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Tuesday, December 20, 2011

Sour Cream Chicken

2 pounds chicken breasts or tenders
1 1/2 cups of bread crumbs
1 cup (approximately) of full fat sour cream
kosher salt
freshly ground pepper
garlic powder
1/2 cup unsalted butter, cubed

1. Preheat oven to 375 degrees F.
2. Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder.
3. Coat with a thick layer of sour cream.
4.Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.
5. Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.

Bon Appetit!

Taco Bake

1 package crescent rolls
1 can refried beans
1 lb ground beef
1 Can Rotel Tomatoes
1 package Taco seasoning
1 cup shredded cheese
Diced onions to taste
3/4 Bag of Doritos


1. Brown hamburger and drain.

2. Add taco seasoning, tiny bit of water, and diced tomatoes. Simmer...

3. In 9x13 dish, press out crescent rolls and roll them to form crust.

4. Spread refried beans on top of crescent rolls.

5. Here comes the Dairy!!! Layer hamburger mixture, sour cream and then cheese.

6. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 min.

Bon Appetit!

Saturday, November 19, 2011

French Onion Soup


2 tbsp. olive oil
1/2 cup butter
3 cups thinly sliced sweet onion
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
3 cloves garlic, minced
8 cups less-sodium chicken broth
1/4 tsp. chopped fresh thyme
8 1-oz. slices French bread; cut into 1-inch cubes
8 1-oz. slices reduced fat Swiss cheese
8 1-oz. slices provolone cheese
1 cup grated parmesan cheese

Directions:  (This recipes was taken DIRECTLY from Stefanis Blog.. ;-)

Heat olive oil and butter in a Dutch oven over medium-high heat. Add onions to pan; saute for 5 minutes or until tender. Stir in sugar, pepper, and salt. Reduce heat to medium; cook for 60 minutes, stirring frequently until onions are carmalized. During the last 2 minutes of cooking, add minced garlic and cook until tender - do not overcook.

[I add about a tablespoon of flour here and stir for about a minute - it gives the soup a rich, velvety texture].

Increase heat to medium-high and stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 20 minute.

Preheat broiler. Place bread on a baking sheet; broil 2 minutes or until toasted - turning after 1 minute.

Place 8 oven proof bowls on a jellyroll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls. Top each serving with 1 slice of Swiss and 1 slice of provolone. Sprinkle with Parmesan cheese. Broil 3 minutes or until cheese begins to brown.

Makes 8 servings.

Bon Appetit!

Tuesday, November 15, 2011

Pumpkin Dip

{1} 15 oz can of pumpkin
{1} 5 oz box of instant vanilla pudding
{1} 16 oz container of cool whip  {low fat}
{1} small pumpkin
{1/2} tbl Pumpkin Pie Spice
{1/2} tbl Cinnamon
Mix pumpkin , pudding mix, cool whip, and pumpkin pie spice together {by hand} in a very large bowl. 
Chill before serving.

Bon Appetit!

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Friday, November 4, 2011

Stuffed Mushrooms


2 Package fresh Mushrooms
1 Package soften cream cheese
1 Ranch powder package
1/2 package of Bacon Bits, (REAL, NOT imitation)


Wash Mushrooms, and use a melon baller to take stem, and some of the inside of mushroom out.

In a large bowl add soften Cream Cheese package of Ranch & package of Bacon Bits, stir together well.

Take a spoon and fill mushrooms with Cream Cheese Mixture.

Place on pan and place in broiler for no more than 5 minutes, or until tops of cream cheese are brown.

Remove, serve hot!

Bon Appetit!

Thursday, November 3, 2011

Jumbo Stuff Shells


1 Pkg (12oz) Jumbo Shells
2 lbs ground beef
1/2 cup finely chopped onion
2 cups (8oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 eggs
1/2 cup fine dry bread crumbs
1 table spoon dried parsley
2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
3 cups (28oz jar) Spaghetti sauce


Pre heat oven to 375 degrees. Cook pasta.

In large skillet, cook meat & onion until it is thoroughly cooked & onion is tender; drain.

In large bowl stir together meat mixture, mozzarella cheese, 1/4 cup Parmesan cheese, eggs, bread crumbs, parsley, Italian seasoning, garlic, & salt.

In a 9x13 baking dish spread 1/2 cup spaghetti sauce. Fill each shell up 1 1/2  tablespoon meat filling.

Layer one-half filled shell in prepared dish, spread 1 1/4 cups spaghetti sauce evenly over shells; layer remaing filled shells over sauce spread remaing spaghetti sauce over shells; sprinkle with remaining Parmesan cheese. Cover with foil; & bake for 40 minutes!

Bon Appetit!

Parmesan Chicken


1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon butter
14.5 oz can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash ground black pepper
1/4 cup snipped fresh basil (i use dry)
4 Skinless, boneless chicken breast halves
1/3 cup seasoned find dry bread crumbs
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 egg beaten
2 tablespoons milk
3 tablespoons olive oil
2 cups flour
1/4 cup shredded mozzarella cheese (1 oz)


Pre heat oven to 375 Degrees

For sauce, in a medium saucepan cook onion & garlic in hot butter over medium heat until tender. Carefully stir in undrained tomatoes, sugar, salt, and pepper. Bring to a boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Set aside; keep warm

Mean while, slice chicken breast in half make each piece about 1/4-inch.

In a shallow dish stir together bread crumbs, 3 tablespoons of Parmesan cheese, and the oregano. In a second dish stir together the egg & milk. In a third shallow dish place flour. Coat chicken in flour, folllow by dipping chicken in egg mixture, then in crumb mixture, coat well with crumbs.

In a large skillet cook chicken in hot oil over medium head for 2 to 3 minutes per side or until golden brown. Then place on baking sheet and back for 15 minutes to ensure chicken is fully cooked.

Transfer chicken to serving platter, spoon sauce over chicken. Top with mozzarella and remaining 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.

Bon Appetit!

Breakfast Danish

2 cans Pillsbury butter Crescent rolls
2 (8oz) packages cream cheese (softened)
3/4 cup of Grandmas favorite homemade jam
1 cup sugar 1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar

Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Followed by Grandmas Jam. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Bon Appetit! 

Wednesday, November 2, 2011

Baked Creamy Chicken Taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray


Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Bon Appetit!

Baked Potato Soup


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}


In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Bon Appetit!

Taco Pizza


1 Lb Ground Beef

1 Taco seasoning mix

2(8ox) cans pillsbury crescent rolls

1 (16os) can refried beans (i used the jalapeno kind)

2-3 cups shredded cheddar cheese (or Mexican blend)

1/2 cup chopped tomatoes

1/4 cup sliced black olives

4 green onions, chopped

Heat oven to 375 degrees

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onions.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  


Bon Appetit!

Cheesy Enchilada Casserole


1Lbs Lean Ground Beef
1 Large Onion, chopped, or seasoned with Onion powder, or minced onion
2 1/2 Cups Salsa
1 Can (15 oz) black beans, or Kidney beans, rinsed and drained
1/4 cup Italian Salad Dressing
1 Package Taco Seasoning
1/4 teaspoon  Cumin
6 Flour tortillas
1 small can of corn, drained
3/4 Cup sour cream
2 Cups Mexican blend cheese
1 Cup shredded lettuce
1 Medium Tomato diced
1/4 cup minced cilatro


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.

Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.

Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.

The last & final layer should be a healthy dose of grated cheese.

Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.

 Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Bon Appetit!

Mexican Lasagna

Mexican Lasagna


1 lb Ground Beef
1 Package Taco Seasoning
1 Lg can of diced tomatoes (I use ones with Chilies)
1 Tub French's Fried onions
10 Corn Tortillas
1 Cup cheddar cheese
2 Eggs
1- 16oz tub of cottage cheese
Pepper to taste


Preheat oven to 375 degrees.

Brown beef, add taco seasoning & pepper. Add tomatoes to browned beef, stir & let it simmer.

While simmering, prepare a 9x9 glass pyrex. Use a pizza cutter to cut the corn tortillas into small triangle shapes and line pan with them.

In a bowl beat together 2 eggs, cottage cheese & 3/4 of the cheddar cheese.

Poor meat mixture into pan.

Next pour egg mixture on top of meat.

Bake for 30 minutes uncovered, then pull out and top with Fried Onions, & remaining cheese. Place back in oven for additional 5 minutes.

Bon Appetit!