Saturday, January 31, 2009

Impossibly Easy Chicken and Broccoli Pie

1 pkg. (10 oz) frozen chopped broccoli, thawed and drained
1 1/2 c. shredded cheddar cheese
1 c. cut-up cooked chicken
1 medium onion, chopped (1/2 c.)
1/2 c. Bisquick
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs

Heat oven to 400 degrees. Grease pie plate. Sprinkle broccoli, 1 c. of cheese, the chicken and onion in pie plate. Stir remaining ingredients in a separate bowl until blended, then pour into pie plate over broccoli and chicken.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Friday, January 30, 2009

Easy Cheesecake

This is such an easy and creamy no-bake cheesecake.


1/2 pint whipping cream (not cool whip)
1 (8 oz.) block of neufachel cream cheese
1/2 tsp. vanilla
1/4 cup sugar
1 graham cracker crust (you could also use oreo crust, or shortbread crust)

In a mixer, whip up cream. Add the cream cheese, vanilla, and sugar. Beat until creamy ( I sometimes let it beat for like 5 minutes to make sure there are not lumps). Spread into crust and refrigerate.

For toppings I like to just put some frozen berries (any kind) in a sauce pan, sprinkle with some sugar and bring to a simmer. I just put it on individual slices as it is being served, and the sauce can still be warm or you can chill it. My husband, who does not like fruit chunks likes Danish Dessert on top.

This cheesecake is also very good without any toppings at all!

Tuesday, January 27, 2009

Yummy Chocolate Cake

1 chocolate cake mix
2 tubs of cool whip
1 block of cream cheese
1 cup of powdered sugar
chocolate candy bar
Chocolate Fudge Instant Pudding

Bake chocolate cake as per mix instructions - bake in a cookie sheet. Let cool.
Whip together one tub of cool whip, cream cheese, and powdered sugar. Spread mixture on top of cake.

Make pudding with 2 to 2 1/2 cups of milk. Layer on top of cream cheese mixture.

Use last tub of cool whip and spread on top of pudding mixture.

Shred chocolate candy bar on top for a beautiful look.

This cake is so easy to make and it is definately a hit. Everyone will ask you for the recipe.

Sunday, January 25, 2009

Caramel Corn

2 bags of microwaveable popcorn
14 large marshmellows
1 cube of butter
1 cup of brown sugar

Pop popcorn and pour into large bowl (try to leave out the seeds). Melt marshmellows, butter and brown sugar in saucepan over medium heat until smooth (about 3-5 minutes). Pour over popped corn until evenly coated. Enjoy!

Monday, January 19, 2009

Firehouse Spaghetti

Bow Tie Pasta (12 oz)
1 lb. ground beef
1 large onion - chopped
1 tsp minced garlic
2 10 oz. cans of cream of mushroom soup
2 10 oz. cans of Rotel tomatoes with green chiles
2 8 oz. Cheddar Kaukana Cheese (the recipe recommends the Old English flavor, but I can never find that at the store, so I just use the cheddar kind.)

Cook beef, onion, and garlic together. The pasta just cook separately according to package's directions. In a separate large saucepan, mix soup, Rotel and cheese. Cook over stove until cheese melts and sauce is warmed through. Add the meat mixture to sauce. Stir and serve over pasta.

*This pasta makes a good amount. I usually cut the recipe in half when I make it for myself and my husband. The pasta sauce also is a great chip dip.

Sunday, January 18, 2009

Porcupine Meatballs

A yummy and easy recipe using ingredients you probably already have!

1 can tomato soup
1 lb. ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
1/4 cup onion, minced
1 tsp. salt
2 tbs. oil
1 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce

Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
Mix in rice, onion, salt, pepper, and garlic powder.
Stir in the ground beef and mix well with hands. (I put mine in a Ziploc bag so I didn't have to touch raw meat!)
Form mixture into 1 1/2 inch round meatballs.
Coat a large skillet over medium heat with oil. (I just used cooking spray)
Cook meatballs and brown on all sides.
Combine remaining soup with Worcestershire. Stir until smooth, then spoon over meatballs.
Cover with lid and simmer for 20-30 minutes, stirring every few minutes.

*I think I would almost double the sauce since we are saucy people, and we served this over rice, so we like to have more sauce for our rice. Also because while simmering, I pretty much burnt my sauce to the bottom of the pan, so there wasn't much left. Watch it closely!
I also didn't have an onion on hand so I used a little less than a tablespoon of onion powder.

Tuesday, January 13, 2009

monte cristo....

My sister's mother in law introduced our family to these wonderful little sammys! Of course there are many fancy versions out there, but this is one you can throw together to feed a hungry family!

8 slices of bread
8 slices provolone cheese
ham or any deli meat (use as much as desired)
a wee bit of mayo, if you so choose
pancake batter

Place meat and cheese on bread. Dip both sides in pancake batter. Bake until golden brown on each side! Serve with homemade jam to top it off! Mmmmmm! Makes 4 sammys.

Monday, January 12, 2009

Butterfly Cake

I made this for Sierra's birthday yesterday and I got it from kraft foods.

What You Need:

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 OREO Cookies
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
food coloring
1 cup fruit-flavored sweetened rice cereal
Decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies (I used Spree candies)

Make It:

PREPARE cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.

CUT cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.

TINT remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Friday, January 2, 2009

Chocolate Crackle Top Cookies


2 cups (12-oz. pkg.) semi-sweet or milk chocolate chips, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup powdered sugar

MICROWAVE 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;

STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm(only takes about 15 minutes).

PREHEAT oven to 350°.

SHAPE dough into 1 1/2-inch balls; roll in powdered sugar. Place on ungreased baking sheets.

BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.