4 chicken breasts, cooked and diced
1 package frozen broccoli, steamed
1/2 lb. cooked thin spaghetti noodles
Cheese sauce:
4 tbs flour
3 tbs butter
1 tsp salt
1/2 tsp pepper
3 1/2 c milk
16 slices American cheese
Start cheese sauce with a little butter and flour, melt over medium heat and whisk in a large pot. Gradually add a small amount of milk, then cheese, alternating constantly. Season with salt and pepper.
Layer in a casserole dish: chicken, broccoli, then noodles. Pour cheese sauce over noodles and bake for 30 minutes at 350 minutes. Push noodles down (back into sauce) halfway through cooking time.
From Jen Evans
Tuesday, August 27, 2013
No-Rise Rolls (Orange, Cinnamon, or Amazing Awesome Cinnamon)
For Orange Rolls:
For the dough:
1.5 c cottage cheese (4% milk fat)
2/3 c buttermilk
1/2 c sugar
1/2 c butter, melted
2 tsp vanilla extract
4 c flour (+ some for rolling)
2 tbs baking powder
1 tsp salt
1/2 tsp baking soda
Orange roll filling:
1/2 c butter, softened
1 c sugar
zest from two oranges
Orange roll glaze:
1 1/3 c powdered sugar
2 tbs melted butter
1/4 c orange juice
Preheat oven to 400 degrees. Combine cottage cheese, buttermilk, sugar, melted butter and vanilla in a blender, processing until smooth, about 10 seconds. Then in a bowl, add flour, baking powder, salt, and baking soda. Dough will be very soft. Scrape dough out onto lightly floured surface and knead a few times, just until smooth. Roll the dough into a 12 X 15 inch rectangle. Put filling on, roll into a log and cut into rolls with string. Place in a greased pan (9 x 13), bake for 20-25 minutes. Cover with glaze.
For Regular Cinnamon Rolls:
Filling:
spread 4 tbs softened butter on dough, then sprinkle on 1/2 c sugar and 4 tsp cinnamon
Cream Cheese Glaze:
1 c butter, room temperature
2 8 oz. cream cheese, room temperature
4-6 c powdered sugar
2 tsp vanilla
For Amazing Cinnamon Rolls:
Filling:
1 tbs unsalted butter, melted
1 1/3 c packed brown sugar
1 Tbs cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
2 c chopped pecans
Glaze:
4-6 tbs cold whole milk
2 tsp vanilla
1 1/3 c powdered sugar
From Ourbestbites.com
For the dough:
1.5 c cottage cheese (4% milk fat)
2/3 c buttermilk
1/2 c sugar
1/2 c butter, melted
2 tsp vanilla extract
4 c flour (+ some for rolling)
2 tbs baking powder
1 tsp salt
1/2 tsp baking soda
Orange roll filling:
1/2 c butter, softened
1 c sugar
zest from two oranges
Orange roll glaze:
1 1/3 c powdered sugar
2 tbs melted butter
1/4 c orange juice
Preheat oven to 400 degrees. Combine cottage cheese, buttermilk, sugar, melted butter and vanilla in a blender, processing until smooth, about 10 seconds. Then in a bowl, add flour, baking powder, salt, and baking soda. Dough will be very soft. Scrape dough out onto lightly floured surface and knead a few times, just until smooth. Roll the dough into a 12 X 15 inch rectangle. Put filling on, roll into a log and cut into rolls with string. Place in a greased pan (9 x 13), bake for 20-25 minutes. Cover with glaze.
For Regular Cinnamon Rolls:
Filling:
spread 4 tbs softened butter on dough, then sprinkle on 1/2 c sugar and 4 tsp cinnamon
Cream Cheese Glaze:
1 c butter, room temperature
2 8 oz. cream cheese, room temperature
4-6 c powdered sugar
2 tsp vanilla
For Amazing Cinnamon Rolls:
Filling:
1 tbs unsalted butter, melted
1 1/3 c packed brown sugar
1 Tbs cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
2 c chopped pecans
Glaze:
4-6 tbs cold whole milk
2 tsp vanilla
1 1/3 c powdered sugar
From Ourbestbites.com
Corkscrew Pasta Salad
1 box tri-color corkscrew pasta
1 pint cherry tomatoes, halved
3 chicken breasts, baked and cubed
3/4 lb. cheddar cheese, cut into cubes
3 tbs red wine vinegar
1 tbs Italian seasonings
3 tbs olive oil
1/4 tsp garlic powder
8 oz. tomato sauce
Cook pasta, drain and cool. Cook chicken and cube. Cube cheese, slice tomatoes and mix all in a large bowl. Mix remaining ingredients separately, then pour over salad. Serve cold, perfect in the summer time.
From Sarah Cramer
1 pint cherry tomatoes, halved
3 chicken breasts, baked and cubed
3/4 lb. cheddar cheese, cut into cubes
3 tbs red wine vinegar
1 tbs Italian seasonings
3 tbs olive oil
1/4 tsp garlic powder
8 oz. tomato sauce
Cook pasta, drain and cool. Cook chicken and cube. Cube cheese, slice tomatoes and mix all in a large bowl. Mix remaining ingredients separately, then pour over salad. Serve cold, perfect in the summer time.
From Sarah Cramer
Favorite Aunt Tracy's Cookies
3/4 c shortening
3/4 c butter
1 c brown sugar
1 c sugar
2 eggs
2 tsp vanilla
3 1/2 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
12 oz. chocolate chips
Mix together shortening, butter, sugars, eggs and vanilla in a mixing bowl. Mix dry ingredients and then add to butter mixture, finishing with chocolate chips. Bake for 8-10 minutes at 350 degrees.
From Tracy Bentley
3/4 c butter
1 c brown sugar
1 c sugar
2 eggs
2 tsp vanilla
3 1/2 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
12 oz. chocolate chips
Mix together shortening, butter, sugars, eggs and vanilla in a mixing bowl. Mix dry ingredients and then add to butter mixture, finishing with chocolate chips. Bake for 8-10 minutes at 350 degrees.
From Tracy Bentley
Oreo Truffles
1 package of double-stuff Oreos, crushed
8 oz. cream cheese, softened
Candy coating
Mix crushed Oreos with softened cream cheese. Form into 1-inch balls and place on cookie sheet. (Keeping your hands wet will help the Oreo mixture to not stick to them so much.) Freeze briefly to harden, approximately 15 minutes. Slowly melt candy coating (vanilla or chocolate-- or do both for variety!), then dip balls into candy coating, using a toothpick. Set on wax paper to harden. Keep refrigerated.
From Sarah Cramer
8 oz. cream cheese, softened
Candy coating
Mix crushed Oreos with softened cream cheese. Form into 1-inch balls and place on cookie sheet. (Keeping your hands wet will help the Oreo mixture to not stick to them so much.) Freeze briefly to harden, approximately 15 minutes. Slowly melt candy coating (vanilla or chocolate-- or do both for variety!), then dip balls into candy coating, using a toothpick. Set on wax paper to harden. Keep refrigerated.
From Sarah Cramer
Chicken Salad
4 c cooked, shredded chicken
1.5 c diced celery
2 c seedless grapes, halved
1/2 tsp salt
1 c mayonnaise
2 tbs lemon juice
1 c sour cream
chopped onion to taste
slivered almonds to taste
Mix together and chill. Serve on croissants.
From Emily Kartchner
1.5 c diced celery
2 c seedless grapes, halved
1/2 tsp salt
1 c mayonnaise
2 tbs lemon juice
1 c sour cream
chopped onion to taste
slivered almonds to taste
Mix together and chill. Serve on croissants.
From Emily Kartchner
Chicken and Biscuit Casserole
1 can cream of celery soup
1 can cream of potato soup
1 c milk
1/4 tsp thyme
1/4 tsp pepper
4 c cooked veggies
2 c cubed chicken
7 oz. package refrigerated buttermilk biscuits (extra okay!)
Mix soups, milk, thyme, pepper, veggies and chicken in 9 X 13 baking dish. Bake for 15 minutes at 400 degrees. Stir. Cut each biscuit into quarters, and arrange over chicken mixture. Bake another 15 minutes or until biscuits are golden.
From Natalie Richards
1 can cream of potato soup
1 c milk
1/4 tsp thyme
1/4 tsp pepper
4 c cooked veggies
2 c cubed chicken
7 oz. package refrigerated buttermilk biscuits (extra okay!)
Mix soups, milk, thyme, pepper, veggies and chicken in 9 X 13 baking dish. Bake for 15 minutes at 400 degrees. Stir. Cut each biscuit into quarters, and arrange over chicken mixture. Bake another 15 minutes or until biscuits are golden.
From Natalie Richards
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