Ingredients:
4 Chicken breasts, cooked and diced.
1 (8 count) can crescent rolls, seperated
Small container sour cream, use as much as you like according to taste
1 can cream of chicken soup
1 1/4 cups milk
1-2 cups cheese, divided
Directions:
*Mix chicken, 1/2 cup cheese, and sour cream together.
*Place about 2-3 TBS of chicken mixture in each unrolled crescent roll.
*Roll crescent roll up and seal.
*Place in ungreased pyrex.
*Mix together soup, any left over chicken mixture and 1/2 cup cheese together.
*Heat this sauce until creamy.
*Pour sauce over rolls and top with remaining cheese, if desired.
*Bake 30 minutes covered and 10 minutes uncovered or until rolls are brown at 350 degrees.
Makes 8 rolls.
Source: McCall Aldridge (Best friend from high school)
Submitted by: Jennifer Attaway
Showing posts with label *Jennifer Attaway. Show all posts
Showing posts with label *Jennifer Attaway. Show all posts
Thursday, July 8, 2010
Parmesan Meatballs
Ingredients:
1 to 1.5 pounds ground beef
1/2 c cup grated Parmesan cheese
1/2 cup bread crumbs
2 TBS. dried, minced onion
1 egg
1 cup milk, divided
2 to 4 TBS butter
1/4 cup all-purpose flour
10 oz. can beef broth
1/2 cup dry white wine or beef broth
Directions:
*Combine first 5 ingredients and 1/2 cup milk together; shape into 1.5 or 2 inch balls
*Saute' in butter in a heavy 12" skillet, over medium heat
*Remove meatballs to a platter when browned.
*Decrease heat to low
*Whisk flour into drippings in skillet.
*Increase heat to medium and gradually whisk in remaining milk, broth and wine, if desired
*Bring to a boil until mixture thickens, stirring often.
*Return meatballs to skillet; reduce heat, cover and simmer for 20 minutes.
Serves: 4
Source: "Meals in Minutes" cookbook
Submitted by: Jennifer Attaway
*Personal Notes: I don't use the wine, I only use beef broth and it tastes great.
*I usually serve with mashed potatoes!
*One of Jordyn's faves!
1 to 1.5 pounds ground beef
1/2 c cup grated Parmesan cheese
1/2 cup bread crumbs
2 TBS. dried, minced onion
1 egg
1 cup milk, divided
2 to 4 TBS butter
1/4 cup all-purpose flour
10 oz. can beef broth
1/2 cup dry white wine or beef broth
Directions:
*Combine first 5 ingredients and 1/2 cup milk together; shape into 1.5 or 2 inch balls
*Saute' in butter in a heavy 12" skillet, over medium heat
*Remove meatballs to a platter when browned.
*Decrease heat to low
*Whisk flour into drippings in skillet.
*Increase heat to medium and gradually whisk in remaining milk, broth and wine, if desired
*Bring to a boil until mixture thickens, stirring often.
*Return meatballs to skillet; reduce heat, cover and simmer for 20 minutes.
Serves: 4
Source: "Meals in Minutes" cookbook
Submitted by: Jennifer Attaway
*Personal Notes: I don't use the wine, I only use beef broth and it tastes great.
*I usually serve with mashed potatoes!
*One of Jordyn's faves!
Monday, June 28, 2010
Fresh Fruit Dip
Ingredients:
Marshmallow Creme
Whipped cream cheese spread
Confectioners sugar
Directions:
*Use equal amounts of marshmallow creme and whipped cream cheese spread.
*Add confectioners sugar to desired sweetness.
*Serve with a variety of fresh fruit.
*May be tinted with food coloring.
Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook
Submitted by: Jennifer Attaway
Marshmallow Creme
Whipped cream cheese spread
Confectioners sugar
Directions:
*Use equal amounts of marshmallow creme and whipped cream cheese spread.
*Add confectioners sugar to desired sweetness.
*Serve with a variety of fresh fruit.
*May be tinted with food coloring.
Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook
Submitted by: Jennifer Attaway
Fruit Kabobs with Mint Marinade
Ingredients:
1 1/2 cups water
1 cup sugar
1 cup fresh mint leaves
Juice of 1 orange
Juice of 1 lemon or lime
5 cups watermelon balls
1 cantaloupe, scooped into balls
3 cups (about 1 pound) green grapes
2 cups fresh stawberries, capped
Whole pears (optional)
Directions:
*Combine water and sugar in a heavy saucepan; bring to a boil, stirring frequently.
*Stir in mint and fruit juice; set aside to cool.
*Combine melon, grapes, and strawberries in a large, shallow container; add mint mixture.
*Cover and marinate in refrigerator 1 to 2 hours.
*Drain well.
*Alternate fruit on 6 inch skewers; insert skewers into whole pears, if desired.
Yields: About 3 dozen kabobs.
Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook
Submitted by: Jennifer Attaway
*Personal Note: These are sooooo Yummy! I have never done these with the pears, and they are still great.
1 1/2 cups water
1 cup sugar
1 cup fresh mint leaves
Juice of 1 orange
Juice of 1 lemon or lime
5 cups watermelon balls
1 cantaloupe, scooped into balls
3 cups (about 1 pound) green grapes
2 cups fresh stawberries, capped
Whole pears (optional)
Directions:
*Combine water and sugar in a heavy saucepan; bring to a boil, stirring frequently.
*Stir in mint and fruit juice; set aside to cool.
*Combine melon, grapes, and strawberries in a large, shallow container; add mint mixture.
*Cover and marinate in refrigerator 1 to 2 hours.
*Drain well.
*Alternate fruit on 6 inch skewers; insert skewers into whole pears, if desired.
Yields: About 3 dozen kabobs.
Source: "All Rolled Together" - Belzoni, MS Garden Club Cookbook
Submitted by: Jennifer Attaway
*Personal Note: These are sooooo Yummy! I have never done these with the pears, and they are still great.
Nacho Potato Soup
Ingredients:
1 box (5 1/2 oz) au gratin potatoes
1 can whole kernal corn, drained
1 can Rotel tomotoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
Dash hot sauce
Directions:
*In large pot, mix first four ingredients and boil.
*Reduce heat, cover and simmer 15-18 minutes.
*Then add milk, cheese, and hot sauce.
*Cook, stirring, until cheese is melted.
Source: Dottie Graves (my Mama!)
Submitted by: Jennifer Attaway
1 box (5 1/2 oz) au gratin potatoes
1 can whole kernal corn, drained
1 can Rotel tomotoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
Dash hot sauce
Directions:
*In large pot, mix first four ingredients and boil.
*Reduce heat, cover and simmer 15-18 minutes.
*Then add milk, cheese, and hot sauce.
*Cook, stirring, until cheese is melted.
Source: Dottie Graves (my Mama!)
Submitted by: Jennifer Attaway
Mint Tea
Ingredients:
1 gallon water
6 tea bags (regular)
10 sprigs fresh mint
2 cups sugar
1 cup fresh lemon juice (about 6-8 lemons)
*save rinds
Directions:
*Boil water.
*Steep tea bags, mint, and lemon rinds.
*Remove tea bags, lemon rinds, and mint.
*Add sugar and lemon juice.
*Mix well. Strain and chill.
(I steep it for about 20-25 minutes. )
*Makes 1 gallon.
A refreshing summer drink!
Source: Festival Cookbook
Submitted by: Jennifer Attaway
1 gallon water
6 tea bags (regular)
10 sprigs fresh mint
2 cups sugar
1 cup fresh lemon juice (about 6-8 lemons)
*save rinds
Directions:
*Boil water.
*Steep tea bags, mint, and lemon rinds.
*Remove tea bags, lemon rinds, and mint.
*Add sugar and lemon juice.
*Mix well. Strain and chill.
(I steep it for about 20-25 minutes. )
*Makes 1 gallon.
A refreshing summer drink!
Source: Festival Cookbook
Submitted by: Jennifer Attaway
Wednesday, June 23, 2010
Deli Stromboli
Ingredients:
2 10 oz tubes refrigerated pizza crust
1/2 lb sliced baked ham, divided
1/4 lb sliced hard salami
1/4 lb sliced pepperoni
1/4 lb sliced mozzarella cheese
1/4 lb sliced provolone cheese
1 small can sliced black olives
Italian seasonings to taste
Add-In Ideas: sliced mushrooms, hot peppers, onion
Directions:
*Roll crusts out on a lightly greased baking sheet to completely cover the bottom.
*Layer 1/4 pound meat, a cheese, and then a vegetable; continue for 3 layers; end with a layer of remaining ham.
*Fold dough back over top, envelope-style; pinch edges closed, making sure all ingredients are tucked inside.
*Bake at 425 degrees until golden, about 17-25 minutes; let stand 5 to 10 minutes before slicing.
*Extra: Brush melted butter on top of stromboli, sprinkle on Italian seasoning and some grated parmesan cheese before baking!
*Add a side of marinara sauce for dipping!
Serves 8. (I usually half this recipe and use only 1 pizza dough and its enough for us.)
Source: "Meals in Minutes Cookbook"
Submitted by: Jennifer Attaway
2 10 oz tubes refrigerated pizza crust
1/2 lb sliced baked ham, divided
1/4 lb sliced hard salami
1/4 lb sliced pepperoni
1/4 lb sliced mozzarella cheese
1/4 lb sliced provolone cheese
1 small can sliced black olives
Italian seasonings to taste
Add-In Ideas: sliced mushrooms, hot peppers, onion
Directions:
*Roll crusts out on a lightly greased baking sheet to completely cover the bottom.
*Layer 1/4 pound meat, a cheese, and then a vegetable; continue for 3 layers; end with a layer of remaining ham.
*Fold dough back over top, envelope-style; pinch edges closed, making sure all ingredients are tucked inside.
*Bake at 425 degrees until golden, about 17-25 minutes; let stand 5 to 10 minutes before slicing.
*Extra: Brush melted butter on top of stromboli, sprinkle on Italian seasoning and some grated parmesan cheese before baking!
*Add a side of marinara sauce for dipping!
Serves 8. (I usually half this recipe and use only 1 pizza dough and its enough for us.)
Source: "Meals in Minutes Cookbook"
Submitted by: Jennifer Attaway
Jason's Pasta (Penne, Peppers, and Sausage)
Ingredients:
1 box Penne Pasta, cooked and drained
1 large jar spaghetti sauce
1 package Italian sausage
1 large bell pepper, chopped
Italian seasonings to taste
Directions:
*In large skillet add sausage and just enough water to barely cover sausages.
*Drizzle EVOO (extra-virgin olive oil) over sausages and using a fork poke holes in sausages.
*Simmer covered for about 20-25 minutes until sausage is done.
*Turn sausage every few minutes while cooking.
*Remove sausage when cooked and slice into bite size pieces.
*Heat spaghetti sauce, bell pepper, and Italian seasoning til warm.
*In a large bowl, add pasta, sausage, and sauce and gently mix.
*Serve with crusty bread!
Source: Jason Attaway
Submitted by: Jennifer Attaway
1 box Penne Pasta, cooked and drained
1 large jar spaghetti sauce
1 package Italian sausage
1 large bell pepper, chopped
Italian seasonings to taste
Directions:
*In large skillet add sausage and just enough water to barely cover sausages.
*Drizzle EVOO (extra-virgin olive oil) over sausages and using a fork poke holes in sausages.
*Simmer covered for about 20-25 minutes until sausage is done.
*Turn sausage every few minutes while cooking.
*Remove sausage when cooked and slice into bite size pieces.
*Heat spaghetti sauce, bell pepper, and Italian seasoning til warm.
*In a large bowl, add pasta, sausage, and sauce and gently mix.
*Serve with crusty bread!
Source: Jason Attaway
Submitted by: Jennifer Attaway
Herbed Meatball Minestrone
Ingredients:
1 pound Italian sausage, casings removed
1 TBS Italian seasoned breadcrumbs
1 14 oz. can Italian stewed tomatoes
1 cup tomato juice
2 cups water
1 cup uncooked bowtie pasta
1/4 cup thinly sliced carrots
1/2 tsp salt
1/2 tsp basil
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp coarsly ground black pepper
5 oz spinach leaves washed and chopped or 1/2 10 oz frozen package
Directions:
*In a small bowl combine sausage and bread crumbs and shape into 40 small balls.
*In large skillet, brown sausage balls and drain fat.
*In large pot add tomatoes, tomato juice, and water.
*Bring to a boil and add pasta. Cook covered until tender, about 12 minutes.
*Add carrots, salt, basil, onion, garlic, and pepper.
*Cook covered for 5 minutes until carrots are tender.
*Stir in spinach and cook for 1 minute and then add sausage and serve.
Source: Debbie Attaway (sister-in-law)
Submitted by: Jennifer Attaway
1 pound Italian sausage, casings removed
1 TBS Italian seasoned breadcrumbs
1 14 oz. can Italian stewed tomatoes
1 cup tomato juice
2 cups water
1 cup uncooked bowtie pasta
1/4 cup thinly sliced carrots
1/2 tsp salt
1/2 tsp basil
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp coarsly ground black pepper
5 oz spinach leaves washed and chopped or 1/2 10 oz frozen package
Directions:
*In a small bowl combine sausage and bread crumbs and shape into 40 small balls.
*In large skillet, brown sausage balls and drain fat.
*In large pot add tomatoes, tomato juice, and water.
*Bring to a boil and add pasta. Cook covered until tender, about 12 minutes.
*Add carrots, salt, basil, onion, garlic, and pepper.
*Cook covered for 5 minutes until carrots are tender.
*Stir in spinach and cook for 1 minute and then add sausage and serve.
Source: Debbie Attaway (sister-in-law)
Submitted by: Jennifer Attaway
Friday, June 11, 2010
Sweet and Sour Green Beans
Ingredients:
2 cups canned string beans
Sauce:
3 TBS brown sugar
3 TBS white vinegar
4 slices bacon, cooked crisp
2 TBS bacon drippings
2-4 green onion, chopped fine (optional)
Directions:
*Season canned green beans with salt and pepper.
*Cook about 30 minutes. Drain.
*Make sauce while bacon drippings are hot.
*Pour over drained beans and mix.
*Top with bacon and green onion.
*Serve hot.
Source: Festival Cookbook
Submitted by: Jennifer Attaway
*Personal Notes: This is an easy recipe for canned green beans. Kids love these green beans!
2 cups canned string beans
Sauce:
3 TBS brown sugar
3 TBS white vinegar
4 slices bacon, cooked crisp
2 TBS bacon drippings
2-4 green onion, chopped fine (optional)
Directions:
*Season canned green beans with salt and pepper.
*Cook about 30 minutes. Drain.
*Make sauce while bacon drippings are hot.
*Pour over drained beans and mix.
*Top with bacon and green onion.
*Serve hot.
Source: Festival Cookbook
Submitted by: Jennifer Attaway
*Personal Notes: This is an easy recipe for canned green beans. Kids love these green beans!
Monday, May 24, 2010
Cheese Ring
Ingredients:
16 oz block sharp cheddar cheese, grated(don't use pre-grated, it doesnt mix)
1 cup chopped pecans
3/4 cup mayo
1 med. onion, grated
1 clove garlic, minced
2 tsp. Tobasco sauce
1 cup strawberry preserves (or red pepper jelly if you like it hot)
Directions:
*Combine all ingredients except preserves.
*Mix well and pour into a ring mold. Chill.
*Unmold and fill center of ring with preserves.
*Serve with crackers.
Submitted by: Jennifer Attaway
Source: Beth Bridges (Silver City, MS)
*Personal Notes: "YUMMY!!!!!!! This is a southern staple at every party I have ever been to in the south!"
16 oz block sharp cheddar cheese, grated(don't use pre-grated, it doesnt mix)
1 cup chopped pecans
3/4 cup mayo
1 med. onion, grated
1 clove garlic, minced
2 tsp. Tobasco sauce
1 cup strawberry preserves (or red pepper jelly if you like it hot)
Directions:
*Combine all ingredients except preserves.
*Mix well and pour into a ring mold. Chill.
*Unmold and fill center of ring with preserves.
*Serve with crackers.
Submitted by: Jennifer Attaway
Source: Beth Bridges (Silver City, MS)
*Personal Notes: "YUMMY!!!!!!! This is a southern staple at every party I have ever been to in the south!"
Ex-Girlfriend Dip
Ingredients:
1 small package saffron rice
1 pound ground beef
1 pkg taco seasoning
2 cans rotel tomatoes, drained
1 pound Velveeta
Directions:
*Brown meat and drain.
*Add taco seasoning and cook according to package directions.
*Cook rice according to package directions.
*Mix velveeta and rotel together and heat until cheese is completely melted.
*Mix all ingredients together and put into casserole dish.
*Bake at 350 for 15-20 minutes.
*Serve with tortilla or corn chips.
Submitted by: Jennifer Attaway
Source: Lauren Laws (friend from Madison, MS)
*Personal Notes: This dip is great with beer and men love this!!!
*Story behind the name: My friend Lauren was dating her now husband and he made this dip for her. She asked him what it was called and he didnt have a name for it, so she asked him where he learned to make it. He told her his ex-girlfriend made it for him all the time, so the name is Ex-girlfriend Dip!
1 small package saffron rice
1 pound ground beef
1 pkg taco seasoning
2 cans rotel tomatoes, drained
1 pound Velveeta
Directions:
*Brown meat and drain.
*Add taco seasoning and cook according to package directions.
*Cook rice according to package directions.
*Mix velveeta and rotel together and heat until cheese is completely melted.
*Mix all ingredients together and put into casserole dish.
*Bake at 350 for 15-20 minutes.
*Serve with tortilla or corn chips.
Submitted by: Jennifer Attaway
Source: Lauren Laws (friend from Madison, MS)
*Personal Notes: This dip is great with beer and men love this!!!
*Story behind the name: My friend Lauren was dating her now husband and he made this dip for her. She asked him what it was called and he didnt have a name for it, so she asked him where he learned to make it. He told her his ex-girlfriend made it for him all the time, so the name is Ex-girlfriend Dip!
Salsa
Ingredients:
2 large cans whole tomatoes
1/2 tsp minced garlic
3/4 tsp dried cilantro
1/2 tsp cumin
2 tsp salt
5 tsp white vinegar
canned jalapeno peppers to taste
onion (optional) to taste
Directions:
*Drain tomatoes very well.
*Mix all ingredients and blend in food processor or blender.
*Slowly heat on stove to a low boil.
*Serve warm or cold with tortilla chips.
Submitted by: Jennifer Attaway
Source: Terri Dodd (my aunt from Pensacola, FL)
*Personal Notes: I love this salsa when its warm!!!!
2 large cans whole tomatoes
1/2 tsp minced garlic
3/4 tsp dried cilantro
1/2 tsp cumin
2 tsp salt
5 tsp white vinegar
canned jalapeno peppers to taste
onion (optional) to taste
Directions:
*Drain tomatoes very well.
*Mix all ingredients and blend in food processor or blender.
*Slowly heat on stove to a low boil.
*Serve warm or cold with tortilla chips.
Submitted by: Jennifer Attaway
Source: Terri Dodd (my aunt from Pensacola, FL)
*Personal Notes: I love this salsa when its warm!!!!
Sausage Balls
Ingredients:
2 1/2 cups baking mix (Bisquick)
1 pound breakfast sausage
1 10.5 oz can cheddar cheese soup
Directions:
*Combine raw sausage and baking mix.
*Heat undiluted soup until smooth.
*Pour over sausage mixture and mix until evenly combined.
*Drop by spoonful onto ungreased cookie sheet.
*Bake at 350 degrees for 15 minutes.
Submitted by: Jennifer Attaway
Source: "My mama, Dottie Graves (Belzoni, MS)"
2 1/2 cups baking mix (Bisquick)
1 pound breakfast sausage
1 10.5 oz can cheddar cheese soup
Directions:
*Combine raw sausage and baking mix.
*Heat undiluted soup until smooth.
*Pour over sausage mixture and mix until evenly combined.
*Drop by spoonful onto ungreased cookie sheet.
*Bake at 350 degrees for 15 minutes.
Submitted by: Jennifer Attaway
Source: "My mama, Dottie Graves (Belzoni, MS)"
Rotel Cheese Sandwiches
Ingredients:
1 can rotel tomateos, drained
16 oz sharp cheddar cheese, grated
1 tsp. worcestershire sauce
3/4 cup mayo (more or less depending on what you like)
Directions:
*Mix all ingredients.
*Spread onto any type bread. Cut into triangles.
Source: "My sister Jamie Taylor" (Brandon, MS)
Submitted by: Jennifer Attaway
*Personal Notes: This makes alot - enough for a small party
1 can rotel tomateos, drained
16 oz sharp cheddar cheese, grated
1 tsp. worcestershire sauce
3/4 cup mayo (more or less depending on what you like)
Directions:
*Mix all ingredients.
*Spread onto any type bread. Cut into triangles.
Source: "My sister Jamie Taylor" (Brandon, MS)
Submitted by: Jennifer Attaway
*Personal Notes: This makes alot - enough for a small party
Big Ol' Mess
Ingredients:
1 pound smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup tobasco sauce
1 10 oz jar sweet and sour sauce
Directions:
*Place sausage, peppers, and onion in foil bag (To make foil bag, tear off a 12"x18" sheet of heavy duty foil. Place food on foil. cover with a second sheet. Fold and crimp the edges)
*Mix tobasco sauce with sweet and sour in a small bowl and pour over the mixture in foil bag; seal edge tightly.
*Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes.
*Slit open and serve right out of the bag.
Makes 6 to 8 appetizer servings or 4 main course servings.
Source: "The Orginal Cook Like a Man Cookbook"
Submitted by: Jennifer Attaway
*Personal Notes: This recipe is VERY VERY spicy when cooked according to recipe. We cut down the tobasco by a lot. We just add a few splashes to taste. We also use the canned jalepenos and add those to taste as well. We also sometimes add pineapple chunks as well!!!!
*This is Jason's specialty recipe! He cooks it on the grill and we keep it warm in the crock pot at get-togethers
1 pound smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup tobasco sauce
1 10 oz jar sweet and sour sauce
Directions:
*Place sausage, peppers, and onion in foil bag (To make foil bag, tear off a 12"x18" sheet of heavy duty foil. Place food on foil. cover with a second sheet. Fold and crimp the edges)
*Mix tobasco sauce with sweet and sour in a small bowl and pour over the mixture in foil bag; seal edge tightly.
*Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes.
*Slit open and serve right out of the bag.
Makes 6 to 8 appetizer servings or 4 main course servings.
Source: "The Orginal Cook Like a Man Cookbook"
Submitted by: Jennifer Attaway
*Personal Notes: This recipe is VERY VERY spicy when cooked according to recipe. We cut down the tobasco by a lot. We just add a few splashes to taste. We also use the canned jalepenos and add those to taste as well. We also sometimes add pineapple chunks as well!!!!
*This is Jason's specialty recipe! He cooks it on the grill and we keep it warm in the crock pot at get-togethers
Sunday, May 9, 2010
Broccoli and Cheese Casserole
Ingredients:
1/2 cup chopped celery
1 small jar cheez whiz
1/2 cup chopped onion
1/2 cup water
1 10 oz package frozen chopped broccoli
1 TBS vegetable oil
1 cup minute rice
1 can cream of chicken soup
1/4 soup can full of milk
Directions:
*Prepare rice as directed.
*Saute onions and celery in oil.
*Add water and brocolli.
*Steam until tender.
*Stir together soup, milk and rice.
*Add broccoli mixture.
*Mix well and put in casserole dish.
*Drop cheez whiz in spoonfuls over mixture.
*Bake at 350 degrees for 45 minutes.
*Stir before serving.
Submitted by: Jennifer Attaway
*Personal Notes: Again this recipe comes from my mom who cooked it for me when I was a kid. The commissary does have Cheez Whiz in a jar near the cream cheese section. If Cheese Whiz is unavailable, I have used the small block of velveeta instead. And for those of you who have never used a soup can as a means of measurement, its a southern thang!!!
1/2 cup chopped celery
1 small jar cheez whiz
1/2 cup chopped onion
1/2 cup water
1 10 oz package frozen chopped broccoli
1 TBS vegetable oil
1 cup minute rice
1 can cream of chicken soup
1/4 soup can full of milk
Directions:
*Prepare rice as directed.
*Saute onions and celery in oil.
*Add water and brocolli.
*Steam until tender.
*Stir together soup, milk and rice.
*Add broccoli mixture.
*Mix well and put in casserole dish.
*Drop cheez whiz in spoonfuls over mixture.
*Bake at 350 degrees for 45 minutes.
*Stir before serving.
Submitted by: Jennifer Attaway
*Personal Notes: Again this recipe comes from my mom who cooked it for me when I was a kid. The commissary does have Cheez Whiz in a jar near the cream cheese section. If Cheese Whiz is unavailable, I have used the small block of velveeta instead. And for those of you who have never used a soup can as a means of measurement, its a southern thang!!!
Corn Casserole
Ingredients:
1 stick oleo (butter), melted
1 can cream corn
1 can whole kernal corn, undrained
2 eggs, beaten
1 8 oz. carton sour cream
1 package Jiffy corn bread mix
Directions:
*Combine all ingredients in greased medium casserole dish.
*Bake at 350 degrees for 1 hour.
Submitted by: Jennifer Attaway
*Personal Notes: This recipe comes from my mom who made this for us at every Thanksgiving and Christmas. Now it's a staple that I make for our Thanksgiving and Christmas Dinners!
1 stick oleo (butter), melted
1 can cream corn
1 can whole kernal corn, undrained
2 eggs, beaten
1 8 oz. carton sour cream
1 package Jiffy corn bread mix
Directions:
*Combine all ingredients in greased medium casserole dish.
*Bake at 350 degrees for 1 hour.
Submitted by: Jennifer Attaway
*Personal Notes: This recipe comes from my mom who made this for us at every Thanksgiving and Christmas. Now it's a staple that I make for our Thanksgiving and Christmas Dinners!
Mexican Casserole
Ingredients:
1 lb ground beef
1 can cream of chicken soup
1 can diced Ro-tel tomatoes
1 can cream style corn
1 can black beans, drained and rinsed
1 package taco seasoning
2 cups shredded Mexican cheese
1 bag doritos, crushed
Directions:
*Brown meat and drain.
*Mix all ingredients except cheese and doritos.
*Repeat to make about 3 layers.
*Bake at 350 degrees for about 25 minutes or until bubbly.
*Watch because Doritoes may start to burn.
Submitted by: Jennifer Attaway
1 lb ground beef
1 can cream of chicken soup
1 can diced Ro-tel tomatoes
1 can cream style corn
1 can black beans, drained and rinsed
1 package taco seasoning
2 cups shredded Mexican cheese
1 bag doritos, crushed
Directions:
*Brown meat and drain.
*Mix all ingredients except cheese and doritos.
*Repeat to make about 3 layers.
*Bake at 350 degrees for about 25 minutes or until bubbly.
*Watch because Doritoes may start to burn.
Submitted by: Jennifer Attaway
Tuesday, May 4, 2010
Morning Glory Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 TBS ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 TBS vanilla extract
2 TBS chopped walnuts
2 TBS toasted wheat germ
Directions:
*Preheat oven to 375 degrees. Lightly coat 18 muffin cups with non-stick cooking spray.
*In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
*In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.
*Stir in carrots, apples, and raisins.
*Stir in apple butter mixture until just moistened.
*Spoon the batter into prepared muffin cups, filling about 3/4 full.
*In a small bowl, combine walnuts and wheat germ; sprinkle over muffing tops.
*Bake at 375 degrees for 15 to 20 minutes or until the tops are golden and spring back lightly when pressed.
18 servings
Submitted by: Jennifer Attaway
Personal Notes: *I found this recipe on allrecipes.com when I was just searching for a good healthy muffin. We love these because they have a little bit of everything in them and are great for a quick grab and go breakfast.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 TBS ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 TBS vanilla extract
2 TBS chopped walnuts
2 TBS toasted wheat germ
Directions:
*Preheat oven to 375 degrees. Lightly coat 18 muffin cups with non-stick cooking spray.
*In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
*In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.
*Stir in carrots, apples, and raisins.
*Stir in apple butter mixture until just moistened.
*Spoon the batter into prepared muffin cups, filling about 3/4 full.
*In a small bowl, combine walnuts and wheat germ; sprinkle over muffing tops.
*Bake at 375 degrees for 15 to 20 minutes or until the tops are golden and spring back lightly when pressed.
18 servings
Submitted by: Jennifer Attaway
Personal Notes: *I found this recipe on allrecipes.com when I was just searching for a good healthy muffin. We love these because they have a little bit of everything in them and are great for a quick grab and go breakfast.
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