Whatcha' Got Cookin?

Slow Cooker Cuban Braised Beef and Peppers

2010-04-22T11:18:00.000-07:00

This is a great "put it in the crockpot and leave it" meal. Very tasty! I omit the avacado and cilantro and its just as good.

Ingredients

1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

Directions

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Fish Tostadads with Chili Lime Cream

2010-04-22T11:14:00.000-07:00

Ingredients

1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)

Directions

Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.
For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks.
Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.
Serves 4.

Peppermint Thins

2009-12-20T11:38:00.000-08:00

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp. peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Cracker Candy

2009-12-20T11:33:00.000-08:00

This recipe speaks to my sweet and salty tooth!

Line a cookie sheet with foil. Place Saltine crackers side by side to cover entire sheet.

On stove:
1 stick butter
1 stick margarine
1 C dark brown sugar

Bring to a boil and simmer 3 min. Pour over crackers. Bake 400 degrees for 5 min.
Pour 12 oz chocolate chips over hot crackers and spread as it melts. Let cool.
30 minutes in the freezer or 1/2 day in the refrigerator.

Oreo Truffles

2009-12-20T11:24:00.000-08:00

This is a great Kraft Foods recipe that is easy and decadent! Lindsay turned me on to these and they make great gifts in little Chinese take-out boxes.

1 pkg. (8 oz.) Cream cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. You can sprinkle tops with reserved Oreo crumbs or decorate with melted white chocolate.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Cannon Balls

2009-12-20T11:14:00.000-08:00

This little treat was an essential part of my Christmas experience growing up. My mom would make a batch and we would munch on them while we played our traditional game of Christmas Day Monopoly and drank Coke out of glass bottles!

1 lb chopped dates

1 C sugar
1 stick butter
2 tsp vanilla
2 C Rice Krispies
2 C pecans
coconut

Boil dates, sugar and butter- 3 min.
Add vanilla and pour over Rice Krispies and pecans.
Form into balls and roll in coconut.

Sopapilla Cheesecake

2008-11-09T04:57:00.000-08:00

2 8oz pkgs cream cheese, soft
2 8oz cans crescent rolls
2 cups sugar, divided
2 tsp vanilla, divided
½ cup butter (one stick)
Cinnamon

Line a greased 9x 13 pan with crescent rolls. Pinch dough to close up perforated holes or buy seamless (Pillsbury makes some called "Recipe Creations Crescents")

Mix together: cream cheese (softened), 1 cup sugar and 1 tsp vanilla. Spread cream cheese mixture over dough, about ½ inch from the edge

Stretch the second can of rolls over the cream cheese mixture like a 2-crust pie and pinch the edges together

Melt the stick of butter and 1 cup of sugar together over hi heat stirring the whole time 2 min. then add 1 tsp vanilla. Pour evenly over the entire crust (sides too). Sprinkle with lots of cinnamon.

Bake 350 for 30-35 min

Serve by itself or with honey and can cream. Eat hot or cold.

This recipe courtesy of Nichole

Chicken in a Basket

2008-09-04T18:13:00.000-07:00

3-4 chicken breasts (boiled and shredded)
4 oz cream cheese (softened)
3 Tbsp butter
green onions
salt & pepper
2 cans crescent rolls
bread crumbs

Combine chicken, cream cheese, 2 T butter & onion. Salt and pepper to taste. Roll out crescent rolls and press the seams of two triangles to make a rectangle (one can makes 4). Place a spoonful of mixture in the center and bring opposite corners together to meet in the middle. Press seams together to keep mixture inside. Brush with remaining tbsp of butter. Sprinkle with bread crumbs.

Bake 350 for 20-25 minutes

Thanks, Amy...too easy!

Beef Ravioli in Basil Cream Sauce

2008-09-04T14:30:00.000-07:00

1 24 oz. pkg frozen beef ravioli (or cheese if you wish to make it vegetarian)
2 T butter
1 8oz pkg. sliced mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried italian seasoning
1 10oz can mild rotel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated parmesean cheese
1/2 tsp salt

Prepare ravioli per directions on bag.

Melt butter in skillet over medium heat. Add mushrooms and next 3 ingredients. Saute over med. heat 6 min. or until mushrooms are soft. Stir in rotel, basil and cream. Bring to boil. Reduce heat, simmer and stir occasionally. Stir in parmesan cheese, add salt. Mix ravioli and sauce in 9X13 dish. Toss.

Thanks, Sharla...Yum!

Italian Casserole

2008-03-23T13:58:00.000-07:00

1 1/2 lbs ground beef
1/2 chopped onion
3 cans tomato sauce (or 24 oz jar spaghetti sauce)
1 C. cottage cheese
8 oz softened cream cheese
1/4 C. sour cream
8 oz cooked egg noodles
Grated cheddar cheese
*add 1 tsp garlic powder if using tomato sauce

1. Preheat oven to 350
2. Cook meat w/ onion, drain, add sauce
3. Mix cheeses and sour cream together until smooth
4. Place cooked noodles on bottom of greased 9 by 13 dish
5. Spread cheese mixture over noodles
6. Pour sauce mixture on top
7. Cover w/ grated cheese and bake for 30 min

Pumpkin Dump Cake

2007-11-07T06:00:00.000-08:00

Another yummy Fall recipe. Don't let the name fool you...this dessert is delicious!

1 29 oz can of pumpkin
1 13 oz can of evaporated milk
1 1/2 cups sugar
4 eggs
1/2 tsp salt
2 tsp pumpkin pie spice
1 yellow cake mix
2 sticks of margarine
1 cup pecans (optional)

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar and eggs together and blend well. Add salt and spices and mix well. Pour into greased 9x13 inch cake pan. Sprinkle 1 yellow cake mix (dry) evenly over pumpkin mix. Melt margarine and drizzle evenly over the cake mixture. Sprinkle 1 cup pecans (optional) over the top. Bake for approximately 1 hour at 350 degrees. Cool and top with Cool Whip.

Extra hint: Stir about 1/4 cup of maple syrup into your cool whip for a great creamy maple topping

Pumpkin Apple Streusel Muffins

2007-10-25T08:54:00.000-07:00

Do you want to taste Fall all in one little muffin?

Muffin Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

Topping:
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Enjoy!

Thank you Suzanne Thomas for this yummy recipe!

Bran Muffins

2007-09-23T16:04:00.001-07:00

5 cups whole wheat flour
1 ½ cups bran cereal (I use All Bran)
2 tsp baking SODA
2 tsp salt
2 cups brown sugar
4 eggs, beaten
1 cup oil
1 Quart buttermilk

Mix, place in muffin tins, cook 400 for 20 minutes

Tip: I had to buy 2 quart buttermilk, so instead of letting it go bad, I doubled the recipe and froze some. You might have to buy 2 bags of whole wheat flour.

La Madeline's Tomato Soup

2007-09-23T16:01:00.001-07:00

Ingredients:
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Preparation:
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Taco Soup

2007-09-23T16:00:00.001-07:00

1 lb ground Turkey or Lean Beef
1 large onion, chopped (I buy frozen chopped onions, cuz I hate chopping them myself)
1 pkg Hidden Valley Ranch dry dressing mix
1 pkg Taco seasoning mix
1 can pinto beans
1 can chili hot beans
1 can whole kernel corn (drain)
1 can stewed Rotel tomatoes (Mexican flavor)
1 can stewed tomatoes (I usually tear these up a little b/c I hate big chunks of tomatoes)

Brown meat and onion on skillet, drain. In larger pot, add all ingredients (meat too) and simmer.

Serve w/ chips and cheese.

This is a great recipe to double and freeze.

White Chili

2007-09-23T15:52:00.000-07:00

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterrey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

Sun Dried Tomato Crostini

2007-09-19T12:32:00.000-07:00

Loaf of French bread, bias sliced
7 oz. jar sun dried tomatoes (drain/dice tomatoes but reserve the oil)
1/2 pkg (4 oz) cream cheese
4-6 oz. feta or goat cheese
1 Tbsp milk
1/2 cup diced onions
3 Tbsp diced olives OR 1 Tbsp capers
2 cloves garlic, minced

In a small bowl, mix sun dried tomatoes, onions, olives & garlic.
In separate bowl, beat softened cream cheese, feta/goat cheese & milk until smooth.
Spread reserved oil on slices of bread and toast (I put mine in the broiler).
Spread cheese mix on top of toasted bread and top with tomato mixture.

Great for parties!

Easy Shrimp Pasta

2007-09-18T17:06:00.000-07:00

2 Tbsp. Balsamic Vinaigrette Dressing

1/2 lb. shrimp, cleaned (about 10 large)

3/4 cup chopped tomatoes (about 1 medium)

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

2 Tbsp. chopped fresh basil leaves, divided

1/4 lb. (4 oz.) fettuccine, cooked, drained

2 Tbsp. Shredded Parmesan Cheese

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Cherry Pie

2007-09-06T18:18:00.000-07:00

This is one of our favorites, and it is super easy!

2 cans tart, pitted cherries in water (but DO drain them!)

1 1/3 cups sugar

1/3 cup flour

2 Tbsp butter

1/8 tsp. almond extract (this is optional; if you don't like it, you don't have to use it!)

2 refrigerated pie crusts (I love Pillsbury, one box has the two you will need)

Line pie plate with one pie crust. In a bowl, mix together cherries (after draining off the water), sugar and flour. Pour into pie crust. Place butter in dollops on top of cherries, and sprinkle almond extract. Top with remaining pie crust, either whole or in a lattice top. Place foil around the edge of pie (covering crust about 2 inches).

Bake at 425 for 25 minutes. Remove foil and bake 10-15 minutes more. Cool a bit and enjoy!

Tomato Soup w/ Parmesan Crostini

2007-08-27T06:54:00.000-07:00

1 T. EVOO
2 medium onions, chopped
4 cloves garlic, minced
3 cups chicken stock
2 lbs. heirloom tomatoes (any color & markings on tomato are fine)
fresh basil (1T)
Salt & pepper to taste
1 cup heavy cream

FYI-tomatoes should NEVER be stored in a refrigerator! (contrary to public belief) Heat EVOO in large saucepot. Stir in onions & garlic until the onions are soft. Add the tomatoes & broth. Season w/ salt & pepper. Bring to a boil, reduce heat & simmer for 15 minutes. Stir in basil & continue to cook for another 5-10 minutes. Pour mixture into a blender & puree. Soup can then be strained if you want to get out any tomato skin (or you can peel them prior to cooking them). Stir in cream & serve.

Crostini
2 cups parmesan
1/4 cup capers, rinse & chop
2 T garlic, minced
1 T lemon zest
1/2 cup EVOO
12 thick slices baguette, toasted

Combine first four ingredients, stir in olive oil & spread on tasted baguette. Bake at 350 for just long enough that the topping looks like a dried coating.

Chicken Enchiladas

2007-08-21T18:01:00.000-07:00

1 pkg. 10 tortillas
4-5 cups cooked/cubed chicken
2 cans cream of chicken
8 oz sour cream
picante sauce
shredded cheese

Mix in a bowl: cooked/cubed chicken, cream of chicken, sour cream. Taste and might need to add more creams according to your taste. Pour picante sauce in the mix according to your taste. Mix in a few cups of cheese.

Place large amount of the mix on one end of tortilla. Wrap the tortilla up and place seam down in dish. Repeat until all tortillas are filled. If mixture remains spread on top of all tortillas in dish.

350* 45 minutes or until heated all the way through.

Enjoy! Great with a green salad!

Chicken Broccoli Divan

2007-08-20T15:36:00.000-07:00

Steam Broccoli
Cooked chicken, cubed

Sauce:
1 can cream of mushroom soup
1/4 c (or one heaping tablespoon scoop) mayonnaise
1/2 tsp lemon juice (or one squirt)

Topping
3/4 c. cheddar, grated
bread crumbs tossed with melted butter

Arrange steamed broccoli in casserole dish (I usually spray it with non-stick). Arrange chicken over broccoli, and drizzle sauce over both. Top with cheese and then buttered bread crumbs.

Bake about 40 min at about 350.

Summer Veggie Salad

2007-08-20T15:35:00.001-07:00

Cut cucumbers, tomatoes and add cooked corn. Mix with Balsamic Vinaigrette and chill.

This is so easy and very tastey...and I don't even like this kind of thing!

Chicken Vegetable Chowder

2007-08-16T14:11:00.000-07:00

1 1/2 cups milk
1 cup chicken broth
1 can cream of potato soup
1 can cream of chicken soup
2 cups cubed cooked chicken
1/3 cup chopped green onions
1 can Mexicorn, undrained
1 can (4 oz.) chopped green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese

In 4 quart sauce pan, combine first 4 ingredients & blend well. Add all other ingredients except cheese. Mix well. Cook over medium heat 5-8 minutes, stirring occasionally. Remove from heat. Add cheese & stir until melted. I like to serve w/ cornbread.

Broccoli-Cheese Soup

2007-08-16T13:59:00.000-07:00

2 onions, chopped
1 cup celery, chopped
6 carrots, peeled & chopped
2 cans chicken broth
2 cans broccoli cheese soup
1 can evaporated milk
1 pound velveeta cheese cut into chunks
2 cups broccoli, cooked & chopped

Saute onions, celery, and carrots in a small amount of oil until tender. Blend in a blender with 2 cups water until creamy. Whisk together the broth, soup and milk. Add to the blended veggies. Heat in a large pan until hot, but NOT BOILING.

Add the velveeta until melted; add the broccoli and heat through. May be doubled. Freezes well.

Maple-Glazed Grilled Salmon

2007-08-16T13:33:00.000-07:00

3/4 C. maple syrup
2 Tbsp ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce
1 salmon fillet (2 pounds)

In a bowl, whisk first 8 ingredients. Pour 1/2 cup into a large resealable plastic bag; add salmon. Turn to coat and refrigerate for up to 2 hours (I usually just marinate for 30 mins). Cover and refrigerate remaining marinade.

Using grill, grill salmon skin side up over med-high for 2-4 minutes. Transfer to a double thickness heavy duty foil. Spoon some of the reserved marinade over salmon. Fold foil around salmon and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade after cooking. (If not using a grill just cook in foil in oven at 400 degrees until fish flakes easily).

*Recipe from Taste of Home's Light and Tasty

Strawberry Pie

2007-08-14T11:58:00.000-07:00

3 large eggs, only use the whites
1 cup sugar
1 1/2 teaspoons baking powder
10 saltine crakers, crushed
1 cup chopped pecans
1/2 pint heavy whipping cream
3 tablespoons confectioners/powdered sugar
1 tub fresh strawberries

To make crust- beat egg whites until stiff with peaks, add sugar slowly. Add baking powder slowly; should be thick and moldable. Fold in crackers and pecans. Pour into a lightly greased pie plate and mold up the sides. Bake 325 for 25 min.
Let cool completely and add cut strawberries (or sub peaches!). Top with homemade whipped cream: Beat together whipping cream and conf. sugar until stiff. Let chill in the the refrigerator overnight or for at least 2 hours.

New Orleans Shrimp and Rice

2007-08-14T11:42:00.000-07:00

1 stick of unsalted butter
1 tablespoon plus 1 teaspoon flour
2 green bell peppers, cut lengthwise
1 large onion, halved and cut lengthwise
2 celery stalks, cut into 1/2 inch pieces
1 28 oz can whole plum tomatoes, crushed
1 14 oz can chicken broth
2 teaspoons fresh chopped parsley
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 pound shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter over med. heat. Add flour and stir until brown (3-4 min). Add bell peppers, onion, & celery; cook until softened (apx. 7 min). Add tomatoes, broth, parsley, spices, salt and hot sauce. Bring to a boil; reduce heat and simmer low for 30 min. Stir in shrimp and cook until pink (3-5 min). Serve over rice. Great with cornbread!

Chicken Pesto Pasta

2007-08-14T11:34:00.000-07:00

4 chicken breasts, cooked and diced
2 envelopes Knorrs Pesto Sauce mix
1 jar sun dried tomatoes
1 package fresh Parmesan cheese
1/2 cup pine nuts
1 box bowtie pasta, cooked and drained

Follow directions on the back of the pesto envelopes. Add pinenuts, sun dried tomatoes and chicken to sauce. Pour over pasta and mix well. Mix in parmesan cheese and sprinkle some on top.

Bake at 350 for 15-20 minutes

Avocado Feta Salsa

2007-08-13T18:55:00.000-07:00

2 plum tomatoes, chopped
1 avocado, halved, seeded, peeled and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh oregano
1 Tbsp. olive oil
1 Tbsp. red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
Pita chips or tortilla chips

In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.

Chicken Tortilla Soup

2007-08-13T18:50:00.000-07:00

1 medium onion, chopped (1 cup)
2 cloves of garlic, minced (2 teaspoons)
2 Tbl veg oil
4 once can of green chilies
15 ounce can Italian style stewed tomatoes, chopped
4 cup chicken broth
1 tea lemon pepper
2 tea Worcestershire
1 tea chili powder
1 tea ground cumin
½ tea hot sauce
4 Tbl flour
½ cup water
1 pound chicken breast, cut in cubes
s and p to taste
tortilla chips

In sauce pan, cook onion and garlic in oil over low heat, until softened.
Add chilies, tomatoes with juice, broth, lemon pepper, Worcestershire, spices and hot sauce. Simmer 20 minutes.

In small bowl combine flour with water and whisk into soup. Boil soup and simmer for 5 minutes. Add chicken and simmer until ready to eat. Serve with tortilla chips.

Chicken Poppyseed Casserole

2007-08-13T18:40:00.000-07:00

5-6 Chicken Breast, cooked and cubed
2 Cups of minute rice
2 Cans Cream of Chicken
2 Tbls poppy seeds
8 oz. sour cream
8 oz. Monterrey Jack Cheese or Mozzarella
Ritz Crackers

Mix Cream of Chicken, 1 1/2 cups of Chicken Broth, 1 Tbls poppy seed, 2 Cups uncooked rice, 8 oz. sour cream, and 8 oz. Monterrey Jack Cheese and chicken.

for the topping, crush 2 sleeves of Ritz Crackers and mix with 1 Tbls poppy seed, 1 stick of melted butter.

Pour topping on top of chicken mixture and cook at 350 for 30 minutes.

This is a great recipe to double and freeze.

Three Cheese Stuffed Shells

2007-08-13T16:27:00.000-07:00

12 dried jumbo pasta shells
1 beaten egg
1 12 oz cottage cheese (drained) or Ricotta cheese
1/2 c shredded Mozzarella cheese
1/4 c grated Parmesan
2 T snipped, fresh parsley
1/2 tea dried oregano, crushed ***if I don't have these, I just use Italian Seasoning.
I also usually add Italian sausage or hamburger meat
Spaghetti Sauce

Cook pasta shells, until they are almost done (still a little firm) and cool on a layer of foil.

Add all ingredients together (except sauce) and stuff the shells.

Pour sauce over shells and top with monz cheese. Bake 350 for 15 minutes covered and then 15 uncovered.