This recipe comes from my friend Amy and they are SO good!
1 pouch (1lb 1.5 oz) Betty Crocker oatmeal cooking mix
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese softened
1/2 cup sugar
2 tbls all purpose flour
1 tsp vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts
1. Heat oven to 350 degrees. Spray bottom and sides of 9x13 pan
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups of mixture; press remaining mixture in bottom of pan. Bake for 10 minutes.
2. Meanwhile, in large bowl beat cream cheese, sugar, flour, vanilla, and egg with electric mixer until smooth.
4. Spread cream cheese mixture evenly over partially baked crust (will spread easier if crust is cooled some first)
5. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture.
6. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
7. Bake 35 - 40 minutes longer or until light golden brown. Cool about 30 minutes, then refrigerate about 2 hours (makes them easier to cut). Store in refrigerator.
Enjoy!!
Monday, May 4, 2009
Friday, April 24, 2009
Chicken Cordon Blue type dinner
I got this from my sister so I really don't know what the actually name of it is. It is quite yummy though. We made it last night and everybody enjoyed it; although I did cook it alittle too long - the chicken was alittle dried out. Just watch it!
4 boneless, skinless chicken breast halves
1/2 lb. deli-sliced cooked ham
1/2 lb. baby Swiss cheese, sliced
10 3/4 oz can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions
1. Layer all ingredients in the order they are listed into your slow cooker.
2. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4 or 5 quarts.
4 boneless, skinless chicken breast halves
1/2 lb. deli-sliced cooked ham
1/2 lb. baby Swiss cheese, sliced
10 3/4 oz can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions
1. Layer all ingredients in the order they are listed into your slow cooker.
2. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4 or 5 quarts.
Saturday, February 28, 2009
Cowboy Beef Dip
This recipe came from Taste of Home magazine. My sister made it at Christmas time and I couldn't get enough of it. It is yummy!!!
1 lb. ground beef
4 tbls chopped onion, divided
3 tbls chopped sweet red pepper, divided
2 tbls chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
½ c salsa
4 tbls sliced ripe olives, divided
4 tbls sliced pimiento-stuffed olives, divided
2 tbls chopped green chilies
1 tsp. chopped seeded jalapeno pepper
¼ tsp dried oregano
¼ tsp pepper
¼ c shredded cheddar cheese
2 tbls sour cream
2-3 tsp minced fresh parsley
tortilla chips
In a large skillet, cook the beef, 3 tbls onion, 2 tbls red pepper, and 1 tbls green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tbls ripe olives, 3 tbls pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream, and parsley; sprinkle with the remaining onion, peppers and olives. Serve with the tortilla chips.
Yield: 3 cups.
1 lb. ground beef
4 tbls chopped onion, divided
3 tbls chopped sweet red pepper, divided
2 tbls chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
½ c salsa
4 tbls sliced ripe olives, divided
4 tbls sliced pimiento-stuffed olives, divided
2 tbls chopped green chilies
1 tsp. chopped seeded jalapeno pepper
¼ tsp dried oregano
¼ tsp pepper
¼ c shredded cheddar cheese
2 tbls sour cream
2-3 tsp minced fresh parsley
tortilla chips
In a large skillet, cook the beef, 3 tbls onion, 2 tbls red pepper, and 1 tbls green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tbls ripe olives, 3 tbls pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream, and parsley; sprinkle with the remaining onion, peppers and olives. Serve with the tortilla chips.
Yield: 3 cups.
Tuesday, February 24, 2009
Nacho Bake
We had this tonight for dinner and it was pretty good. My boys LOVE Velveeta Shells and Cheese (and I do enjoy them myself, much better than the powered mac and cheese.) Eric found this recipe on the back of the box so we tried it and it went over well. It is not the healthiest but it sure is good and very easy and fast.
1 pkg. (12 oz) VELVEETA Shells & Cheese Dinner
1 lb. ground beef
1 pkg. (1 1/4 oz) taco seasoning
3/4 c. water
3/4 c. sour cream
3/4 c. shredded cheddar cheese, divided
3/4 c. salsa
1/2 c. coarsely crushed tortilla chips
1. Preheat oven to 400. Prepare shells & cheese following basic directions. While pasta is cooking, brown meat; drain. Add taco seasoning mix and water to the meat; simmer 5 mins.
2. Stir sour cream into prepared shells & cheese. Spoon half of the shells & cheese mixture into 8-inch square baking dish; top with layers of the meat mixture, half of the cheese and the remaining shells & cheese. Cover.
3. Bake 15 mins; top with salsa, remaining cheese, and the crushed tortilla chips. Bake uncovered, an additional 5 mins.
Enjoy!
1 pkg. (12 oz) VELVEETA Shells & Cheese Dinner
1 lb. ground beef
1 pkg. (1 1/4 oz) taco seasoning
3/4 c. water
3/4 c. sour cream
3/4 c. shredded cheddar cheese, divided
3/4 c. salsa
1/2 c. coarsely crushed tortilla chips
1. Preheat oven to 400. Prepare shells & cheese following basic directions. While pasta is cooking, brown meat; drain. Add taco seasoning mix and water to the meat; simmer 5 mins.
2. Stir sour cream into prepared shells & cheese. Spoon half of the shells & cheese mixture into 8-inch square baking dish; top with layers of the meat mixture, half of the cheese and the remaining shells & cheese. Cover.
3. Bake 15 mins; top with salsa, remaining cheese, and the crushed tortilla chips. Bake uncovered, an additional 5 mins.
Enjoy!
Pumpkin Cookies
So my friend Jennifer makes the BEST pumpkin cookies. I'm so sad that I don't live closer so I could enjoy them! :) Before I left I made sure that I got the recipe. They are SO yummy!!!
2 c. sugar
1 c. oil
2 tsp vanilla
2 c. canned pumpkin
4 c. flour
1 1/4 tsp cinnamon
1/2 tsp salt
raisins, chocolate chips, nuts (Jennifer just adds chocolate chips and it is dynamite. I've never tasted it with anything else.)
Mix all ingredients together and bake at 350 for 15 mins.
Enjoy - and if you make them make sure you call me over and I will come and help you eat them. :)
2 c. sugar
1 c. oil
2 tsp vanilla
2 c. canned pumpkin
4 c. flour
1 1/4 tsp cinnamon
1/2 tsp salt
raisins, chocolate chips, nuts (Jennifer just adds chocolate chips and it is dynamite. I've never tasted it with anything else.)
Mix all ingredients together and bake at 350 for 15 mins.
Enjoy - and if you make them make sure you call me over and I will come and help you eat them. :)
Friday, January 2, 2009
Busy-Day El Rancho Chicken
I got this off of my sister's blog. When she was at my mom's for Christmas she made it and it is YUMMY! She said it came from Better Homes and Gardens, Our Best Recipes
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cubed cooked chicken (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining chicken, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cubed cooked chicken (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining chicken, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8
Touch Down Taco Dip
This is a favorite recipe of my husband and mother-in-law. It is a good one! This comes from Pampered Chef.
1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2 tbls taco seasoning
2 garlic cloves, pressed
1/2 cup grated cheddar cheese
optional toppings such as diced tomatoes, green onions, sliced olives, fresh cilantro, or additional sour cream
tortilla or corn chips
Preheat oven to 350. Spread refried beans over bottom of small dish (such as a pie dish or 9x9 baking dish). In bowl, combine cream cheese, sour cream, seasoning mix, and garlic; mix well.
Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-20 minutes or until cheese is melted.
If desired, add additional toppings (we usually put tomatoes and green onions)
Serve with chips
1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2 tbls taco seasoning
2 garlic cloves, pressed
1/2 cup grated cheddar cheese
optional toppings such as diced tomatoes, green onions, sliced olives, fresh cilantro, or additional sour cream
tortilla or corn chips
Preheat oven to 350. Spread refried beans over bottom of small dish (such as a pie dish or 9x9 baking dish). In bowl, combine cream cheese, sour cream, seasoning mix, and garlic; mix well.
Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-20 minutes or until cheese is melted.
If desired, add additional toppings (we usually put tomatoes and green onions)
Serve with chips
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