Chicken Rolls
2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup
Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.
Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.
From Emmy Mom-at One Day at a Time
Wednesday, November 18, 2009
Sunday, October 25, 2009
Ham Potato Chowder
Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.
Wednesday, October 7, 2009
Snicker doodle Cookies
Snicker doodle Cookies (Makes 24 servings)
1 cup butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
---------------
3 Tbs sugar
3 tsp cinnamon
1. Preheat oven to 350*F
2. Mix butter, 1 1/2 cups sugar, eggs and vanilla thoroughly.
3. Combine flour, cream of tartar, baking soda and salt in separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough and ungreased cookie sheet for 15 minutes in fridge.
6. Mix cinnamon and 3 Tbs of sugar.
7. Make 1" balls of dough and roll in sugar/cinnamon mixture.
8. Bake for about 10 minutes, until crackly on top. (If you take them out of the oven when they are still a little short of being done, they will be super-chewy and super-yummy!)
(I didn't chill the cookie sheet and they turned out fine.)
1 cup butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
---------------
3 Tbs sugar
3 tsp cinnamon
1. Preheat oven to 350*F
2. Mix butter, 1 1/2 cups sugar, eggs and vanilla thoroughly.
3. Combine flour, cream of tartar, baking soda and salt in separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough and ungreased cookie sheet for 15 minutes in fridge.
6. Mix cinnamon and 3 Tbs of sugar.
7. Make 1" balls of dough and roll in sugar/cinnamon mixture.
8. Bake for about 10 minutes, until crackly on top. (If you take them out of the oven when they are still a little short of being done, they will be super-chewy and super-yummy!)
(I didn't chill the cookie sheet and they turned out fine.)
Sunday, September 20, 2009
Pumpkin Roll
Pumpkin Roll
* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Thursday, September 10, 2009
Brownie Pizza
Brownie Pizza
1 Brownie mix and things to make it.
Cut Parchment paper to size of stone. place mixed Brownie on it and spread. Bake 350* 15 min.
1pk cream cheese
1/4 c crushed pineapple
mix and spread on cooled brownie
Cut up Strawberries and banana arrange on brownie.
drizzle with chocolate Ice cream sauce.
1 Brownie mix and things to make it.
Cut Parchment paper to size of stone. place mixed Brownie on it and spread. Bake 350* 15 min.
1pk cream cheese
1/4 c crushed pineapple
mix and spread on cooled brownie
Cut up Strawberries and banana arrange on brownie.
drizzle with chocolate Ice cream sauce.
Monday, September 7, 2009
Pumpkin Spice Cookies
Pumpkin spice cookies
1 spice cake mix
1 14 oz can pumpkin
How easy is that. Optional ingredients are one egg, and my kids love to add chocolate chips.
Mix ingredients together and drop dough on a cookie sheet. bake at 350 for 15-20 mins.
1 spice cake mix
1 14 oz can pumpkin
How easy is that. Optional ingredients are one egg, and my kids love to add chocolate chips.
Mix ingredients together and drop dough on a cookie sheet. bake at 350 for 15-20 mins.
Monday, August 31, 2009
Bread Sticks
Bread Sticks
1 1/2c warm water
2 tsp yeast
Mix let rise for a few minutes.
Add
1 tsp salt
2 T olive oil
4 c flour
Mix divide into 16 parts roll into sticks, let rise for 10 minutes.
bake 450 for 10-15 minutes
1 1/2c warm water
2 tsp yeast
Mix let rise for a few minutes.
Add
1 tsp salt
2 T olive oil
4 c flour
Mix divide into 16 parts roll into sticks, let rise for 10 minutes.
bake 450 for 10-15 minutes
Subscribe to:
Posts (Atom)