This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.
1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion
In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.
From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Tuesday, October 13, 2009
Spinach, Broccoli and Ham Casserole
This casserole has a unique and very yummy taste. I know a few children who have eaten all of it even with the veggies (aka, "green stuff") in it. I baked and served this in 8 ramekin dishes.
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Sunday, October 4, 2009
Monster Cookies
This is Arianne Berndt's recipe. She gets all the credit. Occasionally I've heard her mention that she was craving "Monster cookies"....hum, finally I asked for the recipe and I'm so glad I did. Don't be fooled by the ingredients - they don't taste like PB cookies or oatmeal cookies...it's just the right amount of each ingredient and the flavor is spectacular. These cookies are unbelievably good. Arianne said she's stored them in the freezer and they thaw to same-day baked perfection.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!
Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms
Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!
Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms
Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.
Mom's Vegetarian Chowder
My house smells great right now. Incredible. It smells delicious. It smells warm and yummy. My mom's Vegetarian Chowder is on the stove in a large pot. This is the perfect recipe for a chilly fall day. Enjoy!
1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded
Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.
1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded
Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.
Tuesday, August 25, 2009
Orange Rice
This is a yummy favorite sidedish. Great with pork, fish and even pot roast! I usually make half the recipe for our family of 2 adults & 2 kids.
2 cups diced celery with leaves
1/2 cup chopped onion
1/2 cup butter or margarine, melted
2 cups water
1 tsp salt
1 T. grated orange rind (no biggie if you don't have)
1 cup orange juice
1 1/2 cups uncooked long-grain rice
Saute celery and onion in butter in large sauce pan over medium heat 5 minutes or until tender. Add water, salt, orange rind and orange juice. Bring to boil. Add rice; cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Yields 6 cups.
2 cups diced celery with leaves
1/2 cup chopped onion
1/2 cup butter or margarine, melted
2 cups water
1 tsp salt
1 T. grated orange rind (no biggie if you don't have)
1 cup orange juice
1 1/2 cups uncooked long-grain rice
Saute celery and onion in butter in large sauce pan over medium heat 5 minutes or until tender. Add water, salt, orange rind and orange juice. Bring to boil. Add rice; cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Yields 6 cups.
Monday, August 17, 2009
Taco Bowls
** Double click on the image above to enlarge the recipe. **Tuesday, August 4, 2009
Rainer's Chicken Pot Pie
Ok, friends, I searched my dear kitchen-lovin' friend Rainer's website back to 2007 to find this awesome home-made chicken pot pie recipe to make for Dad. He's off to a good recovery from surgery and he LOVES chicken pot pie. I can't think of a better way to welcome him home from the hospital. Also, this homemade option is perfect for his sodium. (Have you seen what they put in the grocer's freezer!?)
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!
1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)
1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!
1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)
1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.
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