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Creamy Chicken Farfalle and Peas

•2 slices of an onion minced
•one small tomato diced
•2 cups cooked shredded chicken
•1 cup frozen peas
•1 Tble butter
Sauté onions in a skillet with the butter for about 4 minutes until browned. Add the chicken tomatoes and peas cook till almost tender. To this mixture add
•1 can cream of mushroom soup
•1 cup sour cream
•1 Tble olive oil
Bring to a boil then simmer until pasta is cooked.

In the mean time cook
•450 grams farfalle pasta in
•2 cups of chicken broth
•2 cups water
for the recommended time.

After pasta has been cooked do not drain, pour it and the broth into the simmering cream sauce toss to coat. Continue simmering until the pasta has achieved the proper tenderness
Serves 6-8 persons

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Posted by on November 27, 2012 in Main Dish, pasta, Recipe

 

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Ramekin – my favorite baking dish

Sometimes it’s the nicest thing to serve desert in serving sizes straight from the oven, or at least I think so. I love my set of 8 oz ramekins just for that reason. I never used these before I married Larry because I came from a family of 9 and was used to baking cakes in 9×13 pans for one meal. (Yea I had lots of brothers.) but now that it’s just him and me and two kids to feed a 9×13 cake lasts us weeks. Well it gets thrown out before then… I’ve been experimenting and adjusting favorite recipes to make 2-4 deserts just for us and it’s been so much fun. I takes just a fraction of the baking time and maybe 5 minutes to stir the ingredients together so you can make these at 10 at night when you decide hey I’m so hungry!
Here’s a mini apple crisp recipe,
•1 large apple
• 2 tsp. sugar per ramekin
• 1 tsp flour per ramekin
Butter the inside of ramekin. Slice half apple into each sprinkle over sugar and flour. Bump them on the palm of your hand to shake down. Now sprinkle on this crumb mixture.
• 1/4 cup rolled oats
• 1 tsp brown sugar
• 1 tsp butter
Crumble together and decide over two deserts bake at 350 degrees till bubbly about 15 minutes

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Posted by on April 9, 2012 in cooking for two, dessert

 

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Burrito Casserole Night

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~1lb hamburger browned with half of sweet bell pepper diced, slice of sweet onion diced fine, 12oz.canned chili beans, 1/4 tsp garlic powder, 1/4 tsp oregano, Cajun or creole salt to flavor (about 1tsp)

~mix together one can Campbell’s cream of mushroom soup, 1 cup sour cream, 1/2 cup milk,

~2 cups grated cheese

~in a large enough area spread out 6 large tortilla wraps warmed or 8 small tortilla wraps warmed and evenly fill them with the meat mixture. On each pile of meat sprinkle a bit of grated cheese. Save any left over cheese for the top of casserole.
Next carefully fold up ends and roll up the sides of the tortillas and place them edge down in the prepared pan. After all the burritos are in the pan spread evenly over the top the mushroom soup mixture. Sprinkle with remaining cheese. Cover dish tightly with foil and bake for one hour or until bubbly hot through out.

~serve with diced tomatoes or salsa, sliced avocado and sour cream. (my husband always likes to have Ranch Dressing instead of sour cream with this and hot sauce, of course.)

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Posted by on January 21, 2012 in casserole, Main Dish, Recipe

 

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Chocolate Peanut Butter Dessert

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This is a very yummy recipe, yet is simple. If you like chocolate pie you will love this.

Make a Crust:
2 cups of flour
1 cup butter or margarine
4 Tbles sugar
1 scant tsp. salt

Pat this into a 9×13 baking dish and bake at 325 degrees for 25-30 minutes or until it turns a golden brown.

Next in a mixing bowl cut 2/3 cup smooth peanut butter and into 2 cups powdered sugar. Set this aside until the crust and pudding mixture has cooled.

Make Pudding:
6 cups milk
4 eggs beaten well
1 1/2 cups sugar
1/4 cup cocoa powder
1 tsp salt
1/4 cup flour

Mix 2 cups of the 6 cups of milk in a sauce pan. Whisk together very well. Add other 4 cups of milk. Mix constantly on medium heat until mixture boils. Reduce heat and continue mixing for 2 minutes until well thickened. Remove from heat and allow to cool stirring every few minutes to release heat and to prevent a skin from forming across the top of your pudding.

After the crust has cooled spread the peanut butter mixture onto the top of you crust and then pour pudding over the crumbles of sweet peanut butter.

Cover with plastic wrap and refrigerate it 4 hours before serving.

My grandmother always served this covered with whipped cream but tonight I served it with out. Instead I sliced a banana and spread it across the top of the pudding.

 
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Posted by on January 12, 2012 in dessert, Recipe

 

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Molasses Ginger Crinkles

I had lots of fun making these yummy cookies this past weekend. They are definitely my favorites. My favorite part of the holiday is the yummy smells, especially the baking smells.

Here’s the recipe if you want it.

Molasses Ginger Crinkles.

 

 
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Posted by on December 13, 2011 in Recipe

 

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