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.
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