Recipes ‘n Such

Psalm 118:24

“This is the day which the Lord hath made; we will rejoice and be glad in it.”

Here it is Thursday already – my how time flies, eh? Last night’s special needs group Music/Birthday night flew by; we had a great time, about 32 ‘students’ plus lots of adult caregivers – it was a good night (and, I’m not getting quite so ‘fearful’ when it’s ME teaching!)

It’s a quiet day here (so far) – just three of us in the house and youngest son is still sleeping (who knows what will be on his ‘agenda’ when he gets up, but it usually involves ME driving him somewhere). Another gorgeous summer day out there – sun shining, slight breeze & 78 degrees. I love summer when the weather is ‘just right’ for having the windows open (and not using the air conditioning) so that you can hear the various birds singing – always makes me happy!

More recipes in your future – I try to include a variety of recipes, from desserts, entrees, and something ‘in between’, whether it be veggies/salads/or appetizers. Don’t know about you, but I’m not really thrilled cooking in the summer – having easy recipes with few ingredients and little time in preparation is my idea of a perfect cooking situation. Also, I might add – I try to choose recipes that don’t contain a lot of ‘EXOTIC’ ingredients (I’ll give you the occasional ‘particular’ item in a recipe that you might have to ‘special purchase’ – like, for example: Ro*Tel tomatoes with green chilies – not something I keep in my pantry, but YOU MIGHT!) I try to screen out any recipes with lots & lots of ingredients OR lots & lots of various STEPS to the preparation. Don’t know about you, but for me it’s GOT to be simple – simple – simple (and throw in easy & quick to that mix). Here’s the recipes for today –

===============

Peach Cobbler Dump Cake

 

 

2 (16 oz) cans peaches in heavy syrup

1 (18.25 oz) pkg. yellow cake mix

1/2 C. butter

1/2 tsp. ground cinnamon (or to taste)

Preheat oven 375 degrees F.

Empty peaches into bottom of 9 X 13

baking pan. Cover peaches with dry

cake mix, press down firmly. Cut

butter into small pieces; place on

top of cake mix; sprinkle top with

cinnamon. Bake 45 minutes.

(great with vanilla ice cream)

(recipe: Allrecipes.com)

——————-

Cheesy Broccoli Chicken Packets

1 box stuffing mix, chicken flavor
1 1/4 C. water
4 boneless, skinless chicken breast
halves
4 C. broccoli florets
1 C. shredded Cheddar cheese
4 slices cooked bacon, crumbled
4 T. ranch dressing, divided
--
Preheat oven 400 degrees F.
Spray 4 large sheets heavy-duty
alum. foil with nonstick spray or
oil. Combine stuffing mix & water.
Spoon 1/4 of stuffing mixture onto
center of each foil sheet. Top
with 1 chicken breast half, 1 C.
broccoli. Sprinkle with 1/4 of
cheese & 1 slice bacon, crumbled.
Drizzle top with 1 T. ranch dressing.
Bring up foil sides, fold to seal, 
leaving room for heat circulation
inside. Place packets on a cookie
sheet; bake 25-30 minutes. Remove
packets & let stand 5 minutes. Cut
slits in foil for steam before
opening. Serves 4

(recipe: Best LIfe 4 Moms via Pinterest)
-----------------------------
Poppy Seed Salad
 

2/3 C. olive oil
1/2 C. sugar
2 T. poppy seeds
1 T. honey mustard
1 tsp. salt
1/3 C. lemon juice, fresh
1 large head romaine lettuce,
chopped
1 C. sliced strawberries
1 C. mandarin oranges
1/4 C. chopped red onion
1 C. chopped walnuts
1 can white chicken breast
(Swansons) drained
1 large English cucumber,
sliced thin
2 C. shredded Swiss cheese
---

Layer lettuce, chicken, strawberries,
oranges, cucumbers, nuts, then red
onion on 3-4 serving plates. In a
small bowl mix oil, lemon juice, mustard,
sugar, salt & poppy seeds. Drizzle on
each salad to taste. Top with shredded
Swiss cheese. Serves 3-4

(recipe: Linda-justapinch.com

——————————-

"Unfried" Fried Chicken
 
 
1 broiler/fryer chicken 
3 1/4 lb., cut up
1/2 C. ranch dressing
1 pkt. "Shake & Bake"
extra crispy seasoned
coating mix
---

Remove skin from all chicken
pieces except wings. Place
chicken in large ziplock
bag; add dressing. Seal
bag; turn to evenly coat
chicken with dressing. 
Refrigerate 30 minutes.
-- 
Preheat oven 400 degrees F.
Place coating mix in pie
plate or shallow dish. Dip
chicken in coating, turning
evenly to coat both sides.
Place in single layer on baking
sheet; sprinkle with any
remaining coating mix. Bake 
40-45 minutes or until 
chicken is done (165 degrees F.)
Serves 6
---
NOTE: For a spicier version,
add hot sauce to taste, to 
dressing before marinating
chicken.

(recipe: Kraftfoods)
----------------------
Kool-Aid Pie
(this sounds SO easy & good!)
 
1 ready-made graham cracker pie crust
1 (14 oz) an sweetened condensed milk
1 (.15 oz) envelope unsweetened Kool-
Aid (any flavor)
8 oz. Cool Whip, thawed
-- 
Mix sweetened condensed milk, Kool-
Aid & Cool Whip together; blend well.
Pour into crust; refrigerate. Ready to
eat in minutes.

(recipe: Sandy-Marys Recipe Exchange)
------------------
Cheddar & Pimento Spread
 
 
2 oz cream cheese, softened
1/4 C. mayonnaise
1 C. shredded Cheddar cheese
2 T. chopped pimentos
2 green onions, chopped
crackers, for serving
--- 
Mix cream cheese & mayo until
well blended. Stir in Cheddar &
pimentos; top with onions. Serve
with crackers. Makes 8 (2 T.)
servings; 6 crackers each

TIP: Also makes a great
sandwich filling. 

(recipe:  Kroger flyer)
---------------------- 
Bacon-Wrapped Asparagus
(oven or grill)
 
 
1 1/2 lb. asparagus spears,
trimmed to 4-5 inches
olive oil
few grinds black pepper
4 slices center cut bacon or
pancetta
chopped chives or scallions,
optional garnish
--- 
Preheat oven 400 degrees F.
Lightly coat asparagus spears in
olive oil. Season with black
pepper. Count total spears- 
divide total number by four.
Gather that number of spears
and use a slice of bacon to
wrap that bundle; secure them
together. Repeat with remaining.
Serves 4

To grill:
Place bundles on hot grill & cover.
Cook 10-12 minutes until bacon is
crisp and asparagus bundles are
tender.

To cook in oven:
Place bundles on slotted broiler
pan. Bake 12 minutes.

(recipe: Food Network)
------------------------
Chocolate-Peanut Butter Ribbon Dessert

12 Nutter Butter cookies, divided
2 T. butter, melted
1 (8 oz) pkg cream cheese, softened
1/2 C. creamy peanut butter
1/2 C. sugar
2 tsp. vanilla
1 (12 oz) tub Cool Whip,
thawed/divided
2 oz. semi-sweet baking 
chocolate, melted
--- 
Crush 8 cookies & mix with butter.
Press onto bottom of foil-lined
9 x 5 loaf pan. Mix next 4
ingredients in large bowl until
well blended. Whisk in 3 C. Cool
Whip; spoon 1/2 C. mixture into
a small bowl. Blend in melted
chocolate. Spread half remaining
cream cheese mixture over crust; top
with layers of chocolate mixture
and remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert
onto plate; remove foil then re-invert
dessert onto platter so crumb layer is
on bottom. Coarsely break remaining
cookies then top dessert with
remaining Cool Whip & broken cookies.
Serves 12.

(recipe: Kraft foods)
-------------------
Bean & Corn Quesadillas
 
 
1 (16 oz) can refried beans
1 C. frozen whole kernel
corn, thawed
2 T. thinly sliced green onions
1/3 C. chunky salsa
8 8 inch flour tortillas 
1 1/2 C. shredded Colby Jack
cheese
--- 
Stir together beans, corn,
onions & salsa in medium bowl
until combined. Spread 1/4th
of bean  mixture (generous
1/2 Cup) on each of 4 tortillas.
Sprinkle each with 1/4th cheese &
top with remaining 4 tortillas.
Spray outside of quesadillas
with cooking spray. Cook in
large nonstick skillet or
griddle over medium-high heat
3 minutes per side or until
golden and cheese melts. Cut
each into 6 wedges.

(recipe: readyseteat)
---------------------
Jalapeno Chicken Casserole
 
 
1 (10 oz) pkg. frozen chopped
spinach, thawed
2 T. butter
1 large onion, chopped
2 scallions, chopped
2 jalapeno peppers, seeded &
chopped
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1 (8 oz) tub sour cream
1 tsp. ground cumin
1 (12 oz) pkg. nacho cheese-
flavored tortilla chips
6 C. chopped, cooked chicken*
1 (8 oz) pkg. shredded Mexican
Four cheese blend cheese
--- 
Preheat oven 350 degrees F.
Drain spinach well, pressing
between paper towels. Melt
butter in large skillet over
medium heat. Add chopped onion,
scallions & jalapeno peppers;
saute until tender. Remove
skillet from heat, stir in 
spinach, soup, sour cream &
ground cumin. Layer half each 
of tortilla chips, chicken,
spinach mixture & cheese in
a lightly greased 9 x 13 
baking dish. Repeat layers,
ending with spinach mixture.
Bake 45 minutes, sprinkle evenly
with remaining cheese; bake
an additional 5 minutes or
until cheese melts.

*2 store-bought rotisserie
chickens should yield enough
chicken for this recipe.

(recipe: Sandy-Marys Recipe
Exchange)
-------------------
Italian Casserole 
(overnight recipe) 

1 (8 oz) pkg. sweet Italian sausage 
8 green onions, sliced (about 1 C.) 
2 zucchini, diced (about 3 C.) 
1 tsp. salt 
1/2 tsp. pepper 
1 (7oz) jar roasted red bell peppers, 
drained & chopped 
1 loaf Italian bread, cut into 1-inch 
cubes (about 8 C.) 
2 C. shredded sharp Cheddar cheese 
6 large eggs 
1 1/2 C. milk 

--- 
Remove & discard casings from sausage. 
Cook sausage in large skillet, stirring 
until sausage crumbles & is no longer 
pink; drain. Add onions, zucchini, salt & 
pepper. Saute 4 minutes; stir in roasted 
peppers; drain & cool. Spread 4 C. 
Italian bread crumbs in lightly greased 
9 x 13 pan. Top with half of sausage 
mixture and half cheese. Repeat. Whisk 
together eggs & milk. Pour egg mixture 
over cheese. Cover & chill 8 hours. 

Preheat oven 325 degrees F. 
Bake, covered, 1 hour or until  
bubbly and hot. Makes 10 servings. 

(recipe: RDJ 9/29/11) 
------------------------------------
Blueberry Tortilla Pizza (broiler)

1/2 C. ricotta cheese or whipped cream
cheese
1 t. confectioners sugar
1 pint fresh blueberries
1/2 C. sliced strawberries
1 large (10 in.) flour tortilla
1 T. butter, melted
2 tsp. cinnamon sugar
1/4 C. toasted shredded coconut,
divided
---
Preheat broiler. In small bowl, combine
ricotta & confectioners sugar; set aside.
In another small bowl, combine blueberries &
strawberries. Arrange tortilla on broiler pan;
brush with butter, sprinkle with cinnamon
sugar. Broil about 6 inches from heat source,
until lightly browned, about 3 minutes. Cool
slightly. Spread ricotta mixture on tortilla,
top with blueberry mixture and then
sprinkle with coconut. Makes 4 servings.

*To toast coconut:  Place in a skillet over
moderate heat until pale gold, stirring
constantly.

(recipe: Moms2Moms menu)
======================
Here we have SUMMER - a time to enjoy all the
plants/birds/clouds-rain-SUNSHINE that the 
Lord created. Remember to take a small part
of your day to ENJOY one of those things
and give THANKS for being able to enjoy them.
Life is so short - take time (to use an old
expression) to smell the flowers! (and see
the clouds/a rainbow/SOMETHING!)

Hugs;

Pammie
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One CommentLeave a comment

  1. Discovering your site without exception made my day.
    You have no idea.


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