Welcome back to cooking! I'd like to pretend I haven't cooked a meal since I last posted here in May, but I've just been too busy doing everything else. Now that I'm just a stay at home mom again with lots of time on my hands (ha! don't we all wish...) I'm back to enjoying my quickie meals in the kitchen.
This is a GREAT one, and a perfect fall/holiday/Thanksgiving/Make your house smell like Yankee candles dessert.
Pumpkin Praline
16 oz. pumpkin
1 cup sugar
3 eggs
1 can evaporated milk
3 tsp. pumpkin spice (I use pumpkin pie spice)
Whip all ingredients with a wisk. Set aside.
1 yellow cake mix (dry)
3/4 cube of melted butter
3 oz of your favorite nut, chopped (I put them in a ziplock bag and smash with a rolling pin. my toddler loves this part)
Spray a 9 x 13 pan. Pour pumpkin mixture on the bottom. Spread the yellow cake mix on top. Sprinkle with nuts and spread the butter on top of the entire cake. Bake for 55 minutes at 350 degrees.
I've already made this twice since discovering it last week. It makes your house smell amazing and is great with vanilla ice cream, whip cream, or just plain. I bet it would be great with a spice cake. Try adding a tsp of cinnamon for extra holiday flavor!
Happy baking.
Tuesday, December 1, 2009
Thursday, May 28, 2009
Italian Marinated Chicken
Don't have any good marinade on hand? This is a simple marinade that tastes great!
Italian Marinated Chicken
1 3/4 cups chicken stock
1 Tbsp. canned diced tomatoes, drained
1 tsp. grated Parmesan cheese
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
6 skinless, boneless chicken breasts
Mix everything but the chicken in a resealable plastic bag. Add chicken and shake gently to coat. Seal the bag and refrigerate for 30 minutes.
Grill chicken for 15 minutes or until cooked through, brushing often with stock mixture.
Italian Marinated Chicken
1 3/4 cups chicken stock
1 Tbsp. canned diced tomatoes, drained
1 tsp. grated Parmesan cheese
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
6 skinless, boneless chicken breasts
Mix everything but the chicken in a resealable plastic bag. Add chicken and shake gently to coat. Seal the bag and refrigerate for 30 minutes.
Grill chicken for 15 minutes or until cooked through, brushing often with stock mixture.
Wednesday, May 27, 2009
Oriental Chicken
Another Campbell's recipe that's worth trying.
Oriental Chicken
4 boneless, skinless chicken breasts
1 can condensed cream of chicken soup
1/3 cup water
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 pkg. (10 oz) frozen green beans
2 green onions, chopped
Saute chicken in oil over medium-high heat for 10 minutes or until golden brown. Stir in the rest of the ingredients, heat to boil. Reduce heat to low and simmer for five minutes. Serve over rice.
*Try assorted oriental veggies or add carrots!
Oriental Chicken
4 boneless, skinless chicken breasts
1 can condensed cream of chicken soup
1/3 cup water
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 pkg. (10 oz) frozen green beans
2 green onions, chopped
Saute chicken in oil over medium-high heat for 10 minutes or until golden brown. Stir in the rest of the ingredients, heat to boil. Reduce heat to low and simmer for five minutes. Serve over rice.
*Try assorted oriental veggies or add carrots!
Friday, May 8, 2009
Campbell's Week: Chicken and Cheese Enchiladas
Super easy!
Chicken and Cheese Enchiladas
1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese (Monterey Jack is great!)
6 flour tortillas, warmed
1 small tomato, chopped (opt.)
1 green onion, sliced (opt.)
Heat oven to 350. Stir soup, sour cream, salsa, and chili powder in a medium-sized bowl.
Stir 1 cup of the sauce mixture with chicken and cheese in a large bowl. Divide this mixture up between the six tortillas. Roll tortillas and place them seam-side up in a 2 quart shallow baking dish. Pour the remaining sauce over the rolled tortillas. Cover.
Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
Add a little protein and fiber by stirring in 1/2 cup rinsed black beans with chicken before filling tortillas.
Chicken and Cheese Enchiladas
1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese (Monterey Jack is great!)
6 flour tortillas, warmed
1 small tomato, chopped (opt.)
1 green onion, sliced (opt.)
Heat oven to 350. Stir soup, sour cream, salsa, and chili powder in a medium-sized bowl.
Stir 1 cup of the sauce mixture with chicken and cheese in a large bowl. Divide this mixture up between the six tortillas. Roll tortillas and place them seam-side up in a 2 quart shallow baking dish. Pour the remaining sauce over the rolled tortillas. Cover.
Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
Add a little protein and fiber by stirring in 1/2 cup rinsed black beans with chicken before filling tortillas.
Thursday, May 7, 2009
Campbell's Week: Lemon Asparagus Chicken
Lemon Asparagus Chicken
4 boneless, skinless chicken breasts
1 can condensed cream of asparagus soup
1/4 cup milk
1 Tbsp. lemon juice
1/8 tsp. ground black pepper
lemon slices (optional)
Saute chicken in 1 Tbsp. oil until brown. Add soup, milk, lemon juice, and pepper. Heat to a boil. Cover and cook 5 minutes on low heat. Serve with lemon slices. Serves four.
Serve with pasta!
4 boneless, skinless chicken breasts
1 can condensed cream of asparagus soup
1/4 cup milk
1 Tbsp. lemon juice
1/8 tsp. ground black pepper
lemon slices (optional)
Saute chicken in 1 Tbsp. oil until brown. Add soup, milk, lemon juice, and pepper. Heat to a boil. Cover and cook 5 minutes on low heat. Serve with lemon slices. Serves four.
Serve with pasta!
Wednesday, May 6, 2009
Campbell's Week: Citrus & Salsa Pork Roast
Citrus & Salsa Pork Roast
1 jar (11 oz.) chunky salsa
1 large can (11 oz.) Mandarin orange segments, drained
2 lbs. pork tenderloins (or chicken, if that's what you've got!)
1 tsp. olive oil
2 tbsp. chopped fresh cilantro
1 lime, cut into wedges (optional)
Heat over to 425. Stir salsa and oranges in a small bowl. Place meat in a shallow 3 quart pan. Rub meat with oil, pour on salsa mixture. Bake for 35 minutes or until meat is cooked through. Remove from pan and let stand for 10 minutes. Sprinkle with cilantro and serve with lime.
Try this with peach slices or pineapple chunks! Serve with rice.
On a budget? Check the manager's special section of the meat department for great deals on cuts you wouldn't normally buy.
1 jar (11 oz.) chunky salsa
1 large can (11 oz.) Mandarin orange segments, drained
2 lbs. pork tenderloins (or chicken, if that's what you've got!)
1 tsp. olive oil
2 tbsp. chopped fresh cilantro
1 lime, cut into wedges (optional)
Heat over to 425. Stir salsa and oranges in a small bowl. Place meat in a shallow 3 quart pan. Rub meat with oil, pour on salsa mixture. Bake for 35 minutes or until meat is cooked through. Remove from pan and let stand for 10 minutes. Sprinkle with cilantro and serve with lime.
Try this with peach slices or pineapple chunks! Serve with rice.
On a budget? Check the manager's special section of the meat department for great deals on cuts you wouldn't normally buy.
Tuesday, May 5, 2009
Campbell's Week: Tomato-Basil Chicken
Another Campbell's recipe--a great way to turn basic soups into great dinners!
Tomato-Basil Chicken
4 boneless, skinless chicken breasts
1 can condensed tomato soup
1/2 cup milk
2 Tbsp. grated Parmesan cheese
1/2 tsp. basil
1/4 tsp. garlic powder
4 cups hot cooked tube pasta
Saute chicken in 1 tbsp. oil until browned. Add soup, milk, cheese, basil, and garlic. Heat to a boil. Cover and cook on low heat for 5 minutes. Serve with pasta.
Tomato-Basil Chicken
4 boneless, skinless chicken breasts
1 can condensed tomato soup
1/2 cup milk
2 Tbsp. grated Parmesan cheese
1/2 tsp. basil
1/4 tsp. garlic powder
4 cups hot cooked tube pasta
Saute chicken in 1 tbsp. oil until browned. Add soup, milk, cheese, basil, and garlic. Heat to a boil. Cover and cook on low heat for 5 minutes. Serve with pasta.
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