Ingredients:
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (2.25 ounce) can sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce
Directions:
*Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. *Flatten dough to fit the pan, sealing seams and perforations.
*Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool.
*In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust.
*Chill 30 minutes.
*Meanwhile, in a skillet, brown beef; drain.
*Stir in taco seasoning.
*Add water according to package directions and simmer for 5 minutes, stirring occasionally.
*Spread over cream cheese layer.
*Top with olives, tomato, cheeses and lettuce.
*Cut into serving-size pieces.
*Serve immediately or refrigerate.
Source: http://www.allrecipes.com/
Submitted by: Shannon Wiggins
Showing posts with label *Shannon Wiggins. Show all posts
Showing posts with label *Shannon Wiggins. Show all posts
Thursday, June 10, 2010
Chicken Enchilada Soup
Ingredients:
2 tablespoon vegetable oil, divided
1 small onion, roughly chopped
2 teaspoons salt, divided
3 large garlic gloves, minced
1 jalapeno seeded and chopped
4 cups chicken broth
1 can (10 oz) enchilada sauce
2 cups shredded cheddar cheese or 16 oz. Velveeta cheese
2 heaping tablespoons tomato paste
1 heaping tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon ground cumin
2 lbs. shredded chicken
1 can (14.5 oz.) black beans, drained
1 pouch Uncle Ben’s instant brown rice
1 (7 oz) sweet kernel corn
Directions:
*Heat 1 tablespoon oil in a large pot over medium heat.
*Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
*Heat 1 tablespoon oil in same pot, add onions and 1 teaspoon salt.
*Sauté until translucent.
*Add garlic, sauté 1 minute.
*Add jalapeno, sauté until fragrant.
*Carefully pour in chicken broth and bring to slight boil.
*Once the mixture is simmering, add enchilada sauce, cheese, tomato paste, chili powder, cayenne pepper, and cumin.
*Allow the mixture to simmer for 5 minutes (or until cheese melts) then add the chicken, rice, corn, and black beans.
*Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
*Serve with sour cream, tortilla chips, and more cheddar cheese!
Submitted by: Shannon Wiggins
2 tablespoon vegetable oil, divided
1 small onion, roughly chopped
2 teaspoons salt, divided
3 large garlic gloves, minced
1 jalapeno seeded and chopped
4 cups chicken broth
1 can (10 oz) enchilada sauce
2 cups shredded cheddar cheese or 16 oz. Velveeta cheese
2 heaping tablespoons tomato paste
1 heaping tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon ground cumin
2 lbs. shredded chicken
1 can (14.5 oz.) black beans, drained
1 pouch Uncle Ben’s instant brown rice
1 (7 oz) sweet kernel corn
Directions:
*Heat 1 tablespoon oil in a large pot over medium heat.
*Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
*Heat 1 tablespoon oil in same pot, add onions and 1 teaspoon salt.
*Sauté until translucent.
*Add garlic, sauté 1 minute.
*Add jalapeno, sauté until fragrant.
*Carefully pour in chicken broth and bring to slight boil.
*Once the mixture is simmering, add enchilada sauce, cheese, tomato paste, chili powder, cayenne pepper, and cumin.
*Allow the mixture to simmer for 5 minutes (or until cheese melts) then add the chicken, rice, corn, and black beans.
*Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
*Serve with sour cream, tortilla chips, and more cheddar cheese!
Submitted by: Shannon Wiggins
Wednesday, May 19, 2010
Pumpkin Gingerbread Trifle
Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions:
*Bake the gingerbread according to the package directions; cool completely.
*Meanwhile, prepare the pudding and set aside to cool.
*Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
*Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
*Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
*Repeat with the remaining gingerbread, pudding, and whipped topping.
*Sprinkle of the top with crushed gingersnaps, if desired.
*Refrigerate overnight.
*Trifle can be layered in a punch bowl.
Submitted by: Shannon Wiggins
*Personal Notes: This is a great alternative to pumpkin pie served at Thanksgiving meals. It's different and delicious.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions:
*Bake the gingerbread according to the package directions; cool completely.
*Meanwhile, prepare the pudding and set aside to cool.
*Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
*Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
*Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
*Repeat with the remaining gingerbread, pudding, and whipped topping.
*Sprinkle of the top with crushed gingersnaps, if desired.
*Refrigerate overnight.
*Trifle can be layered in a punch bowl.
Submitted by: Shannon Wiggins
*Personal Notes: This is a great alternative to pumpkin pie served at Thanksgiving meals. It's different and delicious.
Magic Cookie Bars
Ingredients:
No-Stick cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can sweetened condensed milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions:
*Heat oven to 350°F.
*Spray 13 x 9-inch baking pan with no-stick cooking spray.
*Combine graham cracker crumbs and butter in small bowl.
*Press into bottom of prepared pan.
*Pour sweetened condensed milk evenly over crumb mixture.
*Layer evenly with chocolate chips, coconut and nuts.
*Press down firmly with fork.
*Bake 25 to 30 minutes or until lightly browned.
*Loosen from sides of pan while still warm; cool on wire rack.
*Cut into bars or diamonds.
**For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
Variations:
Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.
Submitted by: Shannon Wiggins
No-Stick cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can sweetened condensed milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions:
*Heat oven to 350°F.
*Spray 13 x 9-inch baking pan with no-stick cooking spray.
*Combine graham cracker crumbs and butter in small bowl.
*Press into bottom of prepared pan.
*Pour sweetened condensed milk evenly over crumb mixture.
*Layer evenly with chocolate chips, coconut and nuts.
*Press down firmly with fork.
*Bake 25 to 30 minutes or until lightly browned.
*Loosen from sides of pan while still warm; cool on wire rack.
*Cut into bars or diamonds.
**For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
Variations:
Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.
Submitted by: Shannon Wiggins
Wednesday, May 5, 2010
Ham & Broccoli Strata
Ingredients:
6 cups frozen chopped broccoli, thawed and drained
3/4 pound thinly sliced deli ham, cut into 1/2 inch strips
2 cups shredded Swiss cheese
1 loaf French bread, cut into 1 inch slices
6 eggs, lightly beaten
2 cups milk
3 tbs dried minced onion
3 tbs Dijon mustard
1/2 tsp hot sauce (optional)
1/2 tsp paprika
Directions:
*In a large bowl, combine broccoli, ham, and cheese; spread half into a greased 9x13 inch baking dish. *Arrange bread slices on top.
*Cover with remaining broccoli mixture.
*In a large bowl, combine the eggs, milk, onion, mustard and hot pepper sauce.
*Pour over broccoli mixture.
*Sprinkle with paprika.
*Cover and refrigerate overnight.
*Remove from refrigerator 30 minutes before baking.
*Bake, uncovered at 350F for 35-40 minutes or until knife inserted near center comes out clean.
*Let stand for 5 minutes before serving.
Source: Taste of Home
Submitted by: Shannon Wiggins
6 cups frozen chopped broccoli, thawed and drained
3/4 pound thinly sliced deli ham, cut into 1/2 inch strips
2 cups shredded Swiss cheese
1 loaf French bread, cut into 1 inch slices
6 eggs, lightly beaten
2 cups milk
3 tbs dried minced onion
3 tbs Dijon mustard
1/2 tsp hot sauce (optional)
1/2 tsp paprika
Directions:
*In a large bowl, combine broccoli, ham, and cheese; spread half into a greased 9x13 inch baking dish. *Arrange bread slices on top.
*Cover with remaining broccoli mixture.
*In a large bowl, combine the eggs, milk, onion, mustard and hot pepper sauce.
*Pour over broccoli mixture.
*Sprinkle with paprika.
*Cover and refrigerate overnight.
*Remove from refrigerator 30 minutes before baking.
*Bake, uncovered at 350F for 35-40 minutes or until knife inserted near center comes out clean.
*Let stand for 5 minutes before serving.
Source: Taste of Home
Submitted by: Shannon Wiggins
Nook & Cranny Souffle
Ingredients:
1 - 3oz package cream cheese, softened
6 English muffins, split in half
2 cups shredded cheddar or Colby cheese
6 eggs
2 cups milk
2 tbs chopped green onions
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
Directions:
*Spread cream cheese on each muffin half.
*Cut into 1/2 inch cubes.
*Place half the cubes in a greased 11 3/4 x 7 1/2 inch baking dish.
*Top with 1 1/2 cups shredded cheese.
*Repeat with remaining muffin cubes and 1/2 cup cheese.
*In a large bowl, beat eggs until light and fluffy.
*Stir in remaining ingredients. Pour over muffins.
*Let stand for 15 minutes (or overnight).
*Preheat oven to 300F and bake for 45 minutes or until puffed and browned.
*Let stand for 10 minutes before serving.
Serves: 6
Source: Home Cooking the Costco Way
Submitted by: Shannon Wiggins
1 - 3oz package cream cheese, softened
6 English muffins, split in half
2 cups shredded cheddar or Colby cheese
6 eggs
2 cups milk
2 tbs chopped green onions
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
Directions:
*Spread cream cheese on each muffin half.
*Cut into 1/2 inch cubes.
*Place half the cubes in a greased 11 3/4 x 7 1/2 inch baking dish.
*Top with 1 1/2 cups shredded cheese.
*Repeat with remaining muffin cubes and 1/2 cup cheese.
*In a large bowl, beat eggs until light and fluffy.
*Stir in remaining ingredients. Pour over muffins.
*Let stand for 15 minutes (or overnight).
*Preheat oven to 300F and bake for 45 minutes or until puffed and browned.
*Let stand for 10 minutes before serving.
Serves: 6
Source: Home Cooking the Costco Way
Submitted by: Shannon Wiggins
Wednesday, April 28, 2010
Green Chicken Curry
Ingredients:
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
2 TBSP. green curry paste, add more paste if you like it hot (I like the "Thai Kitchen" brand that can usually be found at any supermarket in the states, but apparently not at the Bitburg or Spang commissaries. I have found it at Bungert's in Wittlich if you want to make the trek)
1 (14 oz.) can coconut milk
1/3 cup vegetable or chicken stock
2 TBS fish sauce
2 TBS brown sugar
1/4 cup chopped basil leaves
1 1/2 cups assorted vegetables cut into 1" pieces (i.e. bell pepper, zucchini, peas or combination)
Jasmine rice or white sticky rice, cooked
Directions:
*Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes.
*Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked.
*Serve over cooked rice.
Serves: approximately 4
Source: "Thai Kitchen's" green curry paste bottle
Submitted by: Shannon Wiggins
Personal Notes: Green chicken curry is my absolute favorite Thai dish, and this recipe is delicious! I like this recipe because it's very simple. I've tried other recipes in my quest for the perfect green chicken curry that involve many more ingredients, but they weren't very good. Sometimes it's better to KISS (Keep it Simple Stupid). Enjoy!
(More recipes from Thai Kitchen can be found at http://www.thaikitchen.com/recipes.html)
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
2 TBSP. green curry paste, add more paste if you like it hot (I like the "Thai Kitchen" brand that can usually be found at any supermarket in the states, but apparently not at the Bitburg or Spang commissaries. I have found it at Bungert's in Wittlich if you want to make the trek)
1 (14 oz.) can coconut milk
1/3 cup vegetable or chicken stock
2 TBS fish sauce
2 TBS brown sugar
1/4 cup chopped basil leaves
1 1/2 cups assorted vegetables cut into 1" pieces (i.e. bell pepper, zucchini, peas or combination)
Jasmine rice or white sticky rice, cooked
Directions:
*Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes.
*Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked.
*Serve over cooked rice.
Serves: approximately 4
Source: "Thai Kitchen's" green curry paste bottle
Submitted by: Shannon Wiggins
Personal Notes: Green chicken curry is my absolute favorite Thai dish, and this recipe is delicious! I like this recipe because it's very simple. I've tried other recipes in my quest for the perfect green chicken curry that involve many more ingredients, but they weren't very good. Sometimes it's better to KISS (Keep it Simple Stupid). Enjoy!
(More recipes from Thai Kitchen can be found at http://www.thaikitchen.com/recipes.html)
Monday, April 19, 2010
Camp Smith Special
*Ingredients:
- 1 can of tuna fish (12 0z)
- Mayo (amount based on your preference when preparing tuna salad)
- 4 cups of cooked rice (white or brown depending on preference)
- 1 can of black beans
- Diced tomatoes or salsa
- Shredded lettuce
- Sliced avocado
- Sour cream
- Cheddar cheese
*Directions:
1) Prepare can of tuna according to your preference as if making tuna salad sandwiches
2) Prepare rice according to package directions
3) Drain and rinse black beans
4) In individual bowls, layer each of the following ingredients (in order): warm rice, black beans, tuna, shredded lettuce, salsa or tomatoes, avocado, sour cream, cheddar cheese
5) Mix it all together and enjoy!
Serves: approximately 6
Created by: Mrs. Janet Wiggins (Griz's mom)
*Personal Notes: Jan developed this healthy and delicious recipe when the family was stationed in Hawaii. Her husband, who retired from the Marine Corps, worked at Camp Smith, hence the name "Camp Smith Special." It's an easy recipe that takes just minutes to put together.
Submitted by: Shannon Wiggins
- 1 can of tuna fish (12 0z)
- Mayo (amount based on your preference when preparing tuna salad)
- 4 cups of cooked rice (white or brown depending on preference)
- 1 can of black beans
- Diced tomatoes or salsa
- Shredded lettuce
- Sliced avocado
- Sour cream
- Cheddar cheese
*Directions:
1) Prepare can of tuna according to your preference as if making tuna salad sandwiches
2) Prepare rice according to package directions
3) Drain and rinse black beans
4) In individual bowls, layer each of the following ingredients (in order): warm rice, black beans, tuna, shredded lettuce, salsa or tomatoes, avocado, sour cream, cheddar cheese
5) Mix it all together and enjoy!
Serves: approximately 6
Created by: Mrs. Janet Wiggins (Griz's mom)
*Personal Notes: Jan developed this healthy and delicious recipe when the family was stationed in Hawaii. Her husband, who retired from the Marine Corps, worked at Camp Smith, hence the name "Camp Smith Special." It's an easy recipe that takes just minutes to put together.
Submitted by: Shannon Wiggins
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