Wednesday, February 11, 2009
A little chocolate never hurt...right?
I love me some chocolate! So you can imagine how thrilled I was that Emily chose to host a 'chocolate-dipped' theme for the February Taste of Home. Those of us that attended ate plenty of chocolate-covered cinnamon bears, apricots and blackberries. We also enjoyed Melissa's remaining Christmas Costco truffles and I cheated and brought a self-serve chocolate-peanut butter dip with apple slices, pretzels, and vanilla animal crackers. Everything was so delicious, as you can imagine. I have a much stronger testimony now that fruit and chocolate are meant to be consumed together!
Chocolate Peanut Butter Dip
Recipe submitted by Paige G.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
Wednesday, January 14, 2009
Quick & Easy Dinners
Brittany must have known how many of our New Year's resolutions included less time in the kitchen and more time with our families because she opted to begin 2009's Taste of Home series with Quick & Easy Dinners. I couldn't make it, but a little birdie told me how great the food was and how much she loves these monthly gatherings.
Please send me any missing recipes (Melissa gave them to me, but it seems I've subsequently misplaced a few), and let me know if your recipe wasn't properly credited with your name. Thanks to everyone for making Taste of Home such a success!
Please send me any missing recipes (Melissa gave them to me, but it seems I've subsequently misplaced a few), and let me know if your recipe wasn't properly credited with your name. Thanks to everyone for making Taste of Home such a success!
Chicken Roll-Ups
Recipe submitted by April G.
1 pkg refrigerated crescent rolls
1 pkg cream cheese
2 Tbsp butter
1 can chicken breast
Cheddar cheese (amount as desired)
Chopped onion (amount as desired)
1 can cream of chicken soup
1/2 can evaporated milk
Melt cream cheese and butter together in microwave. Add chicken, cheese and onion and mix together. Put small amount of mixture in each crescent roll and roll up. Place on greased baking sheet. Bake at 350 degrees for 20 minutes. Mix soup with 1/2 can of milk and heat on stove. Pour a little soup mixture over rolls and serve.
1 pkg refrigerated crescent rolls
1 pkg cream cheese
2 Tbsp butter
1 can chicken breast
Cheddar cheese (amount as desired)
Chopped onion (amount as desired)
1 can cream of chicken soup
1/2 can evaporated milk
Melt cream cheese and butter together in microwave. Add chicken, cheese and onion and mix together. Put small amount of mixture in each crescent roll and roll up. Place on greased baking sheet. Bake at 350 degrees for 20 minutes. Mix soup with 1/2 can of milk and heat on stove. Pour a little soup mixture over rolls and serve.
Taco Soup
Recipe submitted by Susie C.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
Chicken Ole!
Recipe submitted by ???
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
Chuckwagon Chili Mac
Recipe submitted by Paula E.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
Sunday, December 14, 2008
mmm...Breakfast!
Sorry to take so long - it's been crazy around here trying to get ready for Christmas (I'm sure you can all empathize!). Thankfully, our latest Taste of Home can help put the perfect spread on the table Christmas morning. And what a treat to see so many new faces come out to share their favorite breakfast recipes! Thanks to all for such a pleasant morning and especially to Debbie, Melissa, and Danelle for taking care of setup and cleanup at the church.
Merry Christmas!
Merry Christmas!
Carmel Rolls/Pull-Aparts
Recipe submitted by Danelle L.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
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