Tuesday, November 30, 2010

Easy Cheesy Chicken Bake

1 package (6oz) Stove Top stuffing for chicken
1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 package (14oz) frozen broccoli florets, thawed and drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1.5 cups shredded cheddar cheese

1. Heat oven to 400. Prepare stuffing as directed on package.

2. Combine chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with stuffing.

3. Bake 45 minutes or until chicken is done and casserole is heated through.

Serves 6.


Thursday, November 25, 2010

Pumpkin Cupcakes

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15oz) pumpkin puree

1. Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting with your favorite cream cheese frosting.

Makes 18-20 cupcakes.

**Fill liners 3/4 full, decrease temp to 325 after placing in oven, may need to increase bake time by 2-4 minutes.


Classic Green Bean Casserole

1 (10.75oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1-1/3 cup French's French Fried Onions, divided
2 (14.5oz each) cans green beans, drained

1. Preheat oven to 350.

2. Mix soup with milk in 1.5-quart casserole dish until blended. Add pepper, green beans and 2/3 cup French Fried Onions. Stir lightly.

3. Bake for 30 minutes or until hot. Stir.

4. Top with remaining onions. Bake for 5 minutes.

Serves 6.


Wednesday, November 3, 2010

Garlic Bread

4 cloves garlic, crushed
2 tbsp butter
2 tbsp extra-virgin olive oil
1 loaf crusty bread, split
3 tbsp grated Parmigiano or Romano cheese (optional)

1. Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

2. Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and return to broiler and brown 30 seconds. Cut into chunks and serve.

Serves 4.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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