Recipe Source Online

Meatball Sandwich

noreply@blogger.com (kingcalvin) — Thu, 26 Jan 2017 18:06:00 +0000

Ingredients

1 lb Ground Chuck
2 cups Pasta Sauce
1/4 parmesan cheese
1 tbsp Garlic
2 tbsp Worcestershire Sauce
1 tbsp Sage
1 cup Day old bread (blended into crumbs)
Salt & Pepper (to taste)

Directions

Preheat oven to 375 degrees.
In a large mixing bowl, combine Ground Chuck, Garlic, Worcestershire Sauce, Sage, Bread Crumbs, parmesan cheese, and salt & pepper. Mix thoroughly.
Roll approximately 2 tbsp of meat mixture using the palms of your hands. Place meatball on greased baking sheet. Repeat until all the meat is has been used. Make sure that none of the meatballs are touching each other on the pan as this could mess up cooking temperatures.
Place sheet of meatballs in the oven for 20-25 minutes.
While meatball are cooking, heat pasta sauce on the stove on medium low heat. Once meatball are done cooking, add meatballs to pasta sauce. Cover meatballs with pasta sauce.
You can serve the meatballs as is, or toast 2 slices of the remaining day-old bread to make a meatball sandwich.

Recipe Courtesy Vittlewise

Elvis Sandwich (Yep... you read that right)

noreply@blogger.com (kingcalvin) — Wed, 25 Jan 2017 15:35:00 +0000

Ingredients

2 slices of wheat bread

2 slices of bacon

1/4 cup of peanut butter

1 banana (sliced)

Directions

Place bacon on microwaveable plate and cover with paper towel.

Microwave on high for 3 minutes. If the bacon is uncooked, continue cooking in 60-second intervals until desired crispiness.

Spread peanut butter on bread and then add banana slices and bacon.

It's that simple... and so Elvis for you!

Recipe Courtesy Vittlewise

Easy Pad Thai Recipe

noreply@blogger.com (kingcalvin) — Tue, 10 Jan 2017 22:09:00 +0000

8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts

1. Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
3. Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
4. In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
5. Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
Budget Byte:
1. Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.
2. Recipe Courtesy Epicurious

3-INGREDIENT CREAMY PUMPKIN PASTA RECIPE

noreply@blogger.com (kingcalvin) — Mon, 09 Jan 2017 22:11:00 +0000

1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)
1 teaspoon kosher salt, divided, plus more
1 1/4 cups heavy cream
3/4 cup pure pumpkin purée
3/4 teaspoon freshly ground black pepper, divided, plus more

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.

Recipe Courtesy Epicurious

Crockpot Chicken -- the whole bird!

noreply@blogger.com (kingcalvin) — Sun, 08 Jan 2017 20:31:00 +0000

4teaspoons salt (per recipe reviews, 2 tsp is better)
2teaspoons paprika
1teaspoon cayenne pepper
1teaspoon onion powder
1teaspoon thyme
1teaspoon white pepper
1⁄2teaspoon garlic powder
1⁄2teaspoon black pepper
1large roasting chicken (with pop-up timer if possible)
1cup chopped onion (optional)

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make its own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Recipe Courtesy Food.com

Slow-Cooker Three Cheese Broccoli Soup

noreply@blogger.com (kingcalvin) — Sat, 07 Jan 2017 18:23:00 +0000

1/4: cup butter or margarine

1: large onion, chopped (1 cup)

1/4: cup Gold Medal™ all-purpose flour

1: can (12 oz) evaporated milk

1: carton (32 oz) Progresso™ chicken broth (4 cups)

1: bag (14 oz) frozen baby broccoli florets, thawed

1/2: teaspoon freshly ground pepper

1/4: teaspoon salt

1: loaf (8 oz. box) VELVEETA™ Original Cheese

1 1/2: cups shredded extra-sharp Cheddar cheese (6 oz)

1: cup shredded Parmesan cheese (4 oz)

Additional shredded extra-sharp Cheddar cheese, if desired

Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
Cover; cook on Low heat setting 4 hours or until bubbly.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.

Recipe Courtesy Betty Crocker

Here's a Comfort Food Recipe - Cheesy Chicken Pot Pie

noreply@blogger.com (kingcalvin) — Fri, 06 Jan 2017 19:12:00 +0000

1: tablespoon vegetable oil

1/2: cup chopped onion (1 medium)

1/2: cup chopped celery (1 medium stalk)

1: cup thinly sliced carrots (2 medium)

1: cup frozen cut green beans, thawed

2: cups chopped cooked chicken

1: can (10 3/4 oz) condensed cream of chicken soup

1: can (10 1/2 oz) chicken gravy

1/2: teaspoon dried sage leaves

1: cup finely shredded sharp Cheddar cheese (4 oz)

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add onion and celery. Cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3/4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.

Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.

Bake 40 minutes. Sprinkle remaining 1/4 cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Recipe Courtesy Betty Crocker

Sloppy Joe Meatballs - another great recipe for that playoff party!

noreply@blogger.com (kingcalvin) — Thu, 05 Jan 2017 18:06:00 +0000

Serves: 5

1 tablespoon vegetable oil
1 medium bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 package McCormick® Sweet & Smoky Sloppy Joes Skillet Sauce
1 package (1 pound) prepared meatballs, thawed, if frozen
5 submarine rolls, 6 inch
Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 3 minutes or until tender-crisp.
Stir in Skillet Sauce and meatballs. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Spoon meatballs and sauce into rolls.
Recipe Courtesy McCormick

Game Day Recipe - Texas Trash Dip

noreply@blogger.com (kingcalvin) — Wed, 04 Jan 2017 18:24:00 +0000

Serves: Makes 8 cups or 64 (2-tablespoon) servings.

1 package (8 ounces) cream cheese
1 cup sour cream
2 cans (16 ounces each) refried beans
1 can (4 1/2 ounces) chopped green chiles, drained
1 package McCormick® Taco Seasoning Mix
4 cups shredded Mexican cheese blend, divided
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
Recipe courtesy McCormick

Who Wouldn't Love Stuffed French Toast?

noreply@blogger.com (kingcalvin) — Tue, 03 Jan 2017 19:52:00 +0000

Serves: Makes 8 servings.

1 tub (8 ounces) whipped cream cheese
1 tablespoon brown sugar
3 teaspoons McCormick® Cinnamon, Ground, divided
1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
16 slices Italian bread, (1/2-inch thick)
1/2 cup apricot preserves

Substitutions
5 eggs
1 cup milk
2 tablespoons butter,
divided
Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.
Recipe courtesy of McCormick

It's playoff time! Here's a fiery wing recipe to kick off your tailgate!

noreply@blogger.com (kingcalvin) — Mon, 02 Jan 2017 19:56:00 +0000

Serves: Makes 12 servings.

1 package McCormick® Grill Mates® Zesty Herb Marinade
1/3 cup white vinegar
1/4 cup vegetable oil
1/4 cup ketchup
2 1/2 teaspoons McCormick® Red Pepper, Crushed
3 pounds chicken wing pie
ces

Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

Recipe courtesy McCormick

Easy Cinnamon Rolls - Make from Scratch in 1 Hour!

noreply@blogger.com (kingcalvin) — Thu, 29 Dec 2016 18:21:00 +0000

INGREDIENTS:

DOUGH INGREDIENTS:

1 cup milk (I used 2% milk)
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

CINNAMON-SUGAR FILLING INGREDIENTS:

1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, completely softened

CREAM CHEESE ICING INGREDIENTS:

4 ounces (1/2 cup) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1-2 tablespoons milk (if needed)

OPTIONAL SUBSTITUTION: STANDARD ICING INGREDIENTS:

1/4 cup butter, melted
1 teaspoon vanilla
1 1/2 cup powdered sugar
1-2 tablespoons milk

DIRECTIONS:
TO MAKE THE DOUGH & FILLING:
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot. (It should be around 110°F.)
In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.
In the bowl of a stand mixer fitted with the dough-hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl (up to 3.5 cups of flour total). Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Then place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/4 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350°F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.
TO MAKE THE CREAM CHEESE ICING:
Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened cream cheese and butter together until combined. Whisk in the vanilla extract until combined. Then whisk in the powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin it out to your desired consistency. (I usually add in two tablespoons of milk.)
TO MAKE THE STANDARD ICING:
Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.
**If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together, and then knead by hand for 5-7 minutes.

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Recipe Courtesy of Gimme Some Oven

EASY GRILLED LEMON GARLIC SHRIMP - A great New Year's Even App!

noreply@blogger.com (kingcalvin) — Tue, 27 Dec 2016 18:01:00 +0000

2 pounds medium or large shrimp, peeled and deveined
8 tablespoons butter
zest and juice of 1 lemon (about 2 tablespoons of juice and however much zest you can get from the lemon)
3 teaspoons minced garlic
3 teaspoons Italian seasoning

INSTRUCTIONS

Oil and preheat grill to medium-high. Skewer the shrimp onto metal or wooden skewers (if using wooden, be sure to soak them in water for 30 minutes before to keep them from burning).
Add butter to a small sauce pan. Melt completely, then bring to a boil. Stir in lemon zest, lemon juice, and garlic and stir over medium heat for about a minute until garlic starts to brown a little bit. Remove from heat.
Brush both sides of the shrimp with butter sauce. Sprinkle shrimp with Italian seasoning.
Grill shrimp 5-8 minutes on each side until cooked through and starting to brown just slightly.
Drizzle remaining lemon butter mixture over the shrimp (for a lighter meal, don't use up all of the butter sauce) and serve immediately.

Recipe Courtesy Creme De La Crumb

Now what??? Here's some great leftover Christmas Recipes!

noreply@blogger.com (kingcalvin) — Sun, 25 Dec 2016 18:12:00 +0000

Christmas Leftovers Recipes

Ham Stuffed Manicotti
This rich and comforting dish uses leftover ham in the most wonderful way. Enjoy it whether you have leftover ham or if you go out and purchase it just for this recipe!
Chicken Tomato Wraps
These fresh tasting wraps are so easy to make. Put together the filling and keep it in the fridge, then your guests or kids can roll their own!

Wild Rice Chowder With Ham
The combination of textures and flavors in this easy recipe are really wonderful. You can make the chowder without ham too, if you'd like.
Ham and Swiss Quiche
This classic and comforting quiche is perfect for a cold winter night when you've had a hard day. It's mild, with the perfect texture and flavor.
Ham and Polenta Casserole
This simple five ingredient recipe is so quick to make; use refrigerated prepared polenta, a container of Alfredo sauce, ham, asparagus and Parmesan cheese for a wonderful meal in minutes.
Updated Turkey Mornay
This is my favorite updated and easy classic holiday leftover recipe. It's a sophisticated version of Turkey a la King. Or if you feel like making something from scratch, the original Turkey Mornay recipe is perfect.
Ham Filo Roll
Nobody will ever think that this recipe is made using leftovers. It's elegant enough to serve to company.
Candy Cane Kisses
Make candies out of candy canes! This is another great project for kids at home during Christmas vacation.

By Linda Larsen

Busy Cooks Expert

The Best Slow-Cooker Chicken-Tortilla Soup Recipe

noreply@blogger.com (kingcalvin) — Fri, 23 Dec 2016 22:17:00 +0000

Ingredients

1 1/4 lb. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 oz. chicken stock
1 (14.5-oz.) can diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chiles
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. ground cumin
Kosher salt
Freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 tbsp. fresh lime juice
2 1/2 tbsp. chopped fresh cilantro, plus more for serving
Sliced jalapeños, sour cream, and tortilla chips, for serving

Directions

Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.

Recipe Courtesy Country Living

Snickerdoodle Poppers Recipe - A trigger food for all!

noreply@blogger.com (kingcalvin) — Thu, 22 Dec 2016 20:08:00 +0000

Ingredients

1 1/4 cups all-purpose flour

2 teaspoon baking powder

1/4 tespoon salt

1/4 cup milk(room temperature)

1/4 cup plain yogurt (room temperature)

1/4 cup granulated sugar

3 tablespoon butter (melted)

vegetable oil (for frying)

For coating:

2/3 cup granulated sugar

1 1/2- 2 teaspoon cinnamon

For filling:

1 box of instant vanilla JELLO

4oz. white chocolate

Instructions

Combine 2/3 cup sugar and cinnamon and set aside.
In a small bowl whisk together flour, baking powder and salt.
In a medium mixing bowl whisk together milk, plain yogurt, sugar and melted butter. Stir in dry ingredients and mix just until combine.
In a medium pot heat about 2” vegetable oil at 350 F.
Roll out about 1/2 tablespoonfuls dough into ball with your hands (roll it gently) Place dough ball into oil and fry until golden brown ( flip the ball when it’s golden brown to cook evenly both sides). Work in small batches because you have to work fast.
Transfer baked balls onto a paper towel lined plate to drain, then roll in cinnamon sugar mixture. Repeat this process with remaining dough.
Prepared instant jello and mix in melted white chocolate. Transfer it into a pastry bag with filling tip.
Using a filling tip, poke the poppers going about halfway in and then squeeze the filling.

Christmas Morning Breakfast Casserole Recipe - Ho Ho Ho!

noreply@blogger.com (kingcalvin) — Wed, 21 Dec 2016 14:26:00 +0000

1: lb ground breakfast sausage, any flavor

1: red bell pepper, chopped

2: cups cremini or white mushrooms, sliced

2: teaspoons salt

: pepper to taste

1: loaf (8 cups, 1-inch cubes) Italian bread, Ciabatta or Baguette (crusty bread)

1 1/2: dozen (18) large eggs

1: cup whole milk

1 1/2

cups cheddar cheese, shredded

1 Heat oven to 375°F. Brown the sausage in a saute pan over medium heat for 3 minutes, breaking it into bite size pieces. Add the mushrooms, bell peppers, 1 tsp salt and pepper. Cook an additional 5 minutes. Let cool. Drain.
2 In a bowl, beat the eggs and milk. Add remaining salt and cheese; stir to combine.
3 Add the bread cubes and cooled sausage mixture to a greased 13×9-inch baking dish. Toss to combine.
4 Pour the egg mixture over the bread and sausage: press the bread mixture down gently to soak up some of the egg mixture.
5 Cover the dish with foil and bake for 30 minutes; uncover and bake an additional 20 minutes. Serve immediately.
This delicious recipe courtesy Betty Crocker

Cheesy Broccoli Chicken Casserole... topped with Potatoes!

noreply@blogger.com (kingcalvin) — Tue, 20 Dec 2016 14:15:00 +0000

2: bags (12 oz each) or 1 bag (24 oz) frozen broccoli & cheese sauce

1 1/2: cups water

2: tablespoons butter

1 1/4: cups milk

1: box Chicken Helper™ crispy ranch chicken; 2 oz cream cheese, cut into pieces

1/2: cup shredded Colby-Monterey Jack cheese blend (2 oz)

2: cups (3/4-inch cubes) deli rotisserie chicken

1: teaspoon parsley flakes

Directions

1 Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
2 In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
3 In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
4 Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.

Recipe courtesy Betty Crocker

Caramel Thumbprint Sugar Cookies Recipe

noreply@blogger.com (kingcalvin) — Mon, 19 Dec 2016 14:13:00 +0000

1: pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2: cup butter or margarine, softened

1: egg

1

package (8 oz) Lancaster™ caramel soft crèmes

1 Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.

2 Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.

4 Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

Recipe Courtesy Betty Crocker

Peanut Butter Blossom Bars - Whatever you do... Don't make these!

noreply@blogger.com (kingcalvin) — Sun, 18 Dec 2016 16:47:00 +0000

1: pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

3: tablespoons vegetable oil

2: teaspoons water

1: egg

1/2: cup Hershey's™ Mini Kisses™ Brand milk chocolates

3: teaspoons white sparkling sugar

16

Hershey's™ Kisses™ Brand milk chocolates, unwrapped

1 Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray.
2 In large bowl, mix cookie mix, oil, water and egg with spoon until stiff dough forms. Stir in Mini Kisses™. Press dough in bottom of pan. Sprinkle 2 teaspoons of the sparkling sugar on top.
3 Bake 18 to 20 minutes or until golden. Immediately top with unwrapped Kisses™ in 4 rows by 4 rows. Sprinkle with remaining 1 teaspoon sparkling sugar. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows with one of the Kisses™ in center of each bar. Store in airtight container.

Recipe Courtesy Betty Crocker

Piñon Chile Beans Recipe

noreply@blogger.com (kingcalvin) — Sat, 17 Dec 2016 15:59:00 +0000

This recipe makes a hearty meal by itself or a side to any feast. It goes well with tortillas or homemade no-fry bread.

Makes 8 to 12 servings

Ingredients

2 cups bean juice or water (plus 1/2 cup for sautéing onions)
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
2 cups chopped fresh plum tomatoes or 1 28-ounce can unsalted whole peeled tomatoes with basil
2 1/2 cups cooked dark red kidney beans
2 1/2 cups cooked pinto beans
2 cups corn kernels (fresh or frozen)
3 tablespoons dried mild red chile powder
1/2 teaspoon salt

Directions

Heat 1/2 cup water or bean juice in a cast iron soup pot over medium-high heat. Add onion, sauté for 2 minutes until translucent, then add garlic and bell pepper and sauté another 2 minutes. If using canned tomatoes, cut each of the whole tomatoes into 8 pieces (a large dice), or dice fresh tomatoes, and add them to the onion and bell pepper. Cook another 2 minutes, stirring constantly. Add kidney beans, pinto beans, and corn, and stir well. Bring to a boil and then reduce heat to low. Stir in chile powder and salt. Add the bean juice to desired consistency.

Let simmer for 20 minutes, stirring occasionally to prevent burning. Serve hot with No-Fry Bread or homemade corn or flour tortillas.

Recipe courtesy PCRM

Parsnip Mashed Potatoes Recipe

noreply@blogger.com (kingcalvin) — Fri, 16 Dec 2016 19:52:00 +0000

This version of mashed potatoes is virtually fat free!

Makes about 4 cups (4 servings)

Ingredients

3 whole garlic cloves
1 parsnip, peeled
2 large russet potatoes, peeled
3/4 cup water
1/2 cup unsweetened soy or other nondairy milk
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Directions

Spread garlic in a medium pot.

Cut parsnip into 1-inch chunks and place over garlic. Cut potatoes into 1-inch chunks and spread over parsnips. Add water. Bring to a low simmer. Cover pan, reduce heat to low, and cook for about 25 minutes until tender when pierced with a knife. Check occasionally, adding extra water a tablespoon at a time if the pot becomes dry.

Mash with a potato masher or fork, then stir in enough non-dairy milk to obtain a creamy consistency. Add salt and black pepper.

Stored in a covered container in the refrigerator, leftover Parsnip Mashed Potatoes will keep for up to 2 days.

Recipe courtesy pcrm

Crockpot Lasagna - Now THAT's Comfort Food!

noreply@blogger.com (kingcalvin) — Thu, 15 Dec 2016 14:38:00 +0000

Nonstick cooking spray
1 26 ounce jar pasta sauce
3/4 cup water
1 15 ounce carton light ricotta cheese
1/2 cup shredded carrot
6 lasagna noodles
1 1/2 cups shredded mozzarella cheese (6 oz.)

Make It

1.Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.

2.Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.

3.Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.

Tip

Stovetop Method:

Prepare as above, except increase noodles to 8 and layer ingredients in a large deep skillet. Bring to boiling over medium heat. Reduce heat and simmer, covered, for 35 minutes. Remove from heat and let stand for 20 minutes.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Recipe courtesy Parents.com

How about a little Fried Chicken Maryland Style with Gravy?

noreply@blogger.com (kingcalvin) — Wed, 14 Dec 2016 18:05:00 +0000

Directions

In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.
In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.
Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. Makes 6 servings.

Recipe Courtesy of BHG

Bacon & Egg Breakfast Casserole

noreply@blogger.com (kingcalvin) — Tue, 13 Dec 2016 13:20:00 +0000

Directions

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard drippings. (If using sausage, cook over medium-high heat until brown. Drain off fat.)
Meanwhile, grease a 2-quart oval or square baking dish; set aside. Spread one side of bread slices with butter. Cut bread into 1-inch cubes. Place half of the bread cubes in the prepared baking dish. Sprinkle with half of the bacon. Top with the remaining bread cubes and the remaining bacon. Sprinkle with cheese (dish will be full).
In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Gradually pour egg mixture over layers in dish. Chill, covered, in the refrigerator for 2 to 24 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving. If desired, sprinkle with parsley. Makes 6 to 8 servings.

Recipe courtesy BHG