Pecan Pie Popcorn
½ cup maple syrup
1 tablespoon brown sugar
1 stick butter
1/4 teaspoon salt
7 cups popped popcorn
¾ cup chopped pecans
Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250 for 20 minutes
Easy Chicken & Cheese Enchiladas
Easy Chicken & Cheese Enchiladas
10 ¾ oz. Can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded monterey jack cheese
six 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir one cup of the soup mixture, chicken and cheese together in a large bowl. Divide the chicken mixture among the tortillas. Roll up tortillas and place seam-side down in a 7x11 baking dish. Pour remaining soup mixture over tortillas; cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Remove from oven; top with tomato and onion
10 ¾ oz. Can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded monterey jack cheese
six 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir one cup of the soup mixture, chicken and cheese together in a large bowl. Divide the chicken mixture among the tortillas. Roll up tortillas and place seam-side down in a 7x11 baking dish. Pour remaining soup mixture over tortillas; cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Remove from oven; top with tomato and onion
Creamy Baked Ziti
Creamy Baked Ziti
4 cups ziti pasta, uncooked
26 oz. Jar marinara sauce
14 ½ oz. Can diced tomatoes, undrained
6 oz. Cream cheese, cubed
¾ cup sour cream
8 oz. Shredded mozzarella with touch of Philadelphia
1/3 cup grated parmesan
Preheat oven to 375. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan and drain. Add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan and mix well. Layer half pasta mixture in 9x13” baking dish; cover with layers of sour cream, 1 cup mozzarella, and remaining pasta mixture. Top with remaining mozzarella and parmesan. Bake 20 minutes or until heated through
4 cups ziti pasta, uncooked
26 oz. Jar marinara sauce
14 ½ oz. Can diced tomatoes, undrained
6 oz. Cream cheese, cubed
¾ cup sour cream
8 oz. Shredded mozzarella with touch of Philadelphia
1/3 cup grated parmesan
Preheat oven to 375. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan and drain. Add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan and mix well. Layer half pasta mixture in 9x13” baking dish; cover with layers of sour cream, 1 cup mozzarella, and remaining pasta mixture. Top with remaining mozzarella and parmesan. Bake 20 minutes or until heated through
Slow Cooker Beef and Barley
Slow Cooker Beef and Barley
1 ¼ pounds boneless beef chuck (in one piece)
1 cup pearl barley
½ pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig fresh thyme (or substitute dried thyme)
4 cups low-sodium beef broth
1 tablespoon soy sauce
kosher salt and freshly ground pepper
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup of water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off excess fat. Transfer beef to a cutting board. Let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef.
1 ¼ pounds boneless beef chuck (in one piece)
1 cup pearl barley
½ pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig fresh thyme (or substitute dried thyme)
4 cups low-sodium beef broth
1 tablespoon soy sauce
kosher salt and freshly ground pepper
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup of water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off excess fat. Transfer beef to a cutting board. Let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef.
Swiss & Chicken Casserole
Swiss & Chicken Casserole
4 cups chopped cooked chicken
2 cups croutons
1 ½ cups shredded swiss cheese
2/3 cup miracle whip
½ cup milk
4 stalks celery, sliced
¼ cup chopped onions
Preheat oven to 350. Combine all ingredients and spoon into sprayed 2 qt. Casserole. Bake 40 minutes or until heated through
4 cups chopped cooked chicken
2 cups croutons
1 ½ cups shredded swiss cheese
2/3 cup miracle whip
½ cup milk
4 stalks celery, sliced
¼ cup chopped onions
Preheat oven to 350. Combine all ingredients and spoon into sprayed 2 qt. Casserole. Bake 40 minutes or until heated through
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