NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.
Makes 6 servings.
ENJOY!
Monday, November 30, 2009
Saturday, November 28, 2009
Round Steak - in the Crock Pot
I am not a fan of steak..but I made this and WOW..so easy..so tender.
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
Thursday, November 26, 2009
Creamy Mexican Crockpot Chicken or Turkey
NEED:
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
Turkey Pesto Casserole
NEED:
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
Leftover Turkey Special Recipe
NEED:
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
Almond Turkey Bake ( use leftover Turkey)
A great recipe for some of that leftover Thanksgiving Day Turkey.
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
Monday, November 23, 2009
7 Grain Cereal Muffins
NEED:
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
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