Tory's This and That

Slow-Cooker 3-Ingredient Bean Dip

2016-02-01T10:03:00.003-08:00

Picture Credit - bettycrocker.com

Ingredients

1 can (16 oz) Old El Paso™ refried beans

2 cans (4.5 oz each) Old El Paso™ chopped green chiles

2 cups shredded Mexican cheese blend (8 oz)

Make it FRESH toppings, as desired

Food Should Taste Good™ cantina tortilla chips, as desired

Directions

1 Spray 2 to 3-quart slow cooker with cooking spray. In a medium bowl, combine beans and green chiles. Pour into slow cooker. Sprinkle cheese over beans. Cover and cook 45 minutes on high or 1 1/2 hours on low, until cheese is bubbling. Add desired toppings and serve immediately with chips.

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Walnut Chicken with Dijon Cream Sauce

2016-01-25T12:48:00.001-08:00

Picture Credit - bettycrocker.com

Ingredients

Chicken

6 boneless skinless chicken breasts

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

1/2 cup Progresso™ panko crispy bread crumbs

1/4 cup Gold Medal™ all-purpose flour

1/2 cup finely chopped walnuts

1/4 cup sesame seed

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons butter or margarine

2 tablespoons olive oil

Sauce

1 cup whipping cream

2 tablespoons Dijon mustard

2 tablespoons dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
2 In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
3 Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

Grilled Taco-Spiced Chicken

2016-01-25T12:38:00.001-08:00

Photo Credit - bettycrocker.com

Ingredients

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 teaspoon dried oregano leaves

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/4 cup barbecue sauce

2 tablespoons chili sauce

1/2 teaspoon ground cumin

Directions

1 Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2 Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3 Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Bananas Foster French Toast

2016-01-22T12:46:00.000-08:00

Picture Credit - bettycrocker.com

Ingredients

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)

8 eggs

1 cup milk

2 1/2 cups real maple syrup

1 teaspoon rum extract

6 ripe bananas, cut into 1/2-inch slices

1 cup chopped pecans

Directions

1 Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
2 Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
3 Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
4 Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

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2016-01-22T06:35:00.000-08:00

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Chicken Cordon Bleu Rice Casserole

2016-01-21T07:59:00.001-08:00

Picture Credit - bettycrocker.com

Ingredients

2 tablespoons olive oil

1/2 onion, diced

2 tablespoons all-purpose flour

1 cup Progresso™ chicken stock (from 32-oz carton)

1/2 cup milk

2 cups shredded deli rotisserie chicken

1 cup chopped ham

2 cups cooked rice

1 1/2 cups shredded Swiss cheese (6 oz)

3/4 cup Progresso™ Italian style bread crumbs

1 tablespoon melted butter

Directions

1 Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
2 In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in stock with whisk, followed by milk, and simmer until slightly thickened into a gravy.
3 In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
4 In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

Slow-Cooker North Woods Wild Rice Soup

2016-01-19T12:09:00.003-08:00

Picture Credit - bettycrocker.com

Ingredients

2 teaspoons vegetable oil

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, diced (1 cup)

2 medium carrots, diced (1 cup)

1 cup diced smoked turkey (6 ounces)

1/2 cup uncooked wild rice

1 teaspoon dried tarragon leaves

1/4 teaspoon pepper

3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)

1 can (12 ounces) evaporated fat-free milk

1/3 cup Gold Medal™ all-purpose flour

1 cup Green Giant™ Steamers™ frozen sweet peas, thawed

2 tablespoons dry sherry, if desired

Directions

1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2 Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3 Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4 Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened

Slow - Cooker Chocolate Lava Cake

2016-01-19T12:04:00.001-08:00

Picture Credit - bettycrocker.com

Ingredients

Cake

1box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix

1 1/4 cups milk

1/2 cup vegetable oil

3 eggs

Topping

1 box (4-serving size) instant chocolate pudding and pie filling mix

2 cups milk

1 bag (12 oz) milk chocolate chips (2 cups)

Directions

1 Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
2 In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
3 Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

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Bacon Cheeseburger Meatloaf

2016-01-14T08:39:00.002-08:00

Photo Credit - bettycrocker.com

Ingredients

Meatloaf

3 slices bread, torn into small pieces

1/2 cup milk

1 1/2 lb lean (at least 80%) ground beef

8 slices bacon, crisply cooked and crumbled

1 cup finely shredded sharp Cheddar cheese (4 oz)

1/4 cup dill pickle relish

1/2 cup finely chopped onion

1 clove garlic, finely chopped

1 egg, slightly beaten

Topping

1/3 cup ketchup

1 tablespoon packed brown sugar

Directions

1 Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
2 In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
3 In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.
4 Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.
5 Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

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