Tuesday, July 31, 2012

Cracker Barrels Hash Browns Casserole Copycat From Food. Com

Ingredients:

Servings:

10-12

Servings Size
Update
Units: US | Metric
1 (32 ounce) bag oreida potato shreds hash browns (they only make one size)
1 onion, chopped or diced
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
3 tablespoons margarine
1/2 lb colby cheese, grated

Directions:
1
Preheat oven to 350*F.
2
Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
3
Coat a 9" x 13" baking dish with spray oil.
4
Spread mixture into dish.
5
Sprinkle other 1/2 of cheese evenly over top.
6
Dot margarine evenly over the cheese.
7
Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks

Cheese Enchilada Stack From Food.com

Ingredients:

Servings:

4

Servings Size
Update
Units: US | Metric
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies

Directions:
1
Preheat oven to 400 degrees.
2
Spray square 8x8 baking pan with pam (the garlic one is good).
3
Line pan with layer of corn tortillas.
4
Top with 1/3 sauce, cheese, chilis, and onions.
5
Top with second layer of tortillas.
6
Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7
Top with final layer of tortillas.
8
End with final layer of 1/3 sauce, cheese, chilis, and onions.
9
Bake until bubbly (approximately 10-15 min.).
10
You can use green sauce and 2 cups cubed chicken.
11
Or black beans.
12
Or ground beef seasoned with taco mix.

Cheesy Garlic Fall Aparts From Food.Com

Ingredients:

Servings:

4

Servings Size
Update
Units: US | Metric
2 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce

Directions:
1
Heat oven to 425.
2
Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
3
Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
4
Bake for 10-15 minutes until biscuits are cooked through.
5
Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
6
Serve with warm pizza sauce

Monday, July 30, 2012

Mexican Layered Casserole From Recipe.com

Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
 
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
 
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
 
Shredded lettuce, if desired
see savings
 
Additional Old El Paso® Thick 'n Chunky salsa, if desired

add ingredients to list

Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

Fiesta Taco Casserole From Recipe com

Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
 
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
 
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
 
Shredded lettuce, if desired
see savings
 
Additional Old El Paso® Thick 'n Chunky salsa, if desired

add ingredients to list

Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

7 Layer Meatless Tortilla Pie From Recipe com

Ingredients
2 cans
(about 15 ounces each) pinto beans , rinsed and drained
1 cup
Pace® Picante Sauce
1/4 tsp.
garlic powder or 1 clove garlic, minced
2 tbsp.
chopped fresh cilantro leaves
1 can
(about 15 ounces) black beans , rinsed and drained
1
small tomato, chopped (about 1/2 cup)
see savings
 
7
flour tortillas (8-inch)
see savings
 
8 oz.
shredded Cheddar cheese (about 2 cups)

add ingredients to list

Directions

1.

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

2.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

3.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4.

Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.


Saturday, July 14, 2012

Baked Chicken Fajitas From Chef In Training

Ingredients

 
1 lb. boneless, skinless chicken breasts cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion sliced
1 large green bell pepper seeded and sliced
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
flour tortillas

Instructions
Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices.
Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings

Penne Pasta Bake From Chef In Training

PENNE PASTA BAKE

1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream

Bring a large pot of lightly salted water to a boil.
Add penne pasta and cook until done (about 12 minutes) then drain.
In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. Add spaghetti sauce and warm through.
Preheat oven to 350 F. Lightly oil or spray a 9×13 baking dish.
Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.
Bake 35 minutes at 350 F or until cheese melts

Overnight Blueberry French Toast From Chef In Training

OVERNIGHT BLUEBERRY FRENCH TOAST
Found recipe on: Real Mom Kitchen

French Toast:

12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

French Bread From Chef In Training





Ingredients ( yields two loafs)
7 cups flour divided
3 cups warm water
1/3 cup sugar
2 tsp. salt
1 1/2 packages yeast
Instructions
Mix 3 and 1/2 cups flour with all ingredients. Let sit one hour.
Add remaining 3 and 1/2 cups flour (one at a time) and knead till dough forms a ball (dough sticky).
Cover with a damp cloth for 30 minutes.
Divide and shape into 2 oblong loaves (long and narrow). Place on greased cookie sheet. Slit top with scissors 1/2 down diagonally.
Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
Bake at 375 degrees F for about 30 minutes





Wednesday, July 11, 2012

Cheesy Potoato Casserole or For Crock Pot From Crockin Girls

1 bag of frozen hashbrowns

-1 can cream of chicken soup

-2 c sour cream

-1/2 tsp salt

-2 c. shredded cheddar cheese

-1/3 c. sliced green onions

-1/4 tsp. ground black pepper

-2 c. crushed cornflakes

-1/4 c. melted butter

preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)

Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.

Tuesday, July 10, 2012

Slow Cooker Chicken Stroganoff From Chef In Training

Ingredients

 
6 boneless, skinless chicken breasts
12 oz sour cream
1 (2 oz) packet dry onion soup mix
1 (10.75 oz) can cream of mushroom soup
12 oz wide egg noodles

Instructions
Place 6 boneless skinless chicken breasts in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of dry onion soup mix.Pour mixture over chicken. Cook on LOW for 4-6 hours or until chicken is tender. Serve over cooked noodles.

Dinner Rolls From Chef In Training

DINNER ROLLS

Mixture #1
1/2 cup Warm Water
4 pkg. yeast
1 tsp. Sugar

Mixture #2
3 cups milk
1 cup sugar
2 tsp. salt
1 cup butter

Stir to combine Mixture #1. Let it sit until yeast is activated and happy.

Meanwhile, heat Mixture #2 over medium heat until melted. Let it cool until just warm.

In Bauch or other bread dough mixer add:
4 eggs, beaten
Mixture #2
4-5 cups flour

*You want the consistency at this point to be a pancake consistency

Once consistency is reached add:
Mixture #1
flour (to get to bread dough consistency)

Let dough rise for 1 hour. Punch down and let sit for an additional 10 minutes.

Punch down.

Divide in half.

Roll into a flat circle (like a pizza)

Brush the top with butter.

Cut like a pizza.

Roll each section into a croissant.

Place close together on a greased cookie sheet.

Repeat for other half of the dough.

Let rise until double in size.

Bake at 375 degrees F for about 15 minutes.

Remove from oven and brush with butter.

Enjoy

Lasagna Roll Ups From Chef In Training



LASAGNA ROLL UPSSauce:¼ lb groundeef2 tablespoons onion (chopped)2 garlic cloves (minced)1 (16 oz) can crushed tomatoes½ teaspoon salt½ teaspoon dried oregano1 dash cayenne pepper (or more to your taste) Filling:1 ¼ cups small curd cottage cheese1/4 cup grated Parmesan cheese1 egg (lightly beaten)1 tablespoon fresh parsley (minced)¼ teaspoon onion powder6 lasagna noodles (cooked)½ cup shredded mozzarella cheese1. In a large skillet cook ground beef, onion and garlic until the beef is browned. Drain any excess fat/liquid from the pan. 2. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. 3. Spread half of the meat sauce on the bottom of a greased 9" baking dish.4. In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. 5. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. 6. Top with remaining sauce.7. Bake in the oven at 375 degrees for 30-35 minutes. 8. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.Enjoy

Mexican Chicken Casserole adapted from Paula Deen



MEXICAN CHICKEN CASSEROLErecipe adapted from: PaulaDeen.com1 (10.75 oz) can cream of chicken soup 1 (10.75 oz) can cheddar cheese soup 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) can tomatoes 1 (4 oz) can green chilies1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11.5 oz package flour tortillas 2 cup shredded cheddar cheesePreheat oven to 350 degrees.In a large bowl, stir together the three kinds of soup, chilies and the tomatoes. Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.Enjoy!**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soup