Thursday, December 22, 2011

Seasoned Oyster Crackers

It seems that our family tends to only make these crackers around Christmas. They are so easy and tasty...I'm not sure why we wait to Christmas, but that's what we do! Here's our modified recipe!

Seasoned Oyster Crackers
3 bags oyster crackers
2 pkgs Hidden Valley Ranch Buttermilk Ranch Dressing (important to get the Buttermilk packets)
¾ cup oil
½ tsp lemon pepper
½ tsp garlic powder
1 tsp dill weed

Put crackers in roaster (we use one like this). Mix ranch, oil, lemon pepper, garlic powder and dill weed together. Pour over crackers and stir…making sure crackers are all covered. Bake at 250 for 15-20 minutes.

Sunday, October 23, 2011

Pumpkin Toddy--Non-alcoholic

Enjoy this festive, seasonal drink alone or on coffee!  A great way to warm up your evening....

Pumpkin Toddy

3/4 Cup milk, 2% or whole
2 Tbl pumpkin puree
1/2 Tbl pure maple syrup

Combine all ingredients in a saucepan and heat to steaming over medium heat, about 5 minutes.  Serve with optional whipped cream sprinkled with pumpkin pie spice, or add as creamer to coffee.  Optional rum, whiskey or brandy may be added prior to serving.

Wednesday, September 14, 2011

The Tidy Nest: Freezer Smoothies

I found this great little trick for smoothies. I am going to have to try it soon! What a great and easy way to get out of the house quickly!

The Tidy Nest: Freezer Smoothies: We have been enjoying smoothies for breakfast this summer. Smoothies are a quick way to eat a healthy breakfast using fresh ingredients. ...

Monday, July 18, 2011

Easy Chicken Enchiladas

Easy Chicken Enchiladas
from the taste of home cooking school magazine

1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 tub (10 ounces) Philadelphia Santa Fe Style Blend Cooking Creme, divided
1/2 cup Mexican-style finely shredded four cheese
8 (6 inch) flour tortillas

  1. Heat oven to 350 degrees F. Cook and stir onions in hot oil in large skillet on medium heat 4-5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  2. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13-in. x 9-in. baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15-20 minutes or until heated through. 
Makes 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Note from Cassie: We thought this would have also been good by spooning some salsa over the top of the tortillas during the last 5 minutes of cooking. We also, removed the cover for the last 5 minutes of cooking to help the cheeses melt.

Tuesday, May 31, 2011

Greek-Style Chicken

Greek-Style Chicken

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

6 boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup chicken broth
1 lemon thinly sliced
1/4 cup pitted kalamata olives
1/2 teaspoon dried oregano leaves
1 cloves garlic, minced
Hot cooked orzo or rice

  1. Remove visable fat from chicken; sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place chicken in slow cooker.
  2. Add broth, olives, lemons, oregano and garlic to slow cooker. Cover, cook on LOW for 5-6 hours or until chicken is tender.
  3. Serve with orzo.
Makes 4-6 servings
Prep time: 30 minutes
Cook time: 5-6 hours on LOW

Note from Cassie: I made this dish with boneless skinless chicken breasts - made the recipe as is...however the chicken dried up so I would recommend increasing the chicken broth to 1 cup and to add a bit more flavor keep the juices with the olives. We thought that the dish would be really good if you added feta to the dish once it's plated.

Wednesday, May 25, 2011

Chicken Ceasar Tetrazzini

Chicken Ceasar Tetrazzini

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup graded Parmesan cheese
2 tablespoons dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350 F for 25 minutes or until casserole is hot and bubbly.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: We thought this would have also been good by adding mixed vegetables.

Potato and Pork Frittata

Potato and Pork Frittata
from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

12 ounces (about 3 cups) frozen hash brown potatoes
1 teaspoon Cajun seasoning
4 egg whites*
2 whole eggs
1/4 cup low-fat milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
10 ounces (about 3 cups) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2 ounces) shredded Cheddar cheese
* Two whole eggs may be substituted for the four egg whites, if desired.

1. Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; spinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven.
Reduce oven temperature to 350 F.

2. Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.

3. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350 F oven and bake 5 minutes or until egg mixture is set and cheese is melted.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: If you do not have an ovenproof skillet (as we do not) it worked well to follow recipe until adding the eggs. Before adding eggs to vegetables; pour the vegetables, pork and potoatoes into a casserole dish, then add eggs and cheese. Bake about 5-10 minutes until egg mixture is set and cheese is melted.

Other modifications we made: Used mixed vegetables rather than stir-fry (just what we had on hand). We also thought it would taste good with some bread crumbs on top to add a bit of crunch.