Last night i made dinner for everyone here at home. However i think maybe i should have waited till at least tonight or maybe tomorrow night for Sunday dinner because The only ones who were at home last night was myself and Bryan's brother Greg. Bryan's mom had to work and Bryan was working and after work he went to visit some friends. oops!! but, that's okay in any case I believe the Chicken Parmessan & Spaghetti i made i believe turned out real well.
I also had s ready made salad mix so there are leftovers.
I found the recipie i used when i got some coupons in the mail and sometimes there are some recipies enclosed.
I had never made Chicken Parmessan before. I was so proud of myself.
Saturday, January 21, 2012
Friday, January 13, 2012
RAGU NO FRYING CHICKEN PARMESAN
I got these recipies in the mail with some other coupons. And i wanted to post, blog & share this recipie with you.
RAGU NO FRYING CHICKEN PARMESAN
Serves 6 , Prep Time 20 Min., Cook Time 30 Min.,
3/4 Cup plain Dry bread crumbs
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
6 Boneless, Skinless chicken breast halves
(about 2 pounds)
1 Egg beaten
1 Jar (1 pound 10 Oz) Ragu Old World Style
Pasta sauce
1 Cup Shredded part skim mozzarella cheese (about 4 Oz.)
Directions:
1. Preheat oven to 400 degrees, Combine bread crumbs, Italian seasoning & Garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; Turn to coat.
2. Arrange chicken in 13x9- inch baking dish. Bake 20 minutes.
3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 Minutes or until chicken is thoroughly cooked.
TIP: Most dishes that call for frying can be baked to cut down on the fat.
Try substituting eggplant for chicken for a Vegetarian version.
RAGU NO FRYING CHICKEN PARMESAN
Serves 6 , Prep Time 20 Min., Cook Time 30 Min.,
3/4 Cup plain Dry bread crumbs
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
6 Boneless, Skinless chicken breast halves
(about 2 pounds)
1 Egg beaten
1 Jar (1 pound 10 Oz) Ragu Old World Style
Pasta sauce
1 Cup Shredded part skim mozzarella cheese (about 4 Oz.)
Directions:
1. Preheat oven to 400 degrees, Combine bread crumbs, Italian seasoning & Garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; Turn to coat.
2. Arrange chicken in 13x9- inch baking dish. Bake 20 minutes.
3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 Minutes or until chicken is thoroughly cooked.
TIP: Most dishes that call for frying can be baked to cut down on the fat.
Try substituting eggplant for chicken for a Vegetarian version.
GOOEY PEANUT BUTTER S'MORE BROWNIES
I got these recipies in the mail with some other coupons. And i wanted to post, blog & share this recipie with you.
GOOEY PEANUT BUTTER S'MORE BROWNIES:
Serves 24 - Prep time 15 Minutes - Cook time 30 Minutes
1 Box (19.8 Oz) Brownie Mix
1 Jar (7- 1/2 Oz) Marshmallow Creme
1 Cup prepared creamy chocolate frosting
1 Cup Skippy Creamy Peanut Butter
Directions:
1. Prepare, bake and cool brownie mix according in package directions for
13x9- inch baking pan.
2. Evenly drop Marshmallow creme onto cooled brownies with spoon.
3. Microwave frosting in small Microwave-safe bowl at high 30 Seconds or until melted or smooth. Repeat with Skippy Creamy Peanut Butter.
4. Pour Melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
GOOEY PEANUT BUTTER S'MORE BROWNIES:
Serves 24 - Prep time 15 Minutes - Cook time 30 Minutes
1 Box (19.8 Oz) Brownie Mix
1 Jar (7- 1/2 Oz) Marshmallow Creme
1 Cup prepared creamy chocolate frosting
1 Cup Skippy Creamy Peanut Butter
Directions:
1. Prepare, bake and cool brownie mix according in package directions for
13x9- inch baking pan.
2. Evenly drop Marshmallow creme onto cooled brownies with spoon.
3. Microwave frosting in small Microwave-safe bowl at high 30 Seconds or until melted or smooth. Repeat with Skippy Creamy Peanut Butter.
4. Pour Melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
Saturday, December 17, 2011
SNICKERDOODLE COOKIES....
Dessert ready in 50 minutes! Enjoy these classic sugar and cinnamon coated cookies that have a sweet and buttery flavor - a delicious year-round treat.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 4 dozen cookies
Submit your own recipe
.
RECIPE TOOLBOX
INGREDIENTS
1 1/2
cups sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
2 3/4
cups all-purpose flour
1
teaspoon cream of tartar
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar
2
teaspoons ground cinnamon
.
DIRECTIONS
1 Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. 2 In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. 3 Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets..
Chocolate Snickerdoodles: Substitute 1/2 cup unsweetened baking cocoa for 1/2 cup of the flour. Bake 6 to 9 minutes. Whole Wheat Snickerdoodles: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 4 dozen cookies
Submit your own recipe
.
RECIPE TOOLBOX
INGREDIENTS
1 1/2
cups sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
2 3/4
cups all-purpose flour
1
teaspoon cream of tartar
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar
2
teaspoons ground cinnamon
.
DIRECTIONS
1 Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. 2 In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. 3 Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets..
Chocolate Snickerdoodles: Substitute 1/2 cup unsweetened baking cocoa for 1/2 cup of the flour. Bake 6 to 9 minutes. Whole Wheat Snickerdoodles: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.
Thursday, November 10, 2011
Pumpkin Pie French Toast
I got this real neat recipie. I really want to Try. I want to post & share it with you. If any of you try it let me know how it turns out.
Pumpkin Pie French Toast
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
Pumpkin Pie French Toast
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
Wednesday, October 19, 2011
Shephards Pie
I got this recipie courtesy of McCormick.com
This is One of probably many recipies you can find for Shepherd's Pie
Shepherd's Pie
Shepherd's Pie is a classic, one-dish meal that combines beef and vegetables in a delicious gravy that is topped with mashed potatoes.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 package McCormick® Brown Gravy Mix or 1 package McCormick® Onion Gravy Mix
1 pound ground beef
1 cup water
2 cups frozen peas and carrots, thawed
4 servings instant mashed potatoes or 3 cups prepared mashed potatoes
McCormick® Parsley Flakes (optional)
1. Preheat oven to 350°F. Brown ground beef in large nonstick skillet on medium heat. Drain fat.
2. Mix gravy mix and water in small bowl. Pour over beef. Bring to boil. Add peas and carrots. Reduce heat to low; simmer 5 minutes. Transfer meat mixture to 1 1/2-quart baking dish. Top with mashed potatoes.
3. Bake 30 minutes until gravy bubbles and potatoes are slightly browned. Sprinkle with parsley, if desired.
Tips
Test Kitchen Tip: To reduce sodium, prepare with McCormick® 30% Less Sodium Brown Gravy Mix.
Nutrition Information
per serving
Calories: 455
Fat: 27 g
Carbohydrates: 31 g
Cholesterol: 91 mg
Sodium: 1129 mg
Fiber: 4 g
Protein: 22 g
This is One of probably many recipies you can find for Shepherd's Pie
Shepherd's Pie
Shepherd's Pie is a classic, one-dish meal that combines beef and vegetables in a delicious gravy that is topped with mashed potatoes.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 package McCormick® Brown Gravy Mix or 1 package McCormick® Onion Gravy Mix
1 pound ground beef
1 cup water
2 cups frozen peas and carrots, thawed
4 servings instant mashed potatoes or 3 cups prepared mashed potatoes
McCormick® Parsley Flakes (optional)
1. Preheat oven to 350°F. Brown ground beef in large nonstick skillet on medium heat. Drain fat.
2. Mix gravy mix and water in small bowl. Pour over beef. Bring to boil. Add peas and carrots. Reduce heat to low; simmer 5 minutes. Transfer meat mixture to 1 1/2-quart baking dish. Top with mashed potatoes.
3. Bake 30 minutes until gravy bubbles and potatoes are slightly browned. Sprinkle with parsley, if desired.
Tips
Test Kitchen Tip: To reduce sodium, prepare with McCormick® 30% Less Sodium Brown Gravy Mix.
Nutrition Information
per serving
Calories: 455
Fat: 27 g
Carbohydrates: 31 g
Cholesterol: 91 mg
Sodium: 1129 mg
Fiber: 4 g
Protein: 22 g
Tuesday, October 18, 2011
Pasta Broccoli Sharp Cheddar Cheese Bake
I went shopping yesterday at Kroger. Getting the ingredients for Taco's last night. Little did i know that on the back of the package of my shredded cheese would i find this yummy recipie.
Pasta Broccoli Sharp Cheddar Cheese Bake
Ingredients:
3 Cups fusilli pasta
1 tbsp olive oil
3 tsp salt
2 (14 oz) packages broccoli florets
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups of milk
2 1/4 cups shredded sharp cheddar cheese
3/4 cups shredded swiss cheese
1/2 tsp ground garlic
1/2 chopped red pepper
Directions:
1. Preheat oven to 350 degrees
2. Bring 2 quarts of water to a boil with the one-tablespoon
of olive oil. Add 2 teaspoons of salt and pasta. Wait for re-boil. Stir frequently. Cook until al- dente (firm to bite). Drain
3. Cook broccoli in microwave fir five minutes. Drain any water.
4. In a Large Saucepan melt butter or margarine; stir in flour and milk and whisk
until moisture boils and thickens. Add 1 1/2 cups cheddar cheese , 3/4 cups of Swiss cheese, salt, and garlic and stir until blended.
5. Add cooked broccoli, red pepper, and drained pasta to the cheese sauce. Mix well. Spoon into a greased 9x13-inch baking dish. Cover with 3/4 cup of shredded sharp cheddar cheese.
6. Bake uncovered for 20 minutes. Let stand 10 minutes before serving.
Refrigerate any leftovers.
Serves 6
Pasta Broccoli Sharp Cheddar Cheese Bake
Ingredients:
3 Cups fusilli pasta
1 tbsp olive oil
3 tsp salt
2 (14 oz) packages broccoli florets
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups of milk
2 1/4 cups shredded sharp cheddar cheese
3/4 cups shredded swiss cheese
1/2 tsp ground garlic
1/2 chopped red pepper
Directions:
1. Preheat oven to 350 degrees
2. Bring 2 quarts of water to a boil with the one-tablespoon
of olive oil. Add 2 teaspoons of salt and pasta. Wait for re-boil. Stir frequently. Cook until al- dente (firm to bite). Drain
3. Cook broccoli in microwave fir five minutes. Drain any water.
4. In a Large Saucepan melt butter or margarine; stir in flour and milk and whisk
until moisture boils and thickens. Add 1 1/2 cups cheddar cheese , 3/4 cups of Swiss cheese, salt, and garlic and stir until blended.
5. Add cooked broccoli, red pepper, and drained pasta to the cheese sauce. Mix well. Spoon into a greased 9x13-inch baking dish. Cover with 3/4 cup of shredded sharp cheddar cheese.
6. Bake uncovered for 20 minutes. Let stand 10 minutes before serving.
Refrigerate any leftovers.
Serves 6
Subscribe to:
Posts (Atom)