Monday, November 30, 2009
Wednesday, November 18, 2009
Sunday, November 15, 2009
SPINACH ARTICHOKE DIP
1 (14oz) can artichoke hearts, drained and chopped
1 (10oz) package frozen spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack Cheese
1 Tbsp. minced garlic
1.Preheat oven 350 degrees. Lightly grease 1 quart baking dish.
2.In a medium bowl, mix together artichoke hearts, spinach,
mayonnaise, Parmesan cheese, and 2 cups Monterey Jack cheese.
3.Bake in the center of the preheated oven until the cheese is melted;
about 15 min.
Serve with chips.
Tuesday, November 10, 2009
CHARLENE’S CHOCOLATE MOUSSE
1 (3 ounce package instant chocolate pudding mix
1 cup cold water
1 (14-ounce) can sweetened condensed milk
8 ounces of Kool Whip
Chocolate candy bar shavings
Combine pudding mix, water and milk in mixer bowl. Beat for 30 seconds. Chill for 5 minutes. Fold in the Kool Whip. Spoon into a graham cracker pie crust or dessert dishes. Chill until serving time. If done in a pie, spread another 8 ounces of Kool Whip on top and then sprinkle with shavings when ready to serve. If done in dessert dishes, sprinkle with the shavings when ready to serve.
Monday, November 2, 2009
WILD RICE HARVEST CASSEROLE
4 to 5 cups diced cooked chicken
1 cup chopped celery
2 tablespoons butter or margarine
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 teaspoon poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley
In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. Yield: 10-12 servings
Always gutted that you can never finish using the toothpaste left in the tube? Cut it open with a pair of big scissors, use up whatever you can for the last time. Should there be some leftover, use it to clean and polish your silverware and silver jewelry. Works perfectly!
Monday, October 26, 2009
Monday, October 19, 2009
1 lg. bag frozen Southern-style potatoes OR
8-10 medium cooked and diced potatoes
1 can cream of chicken or mushroom soup
8 oz. sour cream
3/4 cup milk
1 lb. diced ham
1/2 c. grated cheese
1/2 stick butter or margarine (optional)
Sesame seeds (optional)
Prepare and set aside potatoes. Melt margarine in skillet or pan. Add soup and milk. Stir
till smooth sauce. Put potatoes in large bowl. Pour cheese sauce over top. Mix well. Add
ham and mix well. Pour into sprayed or greased 9x13 pan. Sprinkle top with sesame
seeds. Cover with foil before baking at 350 for 30-45 min. Remove foil last 5-10 minutes.
Monday, October 12, 2009
2 cans of Campbell's tomato soup
2 regular size (8oz maybe) evaporated milk (you can use 2 cups cream too but evap. milk makes it creamy and is less fattening I use it in all my soups that call for cream to make them lower fat. You can get evap. milk in skim FYI)
1 or 2 cans of stewed tomatoes (I usually use Italian stewed, but any work)
1 cup fat free sour cream
about 1 cup fresh chopped basil or 2-3 tablespoons of dried basil do it to taste
for a little extra flavor you can throw in a slice or two of chopped bacon, maybe not a good idea if your going for low fat though.
put it all together stir and heat.
Hope you enjoy it!
POPPY SEED BREAD w/ Orange Glaze
3 c flour
1 1/2 t salt
1 1/2 t baking soda
2 1/2 c sugar
1 1/2 c milk
1 c oil
1 1/2 T poppy seed
1 1/2 t vanilla
1 1/2 t almond extract
Mix together and beat 2 minutes. Pour into 3 greased and floured bread pans. Bake at
350º for 45 min.
3/4 c powdered sugar
1/2 c orange juice
1/2 t almond extract
1/2 t vanilla extract
1/4 c melted butter
Mix, heat on low, and pour over bread hot out of oven. Let cool in pans.
Wednesday, October 7, 2009
Monday, October 5, 2009
VEGA, TEXAS SALSA
3 ripe tomatoes
2 medium onions
2 cans pitted black olives
2 – 4oz cans chopped green chilies
8 Tbsp cooking oil
1/4 cup vinegar
1/2 tsp garlic powder
1/2 tsp salt
Chop tomatoes, onions, and black olives.
Mix all ingredients together and chill 1 hour.
Serve with corn chips.
Friday, October 2, 2009
6 Chicken breasts
2 Eggs, beaten
1 Cup bread crumbs
10 Oz. grated Mozzarella cheese
1/2 Cup parmesan cheese
16 oz. bottle of Ragu sauce
Dip chicken in egg, roll in crumbs.
Brown on both sides. Place in 9x13 pan.
Pour Ragu sauce over chicken.
Mozzarella cheese over chicken.
Sprinkle Parmesan cheese on top
Bake at 350 deg. uncovered 40 min.
Wednesday, September 30, 2009
Honey Bun Cake
1 pkg (18-1/4 oz.) yellow cake mix
2 cup (8oz) sour cream
2/3 cup vegetable oil
2 cups confectioner’s sugar
1 cup packed brown sugar
1/4 cup milk
1 tbs ground cinnamon
2 tsp vanilla extract
In a mixing bowl, combine dry cake mix, sour cream, eggs and oil; beat
well. Spread half of the batter into a greased 13 x 9-in. baking pan.
Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread
remaining batter on top. Bake at 350 for 30-35 min. or until toothpick
inserted near the center comes out clean. Combine icing ingredients and
drizzle over warm cake. (16-20 servings)
Friday, September 25, 2009
TRAIL MIX MUFFINS
2 1/4 cups flour
1 cup granola
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup oil
1 teaspoon vanilla
Mix wet ingredients, mix dry ingredients, mix wet and dry.
1/2 cup chocolate chips
1/2 cup dry-roasted peanuts
1/2 cup raisins
1/2 cup chopped dried apricots
(or craisins, coconut, choc chips, etc)
Fold in. Bake 375F 15-18 min. Makes 1 1/2 dozen
Monday, September 21, 2009
6 boneless, skinless chicken breasts (or less if you want)
2 T butter
1/2 cup parmesan cheese (I use the already grated)
1/4 cup Italian seasoned bread crumbs
Combine parmesan cheese and bread crumbs. Melt butter. Dip chicken in
butter. Then coat with bread crumb-parmesan mixture. Bake at 400 degrees
for 25 minutes.
Hint: Cut the breasts into strips or use chicken tenders. They are smaller
pieces so you can get more breadcrumb mixture covering the chicken. For
two people you can use 2 chicken breast halves and only about half or a third
of the mixture, then save the crumb mixture for another time. This is very
tasty and very easy.
Friday, September 18, 2009
2-2 1/2 c all purpose flour
1 tsp salt
1/2 tsp baking powder
1/2-3/4 c milk
Mix all ingredients together, roll, cut, and dry 3-4 hours
Broth (can use beef, chicken, or veggie)
16 c water
6 bullion cubes
1 lb meat
1 tbsp garlic
1/3 c onion
2 gravy mixes
Cover; simmer meat on med. heat 3-4 hours. Cook noodles in broth 20-30 min.
Wednesday, September 16, 2009
½ cup butter
1 6 oz can salmon
1 16 oz can creamed corn
2 10 ½ oz cans of cream of potato soup
1 Qt Half and Half
Tuesday, September 15, 2009
Here are the projects for Relief Society CRAFT DAY. Hope something will catch your eye. If you are unsure of the name of each craft or can't see them well just click on the pictures as they are scrolling and it will take you to the album which has each craft picture large with, name, price, and class time/s. If you would like to order a craft to be completed by you or a friend on Oct. 10th please fill out an order sheet. Make any checks payable to Mandi Moss. All order forms are due no later than Sept 27th even if you are doing a free craft. We need to know in order to get supplies. We will hold a post dated check until Oct. 3 since we know many of you are paid the 1st of the month. Pick up order forms at church or send an email to firstname.lastname@example.org and we will get a form to you. Give your order form to anyone in the presidency or Mandi or mail them no later than Sept. 25th to Brianna Scott 1555 E Grand Ave., Carbondale, IL 62902 . Not interested in a craft or have extra time till your next class.... we will be doing a humanitarian project crocheting mittens. We will also have a card making table where you can make cards for yourself or for the Relief Society. Relief Society cards will be used as those we pass around when someone has a baby, graduates, looses a loved one etc. We would really just like you to come and enjoy the sisterhood. See you there!
Monday, September 14, 2009
Crescent Roll dough (it now comes as a flat sheet also)
Cooked and chopped chicken breasts
Green onion (optional)
Shredded Cheddar (or other cheese)
All the amounts are to your taste. If you like it cheesy add more,
if you want less meat do that, it’s very forgiving.
Combine everything except the dough and mix thoroughly.
Press the dough flat and cut into triangles or squares.
Spoon filling in, fold up edges, and pinch closed.
Cook at temp on the package until golden.