So I've had fun winning a few give aways myself and was thinking I should do one myself sometime. So without futher ado...I decided to give away a new product we have just released March 1st with Pampered Chef. A new cookbook! To enter all you need to do is share with me your favorite recipe in the comments section. I will leave the contest open until midnight Friday March 13th! I know Friday the 13th--but I think that is a day something great always happens! Someone is going to be a winner!! If you are an email reader and want to participate please email me your recipe and I will enter you in also. We all can use some fresh ideas!
Monday, March 9, 2009
My First Give Away
So I've had fun winning a few give aways myself and was thinking I should do one myself sometime. So without futher ado...I decided to give away a new product we have just released March 1st with Pampered Chef. A new cookbook! To enter all you need to do is share with me your favorite recipe in the comments section. I will leave the contest open until midnight Friday March 13th! I know Friday the 13th--but I think that is a day something great always happens! Someone is going to be a winner!! If you are an email reader and want to participate please email me your recipe and I will enter you in also. We all can use some fresh ideas!
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Happy Gooey Cookie Bars
1 devil's choc cake mix
2 tbs water
2 eggs
1/2 c oil
pkg choc. chips
1 sm jar of marshmellow cream
sundae topping
*combine first 4 ing and mix well.
* press 3/4 dough into greased 9x13
* drizzle marshmellow cream
*top with choc chips.
*top with remaining dough.
*bake at 350 for 20 min. Enjoy!
Hey, have you decided yet if yer coming to the Mom party or nofun party friday night??? ;)
Taco Soup
1# hamburger or sausage browned
1 pkg taco seasoning
1 can corn, undrained
1 can kidney beans, undrained
1 can diced tomatoes
1 (16 oz)jar salsa
Heat until warm or put in crockpot. When ready to eat, put in bowls and sprinkle with shredded cheese.
Serve with tortilla chips or corn chips. Very easy - and the kids love it!
Three Cheese Stuffed Shells
12 jumbo shells
1 beaten egg
1 - 12 oz cottage cheese
1/2 c. shredded mozzarella cheese
1/4 c. grated parmesan
2 T parsley
1/2 t. oregano
1 - 14 1/2 oz can Italian stewed tomatoes, cut up (don't drain)
1 - 8 oz tomato sauce
Cook pasta 18-20 minutes, drain. In bowl combine egg, cheese, parsley & oregano. Fill shells 1/4 c. or less with filling. Combine tomatoes & tomato sauce; pour over shells. Bake covered w/ foil at 350 degrees for 20-25 minutes or until hot.
*The actual recipe says to drain the stewed tomatoes, I prefer them to be kind of juicy so I don't drain them. You can decide how you like it best!
That cookbook looks great! What a fun giveaway!
What a great idea to get some awesome recipes! A few things come to mind; but we eat a lot of fish (mostly salmon & halibut) so I chose an easy salmon recipe:
Filet of Salmon (we order ours from http://www.vitalchoice.com)
Buttoni or Christophers Ranch Pesto Sauce
*Simply rinse salmon and place skin side down (if there is a "skin side") into a lightly olive oiled baking dish
*Scoop pesto sauce and apply evenly and liberally over the top of the salmon.
Bake covered at 350 for approximately 20 minutes (depending on the size of the filet)
Increase heat to 425 and uncover salmon for the last 5-10 minutes.
Let sit for a few minutes while cooling and serve with rice pilaf and a salad.
This is my daughter's favorite meal.
Chicken and Wild Rice Casserole
4 cans Chicken Gumbo Soup
2 - 6oz boxes of Uncle Ben's Original Long Grain & Wild Rice
1 small can sliced mushrooms
3/4 stick butter, sliced
5-6 chicken breasts, boneless & skinless, cut in half
Layer in 9x13 pan as follows:
2 cans soup
2 pkg rice only (one from each box)
sliced butter
1 pkg rice seasoning
raw chicken breasts
2 cans soup
1 pkg rice seasoning
mushrooms
Cover and Bake at 350 for 1 1/2 hrs
Easy and Tasty!!
Chicken Rice Burritos
1/3 cup sliced onions or green onions
1 garlic clove, minced
2Tbsp. butter or margarine
4-5 cups shredded cooked chicken
1/2 tsp.to 1 Tbsp. chili powder
1/2 tsp. salt (or to taste)
3& 1/2 cups chicken broth (divided)
1 (16oz) jar picante sauce or salsa (divided)
1&1/2cups uncooked rice
3 cups (12 oz) shredded Cheddar cheese (divided)
12 (10-in)flour tortillas,warmed
Additional picante sauce or salsa, and Cheddar cheese
sour cream (optional)
In a skillet,saute onions & garlic in butter until tender. Stir in chicken, chili powder, salt, 1/4 cup broth, and 3/4 cup of picante sauce. Heat through: set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining picante sauce; cover and simmer 5 to 10 minutes or until rice is tender. Stir into chicken mixture. Add 2 cups of cheese. Spoon 1 cup filling off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 9 by 13 baking dish. Sprinkle with remaining cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Serve with picante sauce, cheese, and sour cream.
Yields 6 servings
My husband loves these. It's nice to have shredded chicken in the freezer to help with prep time. Also we usually only serve them with salsa and sour cream.
Sometimes I cut the recipe in half or else freeze half for another meal.
Hope you enjoy!
Crockpot Spaghetti
1 lb ground beef, browned
1 envelope spaghetti sauce mix
2 T minced onion
8 oz can tomato sauce
1 qt bottle tomato juice or V-8
4 oz can mushrooms
8 oz box of dry spaghetti, broken in thirds.
Combine all but spaghetti noodles in crockpot and stir. Cover and cook on low 6-8 hours. Turn on high for last hour, add spaghetti. Stir often.
JoEllen
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