January 2nd, 2006 by alice
Tags: Daisy, Lazy, Squares
INGREDIENTS
-
Crust
- 1 1/2cupsgraham cracker crumbs
- 1/3cup meltedbutteror margarine
-
Filling
- 1cansweetened condensed milk
- 1 1/2cupschocolate chips
- 1cup of choppedalmonds
- 1/2cupmini marshmallows
- 1cup of shreddedcoconut
DIRECTIONS
- Mix together the grahama crumbs and butter and press into an 8 by 8 baking pan.
- Spread in layers the chocolate chips, almonds, coconut and marshmallows.
- Top with condensed milk.
- Bake in a 350 degree oven for 18 to 23 minutes or until golden brown.
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January 2nd, 2006 by alice
Tags: Chicken, Pie, Pot, Turnovers
INGREDIENTS
- 2tablespoonsvegetable oil
- 1mediumonion, finely chopped
- 2stalkscelery, trimmed and thinly sliced
- 1/4cupflour
- 2cupschicken broth
- 1 1/2teaspoonscurry powder
- 1/4teaspoonturmeric
- 1/8teaspooncayenne pepper
- 1teaspoonsalt
- 1/2cupseedless raisins
- 10ouncesfrozen peas and carrots, thawed
- 1/2lbchickens, cooked,cut into 1/4 inch cubes
- 2lbsfrozen bread dough, thawed
DIRECTIONS
- Preheat oven to 450 degrees F.
- Coat 2 baking sheets with nonstick spray.
- In a large skillet, heat oil over miedum heat.
- Add onion and celery to skillet and cook 5 minutes until softened.
- Add flour and cook 1 minute, stirring constantly.
- Gradually stir in the broth until well blended and smooth.
- Stir seasonings and raisins into onion mixture; cook stirring occasionally, 1 minute until mixture is thickened.
- Stir chicken, peas and carrots into skillet; cook another 1 to 2 minutes until heated through.
- Remove from heat and allow to cool to room temperature.
- Divide the dough into 8 equal pieces.
- On a well floured board, roll one piece into an 8 inch circle.
- Spoon 1/2 cup filling into center of circle.
- With a pastry brush, gently brush a small amount of water along the edge of the circle.
- Fold half the dough over, enclosing the filling and forming a half moon.
- Crimp the edges with the tines of a fork.
- Place the turnover on baking sheet.
- Prepare remaining turnovers, using remaining dough and filling.
- Bake 4 at a time for 15 to 17 minutes until browned.
- Let them cool slightly on a wire rack before serving.
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January 2nd, 2006 by alice
Tags: Basil, Chicken, Sauce, Tomato
INGREDIENTS
- 8skinless chicken drumsticks(about 2 pounds)
- 1/2teaspoonpepper
- 1 1/4cupsalfredo sauce
- 1pintgrape tomatoes
- 6 1/4ounces fast cookinglong grain and wild rice blend
- 1 1/2cupsfresh basil, lightly packed
DIRECTIONS
- Sprinkle drumsticks with pepper.
- Spray large skillet with nonstick spray and place over medium heat.
- Add drumsticks and cook for 5 minutes, turning to brown on all sides.
- Add Alfredo sauce and about 3/4 of tomatoes.
- Reduce heat to medium low; cover and simmer 18 to 20 minutes until chicken is cooked through.
- Cook rice according to package directions, omitting butter.
- Measure, rinse and dry basil and chiffonade.
- Add basil and rest of tomatoes to skillet; stir to mix well.
- Serve with rice.
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January 2nd, 2006 by alice
Tags: Cheese, Macaroni, White
INGREDIENTS
- 3ounces crustyFrench bread
- 1mediumonion, halved and sliced crosswise
- 1lbrigatoni pasta
- 8ouncesmascarpone cheese
- 5ounces spreadableherb cheese spread
- 1/2cupmilk
- 1/2teaspoonsalt
- 1/4teaspoonwhite pepper
- 1pinchground nutmeg
- 1pinchcayenne pepper
- 8ounceswhite cheddar cheese, shredded
- 1tablespoon gratedparmesan cheese
DIRECTIONS
- Preheat oven 350 degrees F.
- Lightly coat a shallow 2 1/2 quart baking dish with nonstick spray.
- Cut bread into cubes and spread evenly on a jelly roll pan.
- Bake for 10 minutes until golden brown.
- Fill a large pot with water and bring to boil.
- Add onion and pasta to pot and cook for 8 to 10 minutes until pasta is al dente.
- In a large bowl, whisk together the marscarpone, herb cheese, milk, salt, pepper, nutmeg, and cayenne until well blended.
- Stir in shredded cheese.
- Drain the pasta and onion in a colander.
- Add pasta to cheese mixture and toss to coat.
- Spread pasta and cheese in baking dish and sprinkle with bread crumbs and Parmesan cheese.
- Bake for 30 minutes until filling is bubbly.
- Remove to wire rack and allow to cool for 10 minutes.
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January 2nd, 2006 by alice
Tags: Blintz, Breakfast, Souffle
INGREDIENTS
-
Filling
- 8ouncescream cheese
- 15ouncesricotta cheese
- 2egg yolks
- 1tablespoonsugar
- 1teaspoonvanilla
-
Blintz
- 1/2cupbutter, softened
- 1/3cupsugar
- 6eggs
- 1cupall-purpose flour
- 2teaspoonsbaking powder
- 1 1/2cupsGreek yogurt
- 1/2cuporange juice
-
Topping
- fresh sweetenedfruit
DIRECTIONS
- Preheat oven to 350°F.
- For filling: In a small bowl, beat cream cheese until smooth.
- Add ricotta cheese, egg yolks, sugar, and vanilla extract; mix thoroughly.
- Set aside.
- For blintz: In a large bowl, cream together butter and sugar.
- Add eggs and beat well.
- In two separate bowls, combine flour with baking powder and yogurt with orange juice.
- Add alternately to egg mixture, and stir until thoroughly blended.
- Pour half of batter into a greased 9 x 13 x 2 inch glass dish.
- Cover batter with filling, spreading evenly to sides of pan.
- Top with remaining batter.
- Bake 45-55 minutes or until golden-brown.
- Remove from oven and cool 15 minutes before cutting.
- Serve with fresh sweetened fruit.
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