Friday, January 29, 2010

Swiss Mushroom Chicken

4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1 egg, lightly beaten
1 cup crushed ritz crackers (about 25 crackers)
3/4 tsp. salt
8 oz package of mushrooms, sliced
2 Tbsp. butter, divided
4 slices ham
4 slices swiss cheese

Place egg in bowl. Combine cracker crumbs and salt in another bowl. Set aside. In large skillet, saute mushrooms in 1 Tbsp. butter until tender. Remove and set aside. Melt remaining butter in skillet. Dip chicken in egg and then coat in cracker mixture. Place chicken in skillet and cook over medium heat about 5 minutes on each side until cooked through. Top each piece of chicken with ham, mushrooms, and cheese. Place under broiler until cheese is melted.

Thursday, January 28, 2010

Italian Chicken

This recipe is so simple and it is one of my family's favorites.
4-6 boneless skinless chicken breasts
1 package Italian dressing mix
1/2 cup parmesan cheese
1/2 tsp. garlic powder
2 Tbsp. butter

Mix parmesan, Italian dressing, and garlic powder. Dip chicken in butter and then coat with dressing mix. Bake at 350 for 30 minutes.

Wednesday, January 27, 2010

Beef Taquitos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Tuesday, January 26, 2010

BBQ Chicken Salad

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

BBQ Chicken Salad

Berry Lemonade

We made this drink for our New Year's Eve party and it was a huge hit. It's very easy and very refreshing.
1 can frozen lemonade
2 cups frozen berries, partially thawed (any kind, you can add more if you want more berries)
2 liter of sprite (we used about 3/4 of the bottle, but you can add more)

Make lemonade according to directions. Add berries and sprite. Pour into punch bowl or serve in a large pitcher.

Blueberry Muffins

I got this recipe from The Sister's Cafe. They were very easy to make and they were so yummy!
Printable Recipe

Blueberry Muffins
2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup butter
1 cup frozen blueberries

1/2 cup butter, melted
1 Tb. lemon juice
1/2 cup sugar

I cut the recipe for the topping in half and there was plenty.

Mix dry ingredients together. In a separate bowl, mix egg, milk, and butter. Stir in blueberries. Gently stir in dry ingredients. Pour in greased muffin tin and bake at 375 for 20-25 minutes. Mix together butter and lemon juice. When muffins are still warm, dip in butter mixture and then in sugar. Makes 12 muffins.

Sunday, January 24, 2010

Cheese Enchiladas

My husband made these enchiladas for dinner and they were delicious!

Printable Recipe

Cheese Enchiladas
12 corn tortillas
2 10-oz cans enchilada sauce
cheddar cheese (thinly sliced and shredded)
1 4-oz can diced green chiles (optional)

Preheat oven to 350. Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish. Use about 1 can of enchilada sauce for dipping the tortillas. Dip each tortilla in enchilada sauce on both sides. Place on a griddle sprayed with cooking spray. Heat for about two minutes on each side. Place cheese slices and green chiles in tortillas. Roll tortillas and place seam side down in baking dish. Cover with remaining enchilada sauce. Bake for 20 minutes or until bubbly. Top with shredded cheese and return to oven until melted. Serve with homemade salsa, rice, and beans.

Friday, January 22, 2010

Peanut Butter Oatmeal Chocolate Chip Cookies

1/2 cup softened butter
3/4 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 1/4 cup flour
2 cups rolled oats
1 cup chocolate chips

In a large bowl, beat butter, peanut butter, and sugars. Add baking powder, soda, eggs, and vanilla; mix well. Beat in flour, then add oats and chocolate chips. Drop onto ungreased cookie sheet. Bake at 375 for about 10 minutes.

Wednesday, January 20, 2010

Baked Parmesan Chicken Fingers

1/3 cup parmesan cheese
1 packet Shake N Bake coating mix
1 1/2 lb boneless skinless chicken breasts, cut into strips

Preheat oven to 400. Add parmesan cheese to coating mix in shaker bag. Add 3 or 4 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken. Place on baking sheet sprayed with cooking spray. Bake 15 minutes.

Can serve as an appetizer or main dish. This is super easy and definitely a kid favorite.

Marshmallow Sticks

My five year old came up with this idea and he's been making them for dessert for the past few days. He says he's going to make them every day until June. I guess I need to stock up on marshmallows and pretzels. He wanted me to take a picture and put it on my blog. So here it is.
Pretzel sticks

Take two marshmallows and put one on each end of the pretzels.

Sunday, January 17, 2010

Caramel Brownies

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Caramel Brownies

Tostada Pizza

I got this recipe from the Better Homes and Gardens cookbook. It's not your typical pizza. I made it for my family last night and my kids loved it!
Printable Recipe

Tostada Pizza
1 lb ground beef
3/4 cup water
1 4-oz can diced green chile peppers, drained
2 Tb taco seasoning mix
1 tsp chili powder
1 Tb cornmeal
1 13.8-oz package refrigerated pizza dough
1 15-oz can pinto beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, chopped
3 green onions, chopped
chopped cilantro

Cook ground beef until brown. Drain off fat. Stir in the water, green chiles, taco seasoning, and chili powder. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes.

Preheat oven to 400. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.

In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake for 10 minutes or until crust is just golden. Sprinkle with the cheese. Bake for 1-2 minutes or until cheese melts. Top with lettuce, tomato, green onion, and cilantro. Serve with salsa.

Friday, January 15, 2010

Wednesday, January 13, 2010


Taco shells
shredded cheese

Taco meat:
1 lb ground beef
3/4 package taco seasoning
refried beans

Cook ground beef. Add taco seasoning and refried beans. Heat through. Place meat in taco shells. Top with lettuce, tomatoes, and cheese. Put tacos in a baking dish and place under the broiler until the cheese is melted. Top with homemade salsa.

Homemade Salsa

1 28 oz can of whole tomatoes, drained
1 jalapeno, finely chopped (more or less depending on the amount of heat you want)
chopped onion, to taste
cilantro, to taste
garlic salt, to taste

In a blender or food processor, combine tomatoes and cilantro. Blend until smooth. Stir in onion, jalapeno, and garlic salt.


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