Cheesy Fettucine Sauce
8 oz. cream cheese
1/2 c. butter
1 c. milk
Parmesan Cheese (to your taste)
Combine cream cheese, butter, and milk in saucepan. Melt on low heat. (This will take about 30 minutes.) After 20 minutes, add parmesan cheese. Sauce will be thick and rich.
Spread over fettucine, angel hair, or pasta of your choice.
Monday, April 6, 2009
Meagen's Enchiladas
Corn Spinach Enchiladas
1 can cream of chicken
1 ½ c sour cream
10 oz. salsa
1 bunch of fresh spinach thinly sliced
2 c shredded Monterey Jack cheese
10 oz. package of corn tortillas
2 diced garlic cloves
Preheat: 350 F
Small bowl: Mix sour cream/salsa. Spread and coat the bottom of a 9x13 in pan.
On each tortilla, put a small amount of salsa and sour cream in the center. Lay a handful of spinach on top. Spoon corn on top. Sprinkle with cheese.
Roll up all the tortillas. Secure with a toothpick. Place in the dish.
Pour the rest of the salsa on top and sprinkle with the remaining cheese.
Bake 20-25 minutes until brown and heated through.
1 can cream of chicken
1 ½ c sour cream
10 oz. salsa
1 bunch of fresh spinach thinly sliced
2 c shredded Monterey Jack cheese
10 oz. package of corn tortillas
2 diced garlic cloves
Preheat: 350 F
Small bowl: Mix sour cream/salsa. Spread and coat the bottom of a 9x13 in pan.
On each tortilla, put a small amount of salsa and sour cream in the center. Lay a handful of spinach on top. Spoon corn on top. Sprinkle with cheese.
Roll up all the tortillas. Secure with a toothpick. Place in the dish.
Pour the rest of the salsa on top and sprinkle with the remaining cheese.
Bake 20-25 minutes until brown and heated through.
Recipes from Angie
Potato Salad
Takes 45 min- 1hr. to make depending on how long the potatoes take to cook.
4-5 cups of warm/hot water or just enough to cover the potatoes
½ -1½ a potato per person (depends on the size of the potato. If they are small do 1½ and
if large do ½.)
2-3 cups of frozen family size mixed vegetables
3 diced green onions include ½ of the green stems
Ranch Dressing
Salt
Pepper
Place warm/ hot water into a pot on medium heat. Walsh, peel, slice potatoes into fourths and place in pot of hot water. Allow the potatoes to cook all the way. You know the potatoes are done when you can easily poke a fork through it. Once they are cooked strain and let cool, until they are cold. While the potatoes cool, place warm water into the same pot that you cooked the potatoes in (less to clean) on medium heat. Place the vegetables in the water and allow them to cook. Meanwhile, cut the potatoes into smaller bite size cubes and place in a larger bowl. By the time you are half way done or done cutting the potatoes, strain the vegetables and shock cold by running cold water over them. Dice green onions and stems into the bowl. Once the vegetables are cold, add them to the bowl and add ranch dressing, salt, and pepper to desired taste. Mix together and enjoy.
BBQ CHICKEN
Serves 4
Takes about 15 min
4 pieces of chicken (any part of the chicken will do)
1 bottle of your favorite BBQ sauce
Cook chicken until it’s almost done. Chicken is done when it is white all the way through. You can check for blood or pinkness by taking a fork and stabbing one of the pieces of chicken if it’s slightly pink then add your BBQ sauce and let it come to a boil.
* You could also shred the chicken before adding the BBQ sauce.
** This works with many other types of meat.
Cream of Broccoli Soup
Serves 8-10
1 can Family size Campbell’s Cream of Mushroom Soup
1 (10 ¾ oz) can of Campbell’s Cream of Mushroom Soup
4 cups Milk
About 6 cups of Broccoli (cut off the tops only. It’s okay if you put some of the stem in
just not too much of it because it gives it a different taste.)
1=1½ cups of water
Salt
Pepper
Empty out the two cans of soup into a pot on medium heat. Add milk and stir. Cut off the tops to the Broccoli. Place water into a blender along with the Broccoli. Blend to a liquid and then add to the pan. Add salt and pepper to taste. Let the ingredients come to a boil and then turn off.
Cocktail Winnies Wrapped In Bacon
Cooks in about 15 min.
1 pkg. Bacon
1 bag of Cocktail Winnies
Brown Sugar
Preheat oven to 350 degrees. Cut bacon into 4 or 5 slices. Wrap the winnies in bacon and place on a cookie sheet. Sprinkle the brown sugar over them and place in the oven for 15 minutes. Check on them every five minutes to rotate and add more brown sugar.
Croissants filled with Tuna
2 cans of Tuna (drain out the water or oil)
¼ cup of cream cheese
½ cup of Craisins
2 cans of Pillsbury croissant rolls
Preheat oven to the temperature specified on the Pillsbury container. Open and drain the liquid out of the tuna. In a bowl mix cream cheese, tuna, and Craisins. Open the Pillsbury croissants container and make the croissants as specified by the container only adding the tuna in the middle of the croissant. Place on a cookie sheet, cook, and enjoy.
Roast Beef
1 roast beef
1 head of garlic
salt
pepper
2 Bay leaves (optional)
Aluminum Foil
Preheat over at 300 degrees. Cut slits into the roast and place the garlic inside. Season with Salt, pepper, and other seasonings. Place roast beef on a long piece of aluminum foil on a cookie sheet and wrap. Put into over and slow cook for 2 hours. The middle should be medium well done or pink. If you don’t want it to be pink then place back in the oven at 350 degrees for about 30 min. Cut and enjoy.
* Times are estimates. You should check on the beef after the first hour and then every 30 minutes until done. It should be juice.
** You could also add you potatoes to the roast beef cooking in the oven and they absorb a lot of the juices from the meat.
Fruit Drink
1 liter bottle of sprite
1 can of Pineapple juice
1 can of cranberry or strawberry juice
Ice
Sliced Fruit (optional)
In a large pitcher, mix ½ the bottle of sprite and the cans of juice. Add ice and any fruit that you want. (Orange and strawberry slices look and taste the best.)
Hagrid’s Hash
Serves about 10 people (maybe more depending on how much they eat.)
1 Box chocolate Cake
1 container of Cool Whip
1 bag of Toffee bits
1 box of Jell-O’s chocolate pudding
Make the cake like the box directs. While the cake is baking make the pudding. You can let it set but it isn’t necessary. Take the cake out of the oven and crumble into pieces with a fork or spoon. In a large bowl layer ½ the cake and all the pudding. At the top spread Cool Whip and sprinkle the toffee bits. Cover and place in the refrigerator to set and cool.
Hummus
Can be use as a spread or dip for any bread, cracker, or vegetable
2-3 cups garbanzo beans, rinsed well (I used canned because they take so long to cook other wise.)
2 Tbs cumin
juice of one lemon
1/2 c. water
2 Tbs oil
1/4 c tahini
1 large garlic clove
1 c. black beans
Beat together all ingredients. Enjoy!
You can add some fun extras such as: sun-dried/fresh tomatoes, spinach, black olives, etc.
Italian Chicken Soup
Takes only 20 min. to prepare, and keeps really well in the fridge.
I chicken breast, partially thawed
1 large onion, diced
3 carrots, sliced
1 quart (32 oz.) Chicken broth
Canned dried tomatoes (about 28 oz.)
1 1/4 c. frozen spinach
1/4 tsp minced garlic
1/4 tsp black pepper
3/4 Tbs oregano
3/4 Tbs basil
2 Tbs cooking oil
2 Tbs brown sugar
Over medium heat, saute onions and carrots in cooking oil. Add water as necessary. When vegetables are tender, add garlic, pepper, oregano, basil and brown sugar. Stir until sugar becomes a glaze- should take less than a minute. Add chicken. Stir frequently until fully cooked. Add tomatoes and stir. As soon as tomatoes begin to simmer, add chicken broth and spinach. Bring to a boil and reduce heat to low. Serve and enjoy!
*** I used no salt in this recipe as most chicken broths already contain it.
Takes 45 min- 1hr. to make depending on how long the potatoes take to cook.
4-5 cups of warm/hot water or just enough to cover the potatoes
½ -1½ a potato per person (depends on the size of the potato. If they are small do 1½ and
if large do ½.)
2-3 cups of frozen family size mixed vegetables
3 diced green onions include ½ of the green stems
Ranch Dressing
Salt
Pepper
Place warm/ hot water into a pot on medium heat. Walsh, peel, slice potatoes into fourths and place in pot of hot water. Allow the potatoes to cook all the way. You know the potatoes are done when you can easily poke a fork through it. Once they are cooked strain and let cool, until they are cold. While the potatoes cool, place warm water into the same pot that you cooked the potatoes in (less to clean) on medium heat. Place the vegetables in the water and allow them to cook. Meanwhile, cut the potatoes into smaller bite size cubes and place in a larger bowl. By the time you are half way done or done cutting the potatoes, strain the vegetables and shock cold by running cold water over them. Dice green onions and stems into the bowl. Once the vegetables are cold, add them to the bowl and add ranch dressing, salt, and pepper to desired taste. Mix together and enjoy.
BBQ CHICKEN
Serves 4
Takes about 15 min
4 pieces of chicken (any part of the chicken will do)
1 bottle of your favorite BBQ sauce
Cook chicken until it’s almost done. Chicken is done when it is white all the way through. You can check for blood or pinkness by taking a fork and stabbing one of the pieces of chicken if it’s slightly pink then add your BBQ sauce and let it come to a boil.
* You could also shred the chicken before adding the BBQ sauce.
** This works with many other types of meat.
Cream of Broccoli Soup
Serves 8-10
1 can Family size Campbell’s Cream of Mushroom Soup
1 (10 ¾ oz) can of Campbell’s Cream of Mushroom Soup
4 cups Milk
About 6 cups of Broccoli (cut off the tops only. It’s okay if you put some of the stem in
just not too much of it because it gives it a different taste.)
1=1½ cups of water
Salt
Pepper
Empty out the two cans of soup into a pot on medium heat. Add milk and stir. Cut off the tops to the Broccoli. Place water into a blender along with the Broccoli. Blend to a liquid and then add to the pan. Add salt and pepper to taste. Let the ingredients come to a boil and then turn off.
Cocktail Winnies Wrapped In Bacon
Cooks in about 15 min.
1 pkg. Bacon
1 bag of Cocktail Winnies
Brown Sugar
Preheat oven to 350 degrees. Cut bacon into 4 or 5 slices. Wrap the winnies in bacon and place on a cookie sheet. Sprinkle the brown sugar over them and place in the oven for 15 minutes. Check on them every five minutes to rotate and add more brown sugar.
Croissants filled with Tuna
2 cans of Tuna (drain out the water or oil)
¼ cup of cream cheese
½ cup of Craisins
2 cans of Pillsbury croissant rolls
Preheat oven to the temperature specified on the Pillsbury container. Open and drain the liquid out of the tuna. In a bowl mix cream cheese, tuna, and Craisins. Open the Pillsbury croissants container and make the croissants as specified by the container only adding the tuna in the middle of the croissant. Place on a cookie sheet, cook, and enjoy.
Roast Beef
1 roast beef
1 head of garlic
salt
pepper
2 Bay leaves (optional)
Aluminum Foil
Preheat over at 300 degrees. Cut slits into the roast and place the garlic inside. Season with Salt, pepper, and other seasonings. Place roast beef on a long piece of aluminum foil on a cookie sheet and wrap. Put into over and slow cook for 2 hours. The middle should be medium well done or pink. If you don’t want it to be pink then place back in the oven at 350 degrees for about 30 min. Cut and enjoy.
* Times are estimates. You should check on the beef after the first hour and then every 30 minutes until done. It should be juice.
** You could also add you potatoes to the roast beef cooking in the oven and they absorb a lot of the juices from the meat.
Fruit Drink
1 liter bottle of sprite
1 can of Pineapple juice
1 can of cranberry or strawberry juice
Ice
Sliced Fruit (optional)
In a large pitcher, mix ½ the bottle of sprite and the cans of juice. Add ice and any fruit that you want. (Orange and strawberry slices look and taste the best.)
Hagrid’s Hash
Serves about 10 people (maybe more depending on how much they eat.)
1 Box chocolate Cake
1 container of Cool Whip
1 bag of Toffee bits
1 box of Jell-O’s chocolate pudding
Make the cake like the box directs. While the cake is baking make the pudding. You can let it set but it isn’t necessary. Take the cake out of the oven and crumble into pieces with a fork or spoon. In a large bowl layer ½ the cake and all the pudding. At the top spread Cool Whip and sprinkle the toffee bits. Cover and place in the refrigerator to set and cool.
Hummus
Can be use as a spread or dip for any bread, cracker, or vegetable
2-3 cups garbanzo beans, rinsed well (I used canned because they take so long to cook other wise.)
2 Tbs cumin
juice of one lemon
1/2 c. water
2 Tbs oil
1/4 c tahini
1 large garlic clove
1 c. black beans
Beat together all ingredients. Enjoy!
You can add some fun extras such as: sun-dried/fresh tomatoes, spinach, black olives, etc.
Italian Chicken Soup
Takes only 20 min. to prepare, and keeps really well in the fridge.
I chicken breast, partially thawed
1 large onion, diced
3 carrots, sliced
1 quart (32 oz.) Chicken broth
Canned dried tomatoes (about 28 oz.)
1 1/4 c. frozen spinach
1/4 tsp minced garlic
1/4 tsp black pepper
3/4 Tbs oregano
3/4 Tbs basil
2 Tbs cooking oil
2 Tbs brown sugar
Over medium heat, saute onions and carrots in cooking oil. Add water as necessary. When vegetables are tender, add garlic, pepper, oregano, basil and brown sugar. Stir until sugar becomes a glaze- should take less than a minute. Add chicken. Stir frequently until fully cooked. Add tomatoes and stir. As soon as tomatoes begin to simmer, add chicken broth and spinach. Bring to a boil and reduce heat to low. Serve and enjoy!
*** I used no salt in this recipe as most chicken broths already contain it.
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