Sour Cream Chicken

Ingredients:
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

Directions:
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

Ingedients:
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



Directions:

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!

French Onion Soup

Ingredients:

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!

Pumpkin Dip

Ingredients:

{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

Directions:

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

 

 

Ingredients:

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

Directions:

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.

Stuffed Mushrooms

Ingredients:

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

Directions:

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!

Jumbo Stuff Shells

Ingridents:

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


Directions:

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!