This is an incredibly easy recipe, and is really good! It is meant to be microwaved, but I cooked mine on the stove.
Prep: 5 min. Total: 16 min
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded Cheddar Cheese, divided
2 TB sliced green onions, divided
1/4 cup Sour Cream
Pierce potatoes; microwave on High 5 min, turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on High 6 min, stirring after 3 min. Slightly crush potatoes with a potato masher.
Reserve 2 TB each of the bacon, cheese, onions and sour cream.
Serve topped with reserved bacon, cheese, onions and sour cream.
Makes 4 servings, about 1 cup each
When I made this I trippled the recipe as it doesn't make a whole lot. Instead of the can of chicken broth I just made 2 cups of broth from buillion, which does make a few ounces more than the recipe calls for. Also, instead of sliced bacon I used bacon end pieces which we like since the pieces are thicker. When we have this again, I will use more potatoes and rather than mashing them slightly will just leaved them in chunks. With the potatoes mashed they settle at the bottom of the soup, so the bottom is thick but the top layer of soup is pretty runny.
Next time I also plan on making the soup a little thicker by adding some flour; it was pretty runny.
Saturday, January 31, 2009
Monday, January 5, 2009
Upside Down Pizza
Ingredients:
1 pound lean ground beef
1 onion, chopped
1 tsp. minced garlic
1 (16 oz) jar spaghetti sauce
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 (8 oz) can refrigerated crescent rolls
(I often just use my left over spaghetti sauce and then the cheese's and crescent rolls!)
Instructions:
1. Preheat oven to 350 degrees F.
2. Brown beef, onion and garlic in large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
3. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce, and the rest of the cheese. Top with crescent rolls, pinching seams together.
4. Bake in preheated oven for 20 to 30 minutes or until rolls are golden brown.
1 pound lean ground beef
1 onion, chopped
1 tsp. minced garlic
1 (16 oz) jar spaghetti sauce
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 (8 oz) can refrigerated crescent rolls
(I often just use my left over spaghetti sauce and then the cheese's and crescent rolls!)
Instructions:
1. Preheat oven to 350 degrees F.
2. Brown beef, onion and garlic in large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
3. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce, and the rest of the cheese. Top with crescent rolls, pinching seams together.
4. Bake in preheated oven for 20 to 30 minutes or until rolls are golden brown.
Tuesday, December 16, 2008
Double Chocolate Chip Cookies
½ pound (2 sticks) unsalted butter, softened
1 cup sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ cup white chocolate morsels
½ cup semisweet chocolate morsels
Preheat oven 350 deg.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet morsels.
Bake 9-12 minutes. High altitude: Reduce sugar to ¾ cup. NOTE: It’s hard to tell when dark chocolate cookies are done. A trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from the oven.
1 cup sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ cup white chocolate morsels
½ cup semisweet chocolate morsels
Preheat oven 350 deg.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet morsels.
Bake 9-12 minutes. High altitude: Reduce sugar to ¾ cup. NOTE: It’s hard to tell when dark chocolate cookies are done. A trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from the oven.
Morning Glory Muffins
½ cup raisins, packed
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins
Mandarin Orange Salad
2 –20 oz cans pineapple chunks
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix
1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.
Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix
1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.
Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.
Grammy's Sweet and Spicy Pecans
2 TB margarine
¼ cup brown sugar, packed
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
2 cups pecan halves
1 TB water
In an 8x8 glass pan, melt margarine in microwave. Add remaining ingredients; stir to coat pecans. Microwave on high 5-6 minutes or until pecans are toasted and glazed. Stir every minute or so to avoid burning. Or toast in the oven at 375 degrees, stirring occasionally. Spread on waxed paper to cool.
¼ cup brown sugar, packed
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
2 cups pecan halves
1 TB water
In an 8x8 glass pan, melt margarine in microwave. Add remaining ingredients; stir to coat pecans. Microwave on high 5-6 minutes or until pecans are toasted and glazed. Stir every minute or so to avoid burning. Or toast in the oven at 375 degrees, stirring occasionally. Spread on waxed paper to cool.
Decadent French Toast
2 (day-old) croissants
¼ cup cream cheese
8 fresh strawberries
3 eggs
½ cup half-and-half
3 TB sugar
1 tsp vanilla extract
Butter or margarine for frying
Confectioners’ sugar
Slice croissants lengthwise to make a butterfly shape. Spread 1 tablespoon cream cheese on the inside of each croissant half. Slice 4 strawberries and place slices on cream cheese. Fold halves together to reform croissants. In a medium bowl, whisk together eggs, half-and-half, sugar and vanilla. Soak croissants, dipping both side in batter, but do not allow them to become soggy. In a skillet, fry croissants on both sides in butter or margarine until thoroughly cooked and golden brown. Garnish with remaining berries (sliced). Dust with confectioners’ sugar. Makes 2 servings.
¼ cup cream cheese
8 fresh strawberries
3 eggs
½ cup half-and-half
3 TB sugar
1 tsp vanilla extract
Butter or margarine for frying
Confectioners’ sugar
Slice croissants lengthwise to make a butterfly shape. Spread 1 tablespoon cream cheese on the inside of each croissant half. Slice 4 strawberries and place slices on cream cheese. Fold halves together to reform croissants. In a medium bowl, whisk together eggs, half-and-half, sugar and vanilla. Soak croissants, dipping both side in batter, but do not allow them to become soggy. In a skillet, fry croissants on both sides in butter or margarine until thoroughly cooked and golden brown. Garnish with remaining berries (sliced). Dust with confectioners’ sugar. Makes 2 servings.
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