Easy Easy Chicken and Dumplings
21.1.13
11.7.11
Devil Baked a Heavenly Potato Salad
The Secret Here Really Is The Paprika.
What you will need:
6 Med to large baked potatoes
6 Hard boiled eggs, peeled and diced
6 Celery ribs, cleaned and sliced crossed wise
6 Scallions, greens & whites, cleaned & chopped
6 Bacon Slices. crisped and crumbled
1/2 a jar of 32 oz. Miracle Whip
2 1/4 TBSP vinegar
1/4 c sugar
1 TBSP celery salt
2 TBSP minced garlic
3 TBSP paprika (do not omit!)
6 Med to large baked potatoes
6 Hard boiled eggs, peeled and diced
6 Celery ribs, cleaned and sliced crossed wise
6 Scallions, greens & whites, cleaned & chopped
6 Bacon Slices. crisped and crumbled
1/2 a jar of 32 oz. Miracle Whip
2 1/4 TBSP vinegar
1/4 c sugar
1 TBSP celery salt
2 TBSP minced garlic
3 TBSP paprika (do not omit!)
Mix the last six ingredients in a large bowl.
Mix in celery, onion, bacon.
Then carefully fold in potato cubes,
followed by the eggs.
Refrigerate one hour before serving.
Mix in celery, onion, bacon.
Then carefully fold in potato cubes,
followed by the eggs.
Refrigerate one hour before serving.
Right Side Up Pineapple Poke Cake
Easiest Cake EVER.
What you will need:
1/2 c butter, softened
1/2 c sugar
1/4 c brown sugar
1/2 c flour
1 1/4 c semolina flour
1 c coconut
1/2 c pineapple tidbits, drained & reserved
1/2 c milk
1 tsp baking powder
1/4 c amaretto
Preheat oven to 350 degrees.
Mix all together, pat into a greased glass pan.
Bake at 350 degrees until golden brown.
Mix all together, pat into a greased glass pan.
Bake at 350 degrees until golden brown.
Syrup:
1/2 c sugar
2/3 c pineapple juice
1/3 c cherry juice
1/3 tsp almond extract
1 TBSP Lemon Juice
In a sauce pan, mix all together. Bring to a boil.
When cake is removed from the oven,
poke it a few times with a fork, then pour on syrup.
When cake is removed from the oven,
poke it a few times with a fork, then pour on syrup.
1.8.10
Stuffed Mushroom Stuffed Croissants
These are HUGE, but there won't be any leftovers...
What you will need:
8 0z pkg of cream cheese at room temperature
5 green onions chopped
12.5 oz can of white chicken breast drained and broken up well
1 TBSP parsley
12 - 2 to 3 inch baby Portabello mushroom caps, cleaned
2 c shredded mozzarella cheese
1/4 c Parmesan cheese
2 - 15.5 oz cans jumbo refrigerated crescent rolls.
BE CAREFUL
after removing from the oven the insides are SUPER HOT.
Best to wait before digging in.
8 0z pkg of cream cheese at room temperature
5 green onions chopped
12.5 oz can of white chicken breast drained and broken up well
1 TBSP parsley
Mix all of the above in a large bowl.
12 - 2 to 3 inch baby Portabello mushroom caps, cleaned
2 c shredded mozzarella cheese
1/4 c Parmesan cheese
Stuff the mushroom caps with the cream cheese and chicken mixture. Top with the cheeses.
2 - 15.5 oz cans jumbo refrigerated crescent rolls.
Wrap each stuffed mushroom in a jumbo crescent sealing all edges. Bake at 350 degrees for 20 minutes then cover with foil and bake for 15 minutes longer.
BE CAREFUL
after removing from the oven the insides are SUPER HOT.
Best to wait before digging in.
Muchos Layers Chicken Enchilada Dip
A Mi Me Gusta Muchos Layers Chicken Enchilada Dip with Chips!!!
It does NOT get easier than this.
What you will need:
Layer the following in a glass pan in order.
16 oz can of refried beans [layer #1]
12 oz tub of sour cream [layer #2]
1 cup enchilada sauce [layer #3]
2 x 12.5 oz cans of shredded chicken - drained well and patted dry by paper towel [layer #4]
4 0z can of green chilies drained well [layer #5]
1 medium yellow bell pepper diced [layer #6]
12 0z container of prepared guacamole [layer #7]
2 medium Roma tomatoes, pulp removed, diced [layer #8]
16 0z jar of salsa, strained [layer #9]
1 medium avocado, diced [layer #10]
2 cups shredded Monterrey Jack cheese [layer #11]
3.8 oz can of sliced black olives [layer #12]
7 green onions, chopped, greens only [layer #13]
And FINALLY...
1/4 c chopped fresh cilantro [layer #14]
Refrigerate before & after serving.
Layer the following in a glass pan in order.
16 oz can of refried beans [layer #1]
12 oz tub of sour cream [layer #2]
1 cup enchilada sauce [layer #3]
2 x 12.5 oz cans of shredded chicken - drained well and patted dry by paper towel [layer #4]
4 0z can of green chilies drained well [layer #5]
1 medium yellow bell pepper diced [layer #6]
12 0z container of prepared guacamole [layer #7]
2 medium Roma tomatoes, pulp removed, diced [layer #8]
16 0z jar of salsa, strained [layer #9]
1 medium avocado, diced [layer #10]
2 cups shredded Monterrey Jack cheese [layer #11]
3.8 oz can of sliced black olives [layer #12]
7 green onions, chopped, greens only [layer #13]
And FINALLY...
1/4 c chopped fresh cilantro [layer #14]
Refrigerate before & after serving.
[layers 1,2,3]
[layers 4,5,6]
[layers 7,8,9,10]
[layers 11, 12, 13, & 14]YUM!
Summer Strawberry Braid
What you will need:
16 0z honey & nut cream cheese, softened
1 pkg, (15.5 0z) refrigerated jumbo crescent rolls
2 cups sliced fresh strawberries
1/2 tsp cinnamon
2 TBSP seedless strawberry jam, warmed [you can use microwave - 10 seconds]
1 TBSP pure maple syrup
Cookie sheet, parchment paper, paring knife
Powdered sugar for top
Place a piece of parchment on a cookie sheet, roll out the cresents so that they are flat and
press all of the edges together forming one sheet of dough.
Using the paring knife, make 2 inch slits about 2 inches apart up both sides
leaving about 4 inches in the middle for filling.
Spread on the honey & nut cream cheese, layer with fresh strawberry slices
and drizzle with the warm jam and pure maple syrup.
press all of the edges together forming one sheet of dough.
Using the paring knife, make 2 inch slits about 2 inches apart up both sides
leaving about 4 inches in the middle for filling.
Spread on the honey & nut cream cheese, layer with fresh strawberry slices
and drizzle with the warm jam and pure maple syrup.
Start Braiding by twisting each side two times and crossing it over the top, pinching the opposite side to close the braid.
Bake at 375 degrees for 9 minutes, reduce oven heat to 350 degrees and lay a piece of foil over the top. Continue baking for another16 minutes.
VOILA'!
Top with powdered sugar and serve. Refrigerate Leftovers.
VOILA'!
Top with powdered sugar and serve. Refrigerate Leftovers.
19.7.10
Cheatzza - Chicken Cordon Bleu
What you will need:
One pre-made pizza crust with the "holes" in it [perforated].
Three cheese Alfredo sauce
1/2 lb Polish ham, shredded
2 Chicken breasts, grilled and sliced
4 cups Mozzarella cheese, shredded
1 cup Blue cheese, crumbled
Top your pre-made crust with all starting with sauce and finishing with the blue cheese.
Bake at 450 degrees until cheese is melted and just turning brown. Enjoy! [If ever in doubt, follow the cooking instructions for the pre-made crust].
Cheatzza - BBQ Chicken, Bacon, & Leek
What you'll need:One pre-made pizza crust with the "holes" in it [perforations]
Memphis style barbecue sauce
2 Chicken breasts grilled and sliced
1 Medium leek, white part only, chopped
1 lb. bacon cooked crisp and broken into bite sized pieces
4 cups mozzarella cheese
Parmesan cheese and parsley for topping
Cook at 450 degreees until cheese is just browned and bubbly. Top with grated Parmesan & parsley, Enjoy! [If ever in doubt, follow the cooking recommendation on the pre-made crust].
3.7.10
Colossal Iraqi Beef Boureg
I was looking up Iraqi cuisine because my best friend's husband is originally from Iraq, and came across boureg (bourek, boreg, borek). While this dish is apparently made everywhere in the Middle East, I stayed true to the ingredients that would be used in an Iraqi kitchen.
To put my own spin on things though, typically boureg is made in either the style of baklava or rolled like skinny cigars. And even though I was drawn to the cigar idea, I wanted to make a meal out of this, not just an appetizer. For this reason I made HUGE rolls, resembling egg rolls in size, in place of the taquito sizes originally suggested. And, it was good..
To put my own spin on things though, typically boureg is made in either the style of baklava or rolled like skinny cigars. And even though I was drawn to the cigar idea, I wanted to make a meal out of this, not just an appetizer. For this reason I made HUGE rolls, resembling egg rolls in size, in place of the taquito sizes originally suggested. And, it was good..
What you will need:
-28 sheets of phyllo pastry
-1 cup feta cheese crumbled
-3/4 cup parsley, chopped
-1 TBSP ground black pepper
-1 medium leek, white part only, chopped
-2 medium red potatoes, washed and diced
-2 cups eggplant, skin removed, diced
-2 TBSP olive oil
-1 lb. diced beef [taco meat style cut]
-1 1/2 cups butter. melted
-Sour cream and chives, mixed
wax paper, basting brush, wet wash cloth
Brown the beef, drain only half of the beef juices/fat.
Add the leek, eggplant, potatoes, pepper, & olive oil.
Cook on medium heat until the potatoes are tender.
Add the leek, eggplant, potatoes, pepper, & olive oil.
Cook on medium heat until the potatoes are tender.
Cut the 28 sheets of phyllo in half and stack the
two halves to make one stack. Cover these IMMEDIATELY
with wax paper and a wet wash cloth. Working on
another piece of wax paper, pull apart one sheet of
phyllo dough, brush with butter from the edges inward.
Place another sheet of phyllo on top of the other, butter.
Repeat phyllo and butter until four sheets are stacked
and buttered, one on top of the other. On one of the short sides
place two heaping tablespoons full of the meat mixture
in a row. Top with parsley and feta cheese and roll, tucking in
the edges. Place on an ungreased cookie sheet, seam side down.
two halves to make one stack. Cover these IMMEDIATELY
with wax paper and a wet wash cloth. Working on
another piece of wax paper, pull apart one sheet of
phyllo dough, brush with butter from the edges inward.
Place another sheet of phyllo on top of the other, butter.
Repeat phyllo and butter until four sheets are stacked
and buttered, one on top of the other. On one of the short sides
place two heaping tablespoons full of the meat mixture
in a row. Top with parsley and feta cheese and roll, tucking in
the edges. Place on an ungreased cookie sheet, seam side down.
Bake at 350 degrees on center rack for
40 to 50 minutes or until light brown.
Brush tops with butter and bake another 5 minutes.
Serve immediately with sour cream and chive dip.
Refrigerate leftovers. Yields 14 large rolls.
40 to 50 minutes or until light brown.
Brush tops with butter and bake another 5 minutes.
Serve immediately with sour cream and chive dip.
Refrigerate leftovers. Yields 14 large rolls.
*Colossal Iraqi Beef Boureg*
2.7.10
Simple Cream Cheese Truffles
What you will need:
- 1 - 8 oz. package of cream cheese (softened)
- 2 3/4 cups of cookie crumbs - choose your favorite
*If you are using a sandwich style cookie, use three cups crumbs and omit the frosting because the frosting's already in the middles.*
- 1/4 c of frosting - your choice again. You could also use peanut butter or fruit filling - be adventurous
- 2 cups of microwavable bakers chocolate any flavor (7 oz. each)
- Cocoa Powder or powdered sugar & sifter (optional) - you can also use colored sugar or cookie crumbs
- Wax Paper
- Cookie Sheets
- Cling Wrap
Combine cream cheese, cookie crumbs, and frosting (peanut butter or filling) in a bowl. Scoop this mixture and roll in between palms to form a 1" ball. Place on wax paper. Repeat with remaining mixture. Freeze until SOLID (at least 15 minutes).
Heat Baker's chocolate. Dip and roll each frozen ball center to cover, then place on wax paper lined cookie sheet &, for a nice finish, dust with cocoa powder or powdered sugar using a sifter and a side to side tap against your free hand, or dust with a colored sugar of your choice. Repeat with all remaining centers. Carefully cover with cling wrap, placing a piece of waxed paper between it and the truffles if necessary to avoid sticking, and refrigerate at least one hour before serving.
Makes 24 truffles
Refrigerate left overs.
Calzone - Chicken & Cheesey Easy Beesy.
What you will need:
2 - 12" pizza pans
Butter
2 - boxed pizza crust mixes (The just add water kind)
2 chicken breasts grilled and sliced
2 cups mozzarella & cheddar pizza cheese
a fork
1/4 tsp garlic powder
1/4 tsp Italian seasoning
Parmesan cheese
parsley
Place the oven rack in the LOWEST position. Preheat oven to 450 degrees F.
Mix one of the crusts and let sit.
Butter the pizza pans (x2). Press Crust into just over half of the first pan.
Top with pizza cheese blend.
Make a second crust same as the first in second pizza pan.
Flip it over the top of the loaded crust so that the butter side is out.
Press edges together with a fork and perforate the top crust several times.
2 - 12" pizza pans
Butter
2 - boxed pizza crust mixes (The just add water kind)
2 chicken breasts grilled and sliced
2 cups mozzarella & cheddar pizza cheese
a fork
1/4 tsp garlic powder
1/4 tsp Italian seasoning
Parmesan cheese
parsley
Place the oven rack in the LOWEST position. Preheat oven to 450 degrees F.
Mix one of the crusts and let sit.
Butter the pizza pans (x2). Press Crust into just over half of the first pan.
Spread chicken strips over crust and sprinkle with garlic powder and Italian seasoning.
Top with pizza cheese blend.
Make a second crust same as the first in second pizza pan.
Flip it over the top of the loaded crust so that the butter side is out.
Press edges together with a fork and perforate the top crust several times.
Bake at 450 degrees for 15 to 20 minutes or until the BOTTOM crust is done.
*Cover top crust with foil to prevent over browning if the
top crust is done but the bottom crust still needs more time.*
*Cover top crust with foil to prevent over browning if the
top crust is done but the bottom crust still needs more time.*
After baking. top with Parmesan cheese and parsley.
Serve with your favorite BBQ sauce or ranch.
Serve with your favorite BBQ sauce or ranch.
VOILA'!
*Chicken & Cheese Calzone*
*Chicken & Cheese Calzone*
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