Blueberry French Toast Casserole

8 eggs
1 cup sugar
3 cups half & half
2 tsp. vanilla
1/4 cup butter
12 slices of bread
2 cups fresh or frozen bluberries
cinnamon sugar (1/2 tsp. sugar 1 TB. cinnamon)

Beat together eggs, sugar, vanilla and half & half.  Butter the bread and place in the bottom of a greased 9x13 pan.

Add 1/2 blueberries: sprinkle with cinnamon sugar and 1/2 egg mixture.  Repeat again.  Cover and place in fridge overnight.

Bake at 350 degrees for 45 minutes.

Key Lime Pie (easy)

1 graham cracker crust

1 can eagle brand milk
1/4 cup lime juice
1/4 cup lemon juice
8 oz. cool whip

Mix milk and cool whip then blend juices in slowly. Can add 1 drop green food coloring.
Freeze.

Banana Bars

Bars 

1 1/2 cups sugar

1 cup sour cream

1/2 cup margarine, softened

2 eggs

1 1/2 cups mashed bananas

2 T. vanilla

1 tsp. salt

1 tsp. baking soda

2 cups white flour

Cream sugar, sour cream and margarine.  Add remaining ingredients and mix.  Spread over a large cookie sheet.  Bake at 350 degrees for 20 minutes.  Top with glaze and cut into bars.

Glaze:

2 cups powdered sugar

1/4 cup margarine

1 1/2 tsp. vanilla

2 T. hot water

Combine ingredients and mix to desired consistency.

Chicken Noodle Soup

I got this recipe from a friend and she served it over mashed potatoes.  It was delicious!

Place chicken in large saucepan.  Cover with cold water; add 1 tsp. salt. Bring to a boil slowly and simmer until chicken is tender.  Remove scum from the surface as it forms.  Remove chicken from water and let it cool enough to handle it.
Add:
3 celery stalks, diced
1 large onion, diced
1 carrot, diced
pepper to taste
bullion cubes to taste, (chives, leeks and dill weed can also be added-I don't ever use these).

Shred chicken and add to broth.  Also add homemade noodles and simmer for 20 minutes.  If you aren't using homemade noodles use: Country Pasta, Homemade style egg pasta noodles.

Noodles:

4 whole eggs
3/4 cup water
1/4 tsp. baking powder
1 tsp. salt
2 1/2 cups flour

Whisk eggs and water until frothy.  Mix salt, baking powder and flour together and combine with eggs.  Add more flour as needed until the dough is still enough to roll out.  Roll out till ver thing.  Let it sit for an hour, then roll it up and cut 1/4 in ch strips and add to chicken stock.

Serve over mashed potatoes!

Lemon Chicken and Rice Soup

4 cups chicken broth
1 can cream of chicken soup
1 lemon (zest and juice)
2 cups cooked shredded chicken
3 cups prepared rice (white or long grain and wild rice)
1 Tablespoon dried parsley
salt and pepper

Bring chicken broth and cream of chicken soup to a simmer.  While that is simmering cook your rice in a separate pan.  Add the chicken, lemon juice and zest, and parsley to the pot and simmer for another 15 minutes.  Add warm prepared rice.  Simmer for 5 minutes.  Serve with a roll or french bread.

Shelly's Menu for the week of Sept 16th 2012

Sunday: Caprese Grilled Chicken with Balsamic Reduction
Green Salad

Monday: Grilled Balsamic Flank Steak
Salad
Oven Roasted Yukon Gold Potatoes

Tues/Wed: Cheesy Chicken and Wild Rice Casserole

Thursday: Leftover Night!

Friday/Saturday: Pizza Night and Date Night!

Frosted Banana Squares...

1/2 c soft butter

1 1/2 c sugar

3 eggs

1 c sour cream

1 tsp vanilla

2 c flour

1 tsp baking soda

1/4 tsp salt

3 med ripe bananas, mashed to equal 1 c

Cream butter and sugar; add eggs, sour cream, and vanilla

Combine flour, baking soda, and salt

Gradually add to cream mixture and stir in mashed bananas

Spread in greased cake pan.  Bake at 350 degrees for 20-25 minutes or until toothpick is clean

Frosting-

8 oz soft cream cheese

1/2 c soft butter

3 3/4 - 4 c powdered sugar

2 tsp vanilla

Beat cream cheese, butter, and vanilla till smooth

Gradually beat in powdered sugar to desired consistency

Spread over cool cake

Spicy Chicken...

4 chicken breasts cut into bite size pieces

2 tbls cooking wine

3 tbls soy sauce

3 tbls cornstarch

Combine wine, soy sauce and cornstarch with chicken, set aside

Prepare and set aside:

4 green onions, include green part cut into 2” pieces

1 tbl dry red chili peppers (I used the crushed red pepper and it worked fine)

2 garlic cloves pressed (I used minced garlic from the jar)

2 jalapenos, chopped

2 tsp salt

1 tsp black pepper

Heat oil to 375 degrees, roll marinated chicken one piece at a time in the cornstarch and set on a cookie sheet.  Cook chicken in hot oil until it turns golden brown.  Remove and put on paper towel to drain.

In another pan, add 2 tbls of oil, heat until hot, stir fry garlic and jalapenos until browned.  Add green onion and chili peppers, cook lightly.  Add chicken, salt and pepper then toss together.  Serve over rice.  

Mongolian Beef...

2 pounds thin sliced lean beef steak

2 tbls cooking wine

4 tbls soy sauce

4 tbls cornstarch

Marinate beef with cooking wine, soy sauce and cornstarch.  Just before cooking add 2 tbls. cooking oil to marinated beef.  This will help separate the beef strips during cooking.  I used the wok but it works  better with a electric fry pan so you have more flat space.  You may also use a fry pan if needed.

Sauce:

3 tbls. soy sauce

3 tbls. oyster sauce (I used this and it tastes great)

3 tbls sugar

Mix together in a small bowl and set aside.  

Cut:

2 tbls fresh ginger

2 cloves garlic pressed (I used garlic from a jar)

6 green onions cut into 3” long strips (include the green part, separate green and white on a plate)

Heat 2-4 tbls oil until hot.  Add the beef, spreading it out, cook undisturbed (if you move the marinade will fall off)  1 to 2 minutes until the bottom is browned.  Turn and cook the other side until brown and meat is cooked.  Transfer cooked meat to a plate and finish cooking the rest of the meat.  Add 2 more tbls. of oil to pan, add garlic, giner and the white part of the green onions.  Stir fry on medium heat for about 1 minute.  Add beef and green parts of the green onion.  Pour sauce over top cooking until thick.  Serve over rice.  

Banana Bread...

1 c. sugar

1/2 c. crisco

1 tsp. soda

3 ripe bananas

2 c. flour

2 eggs

1/4 tsp. salt

1 tsp. vanilla

3 tbs. water

1 c. nuts (optional)

Cream crisco and sugar together.  Add eggs.  Add soda, flour and salt.  Add mashed bananas, vanilla, and water.  

Preheat oven to 375 degrees but turn to 325 degrees when you bake the bread.  I usually use this for two loaves that aren’t too big.  

Bake 30-60 minutes.

This can take a long time so I set the timer for 5 minutes to check each time.    

Halfway Bars...

1 c. and 2 Tbls. butter or shortening

3/4 cup white sugar

3/4 cup brown sugar

4 1/2 eggs, separated- (good luck on the 1./2 egg)

1 1/2 tsp. vanilla 

1 pkg. chocolate chips or a little less

1 1/2 cups brown sugar

3 cups flour (I use presifted)

3/4 tsp. salt

1 1/2 tsp. baking powder

3/4 tsp. soda

Cream together shortening or butter, white sugar, and 3/4 cup brown sugar.  Add egg yolks, vanilla and beat together.  Add dry ingredients and mix together.  Spread in a 9 X 13 inch pan.  Sprinkle with chocolate chips.  

Beat egg whites until stiff.  Add 1 1/2 c. brown sugar gradually and beat well.

Spread evenly over chips and dough.  Bake at 350 degrees for 25 minutes.  Cool and cut into bars.  (I called them Halfway because they are half cookie and half cake.)

Bean Dip...

1 can of black beans, drained

1 can of white beans, drained

1 can of shoepeg corn, drained

1 bunch of cilantro, chopped

2-3 cups of grated cheese--I prefer mozzarella or montery jack

1 can (8 oz) salsa verde

1 can (8 oz) of favorite salsa--we like medium to hot, but any salsa will work

Mix well and season generously with salt.  Bake for 20 minutes at 375 until cheese bubbles.  Serve with tortilla chips.  

Baked French Toast...

Kneaders cinnamon swirl bread 
5 eggs
1 1/2 cups milk

Cut the loaf into  1-2 inch chunks.  In separate bowl mix together eggs and milk.  Let the bread soak in egg mixture for about 20 minutes, then put in 8x8 pan and bak at 350 for about 40 minutes or until browned and set.   Can double in needed. Serve with Buttermilk/Caramel syrup.

Buttermilk/Caramel Syrup...

3/4 cup buttermilk
1 cup sugar
1 stick butter
1 T corn syrup
1 tsp baking soda
1 tsp vanilla

Combine all ingredients, except vanilla, in large saucepan. (Make sure you use a big pan because this will expand like crazy before it cooks down!)

Bring mixture to a boil & reduce heat to low. (keep it still bubbling) Stir frequently for 10 or so minutes or until syrup becomes a golden brown. Remove from heat & stir in Vanilla. Enjoy!

Breakfast Quiche...

Ingredients:

• 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
• 1 egg white, lightly beaten
• 1/2-1 cup diced ham (depends on how much you like)
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar jack cheese 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease well the bottom and sides of a 9-inch pie pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, cheddar, ham, salt &pepper. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 30-35 minutes. (I stuck a toothpick in the center & wiggled it around to see if the center seemed set or runny. And it will definitely be browned on top) Cool the tart for 10 to 15 minutes. Serve warm or at room temperature.

*I have found the cheapest place to get the mascarpone & gruyere is at Winco. I know they are not as common of cheeses to use and a little pricier, but they sure make it yummy!

Hawaiian Chicken...

1/4 Cup Worcestershire Sauce

2 Tbs onion flakes

2 Tbs dry mustard

1 tsp parsley flakes

1 tsp vinegar

2 tsp oil

1 cup ketchup

1 cup brown sugar

Combine all ingredients and whisk well

Stir in 1/2 can to 1 can pineapple tidbits drained (optional)

4 boneless skinless chicken breast

Put in bottom of 9x13 pan and sprinkle with salt, pepper, and garlic powder

Pour sauce over chicken

Bake for 45 minutes to one hour 

Serve with rice

Sweet and Sour Chicken...

4 chicken breast cut into bite size pieces

Cornstarch

Roll chicken in cornstarch and then cook chicken in a pan drizzled with oil until golden brown and then set on paper towel to drain.

Sweet and Sour Sauce:

1 1/3 cups sugar

2 3/4 tbls cornstarch

1/4 tsp ginger

1/4 cup rice vinegar

2 tsp. chicken bouillon

1 1/4 tbl soy sauce

1 can pineapple tidbits

1 green pepper cut in slices

Drain the pineapple and keep juice.  Add water to equal 1 2/3 cups.  Mix all the dry ingredients together.  In medium sauce pan add dry ingredients along with the liquids.  Mix together well and also add pineapple and green pepper before turning on the heat.  Cook on medium heat until mixture boils and becomes shiny.  Pour sauce over the precooked chicken breasts.  Cover with foil and bake in the oven at 325 degrees for 25 minutes.    

Breakfast Burritos...

1 package original Jimmy Dean ground sausage
Eggs
Mexican Blend Cheese
Favorite Tortillas
Green Pepper (optional)
Onion (optional)
Mushrooms (optional)
Left Over Baked Potatoes cut into thin slices

Brown Sausage and set aside.  Sauté green pepper, onion, and mushrooms until tender.  Set aside and drizzle olive oil and a tablespoon of butter and add sliced potatoes.  Cook until golden brown and warm.  Add back in sauté vegetables.  In separate pan make scrambled eggs.  Assemble burrito with desired amount of eggs, sausage, and potato mixture.  Top with shredded cheese and salsa.

Chicken Parmesan...

4 boneless skinless chicken breast
Egg
Plain Bread Crumbs
Italian Seasoning
Parmesan Cheese
Favorite Red Spaghetti Sauce
Mozzarella Cheese

Trim fat off chicken.  Combine bread crumbs on plate and add Parmesan Cheese and Italian seasoning to taste.  Beat Egg in separate bowl.  Dip chicken in egg and then thoroughly cover with bread crumbs. Spray bottom of 9x13 pan and arrange chicken on bottom off pan.  Preheat Oven to 350 degrees and bake for 45-60 minutes until chicken is no longer pink.  While chicken is cooking warm red sauce in a saucepan on low.  10 to 15 minutes before chicken is done cooking spoon warmed red sauce over the top of the chicken and then sprinkle with mozzarella cheese.  Also have wheat spaghetti cooked and drained when chicken is finished cooking.  Put spaghetti on bottom of plate, and then top with chicken.  Add additional red sauce if needed.  Serve with garlic bread and Green Salad.

Classic Chicken Pot Pie...

Found on www.pillsbury.com

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• 3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• 4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Lemon Lime Cake...

Lemon Cake Mix 
Small Lime Jello
1 1/2 cups Hot Water
Small lemon pudding
1 1/2 cups Milk
1/2 tub small Cool Whip

Make cake according to package directions.  Pour Jello in a bowl and add 1 1/2 cups hot water.  Whisk thoroughly.  Poke holes in cake and pour jello over cake and refrigerate.  Put Lemon pudding in a bowl and mix with 1 1/2 cups milk.  Let sit in fridge for 5 minutes and then fold in 1/2 tub cool whip.  Top cake with pudding and cool whip mixture.  Refrigerate until ready to serve.