. Replace any
cinnamon that falls off. Repeat with the remaining rolls, coiling all the rolls into a
spiral shape.
2) In small bowl beat all the remaining ingreds with electric mixer on med speed
until smooth. Spoon mixture into a decorating bag with tip, or a gallon-sized
resealable plastic bag with one of the bottom tips cut off to squeeze the mixture
through. Pipe the mixture between the strips about ½ way down into the dough,
starting with the center and working your way out using all of the mixture.
3) Bake for 25-35 mins or until center is thoroughly baked and edges are deep
golden brown. Cool 5 mins. Meanwhile remove cover from the icing. Microwave
the icing for 10-15 seconds on 50% power or until drizzling consistency.
4) Drizzle icing over warm coffee cake, cut into wedges, serve warm.
6 Servings.
PIZZA BUBBLE RING
6 to 8 tbsp butter or margarine, melted
1 tsp dried Italian seasoning
½ tsp garlic powder
2 (12oz) cans Pillsbury Golden Layers Refrigerated Flaky Biscuits
40 small slices pepperoni (about 3oz)
8oz mozzarella cheese, cut into 20 pieces
¼ cup grated Parmesan cheese
1¼ cups pizza sauce, heated
10
1) heat oven to 350*. Spray a 12-cup fluted tube pan with cooking spray (bundt pan).
In small bowl, mix melted butter, Italian seasoning, and garlic powder.
2) Separate 1 can of dough into 10 biscuits; press each into a 3” round. Place 2
pepperoni slices in center of each round. Top each with a piece of mozzarella.
Bring the dough up around the filling and press edges to seal, shape into a ball.
Roll the balls in the melted butter mixture and lay in bottom of pan.
3) Sprinkle the dough balls with Parmesan cheese. Repeat with the remaining can of
biscuits, placing the balls over the balls already in the pan. Pour any remaining
butter over the top.
4) Bake for 33-38 mins or till deep golden brown. Cool 5 mins. Gently loosen bread
from sides of pan. Place a large heatproof plate upside down over the top of the
pan and turn over, removing the pan and leaving the appetizer puffs on the plate.
Serve warm with the warm pizza sauce for dipping.
20 servings.
GRANOLA APPLE MINI CHEESECAKES
1 (8.9oz) box Nature Valley Roasted Almond Crunchy Granola Bars (12 bars)
¼ cup butter or margarine, melted
3 (8oz) pkg cream cheese, softened
¾ cup sugar
1 tsp vanilla
3 eggs
1 (21oz) can apple pie filling
1) Heat oven to 350*. Line 24 regular-size muffin cups with foil baking cups. Break
8 granola bars into pieces; place in gallon-size resealable food storage bag and
crush with a rolling pin or meat mallet. (or use food processor and process until
fine crumbs)
2) In med bowl, mix crumbs and melted butter until well combined. Place a scant
tbsp of the crumb mixture into each foil-lined muffin cup. Press in bottom to form
crust.
3) In lg bowl, beat cream cheese and sugar with electric mixer on med speed until
creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 4
granola bars into ½“ pieces; stir into the cream cheese mixture. Spoon scant ¼
cup mixture over each crust in cups.
4) Bake for 20-25 mins or until set. Cool in pans on wire rack for 15 mins. Top each
cheesecake with 1 tbsp apple pie filling. Refrigerate until chilled, about 1 hour.
Remove from muffin pans, store in the fridge.
Makes 24 mini-cheesecakes
RANCH CHICKEN AND POTATO PACKETS
1 (1 lb 4oz) pkg refrigerated new potato wedges
6 boneless skinless chicken thighs (about 20oz) cut in half
1¼ cups purchased ranch salad dressing
4 slices bacon, chopped
¼ cup chopped green onion
½ tsp coarse ground black pepper
11
1) heat gas or charcoal grill. Cut four 18x12” sheets of heavy-duty foil, spray foil
with non-stick cooking spray.
2) For each packet, place about 1 cup potato wedges and 3 thigh halves onto center
of each foil sheet. Drizzle with scant 1/3 cup salad dressing. Wrap each packet
securely using double-fold seals, allowing room for heat expansion.
3) When grill is heated, place foil packets, seam side-up, on gas grill over med heat
or on a charcoal grill over 4-6” from coals. Cover grill, cook 45 mins to 50 mins
or until chicken is fork tender, and it’s juices run clear, and the potatoes are also
tender.
4) Open packets carefully to allow steam to escape. Sprinkle each one with bacon,
onions, and pepper.
4 Servings
GRILLED PARMESAN POTATOES AND CARROTS
6 small red potatoes (about ¾ lb), unpeeled, cut into 1 to 1½” pieces, about 2 cups
1 cup ready-to-eat, baby-cut carrots, cut in half lengthwise if large.
2 tbsp melted butter
½ tsp dried Italian seasoning
½ tsp peppered seasoned salt
2 tbsp shredded fresh Parmesan cheese
2 tbsp chopped fresh chives
1) heat gas or charcoal grill. Cut an 18-12” sheet of heavy-duty foil. Place the
potatoes and carrots on center of sheet. Drizzle with butter. Sprinkle with Italian
seasoning, peppered salt and cheese; stir slightly to mix and coat vegetables.
Wrap packet securely using the double-fold seal, allowing room for heat
expansion.
2) When grill is heated, place packet seam side-up on gas grill over med heat or on a
charcoal grill 4-6” from med coals. Cook 45-50 mins or till tender.
3) Open packet carefully and sprinkle with chives.
4 Servings
CHEESY BEAN DIP
1 (16oz) can Old El Paso Refried Beans
1 (4.5oz) can chopped green chilies
8oz (2 cups) shredded Mexican cheese blend
½ med red bell pepper, chopped
1 jalapeno chile, sliced (optional)
chopped fresh cilantro (optional)
In a 9” microwave-safe pie pan, combine beans and green chilies; spread evenly in pan.
Cover with waxed paper and micro on HI for 2 to 2½ mins or until dip is warm.
Uncover and sprinkle with cheese, top with bell pepper and jalapeno. Re-cover and micro
on Med for an additional 3-4 mins or until cheese is almost melted. Pan will be hot,
remove carefully. Let stand about 2 mins. Sprinkle with cilantro. Serve with tortilla chips.
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CHICKEN PARMESAN FETTUCCINE
(Good! & Ready to eat in 20 mins or less)
1 (11.6oz) pkg frozen breaded chicken breast tenderloins (6 pieces) (also fresh baked in
most Deli’s with the ready-to-take-home and eat foods)
3oz mozzarella cheese, cut into 6 slices to fit tops of the chicken
1 (9oz) pkg refrigerated fettuccine ready to cook
1½ cups tomato pasta sauce
3 tbsp shredded fresh Parmesan cheese
Bake chicken as on pkg, or warm if from Deli, placing the mozzarella on each chicken
piece during last 3 mins of cooking or warming time.
Meanwhile, cook the fettuccine as on pkg, drain. Place pasta sauce in small micro-safe
bowl, cover with paper towel and micro on HI for 3-4 mins or till heated through, stirring
occasionally.
Serve chicken over fettuccine, top with sauce and Parmesan.
Serve with salad and crusty bread and you have a quick, easy, wonderful meal!
ORANGE CREAM ANGEL CAKE (only 2 grams saturated fat!!)
1 round angel food cake (10”)
2 (4oz) containers refrigerated orange crème swirled pudding snacks (by Jell-o, I think)
½ cup whipping cream
2 tsp powdered sugar
2 tbsp frozen orange juice concentrate
Cut the angel food cake in half crosswise, separate layers. Spread the pudding on top of
the bottom layer. Place top cake layer back on top with the cut side down.
Beat whipping cream in med bowl until stiff peaks form. Stir in the powdered sugar and
concentrate. Serve the whipped cream with the cake. Store leftovers in the fridge.
ATTITUDE CHICKEN
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
½ cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed
chicken, and cook just until it turns white on the outside. Add the onion, garlic, and
mushrooms. Sauté until onions begin to turn clear. Pour in just enough Italian dressing to
13
coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to
low, and simmer while you make the sauce.
2. Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat
through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4
tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the
lemon - if you add it too soon the milk will curdle. The result of it done correctly will be
a shiny smooth sauce.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook
until tender, about 8 minutes. Drain.
4. Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter,
and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and
allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
5. To finish the dish, mix together the sauce and noodles, and place them on a serving
platter. Top with chicken in the center, and arrange broccoli around the outside edge.
Serves: 8
BASIL CHICKEN AND PASTA (chicken & sauce can be cooked in the time it takes
to cook the pasta. Try ziti or Farfalle pasta also. If you want it creamier add more cream
or less pasta.)
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into ½” cubes
3 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
¼ cup grated Parmesan cheese
1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken
and garlic, sauté until lightly brown and juices run clear. Stir in the ground black pepper,
dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to
4 minutes.
3. Toss drained pasta with basil sauce and serve immediately.
Serves 4
CHICKEN AND BROCCOLI PASTA
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces pasta
14
¼ cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly
brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and
onions are translucent.
2. Add tomatoes, broccoli, salt and pepper and oregano; stir well and bring to a boil.
Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8
to 10 minutes or until al dente; drain and add back into pot. Pour chicken sauce into pot
and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
Serves 8
CHICKEN NOODLE CASSEROLE # 1
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter
1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center,
about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil
and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.
Season with salt and pepper. Gently stir together cream soup mixture with the chicken
mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top
casserole with the buttery crackers.
4. Bake at 350* for about 30 minutes, until heated through and browned on top. Serves 6
CREAMY CHICKEN ON LINGUINE
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1¼ cups heavy cream
¾ cup milk
4 green onions, sliced diagonally into ½” pieces
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1 cup grated Parmesan cheese
1. In a large sauté pan, heat oil, butter and garlic over medium heat. Add chicken and
cook until juices run clear. Remove chicken from pan let cool and slice diagonally into
long strips. Reserve oil in pan.
2. Meanwhile, cook pasta according to directions on package. Drain.
3. Reheat oil in pan, add onion and sauté, stirring often, until onion is soft but still white.
Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10
minutes. Stir in cream, milk, green onions and Parmesan cheese.
4. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour
sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire.
Serve immediately. Serves 6
CREAMY CHICKEN PASTA
8 ounces wide egg noodles
½ cup frozen green peas (or broccoli)
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup milk
¼ cup mozzarella cheese
1. In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes
away from being cooked, add in frozen peas or broccoli. Cook until vegetables and
noodles are tender. Drain well.
2. Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain
chicken and cut into bit size pieces.
3. In a large saucepan mix cream of mushroom soup and milk until warm and lumps are
dissolved.
4. To the large saucepan add the cooked and chopped chicken, noodles and vegetables.
Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until
melted.
5. Serve warm.
Serves – 6
FIDEO (MEXICAN SPAGHETTI)
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ tablespoon ground cumin
2½ teaspoons chili powder
salt and pepper to taste
1½ cups water
1 cup shredded Cheddar cheese
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken
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breasts in the oil until nicely browned on the outside. Remove from the skillet and set
aside.
Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly
until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the
chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and
pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and
water has been absorbed, about 10 minutes. Check towards the end, and add more water
if necessary.
Spoon the chicken mixture into bowls to serve, and garnish with cheese. Serves 6
HIDDEN VALLEY RANCH CHEESE BALL
½ cup prepared Hidden Valley Ranch Milk Dressing Mix, prepare as on pkg.
add
½ cup mayo
½ cup milk
Prepare the above ingreds to make double strength Ranch dressing.
8oz shredded cheddar cheese (at room temp for 1 hour)
2 (3oz) cream cheese (at room temp for 1 hour)
5oz chopped pecans (or toasted almonds)
Mix dressing, add cream cheese and beat well with electric mixer. Add cheddar till
blended. Cover and freeze for about 30 mins. Shape into ball and roll in nuts.
CHEESE POPS
1 (3oz) cream cheese, softened
1 tbsp milk
1 cup shredded American cheese (1/4 lb if from deli)
1 tbsp sliced green onions
¼ cup finely chopped peanuts
18 small pretzel sticks
Beat cream cheese and milk in small bowl on med speed, scraping bowl until smooth.
Add American cheese, and green onions, blend well. Cover and refrigerate for 1 hour.
Shape into 1” balls, roll in peanuts. Before serving add pretzel sticks, stick into each ball
to use as a handle.
CHEESE BALL FROM FREEDA
12oz Philadelphia Cream Cheese
1 jar Kraft Old English cheese
1 jar Kraft Blue Cheese or Pimento
2 tsp grated onion
⅛ tsp to ¼ tsp garlic powder
2 tbsp Worcestershire sauce
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Blend all ingreds till completely mixed. Shape into 2 balls and roll each in pecans.
Will keep in fridge for quite awhile.
HOMESTYLE CREAMY TURKEY NOODLE SOUP
3 cups turkey broth
2 cups chopped carrots
2 cups chopped celery
¾ cup chopped onion
2 cans cream of chicken soup
1 cup butter or margarine
2 cups flour
¼ cup evaporated milk, or ½ cup whole milk
2 cups cooked turkey, diced
2½ oz (about 4 cups) cooked noodles
salt & pepper to taste
Heat broth and add carrots, celery, and onions; simmer till vegs are tender. Add soup.
In separate pan melt butter and add flour; stir until well blended. Add milk stirring
constantly, until desired consistency is reached. Add turkey and noodles. Add salt and
pepper.
Yield: 2½ quarts
CHEESY FROSTED CAULIFLOWER
1 med head cauliflower (take note of weight when buying it)
¼ to ½ cup mayo (can use low fat if desired)
¼ tsp salt, optional
1 to 2 tsp prepared mustard
¼ cup grated cheddar (or a little more)
paprika
Remove woody base of cauliflower, leaving cauliflower in whole head. Pierce the core
with a knife to make porous. Place in 2qt microwave casserole and cook, covered, for 6
mins per pound on HI. Let stand a few mins. Salt if desired. Spread cauliflower with
mixture of mayo and mustard. Sprinkle with cheese. Heat for 1 minute, or until cheese
melts, on Med (70%). Sprinkle with paprika, slice into wedges and serve immediately.
CHOCOLATE CHIP CHEESECAKE DIP
½ cup raisins
1 tbsp brandy
2 cups cream cheese, softened
½ cup whipping cream
½ tsp vanilla
¼ cup dark brown sugar
1 tsp cinnamon
½ cup mini chocolate chips
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Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15
mins. In another bowl, beat the cream cheese and whipping cream until well blended and
smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Serve at
room temp, garnish with a light dusting of cinnamon.
Dippers: graham crackers, strawberries, peaches, dried fruit, and pound cake cubes.
Yield: about 3¾ cups of dip.
STRAWBERRY S'MORES WITH HOT FUDGE GANACHE
For Ganache:
1-cup heavy cream
1½ cups semisweet chocolate chips
For S'mores:
18 whole firm strawberries
12 large marshmallows (see note)
To Prepare Ganache:
- Place cream in a large glass bowl; microwave on high
until it just begins to boil, 2 to 3 minutes. (Or bring cream to a boil in
a small heavy saucepan.)
- Remove from the microwave or the heat, add chocolate chips and let sit for 5 minutes
without stirring. Gently stir the mixture to create a shiny, dark chocolate sauce.
(Yield: About 2 cups.
- Ganache will keep in the refrigerator for up to 1 month. Reheat gently
before using.)
To Prepare S'mores:
- Spoon about 2 tablespoons ganache on each of 6 dessert
plates. Set aside.
- Thread 3 strawberries and 2 marshmallows on each of 6 twigs (or
skewers). Hold over the grill or place on an oiled grill
grate over low coals until the marshmallows soften and start to brown.
- Place over ganache on dessert plates; serve immediately.
JILL’S STRAWBERRY CAKE
1 box yellow cake mix
1 small box strawberry gelatin
¾ cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 pint strawberries sprinkled with ½ cup of sugar
Preheat oven to 350 F. Grease a 10-inch angel food or Bundt pan. Combine cake mix,
gelatin, oil, nuts, eggs, flour and strawberries in a large bowl. Beat on medium-high
speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65
minutes. Cool 10 minutes on rack.