White Brownies- Christa

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Spinach Artichoke Dip- Christa

Spinach Artichoke Dip

Author: Stacey

Recipe type: appetizer

 

Spinach Artichoke Dip is an incredibly tasty appetizer and super easy to make in the crock pot!

Ingredients

• 1 14.75 oz jar of artichoke hearts
• 8 oz cream cheese
• 1 cup grated parmesan cheese
• 8 oz sour cream
• 1 package chopped frozen spinach
• 4 cloves garlic
• salt and pepper to taste

Instructions

1. Defrost the spinach in the microwave (about 5 minutes)
2. Mix all of the other ingredients in the crock pot
3. Add hot spinach to crock pot
4. Stir well
5. Cook on high for 1½-2 hours, or until it warm throughout
6. Stir and serve

Overnight Spinach Manicotti- Christa

Ingredients

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 egg whites
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4-1/2 cups meatless spaghetti sauce
• 3/4 cup water
• 1 package (8 ounces) manicotti shells

Directions

• In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
• Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 7 servings.

Tater Tot Casserole- Christa

Tater Tot Casserole
1 bag tater tots
1 lb ground beef
2 cans cream of mushroom soup + 1/2 can milk
1 can green beans

Mix all ingredients in a 9x13 pan.  Bake 375 degrees 30 minutes.

Autumn Apple Salad- Christa

4 apples, chopped
8 oz vanilla yogurt
1/2 cup craisins
1/4 cup chopped nuts
marshmallows

Mix all together, add marshmallows just before serving.

Mango Chicken and Coconut Jasmine Rice- Christa

Easy Mango Chicken

3 chicken breasts (boneless and skinless, I use 3 large breasts)
1 can corn, drained
1 can black beans, drained and rinsed
2 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Cook chicken in Crock pot until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice. Garnish with cilantro or parsely, if desired.



Coconut Rice (rice cooker version)

2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
1 1/2 cups good-quality coconut milk
2 cups water
1/2 tsp. salt
1 tsp brown sugar *ALREADY ADDED TO YOUR RICE :)
Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
Cover and set to cook.
Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
Gently fluff with chopsticks before serving.  Serves 4

Grandma Mottishaw's Potato Salad- Christa

Grandma Mottishaw's Potato Salad (serves 2)

My cute grandma gave me this recipe when I got married (hence the "serves 2" part- that's so adorable that she would size it down for me)... it's the salad she made for every family gathering. It's absolutely the ONLY potato salad recipe I like. I usually double or triple this recipe now for my huge family of 8.

2 lg potatoes
1 can sliced olives
1 celery stick- chopped
3 hard boiled eggs
2 chopped dill pickles
green onions or onion flakes
salt and pepper to taste
3/4 c. mayonaise (miracle whip works too)
1/4 c. pickle juice

Boil potatoes until tender (not mushy) Let stand until cool- then peel. Slice potatoes into 1/2" cubes. Place in bowl. Add olives, pickles and celery Chop 2 eggs and add to mixture. Add onions salt and pepper to taste. Mix mayonaise and pickle juice, add to mixture. Mix well and allow to stand. Slice remaining egg and add as garnish to top of mixture (sprinkle with tiny amount of paprika if desired). Place in refrigerator until cold.

Ham and Swiss Sliders- Christa

Ingredients:

For the sandwiches:

24 slider rolls (mini Hawaiian rolls are also recommended)

24 slices honey ham

24 small slices Swiss cheese

Mayonnaise



For the sauce:

1½ tbsp. yellow mustard

8 tbsp. butter, melted

1 tbsp. finely minced onion (or 2 tsp. dried minced onion)

½ tsp. Worcestershire sauce

Poppy seeds, for sprinkling



Directions:

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.



To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Italian Vegetables- Amy

Italian Vegetables

 

1 zuchini, sliced

1 yellow squash sliced

¼ onion, sliced

1 TB oil or butter

1 tomato cut into wedges

¼ tsp each: salt, garlic salt, pepper, basil

Parmesan cheese

 

Sautee zucchini mixture in 1 TB butter or olive oil for  a few minutes. Add tomatoes and cook 1 more minute. Sprinkle parmesan cheese on top.

Ravioli Pie- Amy

Ravioli Pie

Cooked Ravioli

Cooked Meatballs

1 jar spaghetti sauce

Mozzarella cheese

 

Boil Ravioli for 3 minutes, drain

Place a little sauce on bottom of 9x13 pan, put meatballs and ravioli in pan.  Pour sauce over all of it, sprinkle with cheese.  Bake covered 350*  20 minutes

Honey-Orange Pork Tenderloin- Amy

Honey-Orange Pork TenderloinRecipe lightly adapted from Cooking Light

Ingredients:

1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Instructions:

Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.

Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

White Queso Dip- Christa

Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 30 fluid ounces

• 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Source: Adapted from Christine, Reader of Pennies on a Platter

Roasted Garlic- Parmesan Cauliflower- Amy

Ingredients:
3-4 T olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 T crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions:
Preheat oven to 400 degrees.  P lace olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets.  Slice each floret into 1/4 in slices and place on a foil-lined baking sheet.  Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.  Use clean hands to toss to coat.  Add more olive oil if needed.  Bake for 15 minutes and then toss with spatula.  Bake 10 more and then toss with Parmesan cheese.  Continue baking for 5-10 minutes until slightly golden brown on edges.

Penne with Sausage, Red Potatoes, and Green Beans- Amy

A recipe from the Food Nanny

4 servings

8 oz uncooked penne pasta
4 small red potatoes, quartered
8 oz low-fat spicy bulk Italian sausage
1/4 c minced yellow onion
2 small garlic cloves, minced
1 c chicken broth
1 T olive oil
1 T butter
1 lb fresh green beans, trimmed and cut in half (see Note)
1 T coarsely chopped fresh parsley
salt and ground black pepper
1/2 c grated Romano, Asiago, or Parmesan cheese, plus additional

1. Cook the pasta according to package directions.  Drain.
2. Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook int eh microwave until tender, 6 to 12 minutes.
3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 minutes.  Stir in the olive oil and butter until the butter melts.  Add the green beans, potatoes, and pasta.  Mix  well with a large spoon.  Add the parsley and salt and pepper to taste.
4. Decrease the heat to low and sprinkle 1/2 c of the cheese over the mixture.  Cover the pan and cook a few more minutes until the cheese is melted.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5 oz) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.

Mango Quinoa Salad- Amy

2 c cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 c)
4 T red wine vinegar
3 T extra virgin olive oil
1-2 T fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth.  I suggest using begetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least on ehour before serving.
**Option: add an avacado, some sliced string cheese and baby tomatoes (if I can't find the mango)

Big Kahuna Teriyaki Chicken Burger- Christa

Ingredients:
4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
1/2 c. brown sugar
4 slices deli ham
1 can sliced pineapple
4 slices Pepper Jack cheese
4 large hamburger buns



Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Chocolate-Peanut Butter Cookie Pie

Chocolate-Peanut Butter Cookie Pie

Refrigerated cookie dough is pressed into a company-special dessert! Have you had your chocolate fix today?

Prep Time
15Minutes

Total Time
1:50Hr:Mins

Makes

16servings

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies with walnuts

3

cups powdered sugar

1

cup peanut butter

2

tablespoons butter or margarine, softened

1/4 cup water

1

cup milk chocolate chips, melted

16

pecan halves, if desired

1. Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

Forgotten Chicken- Christa

Ingredients:
6 boneless skinless chicken breasts
2 cups minute rice, uncooked
1 pkt Lipton Onion Soup mix
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 can water

Directions:
Mix together soups, rice and water.  Pour in greased 9x13 pan.  Lay chicken on top of rice.  Sprinkle Onion soup mix over the top.  Cover with tin foil.
Bake 250 degrees for 3 hours or 350 degrees for 1 1/2 hours.  The edges of rice should be crispy and brown.

Cream Cheese Wontons- Christa

Ingredients:

Wonton wrappers, divided into quarter squares

cream cheese

Spoon cream cheese onto square of wrapper, fold up sides to touch, wet fingers and seal.

Fry in a little oil.

Asian Chicken Salad- Christa

Ingredients:
8 oz mixed greens
1 can Mandarin oranges, drained
8 oz cooked chicken
¼ cup sliced almonds
1 cup edamame
Newman’s Own Low Fat Sesame Ginger dressing


290 calories
18 g fat (2 g saturated)
360 mg sodium
13 g carbohydrates
21 g protein
3 g fiber

Chicken Fajitas- Christa

INGREDIENTS

• PAM® Original No-Stick Cooking Spray
• 3 cups frozen bell pepper strips (from 16-oz pkg)
• 2 cups vertically sliced onion
• 1 pound boneless skinless chicken breasts, cut into thin slices
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup salsa
• 8 flour tortillas (6 inch), warmed

DIRECTIONS

1. Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
2. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
3. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

NUTRITION INFORMATION

Calories: 395Serving Size: 4 servings (2 fajitas each)

Easy Chicken Parmesan- Christa

what you need

1

jar  (24 oz.) spaghetti sauce

6

Tbsp.  KRAFT Grated Parmesan Cheese, divided

6

small  boneless skinless chicken breast halves (1-1/2 lb.)

3/4

lb.  spaghetti, uncooked

1-1/2

cups  KRAFT Shredded Mozzarella Cheese

make it

HEAT oven to 375°F.

POUR sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.

BAKE 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

TOP chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Southwestern Chopped Chicken Salad- Christa

Southwestern Chopped Chicken Salad
recipe adapted from Lauren's Latest
serves 4 for dinner salads

salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Grape Salad- Christa

DELICIOUS GRAPE SALAD

2 lbs green grapes

2 lbs red grapes

1 (8oz) pkg cream cheese, softened

1 cup sour cream

1/2 cup sugar

1 tsp vanilla

Mix cream cheese, sour cream, sugar and vanilla till smooth, then toss with grapes.

When ready to serve mix and top with:

1 cup chopped pecans

3/4 cup brown sugar

You'll want to serve this in a shallow bowl or even a deep plate/platter so that every serving gets some of the topping. Yum, yum, yum.

Chicken Cordon Bleu Casserole- Christa

Chicken Cordon Bleu Casserole

by LEANNEJA on APRIL 9, 2011 · 94 COMMENTS

in RECIPES

Coat 9 x 13 inch baking dish with cooking spray.

Spread 2 cups cooked rice in bottom of baking dish.

Arrange 3 cups cooked chicken pieces over top of rice.

Layer 6 slices of Swiss cheese on top of chicken.

Then layer 10 slices of cut-up ham on top of the Swiss cheese.

Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together.

Spread on top of ham.

Crush 10 saltine crackers then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together.

Sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes. Enjoy!

Teriyaki Chicken

Teriyaki Chicken
1 Tbsp cornstarch
1 Tbsp water
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp pepper
12 chicken thighs with skin removed
Whisk together all ingredients (except chicken of course), and cook in a saucepan over medium heat till thick and bubbly. Place chicken thighs in a greased 9×13″ glass pan. Pour sauce evenly over the chicken. Bake at 400° for 45-60 minutes, turning chicken every 15 minutes.

Tangy Meatballs- Christa

TANGY MEATBALLS
2 eggs
2 cups quick cooking oats
1 (12 oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb. lean ground beef

Sauce
2 cups ketchup
1-2 tsp liquid smoke
1 1/2 cups packed brown sugar
1/2 tsp garlic powder

In large bowl; beat eggs, add oatmeal, milk, onions, salt, pepper and garlic powder. Add ground beef mixing well. Shape into 1 1/2 inch balls. Place into 2 9x13 inch pans. Bake uncovered at 375 for 30 minutes. Remove and drain. Place all meatballs in one pan. In saucepan, bring all sauce ingredients to a boil. Pour oer meatballs. Return to oven and bake uncovered for 20 minutes. Makes about 4 dozen meatballs.