Jessica's Recipe Box

Mexican Beef Bake

2008-02-18T20:10:00.003-05:00

8 oz. pasta
1 lb. ground beef
2 cloves garlic, minced
1 medium onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 can (11 oz.) corn, drained
1 can (4.5 oz.) mild chopped green chilies, drained
1 cup ricotta cheese
1 cup shredded Monterey Jack cheese, divided
1/2 tsp. chili powder
2 cups salsa

Preheat oven to 375°. Cook pasta according to package directions. Drain in a colander. Meanwhile, prepare beef. Heat skillet over medium heat. Add beef, garlic, onion, and bell pepper. Cook, stirring, until beef is browned and vegetables are tender, about 10-15 minutes. In a large bowl, combine pasta, beef, corn, chilies, ricotta, 1/2 cup Monterey Jack, and chili powder. Mix well. Spread some salsa in a medium casserole. Spoon pasta mixture over salsa. Top with remaining salsa. Sprinkle iwth remaining cheese. Bake until heated through, about 20 minutes. Serve immediately.

**Recipe from Healthy Meals in Minutes recipe box

2-12-08: Good!

Chicken Pasta Milano

2008-01-31T12:33:00.000-05:00

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained

In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.

**Recipe from recipezaar.com

Chicken Chimichangas with Green Sauce

2008-01-31T12:29:00.000-05:00

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

**Recipe from allrecipes.com

Buffalo Chicken Dip

2008-01-30T15:58:00.000-05:00

20 oz. canned chicken, drained
16 oz. cream cheese
1 cup ranch dressing
1/4 - 1/3 cup hot sauce
1 1/2 cups cheddar cheese

Place cream cheese in a shallow casserole. Microwave on 50% power for 2-3 minutes until cheese is soft. Stir in chicken, ranch, hot sauce, and 1 cup cheese. Sprinkle with remaining cheese. Microwave on HIGH for 2-4 minutes until hot and bubbly.

Makes 6 cups.

Waffles

2008-01-30T13:37:00.000-05:00

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

**Recipe from allrecipes.com

Crock Pot Chicken Bacon Swiss Melts

2008-01-30T13:36:00.000-05:00

1 box stuffing mix
4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese

Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix. Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours. Place cheese slices on top to melt 15 minutes before serving.

**Recipe from cdkitchen.com

Caramel Soaked French Toast

2008-01-30T13:30:00.000-05:00

1 and 1/2 cups firmly packed brown sugar
3/4 cup butter
1/4 cup light corn syrup
10 (1 and 3/4 inch thick) slices of French bread
4 eggs beaten together
2 and 1/2 cups half & half
1 Tablespoon vanilla
1/4 teaspoon salt
3 Tablespoons sugar
1 and 1/2 teaspoon cinnamon
1/4 cup melted butter

For syrup: Combine 1st 3 ingredients in a medium saucepan and cook over medium heat, stirring for 5 min.... or until bubbly.Pour syrup evenly into a 13 inch by 9 inch cake pan that has been lightly buttered.Arrange bread slices over syrup.Combine: eggs, milk, vanilla and salt, Stir. Pour over bread slices.Cover and chill overnight or for at least 8 hours.Combine: 3 Tablespoons sugar and cinnamon and sprinkle over bread. Drizzle melted butter on top.Bake uncovered at 350° for 45 to 50 minutes until golden and bubbly and serve immediately.

**Recipe from mrbreakfast.com

Buffalo Chicken Meatballs

2008-01-30T13:24:00.000-05:00

1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
olive oil, for drizzling
2 tablespoons butter
1/2 cup hot sauce
3 scallions, green and white parts thinly sliced
bleu cheese dressing for dipping
celery sticks
carrot sticks

Preheat oven to 400°F. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. Arrange the meatballs on a nonstick sheet pan and drizzle them with olive oil. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.

**Recipe from sweetnicks.blogspot.com

Bread Machine Dinner Rolls

2008-01-30T12:47:00.000-05:00

1 cup warm milk (70 to 80°.)1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast

In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. 4. Divide dough into 24 portions. Shape dough into balls. Place in a greased 13 inch by 9 inch baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 350° for 12-15 minutes.

**Recipe from momadvice.com

Beef Daube Provencal

2008-01-30T12:44:00.000-05:00

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)

Preheat oven to 300°. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

**Recipe from myrecipes.com

Apple Pancakes

2008-01-30T12:42:00.000-05:00

2 cups Bisquick
1/2 teaspoon cinnamon
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar
1 1/3 cup milk
3/4 cup grated apple

Beat baking mix, cinnamon, sugar, vanilla egg and milk with rotary beater until smooth. Fold in apple. Pour batter from 1/4 cup measuring cup onto hot greased griddle. Bake until bubbles appear. Turn and bake other side until golden brown.

**Recipe from cdkitchen.com

Salsa Chicken Casserole

2008-01-30T12:41:00.000-05:00

1 pound chicken, cooked & shredded
1 packet taco seasoning
16 oz wide egg noodles
24 oz salsa
16 oz sour cream

Boil noodles. Drain & return to pot. Add sour cream & salsa. In a separate bowl, mix shredded chicken with taco seasoning. Add to the noodle mixture & cook for five to seven minutes on medium heat.

**Recipe from momadvice.com

Pumpkin Pancakes

2008-01-30T12:39:00.000-05:00

2 cups unbleached all-purpose flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup sour cream
3/4 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

**Recipe from momadvice.com

White Chocolate Raspberry Cheesecake

2008-01-30T09:40:00.000-05:00

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325°. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

**Recipe from allrecipes.com

Almost NutriGrain Bars

2008-01-30T09:37:00.000-05:00

1 (18 ounce) box yellow cake mix
2 1/2 cups quick-cooking oatmeal
1/2 cup brown sugar (use 3/4 cup for a sweeter crust and topping)
1/2 teaspoon cinnamon
1/4 cup melted butter, plus
2 tablespoons melted butter (can use vegetable oil)
1 large egg, slightly beaten
2 teaspoons lemon juice
1 teaspoon vanilla
2 cups strawberry preserves or raspberry preserves (can use a little more, or use your favorite preserves)

Preheat oven to 375°. Grease a 13x9 baking dish. In a large bowl combine cake mix, oatmeal, cinnamon and brown sugar; mix with a spatula or a large wooden spoon.
In a small cup whisk egg with lemon juice and vanilla until combined; add to the crumb mixture along with 1/4 cup plus 2 tablespoons melted butter. Using a large wooden spoon toss to combine, then use your fingers to finish the mixing. Mix until the mixture clumps together. Sprinkle a little more than half of the crumb mixture into the pan, then spread out evenly, pressing firmly to cover bottom. Spoon the jam carefully over the crust in the pan and spread evenly. Cover with remaining crumb mixture over top of the jam then gently pat the mixture down slightly. Bake for 20 minutes (the top should be very light brown). Cool completely, or semi-freeze before cutting into bars (this will make cutting the bars easier).

**Recipe from recipezaar.com

Pumpkin Bars

2008-01-30T09:32:00.000-05:00

2 cups sugar
3/4 cup oil
4 eggs
1/2 tsp salt
1 tsp soda
2 tsp baking soda
1 can pumpkin
2 cups flour
2 tsp cinnamon

Frosting:

1 package cream cheese (softened)
1/2 cup butter (softened)
2-1/2 to 3 cups powdered sugar

Combine the cake ingredients together and pour into an ungreased jelly roll pan. Bake for 25 minutes at 350°. After the bars are completely cooled, mix the frosting ingredients together and frost the bars. Cut into bite size pieces.

*Recipe from sharonsews.blogspot.com

Crock Pot BBQ Chicken

2008-01-30T09:26:00.000-05:00

4 chicken breasts - can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.

**Recipe from momadvice.com

Firehouse Chili Pasta Bake

2007-12-30T10:23:00.000-05:00

3 c. (8 oz.) ziti, uncooked
1/2 lb. lean ground beef
1 c. diced green pepper
1/2 c. chopped onion
2 cloves garlic, finely chopped
1 T. chili powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (about 14 oz.) chunky style tomatoes
1 1/3 cups (12 oz.) medium salsa
2 c. (8 oz.) shredded Monterey jack or Cheddar cheese, or a mix of both

Heat oven to 375°. Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, cook meat, green pepper, onion, garlic, chili powder, salt and pepper 10 minutes or until vegetables are tender and meat is thoroughly cooked, stirring occasionally. Stir in tomatoes and salsa; heat to boiling. Reduce heat; simmer 10 minutes. In 13x9 baking dish, stir together pasta and sauce until well blended; sprinkle with cheese. Bake 10 minutes or until cheese melts.

**Recipe from frugalfriendsinthekitchen Yahoo group

Chicken Croissant Packets

2007-12-30T10:19:00.000-05:00

2 C. cooked, chopped chicken
1 3 oz. pkg. cream cheese, softened
1 T. chopped chives
2 T. milk
1/2 C. seasoned bread crumbs
2 pkg. refrigerated crescent rolls
1/4 C. melted margarine

Mix chicken, cream cheese, chives, milk and salt to taste in a medium bowl to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 C. of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crumbs. Place packets on baking sheet. Bake in preheated 350° oven for 20 minutes or until golden brown.

**Recipe from friendly-freezer Yahoo group

Skillet Pork Chops with Potatoes and Onions

2007-12-30T10:15:00.000-05:00

2 T. vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 T. flour
1/3 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 c. hot water
1 T. lemon juice

Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender.

**Recipe from allrecipes.com

Oreo Muffins

2007-12-30T10:12:00.000-05:00

1 egg
1/2 c. milk
1/4 c. butter, melted
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chocolate chips
1 c. Oreos, crushed

Preheat oven to 400°. Grease muffin tins. Beat together the egg, milk and butter. Stir in the remaining ingredients except the Oreos. Fold in the Oreos; batter will be lumpy. Spoon into prepared muffin tins and bake for 15 to 20 minutes.

**Recipe from frugalfriendsinthekitchen Yahoo group

Jam Scones

2007-12-30T10:10:00.000-05:00

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. butter
2 eggs
1/3 c. half & half
1/2 c. jam

Combine flour, baking powder, salt and sugar. Cut in 1/2 cup of the butter until mixture resembles cornmeal. Set aside. Beat the eggs and half & half. Make a well in dry ingredients. Stir in liquid with a fork to make a soft dough (less mixing makes tender scones). Divide dough in half. Pat out each portion on floured board into a 10" circle. Place 1 circle on cookie sheet. Spread with 2 tablespoons soft butter. Cover with jam.Top with second circle of dough. With sharp knife, mark into 8 pie-shaped wedges. Do not cut through dough. Spread surface with remaining butter. Bake at 400° for 20 minutes or until golden. Cut into 8 wedges.

**Recipe from frugalfriendsinthekitchen Yahoo group

Easy Salsa Meatloaf

2007-12-30T10:08:00.000-05:00

1 pound ground beef
1/2 cup salsa
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste
Preheat oven to 350°. In a large bowl, mix the ground beef, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan. Bake 45 minutes in the preheated oven.

**Recipe from allrecipes.com

Mexican Rice

2007-12-30T10:05:00.000-05:00

2 cups rice
1/2 an onion, minced or chopped
1 bell pepper, minced or chopped
1 tbsp or so garlic, minced.
oil
4 cups water
1 tsp salt
8 oz tomato sauce
1 chicken bullion cube or chicken broth

Coat the bottom of a large skillet with layer of oil; heat oil on high heat until hot. Add onion and bell pepper into skillet. Sauté 3-5 minutes. Pour in rice and garlic. Stir rice until is golden tan. Stir in tomato sauce, bullion cube or chicken broth, and salt. When rice is hot again, add 4 cups of water. Stir; bring to a boil, then turn down the heat and let it simmer for 18-20 minutes without stirring.

**Recipe from Jessica Hernandez

Crock Pot Beef Barley Soup

2007-12-30T10:03:00.000-05:00

1 lb. stew beef, cut in 1/2" cubes, lightly browned
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Combine all ingredients in crockpot. Cover and cook 6-8 hours on low, stirring occasionally.

**Recipe from frugalfriendsinthekitchen Yahoo group