October 29, 2009

Quick Tuna Casserole

I am not a fan of Tuna.. but my kids and husband love it and this is a quick and easy casserole to make on busy afternoons

1 can of tuna, drainned
1 package of frozen chopped broccoli thawed and drained
1 can of cream of mushroom soup
3 cups of rice krispies
1 can of chicken noodle soup

Mix all the items in a casserole pan and bake at 350 for 30 mins or until golden brown and cooked through

California Dip

Perfect dip for fresh veggies

2 cups of cottage cheese
1 tablespoon of lemon juice
2 tablespoons of skim milk
1 envelope onion soup mix

Mix the cottage cheese and lemon juice in the blender till smooth. Add skim milk. Place into a bowl and stir in the onion soup mix. Chill and serve with your favorite fresh veggies!

Malted Milk Pie

mmmm...this is one of my favorite easy to make frozen treats

1 pint of french vanilla ice cream, softened
1 1/2 cups of malted milk balls crushed
8 ounces of cool whip
1/3 cup of marshmellow topping
1 Graham cracker pie crust

Combine your ice cream with your 1/2 cup of milk balls. Spread the mixture into your pie crust. Freeze until firm.

Meanwhile blend your marshmellow topping with 3/4 cups of the milk balls. Fold into your cool whip and spread over the frozen ice cream layer. Freeze for several hours. Right before serving top with remaining 1/4 cups of crushed milk balls.

October 28, 2009

Drop Candy

Easy simple and ohhh so gooy and good

1 (12 ounce package) of chocolate chips
1 (12 ounce package) of butterscotch chips
2 tablespoons of peanut butter (creamy works best)
2 cups of chopped pecans

To Make:
Melt your chips in a double boiler and add peanut butter. Stir well. Add your pecans. Drop by the teaspoon onto wax paper. Allow to chill and make them gone!

Chocolate Chip Candy

I have a sweet tooth.. a really bad sweet tooth! So when it comes to easy candy to make.. this one is on the list!

1 (18 ounce package) of chocolate chips
1 cup chopped nuts (choose your favorite, I LOVE lightly salted cashews)
1 1/2 teaspoon of vanilla
1 (14 ounce) can of sweetened condensed milk

To Make:
Mix chips over low heat with your sweetened condensed milk. Remove from heat and stir in the nuts and vanilla. Spread the mixture over a wax paper lined 8x8 inch cookie sheet. Chill for 2 hours or until firm and then break into chunks or cut into squares.

October 23, 2009

Butter Cake

Simple but fluffy and tasty cake!

1 cup of butter, softened
2 cups of all purpose flour
1 cup of sugar
1 regular sized egg slightly beaten

Mix items and place dough in a greased and floured round cake pan. Bake at 375 for 30 mins or until cooked and fork comes out clean. Serve warm with your favorite fresh fruit topping

7-up biscuits

This is one of my grandmothers recipes. She makes these simple biscuits to go along with almost everything. They are easy to make and only take a few simple items to create and best of all they bake up real nice.


1/4 cup of 7-up (sprite will work too)

1/4 cup of buttermilk

2 cups of biscuit mix

2 tablespoons of melted butter

Mix the first three ingredients together in a bowl and knead until smooth and elastic. Place on a well floured board and spread dough gently until 1 inch thick. Cut into biscuits and place onto a well greased cookie sheet. Brush the tops of the biscuits with your melted butter. Bake 20 mins at 450 degrees and cool slightly before serving!

October 22, 2009

Honey Mustard Chicken

My husband loves this chicken and it always stays so moist and juciey.. just the way I like it!

1/2 cup of Miracle Whip (sorry real mayo just isn't the same in this recipe!)
2 tablespoons of dijon mustard
1 tablespoon of honey
4 skinless and boneless chicken breasts

Combine the honey, miracle whip and mustard in a bowl and blend well. Brush your chicken with HALF the mixture and broil in your oven for 8 to 10 mins per side. After turning chicken, baste with the rest of the mixture.

Sesame Rice

4 cups of cooked white rice
1/4 cups of green onions chopped fine
2 tablespoons of sesame seeds
1/4 cup of soy sauce

While rice is still hot combine all items and place into a serving dish. Stir well before serving!

Apple Coleslaw

This is perfect for summer picnics or just plain anytime!

2 cups of shredded cabbage
2 medium sized apples, cored and diced into small bite size pieces
1 can of crushed pineapple drainned
3/4 cups of mayo

Combine above ingredients, cover and place in your fridge 1 hour or more before serving for dinner!

October 21, 2009

Twist Sticks

This recipe is great to serve with baked chicken or even steaks on the grill! It is one of my son's favorite side dishes

1/2 cup of sour cream
1/2 package of ranch salad dressing powder
1 can of crescent rolls

In a large bowl, mix your sour cream and ranch mix. Spread out crescent rolls into one large long piece of dough. Press the seams of the dough together. Spread your sour cream and ranch mixture onto the dough evenly. Cut the dough into 1 inch strips and twist each strip loosely. Bake on an ungreased cookie sheet for 12 to 15 mins till golden brown.

Beer Bread and Smokey Cheese Spread

Beer Bread:

3 cups of self-rising flour
3 tablespoons of sugar
1 can of beer (12 ounces)

Combine the items in a large bowl and stir till their is not any lumps. Pour into a well greased bread loaf pan. Bake in your oven on 350 for 45 mins or until the bread is golden brown.

Smokey Cheese Spread

8 ounces of softened cream cheese
8 ounces of shredded cheddar cheese (the sharper the better!)
4 bacon strips cooked and crumbled or bacon bits
1 tablespoon of worcetershire sauce

Combine your cheese and cream cheese together in a bowl until well blended. Add the remaining items and blend well. Chill for at least a half an hour. Serve with beer bread or your favorite party crackers

October 20, 2009

Deep Dish Alfredo Pizza

My family loves pizza and well.. I love alfredo.. so when I stubbled across this recipe.. it quickly became a crowd favorite in our household! My son who is sometimes a picky eatter goobled down two huge helpings!

1 cup warm water (105 to 115 degrees)
1/4 cup vegetable oil
1 (.25 ounce) envelope active dry yeast
2 cups all-purpose flour

1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
Add chicken, tomatoes or your other favorite toppings

TO Make:
In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size.

Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy.

Preheat oven to 450 degrees F

In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese and your favorite toppings

Bake 35 minutes in the preheated oven, until crust is lightly browned.

Quick Crescent Taco Pie

This is a hit in our house! My children love tacos and when I do not have the shells.. this is always a hit!

1 package taco seasoning mix
1 pound ground beef
water according to taco seasoning package
1/3 cup black olives, pitted and sliced (optional)
1 can of stewed tomatoes drainned
1 (8 ounce) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese

To Make:

In a large fry pan, brown the ground meat. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
1/2 (15 ounce) container ricotta cheese
2/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

To Make:
Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.

Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Chocolate Peanut Pretzel Bars

Do you crave the combination of crunchy, sweet and salty? Then these cookie bars, topped with semi-sweet morsels, broken pretzels and honey roasted peanuts are your dream-come-true. Quick and easy too; this recipe contains only four easily found ingredients!!!!

2 1/2 cups Chocolate Chip Cookie Dough, divided
1 1/2 cups Semi-Sweet Chocolate Chips, divided
1 cup mini pretzels, broken into 1/2-inch pieces
1 cup honey-roasted peanuts

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Place 2 cups dough in prepared pan. Using fingertips, pat dough gently to cover bottom.
Sprinkle 1 cup chocolate chips, pretzel pieces and peanuts over dough. Drop 1-inch pieces of remaining 1/2 cup cookie dough over peanuts. Sprinkle with remaining 1/2 cup of chips and gently press down.

Bake for 23 to 27 minutes or until browned around edge. Cool completely in pan on wire rack. Cut into bars.

October 19, 2009

Cheesy Salsa Chicken & Rice

This is another family favorite! My kids love the cheesey mixture on their chicken and mommy loves how easy it is!

4 small boneless skinless chicken breast halves (1 lb.)
1-3/4 cups water
2 cups instant brown rice or white rice, uncooked
1/4 lb. (4 oz.) Pasteurized Prepared Cheese Product (Velvetta) , cut into 1/2-inch cubes
1/4 cup Chunky Salsa

TO Make:
HEAT large nonstick skillet sprayed with cooking spray or use a few drops of oil on medium-high heat. Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.

ADD water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 5 min. or until chicken is cooked through (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.

MEANWHILE, combine VELVEETA cheese and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Serve over the chicken and rice.

Cheesey Shell Skillet

My kids love mac and cheese and I love how easy this skillet is to make and how quickly it gets my kids to eat all of their dinner!

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (12 oz.) Shells & Cheese Dinner
1 cup milk
1 cup water
1 cup broccoli florets or Califlower

TO Make

COOK chicken in large skillet with a tad of oil on medium-high heat 5 min. or until cooked through, stirring occasionally.

ADD Shells, milk and water; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 min. Add broccoli or califlower ; stir. Cook, covered, 5 min. Remove from heat.
STIR in cheese Sauce. .. and then watch your kids gooble it down as fast as you can serve it out!

Southwest Taco Soup!

This soup is one of our newest favorites! It is almost like a Chili, nice and thick and spicy.. but also so creamy and cheesey! It was a hit with my son who ate two huge heaping bowls!

1 can of black beans (DO NOT DRAIN!)
2 cans of diced or stewed tomatoes (DO NOT DRAIN)
1 can of corn (do not drain)
1 can kidney beans (do not drain)
1 and a half lbs of Velveeta Mexican Mild Or Velveeta Pepper Jack (or store bought kind)
1 lb of ground beef or chicken

Crushed corn chips and a dab of sour cream

To Make:

Brown your meat till fully cooked

Then in a large soup pot, mix all your items and bring to a boil. As soon as you get it boiling turn the heat down to med. and stir often to prevent sticking and burning. Let simmer for a good hour to let flavors blend together and serve with a dab of sour cream and a handful of crushed corn chips!

October 1, 2009

Easy Pizza Crust

My family loves Pizza.. but they love home-made pizza even more!
I got this easy pizza crust recipe off of our daily lifex4
and my family just loves it.. and I could not get over how easy it was to make!

1 pkg yeast
1 cup warm water
1 teaspoon salt
1 tablespoon sugar
3 tablespoons oil
3 cups flour

Mix these together, press on pizza pan, I use pampered chef baking stones, and pre bake the crust about 5-8 minutes at 400 degrees. The put the rest of your ingredients on the crust and bake until pizza is done.

I like that you don't have to wait for this crust to rise. It's not a thin crust, and usually I have a bit more than the round stone needs, but fits the rectangular one great. Good luck and hope you enjoy this easy recipe.

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