Ingredients
2 cups original bisquick
1/2 cup mayo or dressing
1/3 cup milk
2 cups cubed cooked turkey
2 tablespoons sliced green onions
6 slices bacon, crisply cooked and crumbled
1/4 cup mayo or dressing
1 tomato, chopped
1 cup shredded cheese
Directions
1. Heat oven to 450. Spray cookie sheet with cooking spray. In bowl, stir Bisquick, 1/3 cup mayo and milk until soft dough forms. On cookie sheet, press dough into rectangle.
2. Bake 8-10 min until golden brown.
3. In medium bowl, mix turkey, onions, bacon, and 1/4 mayo. Spoon over crust within 1/4 inch of edge. Sprinkle tomato and cheese.
4. Bake 5 min or until mixture is hot and cheese has melted.
Tuesday, November 10, 2009
Buffalo-Style Chicken Nuggets
Ingredients
1 1/2 cups Corn Chex cereal
1/2 cup Original Bisquick mix
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola oil
1 teaspoon red pepper sauce or hot sauce
1 lb boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup fat-free sour cream
1/4 cup ranch dressing
Directions
1. Heat oven to 425. Place cereal in ziploc and crush with rolling pin. Add bisquick mix, paprika, seasoned salt and red pepper to cereal. Mix well.
2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.
3. In bag of cereal mixture, shake about 6 chicken pieces at a time until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 min or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.
1 1/2 cups Corn Chex cereal
1/2 cup Original Bisquick mix
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola oil
1 teaspoon red pepper sauce or hot sauce
1 lb boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup fat-free sour cream
1/4 cup ranch dressing
Directions
1. Heat oven to 425. Place cereal in ziploc and crush with rolling pin. Add bisquick mix, paprika, seasoned salt and red pepper to cereal. Mix well.
2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.
3. In bag of cereal mixture, shake about 6 chicken pieces at a time until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 min or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.
Cheese-Garlic Biscuits (like Red Lobster)
Ingredients
2 Cups Original Bisquick mix
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
1/2 teaspoon garlic powder
Directions
1. Heat over the 450. Stir Bisquick mix, cheese, and milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
2. Bake 8-10 min or until golden brown. In small bowl, mix butter and garlic powder. Brush over warm biscuits. Serve warm.
2 Cups Original Bisquick mix
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
1/2 teaspoon garlic powder
Directions
1. Heat over the 450. Stir Bisquick mix, cheese, and milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
2. Bake 8-10 min or until golden brown. In small bowl, mix butter and garlic powder. Brush over warm biscuits. Serve warm.
Tangy Beef Stir-Fry
Ingredients for sauce
1/2 cup worcestershire sauce
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Ingredients for stir-fry
1 lb thinly sliced beef steak
3 cups sliced bell pepper
Directions
1) Combine ingredients for sauce. Marinate beef in 1/4 cup sauce for 5 min. Brown beef in skillet.
2) Add peppers. Cook 2 min. Add remaining sauce. Stir-fry until sauce thickens. Serve over hot ramen noodles or rice.
1/2 cup worcestershire sauce
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Ingredients for stir-fry
1 lb thinly sliced beef steak
3 cups sliced bell pepper
Directions
1) Combine ingredients for sauce. Marinate beef in 1/4 cup sauce for 5 min. Brown beef in skillet.
2) Add peppers. Cook 2 min. Add remaining sauce. Stir-fry until sauce thickens. Serve over hot ramen noodles or rice.
Beef Stew
Ingredients
1 lb ground beef
3 cloves garlic, minced
1 package (16 oz) Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
1 jar (14 oz) marinara sauce
1 can (1o.5 oz) condensed beef broth, undiluted
3 tablespoons worcestershire sauce
Directions
1) Brown beef with garlic; drain. Add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium-low. Cook 10 min until veggies are crisp.
2) Serve with bread
1 lb ground beef
3 cloves garlic, minced
1 package (16 oz) Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
1 jar (14 oz) marinara sauce
1 can (1o.5 oz) condensed beef broth, undiluted
3 tablespoons worcestershire sauce
Directions
1) Brown beef with garlic; drain. Add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium-low. Cook 10 min until veggies are crisp.
2) Serve with bread
Oriental Chicken and Rice
Ingredients
RICE-A-RONI Chicken Flavor
2 tablespoons margarine or butter
1 lb boneless, skinless chicken breasts cut into thin strips
1/4 c teriyaki sauce
1/2 teaspoon ground ginger
16 oz frozen package of Oriental-style mixed vegetables
Directions
1. Saute rice-vermicelli mix with margarine until vermicelli is golden brown
2. Stir in 2 C water, chicken, teriyaki sauce, ginger, and Special Seasonings. Bring to boil. Reduce heat to low. Cover and simmer 10 min
3. Stir in vegetables. Cover. simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.
RICE-A-RONI Chicken Flavor
2 tablespoons margarine or butter
1 lb boneless, skinless chicken breasts cut into thin strips
1/4 c teriyaki sauce
1/2 teaspoon ground ginger
16 oz frozen package of Oriental-style mixed vegetables
Directions
1. Saute rice-vermicelli mix with margarine until vermicelli is golden brown
2. Stir in 2 C water, chicken, teriyaki sauce, ginger, and Special Seasonings. Bring to boil. Reduce heat to low. Cover and simmer 10 min
3. Stir in vegetables. Cover. simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.
Wednesday, November 4, 2009
Katy's Pasta Salad
Ingredients:
12 oz to 1 lb pasta (colored, spiral shells)
cubed cheese
green onions
green peppers
red peppers
black olives, sliced
fresh basil
dried Italian spices (1 tsp)
1/3 cup mayo
1/3 cup sour cream
Kraft Caesar Dressing
12 oz to 1 lb pasta (colored, spiral shells)
cubed cheese
green onions
green peppers
red peppers
black olives, sliced
fresh basil
dried Italian spices (1 tsp)
1/3 cup mayo
1/3 cup sour cream
Kraft Caesar Dressing
Spinach Dip Mini Bites
Ingredients
- 24 Wonton Wrappers
- 1 brick cream cheese, softened
- 1 box of frozen chopped spinach, cooked to directions, drained & wrung out
- 1 4 oz. can green chiles
- 1 cup shredded Mexican blend cheese
- 1/3 cup mayo
- 1/2 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Preheat oven to 350 degrees.
- Mix cream cheese, spinach, chiles, cheese, mayo, and seasonings in a medium sized bowl.
- Line non-greased mini-muffin pan with wonton wrappers, lightly pressing into place (ends will stick up/out).
- Using a small scoop or tablespoon, fill each cup with mixture almost to the top.
- Place in oven and bake for 7-10 minutes, until edges are browned and crisp and the filling is hot and melty.
- Let cool for about 5 minutes before serving, filling is very hot!
Fruit Salsa and Cinnamon Chips
INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Hot Pizza Dip
HOT PIZZA DIP
1 (8 oz). cream cheese, softened
1 teaspoon Italian Seasoning
1 cup shredded mozzarella cheese
¾ cup grated fresh parmesan cheese
1 (8 oz) pizza sauce
¼ cup diced green bell pepper, sliced green onions or sliced green onions
Use a glass pie dish.
1. Preheat oven to 350 degrees
2. Combine cream cheese and seasoning mix; spread onto bottom of dish.
3. In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture.
4. Bake 15-20 minutes or until bubbly. Top with bell pepper or onion.
1 (8 oz). cream cheese, softened
1 teaspoon Italian Seasoning
1 cup shredded mozzarella cheese
¾ cup grated fresh parmesan cheese
1 (8 oz) pizza sauce
¼ cup diced green bell pepper, sliced green onions or sliced green onions
Use a glass pie dish.
1. Preheat oven to 350 degrees
2. Combine cream cheese and seasoning mix; spread onto bottom of dish.
3. In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture.
4. Bake 15-20 minutes or until bubbly. Top with bell pepper or onion.
Crock Pot Asian BBQ Chicken Wings
Ingredients:
3-4 lbs of chicken wings
1/2 bottle of barbecue sauce
3-4 tablespoons of soy sauce
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Salt
Pepper
Sesame seeds
Directions:
1- Toss the chicken in the crock pot. Top with he garlic powder, onion powder, salt, and pepper. Toss to coat.
2- Add the barbecue sauce and soy sauce. Stir until combined.
3- Cook on low 6 hours.
4- Remove from the crock pot using tongs, discard the remaining sauce. Sprinkle with sesame seeds.
3-4 lbs of chicken wings
1/2 bottle of barbecue sauce
3-4 tablespoons of soy sauce
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Salt
Pepper
Sesame seeds
Directions:
1- Toss the chicken in the crock pot. Top with he garlic powder, onion powder, salt, and pepper. Toss to coat.
2- Add the barbecue sauce and soy sauce. Stir until combined.
3- Cook on low 6 hours.
4- Remove from the crock pot using tongs, discard the remaining sauce. Sprinkle with sesame seeds.
Buffalo Potato Wedges
Ingredients (for 2)
* Appx 2-3 medium size potatoes
* 1 tbsp olive oil
* Salt, pepper, and garlic powder, to taste
* 1/8 cup butter
* 1/8 cup hot pepper sauce (less if you can't stand the heat)
* Ranch or blue cheese dressing, for dipping
Directions
1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.
2. Sprinkle with salt, pepper, and garlic powder.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.
Jalepeno Popper Dip
Ingredients (serves 32)
* 16 oz cream cheese, softened
* 1 cup mayonnaise
* 4 oz can chopped green chilies, drained
* 2 oz canned diced jalapeno peppers, drained
* 1 cup grated parmesan cheese
* 1 cup mayonnaise
* 4 oz can chopped green chilies, drained
* 2 oz canned diced jalapeno peppers, drained
* 1 cup grated parmesan cheese
Directions
1. Stir together cream cheese and mayonnaise in a large bowl until smooth.
2. Stir in green chiles and jalapeno peppers.
3. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
4. Microwave on high until hot, about 3 minutes.
4. Microwave on high until hot, about 3 minutes.
5. Serve with crackers or tortilla chips.
Stuffed Taco Shells
Ingredients
* 1 lb. ground beef or turkey
* 1 package taco seasoning
* 4 oz. cream cheese
* 12 jumbo pasta shells
* 1 cup salsa
* 1 cup taco sauce
* 1 cup cheddar cheese
* 1 cup monterey jack cheese
* 1 1/2 cups crushed tortilla chips
* 3 green onions (chopped)
* Sour cream
Directions
1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa.
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