Thursday, April 3, 2008

Some Recipes to pass on!

So, I'm a little (a lot) under the weather, and there's not been a lot of real cooking going on in our house. I did join in on an email recipe exchange, though! Here are a few recipes I got today. I thought they looked really good and not too difficult! Enjoy the beautiful snow today! (When do we get to quit experiencing winter weather?) Take some extra vitamin C, too!
And, lastly, don't eat cantaloupe for awhile--it all started there, led to salmonella poisoning, and opened the door to catch Cloe's strep throat...ugh!

Chicken Quiche

1 Unbaked Pastry Shell
1 C Shredded Swiss Cheese
2 tbsp Flour
1 tbsp Wylers Chicken flavoring
2 C Cooked Chicken or Turkey
1 C Milk
3 Eggs Well Beaten
¼ C Chopped Onion
2 tbsp Chopped Green Pepper
2 tbsp Chopped Pimento (optional)
French Fried Onions

Preheat over to 425. Bake shell 8 minutes. Reduce oven temp to 350. Toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into shell and bake 40-45 min or until set. Top with French fired onions during last 5 minutes of baking. Let stand 10 minutes.




Deep Dish Breakfast Pizza

1 lb. sausage
1 pkg. (8) crescent rolls
Topping:
5 eggs, beaten
¼ cup milk
½ tsp. salt
1/8 tsp. pepper

Brown sausage and drain. Separate crescents into 8 pieces and place on ungreased 12 inch deep dish pizza pan with points toward center. Press sides and bottom to form a crust, sealing perforations. Spoon sausage over crust. Top with shredded cheese. Prepare topping. Pour over pizza. Bake at 375 for 15-25 minutes. Yield: 6-8 servings

Note: You can add green peppers, onions, mushrooms, ham, bacon, any cheese as you wish.




Baked Potato Soup

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 can (14.5 oz) chicken broth
1 can (12 oz) evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup shredded Cheddar cheese
3 tablespoons sliced green onion

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes, or until tender. Stir in flour. Gradually stir in broth and evaporated milk.

Scoop pulp from 1 potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion. Yields 4 servings.


Easy Chicken Wild Rice Soup
(perfect for winter or a snowy April day!)

1/4 c slivered almonds
3- 10.5 oz cans chicken broth
2- 10.5 oz cans cream of chicken soup
1- 10.5 oz can crean of mushroom soup
2 4 oz cans sliced mushrooms, drained
1 c carrots, sliced
1 med onion, chopped
1 c raw, wild rice
2 cooked chicken breasts, chopped
garlic- season to taste

Place ingredients in crockpot on:
High for 4-5 hours OR Low 7-8 hours

(note: if you double this recipe, only do 1 1/4 C rice, or it will explode!)




Pineapple/Green Pepper dip

2 pkgs Cream Cheese, softened (I used the 1/3 less fat)
1 medium green pepper, diced
1/2 cup green onion (this is the right amount...not really oniony like mine)
1 can crushed pineapple, drained

Mix it all up and dip with Wheat Thins.





Salted Nut Rolls

Base:
1 box Yellow Cake Mix
1/3 cup Butter/Margarine softened
1 egg
3 cups Marshmallows

Topping:
2/3 cup corn syrup
1/2 cup butter/margarine
2tsp vanilla
12oz peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts

**Heat oven to 350. Combine base (except marshmallows) until crumbly. Press into ungreased 9x13 pan. Bake 12-18 min until light golden brown. Immediately cover with marshmallows. Return to oven 1-2 min until marshmallows puff. Cool. Heat syrup, butter, vanilla and chips over low heat until smooth. Remove from heat, stir in ceral and nuts. Spoon warm topping over marshmallows. Chill. Cut and store covered.



Peanut Butter Finger Bars


½ cup butter or marg. ½ t. baking soda
½ cup sugar ½ t. salt
½ cup brown sugar ½ t. vanilla
1 unbeaten egg 1 cup flour
1/3 cup peanut butter 1 cup quick oatmeal

Cream sugar and butter, blend in next 6 ingredients. Stir in flour and oatmeal. Spread in 9 x 13 greased pan. Bake 20-25 minutes in 350o oven. Remove from oven and sprinkle 6 oz. of semi-sweet chocolate chips. Return to oven for a few minutes so chips are soft enough to be spread over bars. Cool, then drizzle on peanut butter frosting.

Frosting: Mix ½ cup powdered sugar, ¼ cup peanut butter, and 2-3 T. milk

1 comments:

peter marie said...

Those all sound delicious!! I especially love quiches so I know I'll try that one.
I'm sorry you've been so sick! This is awful, but when I saw your status of having salmonella poisoning I thought it was an April Fool's joke. That's so awful! Hope you're feeling better by tomorrow for MOPS and the retreat!