Ingredients:
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Sunday, November 29, 2009
Tuesday, November 24, 2009
Glazed Carrots
Another thing I will be making for Turkey Day. Yum-O! Even the girls love them!
Ingredients:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Directions:
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Ingredients:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Directions:
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
HEALTHY Frozen Hot Chocolate
Okay, I am in heaven!! This drink is perfect for Houston... considering it's just never that cold here. :( I still prefer my hot chocolate hot, but this is a fun little treat when your craving the taste of hot cocoa, but it's just not cold enough outside for it. Ummm! Enjoy...
Ingredients:
Sugar Free Hot Cocoa Mix (can you regular if you are not on the mood for being healthy) :)
Skim Milk
Ice
Chocolate Protein Powder (I use this, but it is optional)
1. Place all ingredients in the blender. (I put a handful of ice and then cover the ice with milk~ You can adjust this to your liking).
2. Blend for deliciousness & enjoy. :)
Ingredients:
Sugar Free Hot Cocoa Mix (can you regular if you are not on the mood for being healthy) :)
Skim Milk
Ice
Chocolate Protein Powder (I use this, but it is optional)
1. Place all ingredients in the blender. (I put a handful of ice and then cover the ice with milk~ You can adjust this to your liking).
2. Blend for deliciousness & enjoy. :)
Pumpkin Cobbler
I just had to post another pumpkin recipe since fall is rapidly ending. I've been meaning to post this one for a while now... it is ridiculously good! Ridiculously NOT healthy, but so yummy!! :) I will be bringing this as my Turkey Day desert this year. Enjoy...
Ingredients:
1 cup sugar
3 eggs, beaten
30 ounces pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
12 ounces evaporated milk
1 lb yellow cake mix
1/2 cup butter, melted
Directions:
Preheat oven to 350 degrees.
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
Grease a 9x13 inch pan and pour the above mixture inches.
Sprinkle the DRY cake mix on top.
Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
Bake at 350 for 50-60 minutes.
Serve warm.
Greg likes all his cobblers with a scoop (or two) :) of Bluebell vanilla ice-cream on top.
Ingredients:
1 cup sugar
3 eggs, beaten
30 ounces pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
12 ounces evaporated milk
1 lb yellow cake mix
1/2 cup butter, melted
Directions:
Preheat oven to 350 degrees.
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
Grease a 9x13 inch pan and pour the above mixture inches.
Sprinkle the DRY cake mix on top.
Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
Bake at 350 for 50-60 minutes.
Serve warm.
Greg likes all his cobblers with a scoop (or two) :) of Bluebell vanilla ice-cream on top.
Saturday, November 21, 2009
Pumpkin Fluff
Shaunie....thought of you when I saw this recipe....and knew you would love it even more because it is really low in fat and calories.
Jamie.....I know you don't like pumpkin....but thought you might want the girls to try......Love you both!
1 can of Pumpkin Pie Mix
1 Package Sugar-Free/Fat-Free Butterscotch Pudding
1 Small Container of Cool Whip
Mix first two ingredients well. Fold Cool Whip into Pumpkin/Pudding mixture. Refrigerate. Enjoy! My kids love Pumpkin Fluff, and it makes for a nice, light pumpkin dessert.
Jamie.....I know you don't like pumpkin....but thought you might want the girls to try......Love you both!
1 can of Pumpkin Pie Mix
1 Package Sugar-Free/Fat-Free Butterscotch Pudding
1 Small Container of Cool Whip
Mix first two ingredients well. Fold Cool Whip into Pumpkin/Pudding mixture. Refrigerate. Enjoy! My kids love Pumpkin Fluff, and it makes for a nice, light pumpkin dessert.
Wednesday, November 18, 2009
Skillet Enchiladas
Recipe from my friend, Julia...
Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 can cream of mushroom
1-10 oz can enchilada sauce
1/2 cup milk
2 T chopped green chilies
8-10 corn tortillas
2 1/2 cups shredded cheddar cheese
Directions:
1. Brown ground beef and onion- drain grease
2. Stir in soup, enchilada sauce, milk, chilies
3. Reduce heat- simmer 10 minutes- stir occasionally
4. Soften tortillas (in microwave or over stove)
5. Place 1/4 cup cheese in each tortilla (or just whatever looks right) and roll up
6. Place tortillas in sauce, cover, and cook until heated through (about 5 minutes)
7. Sprinkle with remaining cheese, cover, and cook until cheese melts
Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 can cream of mushroom
1-10 oz can enchilada sauce
1/2 cup milk
2 T chopped green chilies
8-10 corn tortillas
2 1/2 cups shredded cheddar cheese
Directions:
1. Brown ground beef and onion- drain grease
2. Stir in soup, enchilada sauce, milk, chilies
3. Reduce heat- simmer 10 minutes- stir occasionally
4. Soften tortillas (in microwave or over stove)
5. Place 1/4 cup cheese in each tortilla (or just whatever looks right) and roll up
6. Place tortillas in sauce, cover, and cook until heated through (about 5 minutes)
7. Sprinkle with remaining cheese, cover, and cook until cheese melts
Swiss Cheese Chicken
Ingredients:
Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water
Directions:
Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.
Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water
Directions:
Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.
Saturday, November 14, 2009
Cilantro Chicken
Ingredients:
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Directions:
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.
We added extra cilantro after it was done because we love cilantro and thought it needed a bit more.
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Directions:
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.
We added extra cilantro after it was done because we love cilantro and thought it needed a bit more.
Thursday, November 12, 2009
3 cheese Chicken Florentine Pasta
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
1 bag baby spinach
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper
1 16-oz. carton low fat cottage cheese
8 oz penne pasta
2 cups chopped cooked chicken breast
1 cup shredded cheddar cheese
1/2 cup grated parmesan
1/2 cup milk
1 can cream of chicken soup
preheat oven to 425º
sauté mushrooms, onion and pepper until tender. add spinach and spices and cook until spinach has wilted. process the cottage cheese in a food processor until smooth and creamy. combine spinach mixture, cottage cheese, cooked pasta, chicken, milk, soup, and most of the cheese. mix well. spoon into a 2-qt baking dish and sprinkle with the remaining cheese. bake at 425º for 25 minutes or until lightly browned and bubbly.
i made this recipe using 1 pound of noodles and it came out fine.
1 cup chopped onion
1 cup chopped red bell pepper
1 bag baby spinach
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper
1 16-oz. carton low fat cottage cheese
8 oz penne pasta
2 cups chopped cooked chicken breast
1 cup shredded cheddar cheese
1/2 cup grated parmesan
1/2 cup milk
1 can cream of chicken soup
preheat oven to 425º
sauté mushrooms, onion and pepper until tender. add spinach and spices and cook until spinach has wilted. process the cottage cheese in a food processor until smooth and creamy. combine spinach mixture, cottage cheese, cooked pasta, chicken, milk, soup, and most of the cheese. mix well. spoon into a 2-qt baking dish and sprinkle with the remaining cheese. bake at 425º for 25 minutes or until lightly browned and bubbly.
i made this recipe using 1 pound of noodles and it came out fine.
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