Sauce
1/4 c. Italian dressing
1 tbls soy sauce
2 cloves garlic, minced
Meat
1 lb boneless chicken breasts, cut into strips
OR 1 lb boneless beef sirloin steak, cut into strips
OR 1 lb boneless pork chops, cut into strips
Vegetables
1 each: red, green, and yellow pepper, chopped
2 green onions, sliced
Mix sauce ingredients. Add 1 tbls of the sauce mixture to meat; toss to coat. Let stand 5 min.
Heat oil in large nonstick wok or skillet on medium-high heat. Add meat mixture and vegetables; stir-fry 4 min or until meat is cooked through.
Add remaining sauce mixture; simmer 2 min. Serve over the rice.
Tuesday, November 18, 2008
Sunday, November 9, 2008
Chocolate-Peanut Butter Mallow Bars
From Kraft Foods
1 pkg (2 layer size) devil's good cake mix
1/2 c (1 stick) butter, melted
2/3 c cold milk, divided
3/4 c creamy peanut butter
1 jar (7 oz) marshmallow creme
1.2 c. salted peanuts
6 squares semi-sweet chocolate, coarsely chopped
Heat over to 350. Mix dry cake mix, butter, and 1.3 c milk until blended; press two-thirds onto bottom of 13x9-inch pan. Bake 12 to 14 min or until center is almost set; cool 3 min.
Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
Bake 18 mins or just until center is set. Cool before cutting into bars.
1 pkg (2 layer size) devil's good cake mix
1/2 c (1 stick) butter, melted
2/3 c cold milk, divided
3/4 c creamy peanut butter
1 jar (7 oz) marshmallow creme
1.2 c. salted peanuts
6 squares semi-sweet chocolate, coarsely chopped
Heat over to 350. Mix dry cake mix, butter, and 1.3 c milk until blended; press two-thirds onto bottom of 13x9-inch pan. Bake 12 to 14 min or until center is almost set; cool 3 min.
Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
Bake 18 mins or just until center is set. Cool before cutting into bars.
Buckeye Bars
1/2 c (1 stick) butter, softened
3/4 c crunchy peanut butter
22 nilla wafers, crushed (3/4 c)
2 c powered sugar
1/2 of 8 oz tub cool whip (Do not thaw)
3 squares semi-sweet chocolate
Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen cool whip and chocolate in microwaveable bowl on high 1 min; stir. Microwave 15-30 sec more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting.
3/4 c crunchy peanut butter
22 nilla wafers, crushed (3/4 c)
2 c powered sugar
1/2 of 8 oz tub cool whip (Do not thaw)
3 squares semi-sweet chocolate
Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen cool whip and chocolate in microwaveable bowl on high 1 min; stir. Microwave 15-30 sec more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting.
White Chocolate-Raspberry Cheesecake Bars
From Kraft Foods
12 oreo cookies, finely crushed
2 tbls butter, melted
3 squares white chocolate, divided
2 pkg, (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c red raspberry preserves
Heat oven to 350. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 chocolate squares as directed on package.
Beat cream cheese, sugar, and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25-28 min or until center is almost set. Cool 5 min; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
12 oreo cookies, finely crushed
2 tbls butter, melted
3 squares white chocolate, divided
2 pkg, (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c red raspberry preserves
Heat oven to 350. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 chocolate squares as directed on package.
Beat cream cheese, sugar, and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25-28 min or until center is almost set. Cool 5 min; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
Three Cheese Chicken Penne Pasta Bake
This recipe comes from Kraft foods
1 1/2 c. multigrain penne pasta, uncooked
1 pkg. (9 oz) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can (14.5 oz. diced tomatoes, drained)
2 oz (1/4 of 8 oz pkg) cream cheese, cubed
1 c. shredded mozzarella cheese, divided
2 tbls grated Parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 2-qt. baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
1 1/2 c. multigrain penne pasta, uncooked
1 pkg. (9 oz) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can (14.5 oz. diced tomatoes, drained)
2 oz (1/4 of 8 oz pkg) cream cheese, cubed
1 c. shredded mozzarella cheese, divided
2 tbls grated Parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 2-qt. baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Taco Soup
Another recipe for taco soup. This one is from Kraft and is different from the other one I posted. To me this one sounds better so next time I make Taco Soup I will try this recipe
1 lb ground beef
1 onion, chopped
3 cans (15.5 oz each) mild chili beans, undrained
1 can (14.5 oz) whole tomatoes, undrained
1 can (14.25 oz) corn, undrained
1 can (8 oz) tomato sauce
1 pkg. (1.25 oz) taco seasoning mix
1 1/2 c. water
1 1/2 c. shredded cheddar cheese
Brown beef with onions in large saucepan; drain.
Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to a boil. Simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese.
1 lb ground beef
1 onion, chopped
3 cans (15.5 oz each) mild chili beans, undrained
1 can (14.5 oz) whole tomatoes, undrained
1 can (14.25 oz) corn, undrained
1 can (8 oz) tomato sauce
1 pkg. (1.25 oz) taco seasoning mix
1 1/2 c. water
1 1/2 c. shredded cheddar cheese
Brown beef with onions in large saucepan; drain.
Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to a boil. Simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese.
Peanut Butter Snack Mix
This one caught my attention. I'm always looking for snacky foods and this one sounded good,
3 tbls honey
2 tbls butter
3 tbls peanut butter
4 c. Chex cereal (assorted wheat and corn)
2 c. mini pretzels
1/3 c. dry roasted peanuts
Preheat oven to 175.
Combine honey, butter, and peanut butter in a microwave-safe bowl. Heat until smooth. Combine cereal, pretzels, and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake 1 1/2 hours. Makes 6 cups.
3 tbls honey
2 tbls butter
3 tbls peanut butter
4 c. Chex cereal (assorted wheat and corn)
2 c. mini pretzels
1/3 c. dry roasted peanuts
Preheat oven to 175.
Combine honey, butter, and peanut butter in a microwave-safe bowl. Heat until smooth. Combine cereal, pretzels, and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake 1 1/2 hours. Makes 6 cups.
Pork Tenderloins with Asian Peanut Sauce
This recipe I found today and it sounded good.
3 tbls vegetable oil
salt and pepper
2 boneless pork tenderloins
1/2 c. chicken broth
1/2 c. creamy peanut butter
1/2 c. hoisin sauce
2 tbls minced fresh ginger
2 tbls minced garlic
chives or green onion tops, sliced, for garnish
Heat oven to 375. Spray a shallow roasting pan with no-stick cooking spray
Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast 15 mins or until instant-read thermometer reaches 160.
Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest 10 mins. Slice into medallions and serve drizzled with warm Asian Peanut Sauce; garnish with chives.
3 tbls vegetable oil
salt and pepper
2 boneless pork tenderloins
1/2 c. chicken broth
1/2 c. creamy peanut butter
1/2 c. hoisin sauce
2 tbls minced fresh ginger
2 tbls minced garlic
chives or green onion tops, sliced, for garnish
Heat oven to 375. Spray a shallow roasting pan with no-stick cooking spray
Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast 15 mins or until instant-read thermometer reaches 160.
Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest 10 mins. Slice into medallions and serve drizzled with warm Asian Peanut Sauce; garnish with chives.
Monday, November 3, 2008
Whole Wheat Applesauce Muffins
I tried the muffins last week and they were so good! I really can't think of any changes that might need to be made. I didn't use all of the brown sugar mix so you don't need to mix up as much (unless you like ALOT of brown sugar on top). Other than that - just enjoy!
Artichoke Chicken Salad
This comes from my friend Erin and is really good.
1 package chicken flavored Rice a Roni (prepared)
2 jars marinated artichoke hearts (rinsed good and drained) 14.75 oz total
4 green onions chopped
1/2 c. chopped green pepper
1 c. chopped ripe olives
6 chicken breasts (cooked, boned, and diced)
1-2 c. real mayonnaise (add to taste)
Prepare rice and add everything except mayo. Then add mayo to taste.
1 package chicken flavored Rice a Roni (prepared)
2 jars marinated artichoke hearts (rinsed good and drained) 14.75 oz total
4 green onions chopped
1/2 c. chopped green pepper
1 c. chopped ripe olives
6 chicken breasts (cooked, boned, and diced)
1-2 c. real mayonnaise (add to taste)
Prepare rice and add everything except mayo. Then add mayo to taste.
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