Tuesday, September 30, 2008

Saucy Chicken Roll Ups

Whenever one of the local grocers has their big 10 for $10 sales that includes things like Cream Cheese and refrigerated Crescent Rolls, I love to stock up. I make ALL KINDS of main dishes and desserts with these handy items. Here is one my kids LOVE.

1 (1/2 C) stick butter, divided
1- 8 oz pkg cream cheese
1 tsp garlic powder
1 tbsp minced onions
2 chicken breasts, cooked and shredded
3 cans refrigerated crescent rolls
1 box stovetop stuffing
2 cans cream of chicken
1/2 C chicken broth or water

Grease jelly roll pan. Melt 1/4 C butter. Add in cream cheese and mix on high until well blended. Add in garlic powder, onions, and chicken; mix well. Set Aside. Melt remaining butter in microwave bowl. Pour stuffing mix in second pan or bowl. Unroll crescent rolls. Press two crescent "triangles" together to make rectangle. On each rectangle, place spoonful of cream cheese mixture. Roll up, and tuck ends under. Roll in butter and then generously coat all sides in stuffing mix. Place on jelly roll pan. Bake @ 350 25-30 minutes or until golden brown. Mix 2 cans soup, thinned with water or broth. Heat in microwave 1 minute. Stir until smooth. Pour over roll-ups. Serve warm. Yum!

*This is one of those recipes that you can substitute what you don't have with what you do. For example, if I don't have minced onion, I use onion powder. I have also used half regular cream cheese and half chives & onion flavored cream cheese, and omitted the spices. I have also used canned chicken (drained) and it taste just fine. Instead of 2 cans of cream of chicken, the sauce is also good with 1 can being the cream of chicken and the other 1 can being either cream of celery or cream of mushroom. Give it a go and see if your family enjoys it as much as we do!

Saturday, September 27, 2008

Ranch Chicken

4 boneless, skinless chicken breasts
2 Tbsp butter
salt and pepper, to taste
1 packet dry Ranch Dressing Mix

Cut chicken into bite-size pieces, set aside. Melt butter in frying pan, add chicken. Add desired amount salt and pepper. Once chicken bites are cooked, add entire packet of dressing mix. Toss well in pan to coat evenly. Turn heat to low and let simmer a few minutes more.

I ate mine with buttered mashed potatoes. But this would also be good with noodles (tossed in a little EVOO) or served over steamed rice. Quick and easy...MMMMMMM.

Thursday, September 25, 2008

Ding-Dong Dessert

ok - my kids HATE that I call this "Ding-Dong Dessert" - but whatcha gonna do??? It is what it is.

This was the recipe I entered last month in our recipe swap. It is SOOOOO simple. AND if you don't happen to have any half & half on hand, that is fine. Just use Milk, reducing it to 1 1/2 C instead of the 2 C the side of the box calls for.

1 Box Ding-Dongs (or ho-hos, or swiss cake rolls)
1 Large container Cool Whip, divided
Hershey’s Chocolate syrup
1 Box Instant Chocolate Pudding Mix
1 C Half-and-Half
1 C milk
1 Hershey’s chocolate bar (optional)

Chop snack cakes into bite-size pieces, set aside. Mix HALF of the Cool Whip with some Chocolate Syrup (to desired taste), chill until ready to assemble. Whisk pudding mix into 1 C half & half and 1 C milk. Let refrigerate 5 min or until set. Layer in trifle bowl in following order: Cake bites, pudding, Cool Whip. Repeat. Top with remaining Cool Whip and garnish with chocolate bar shavings.

Sunday, September 21, 2008

Peach-Berry Salad

1 lg can peaches
1 box instant vanilla pudding mix
1 C fresh or frozen blueberries, more or less

Drain peach juice into small mixing bowl; set aside. Place peaches in salad bowl for later. Add pudding mix to peach juice, whisking gently to stir. Refrigerate 10 minutes, or until pudding is set. Pour pudding over peaches and mix well. Fold blueberries into peaches. Cover and refrigerate until ready to serve.

Yum! Also try with slices strawberries, raspberries, or blackberries. Quick, easy & cheap! For "fluffier" salad, you can also fold in 1/2 container Cool Whip. When we do this at our house, it's called "Peach-Berry Fluff" and it's more like a refreshing dessert.

Russian Chicken

Ok - so this one is courtesy of BIG-D (see HERE for Full Story ).

4 Boneless, Skinless Chicken Breasts
1 bottle Russian Dressing (salad dressing)

Spray bottom of 9x13 pan lightly with cooking spray. Lay chicken in pan. Pour entire bottle of dressing over top. Bake @ 350 30-40 minutes, or until chicken tests done.

Yum! Easy! Obviously created by a bachelor!!! hahahahaha!

Thursday, September 11, 2008

Dang Quesadillas!

Tonight is EASY mexi-night at our house, which means...Quesadillas! (Grandma to Napoleon Dynamite: "Fix yourself a dang quesadilla!")

Easy Bean Quesadillas

Flour tortillas
1 can refried beans
1 container sour cream (8 oz should be plenty)
2 C shredded cheese

Spread refried beans on one-half of the tortilla and sour cream on the other. Cover entire thing with cheese. Fold over and heat in non-stick skillet, lightly browning both sides till cheese is melted.

Also - you can line a baking sheet with foil, spray lightly with cooking spray, and "bake" the quesadillas @ 350 for about 8-10 min, until cheese is melted.

Serve with additional sour cream and salsa, if desired.

Wednesday, September 10, 2008

Fried Rice

This is one of those "toss in what you have" sort of recipes.

I got rice. I got soy sauce. I got eggs. These are the three basic, necessary ingredients to ANY type of fried rice.

If you don't have fresh garlic or onion, minced or powdered form will also work. Also, for the meat, I just look and see what "leftovers" I have on hand. Is it Costco's Rotisserie Chicken? Or maybe there is only one chicken breast left in the bag in the freezer - well, it's going in. I love to throw a little cooked shrimp in too, if I happen to have any. When all else has failed, I have even used bacon or sliced deli meats/lunch meats in my fried rice. The kids always love it. Here goes. As far as the amounts go - you basically add as little or as much as you have or want. Seriously. This is sooo fool-proof.

2 tbsp oil or butter
minced garlic
chopped onion
2 eggs, scrambled
chopped meat
2 C steamed rice
soy sauce, to taste
salt & pepper to taste

Optional veggies include: broccoli, carrots, peppers, baby corn, peas, etc.

Heat about 2 Tbsp oil in large frying pan. Cook onion and garlic. Add eggs and scramble. Add chopped meat and stir-fry until meat is cooked. Add rice and and desired veggies, continuing to stir-fry. Add soy sauce to taste. (Seriously, I add a little and taste, and add more and taste, etc.) Add salt and pepper if desired. YUMMY AND EASY!!! Go ahead, break out the chopsticks tonight.

Sunday, September 7, 2008

Tostadas & Lemon Cream Cake

I did not have a plan today. And I did not prepare yesterday by going to the store. I had no idea what we would be eating after church. I figured if all else failed, it would be eggs & toast...y'know...breakfast for dinner. Alas, after a quick scour of my fridge & pantry, I decided to make Sunday Dinner with the following ingredients. Oh - and by the way - dinner was ready in under an hour.


4 corn tortilla shells
Cooking Oil
1 lb boneless chicken
4 slices provolone cheese
1/4 C butter
1 packet taco seasonings
2/3 C water
1 can cream of chicken soup

Heat oil in small frying pan. One at a time, place tortilla shells in oil, frying on both sides until crisp. Set aside on paper towel to drain. In large frying pan, melt butter. Cut up chicken, add to pan and brown. Once chicken is browned, add taco seasonings and water; mix well. Tear up slices of cheese and add to chicken, stirring to melt. Once cheese is melted, add can of soup, stirring until heated through. Place as much chicken mixture as desired atop each crisp tortilla.

Now - if I HAD planned ahead, this would also be good with fresh lettuce, tomatoes, black olives, sour cream and guacamole all layered on the top. Oh, and If I had refried beans on hand, I would have spread the tostada with the beans BEFORE topping with the remaining ingredients. As it was, the kids loved it and would definitely eat it again.


2 C mini marshmallows
1 lemon cake mix
cooking oil, eggs, water according to package
1 can lemon cream pie filling

Lightly spray 9x13 pan with cooking spray. Evenly spread mini marshmallows on bottom of pan; set aside. Prepare cake mix according to package directions. Pour over marshmallows. Spoon lemon pie filling over top of cake batter. Bake according to package directions. Cake is done when inserted toothpick comes out clean.

The cool thing about this cake is the marshmallows rise to the top and form a caramelized top coating. The pie filling will sink to the bottom and cook like a cream sauce. This sweet and tangy combination eliminated the need for frosting. My kids are not big cake-eaters unless it is chocolate, but this cake they love!