I got this recipe out of a new cookbook I got called "Pillsbury Annual Recipes 2012." This is the first thing I've made out of it so far, but it does seem to have a lot of good recipes. The recipe is also on the Pillsbury website. I'm going to try this recipe with broccoli or do a broccoli/cauliflower blend.
1 head cauliflower (1.5 lbs) divided into large florets (about 6 cups.)
4 tsp olive or canola oil
1 tsp chili powder
1 tsp garlic powder
1/8 tsp salt
Heat oven to 400 degrees. Line a 15x10x1 inch pain with foil and spray with cooking spray. Cut cauliflower florets into 1/2 inch slices. Place in a 3 quart bowl.
In a small bowl, mix remaining ingredients. Pour over cauliflower, tossing to coat cauliflower. Spread in pan.
Roast uncovered 20-25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around the edges.
Tuesday, February 21, 2012
Cheddar Bay Biscuits
This recipe is from allrecipes.com. These biscuits taste a lot like the ones you get at Red Lobster. This will definitely be my go-to biscuit recipe.
4 cups baking mix (bisquick)
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
4 cups baking mix (bisquick)
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
Seasoned Pretzels
This recipe is from Amy Hanten's cookbook "The Cooking Mom." This is the first thing I've tried out of this cookbook and I'm excited to try more.
2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example: hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder
Place pretzels in a large bowl. Combine remaining ingredients and pour over pretzels. Stir to coat. Pour into a large baking pain. Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes. Store in an airtight container for up to 3 weeks.
I may try cutting down slightly on the oil next time to see if that makes a big difference in taste. And I might half the recipe. This makes a lot of pretzels!
2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example: hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder
Place pretzels in a large bowl. Combine remaining ingredients and pour over pretzels. Stir to coat. Pour into a large baking pain. Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes. Store in an airtight container for up to 3 weeks.
I may try cutting down slightly on the oil next time to see if that makes a big difference in taste. And I might half the recipe. This makes a lot of pretzels!
Honey-Mustard Glazed Carrots
This was a hit in our house, even with the kids! I got this recipe is from a Pillsbury booklet or you can go on their website.
1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley. (I used dried)
1/4 tsp salt
1/8 tsp pepper
In a 2 pt saucepan, heat 1/2 cup water to boiling. Add carrots. Cover and simmer 10-15 minutes or until tender. Drain.
In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.
1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley. (I used dried)
1/4 tsp salt
1/8 tsp pepper
In a 2 pt saucepan, heat 1/2 cup water to boiling. Add carrots. Cover and simmer 10-15 minutes or until tender. Drain.
In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.
Friday, December 16, 2011
Unstuffed Shells
Wow, it's been two months since I posted! I've kind of been in a rut with making the same recipes and the few new ones I've tried haven't been worth posting. Until I made this! The orginal recipe can be found here on the Kraft website. This is going to be a regular meal in our house! I made garlic bread and veggies to go with it. I had leftovers for lunch the next day and I can't remember the last time I've been so excited for what I brought for lunch!
Unstuffed Shells
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in a large skillet. If using an onion or green pepper, cook it with the beef. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil.
Bake at 375 for 30 minutes. Take foil off after 20 minutes.
The recipe says you could refrigerate this for 24 hours before baking. Then you would bake for 40-45 minutes, taking the foil off after 30 minutes.
Unstuffed Shells
4 cups medium pasta shells, uncooked
1 lb. extra-lean ground beef
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
1/3 cup chopped fresh basil. I used dried basil. I didn't really measure it but I would estimate that I used around a tablespoon or a little more.
1/4 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese
Small onion or green pepper, chopped (optional)
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in a large skillet. If using an onion or green pepper, cook it with the beef. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil.
Bake at 375 for 30 minutes. Take foil off after 20 minutes.
The recipe says you could refrigerate this for 24 hours before baking. Then you would bake for 40-45 minutes, taking the foil off after 30 minutes.
Sunday, October 16, 2011
Beer Dip
I've tried a few new recipes in the past couple of weeks but nothing worth sharing so I thought I would share my beer dip recipe since it's been a couple weeks since I posted. Well it's not actually my beer dip recipe. I originally got it a couple years ago from someone I work with. I've also been told it's the same beer dip recipe that's on the Taste of Home website. Nonetheless, it's an awesome beer dip and I've gotten a lot of compliments on it since I usually make it for family get-togethers. It's usually one of the first things to go! My kids even love it when I make beer dip! After eating some, my four year old usually says "I love beer!"
Beer Dip
2 8oz blocks of cream cheese. I have used low-fat and it still tastes good!
1 packet of Hidden Valley Ranch dry seasoning
shredded cheddar cheese (the amount depends on your preference)
1/2-3/4 can of beer (In my opinion a heavy beer tastes better in the beer dip then a light one but that is totally up to your preference.)
Pretzels for dipping. Or you could use crackers or vegetables.
Mix together all ingredients. Put it in a bowl or serving dish and put some cheddar cheese on top if desired. I also mix in a little bit of shredded cheddar cheese into the dip. I pour the beer in a little bit at a time to get the dip to the consistency and taste that I want.
Beer Dip
2 8oz blocks of cream cheese. I have used low-fat and it still tastes good!
1 packet of Hidden Valley Ranch dry seasoning
shredded cheddar cheese (the amount depends on your preference)
1/2-3/4 can of beer (In my opinion a heavy beer tastes better in the beer dip then a light one but that is totally up to your preference.)
Pretzels for dipping. Or you could use crackers or vegetables.
Mix together all ingredients. Put it in a bowl or serving dish and put some cheddar cheese on top if desired. I also mix in a little bit of shredded cheddar cheese into the dip. I pour the beer in a little bit at a time to get the dip to the consistency and taste that I want.
Thursday, October 6, 2011
Mexican Chicken Casserole
This is a really easy and yummy chicken casserole recipe. It's so easy my husband can even make it! The original recipe came from the Kraft Foods website. I usually don't add the tomato because others in my family don't like tomatoes, although I think I will one of these times because I don't think they would even notice it. I also leave the green pepper out if I don't have one on hand.
Mexican Chicken Casserole
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp ground cumin
1 green pepper, chopped
1-1/2 cups Thick 'N Chunky Salsa
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
1 can (15 oz.) black beans, rinsed
1 tomato, chopped
2 tortillas (6 inch)
1/2 cup Mexican Style Shredded Cheese, divided
HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
COOK and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
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