Tuesday, November 30, 2010
The first time I had chicken cordon bleu was in middle school. My best friend's grandma would make it for her birthday every year. I LOVED it. Sadly, I don't have her recipe (hers were rolled up and fastened with toothpicks). But this one is very easy AND very yummy.
6 boneless skinless chicken breasts
6 slices of ham
6 slices of Swiss cheese
1 can cream of chicken soup
1/4 c milk
1/2 c butter, melted
2 c seasoned croutons
in greased casserole dish, layer chicken breast, ham, cheese. In small bowl, mix soup with milk. Pour over chicken. In another bowl, mix melted butter with croutons. Pour croutons over the top of the casserole.
Bake at 325 degrees for 1 1/2 hours.
Wednesday, November 24, 2010
I got this recipe from my friend Kristen. (This is cut down from hers since our family is smaller than theirs) The pumpkin taste is very subtle. The buttermilk makes them so nice and fluffy.
1 cup whole wheat flour
3/4 cups all purpose flour
1/8 cup brown sugar
1 Tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cups buttermilk
1/2 cup milk
1/8 cup melted butter
1/2 cup pumpkin
chocolate chips (optional)
In mixing bowl combine dry ingredients (not including chocolate chips). In a seperate bowl, mix wet ingredients together. Heat griddle sprayed with cooking spray. Add wet mixture to dry mixture and mix until it is just blended. Scoop onto hot griddle using 1/4 measuring cup. Add chocolate chips to each pancake if desired. Flip and finish. Serve with butter, syrup, whipped cream, etc. We topped ours with pomegranate seeds.
Tuesday, November 23, 2010
The girls wanted to bring in a special treat to celebrate Thanksgiving with their classes. These were super easy.
Fudge Stripe Cookies
Mini Peanut Butter Cups
Tic Tacs or mini chiclets gum
favorite icing dyed orange/yellow/brown
lay out cookies upside down
pipe on a little bit of icing in the center (to act as "glue" for PB cup)
put PB cup upside down on icing
pipe icing around PB cup to act as "belt"
add tic tac or gum for "buckle"
That's it. Super simple AND cute. They were a hit at Preschool today. We'll be making them again tonight so that Peyton can share them with her class tomorrow.
Wednesday, November 17, 2010
My mother-in-law gave me this recipe. I LOVE it.
6 medium potatoes, peeled and chunked
8 bacon slices (I cut mine into bite sized pieces with a pair of scissors)
3 stalks of celery
(I throw the onion, carrots and celery into a food processor.)
3 cans of cream sauce (we use 1 mushroom, 1 celery and 1 chicken)
3 tbl parsley flakes
1/2 tsp salt
dash of pepper
1 1/4 c milk
shredded cheese (optional...but we top ALL soup with cheese! Hey, I was born in Wisconsin.)
Put potatoes in a pot and add just enough water to cover the potatoes. Boil until soft. Meanwhile, fry bacon in a frying pan along with the onions, carrots and celery. Cook until bacon is done and veggies are tender.
Once potatoes are done, mash the potatoes, including the water, to desired consistency. Add the soups, parsley, salt, pepper and milk. Combine. Stir in the bacon/veggie mix. Cook on low to medium low for 20 to 30 more minutes. We top ours with shredded cheese.
Thursday, November 11, 2010
I LOVE banana cream pie. This recipe is very easy. The delicious crust is what makes it so yummy.
This seriously is THE BEST crust ever. My friend Kristen gave it to me.
For the crust:
1 c flour
1/2 c oatmeal
1/3 c brown sugar
1/2 c butter
combine flour, oatmeal, and brown sugar. Cut in the butter until crumbly. Press into pie pan and bake at 350 degrees for 15 minutes.
If you use it all, your crust will be on the thick side. I usually leave some out, crumble it, put on a baking sheet and toast. Then I sprinkle over the top of the pie.
For the filling:
2 small instant puddings, either both banana cream or one banana cream & one vanilla (depending on how banana-y you like your filling)
prepare according to box
pour pudding on cooled crust
add sliced bananas
real whipped cream (I sweeten mine with a little powdered sugar)
or, to keep it simpler, Cool-whip
or, slice as is and spray a little dollop of aerosol whip cream when serving
Monday, November 8, 2010
Two words for you:
AND, the ingredients list minimal.
1 1/3 c Durkee French Fried Onion Rings
2 Tbl flour
3 to 4 boneless, skinless chicken breasts
1 egg, beaten
Put flour and onion rings in ziploc and crush
Dip chicken in egg and coat with onion ring mixture
Bake at 400 degrees for 20 minutes