Apple Bread Pudding....
Apple Bread Pudding
8 eggs (egg substitute can be used)
4 cups milk or cream
2/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
4to 5 cups dry apple bread cubes
2/3 cup cranberry raisins
Beat together eggs, milk, sugar, cinnamon, vanilla and salt.
Place bread cubes in 10x10 baking dish. Sprinkle craisins over bread. Pour egg mixture over all. Bake at 325 degrees F. for 40 to 60 minutes or until knife inserted comes out clean. Cool slightly. Serve warm with vanilla sauce (see below). Serves 8 to 10
Vanilla Sauce
1 cup heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp cornstarch
1 Tbsp water
Bring cream, sugar and vanilla to a slow boil over medium heat. Do not burn. Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened. May be made ahead, refrigerated and later warmed in microwave. Topping for Bread Pudding.
Thursday, August 15, 2013
Bean and Polish Sausage Soup By Granny's Favorite Cookbooks
BEAN AND POLISH SAUSAGE SOUP
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
Baked Rotini in Meat Sauce By Welcome Home
Baked Rotini in Meat Sauce
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
Baked Buffalo Chicken Wontons By Tina Charlene
Baked Buffalo Chicken Wontons
Ingredients:
2 shredded chicken breasts (you can use left over chicken, or rotisserie)
1/2 -3/4 cup hot sauce or favorite wing sauce
1/4 cup diced scallions
1 package of wonton wrappers
Your favorite blue cheese or ranch dip/dressing
Olive Oil for brushing
water for sealing
Directions:
Preheat oven to 350.
In a bowl with fork or your clean fingers shred your chicken. Toss with scallions and sauce. Set aside
To assemble, brush the sides of your wontons wrappers with water. Place a tbs of chicken filling in the center.
Raise all four corners together and pinch and seal shut.
Brush each finished wanton with oil.
Bake for about 15 minutes or until wantons are golden brown
Tuesday, July 16, 2013
Baked Chicken Chimichangas with Green Sauce Recipe By Karen's Kreative Cookin
Baked Chicken Chimichangas with Green Sauce Recipe:
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream
Directions:
-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream
Directions:
-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more
Bacon Wrapped Shrimp Poppers By Foodie Tv
Fresh jalapeno peppers, medium to large size (you’ll be cutting each pepper in half, so get enough peppers to make 4 or more halves per person)
Cream cheese (room temperature or softened in microwave)
Bacon (regular sliced, not thick)
Frozen, raw shrimp (defrosted)
Preheat oven to 375° F.
Cut each jalapeno in half (lengthwise) & cut off stem. Remove the seeds and white membranes (which are loaded with capsaicin which can taste too hot) with a small spoon or paring knife.
Fill the pepper halves with cream cheese, leveling it off with the edges of the jalapeno. This is one ingredient with which you can get creative. You can mix in any kind of shredded cheese with the cream cheese and/or any spice that you like (garlic, cumin, etc.).
Just be sure to keep whatever cheese you’re using level with the edges of the pepper, or you’ll end up with a bubbled-over mess after they’ve cooked.
Remove the shells from the shrimp & slice each shrimp in half. These shrimp peel easily as they come already deveined. Just continue slicing through the deveined area to create two pieces.
Place one shrimp-half on top of each cheese-filled pepper half. You can omit this ingredient if you have a seafood-hater in your crowd like we do. I usually offer both plain and shrimp-filled when I make these for parties.
Cut the bacon slices into halves or thirds, depending on how large your peppers are or if using shrimp. The bacon needs to be long enough to wrap around the entire length of the pepper. You can use a toothpick to secure the bacon if you’re worried about it shriveling up and falling off, but I haven’t had much trouble with this in the past and find it unnecessary. If you wrap it snugly (starting at the underside of the top of the pepper) in a diagonal fashion with no overlap, the bacon should cover the pepper & shrimp pretty well. A half slice of bacon works perfectly for the larger peppers.
Bake the poppers on a rack that fits into a rimmed cooking sheet. They should take anywhere from 15-25 minutes to cook, depending on how hot your oven cooks. Check them frequently to avoid burning the bacon. If the bacon isn’t crispy or brown enough (even though the rest of the poppers are cooked through), broil them for a couple of minutes until desired bacon doneness. If using the shrimp, they will turn pink when they are cooked through. I’ve heard of people cooking these on outdoor grills, which makes them a good appetizer choice when you need to bring a food item to a BBQ.
Buffalo Chicken Bites By Karen's Kreative Cookin
Ingredients
Directions
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10×4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
| 1 | cup finely diced cooked chicken breast |
| 4 | oz cream cheese, softened |
| ¼ | cup shredded cheddar cheese |
| 2 | Tbsp hot sauce (I used Frank's brand) |
| 2 | Tbsp ranch dressing |
| 1 | lb frozen bread dough, thawed |
Directions
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10×4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
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