1 pkg pie crust
1 1/4 cup garlic marinara
1 pkg ground tukey (use/add any filler ingredient you want...sometimes we add pepperoni & mushrooms)
1 cup shredded mozzarella cheese
1/4 cup ricotta cheese
Mix ground turkey with one egg, a couple splashes of milk, some onion powder, & 1/4c italian bread crumbs and brown on stove
Mix ricotta with marinara.
Follow the directions on the pie crust pkg for double crust. Cover bottom of pie crust with marinara and then add filling. Top filling with remaining marinara and mozzarella cheese. Cover with remaining pie crust, cut a few slits in the top, and bake for 15-20 minutes or until crust is golden brown.
Saturday, May 30, 2009
Friday, May 29, 2009
Eclaire Cake
My mom makes this for family gatherings and everyone loves it, kids and adults alike. Enjoy!
Crust:
1 cup water
1 cup flour
1/2 cup margarine
4 eggs
Boil water and margarine; remove from heat. With wooden spoon, beat in flour. Add eggs one at a time until smooth. Spread in greased 17 x 11 cookie sheet. Bake at 400 degrees for 25 minutes, or until light brown. Remove from oven; push down crust with wooden spoon (crust will be puffy when removed from oven).
Filling/Topping:
8 oz. cream cheese (softened)
3 cups milk
2 small packages vanilla instant pudding
2 small containers Cool Whip
Hershey's chocolate syrup
With electric mixer, cream the cream cheese; add milk slowly. Add pudding; beat 3 minutes. Spread pudding mixture on crust. Spread Cool Whip over the pudding and drizzle chocolate syrup over the top.
Crust:
1 cup water
1 cup flour
1/2 cup margarine
4 eggs
Boil water and margarine; remove from heat. With wooden spoon, beat in flour. Add eggs one at a time until smooth. Spread in greased 17 x 11 cookie sheet. Bake at 400 degrees for 25 minutes, or until light brown. Remove from oven; push down crust with wooden spoon (crust will be puffy when removed from oven).
Filling/Topping:
8 oz. cream cheese (softened)
3 cups milk
2 small packages vanilla instant pudding
2 small containers Cool Whip
Hershey's chocolate syrup
With electric mixer, cream the cream cheese; add milk slowly. Add pudding; beat 3 minutes. Spread pudding mixture on crust. Spread Cool Whip over the pudding and drizzle chocolate syrup over the top.
Wednesday, May 27, 2009
Neiman Marcus Cookies
My mom made these at Christmas. They are soooooooooo yummy. Make note, this recipe may be halved because it makes A LOT of cookies.
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
Saturday, May 23, 2009
Tortilla Soup
This soup is not the fastest to make, but it is soooo delish!
Ingredients
2 Tbs vegetable oil
2 cloves garlic, minced
3 Tbs ground cumin
1 (28 oz) can crushed tomatoes
3 (4 oz) cans chopped green chili peppers, drained
4 (14 oz) cans vegetable broth
1 (11 oz) can whole kernel corn
1 can black beans
1 package frozen pepper and onion stir fry mix (I buy the pepper mix and add one yellow onion chopped)
shredded chicken (I usually boil about 3 breasts and shred)
tortilla chips
shredded cheddar cheese
diced avocado
Directions:
Heath the oil in a large pot over medium heat. Stir in the pepper and onion mix, garlic, and cumin, and cook until tender.
Mix in the tomatoes and chili peppers. Pour in the broth and season with salt and pepper.
Bring to a boil, reduce heat to low, and simmer about 30 minutes.
Mix into the soup corn (drained), black beans, and shredded chicken. Continue cooking 5 minutes. Add a squeeze of lime juice before serving.
Serve into bowls over tortilla chips. Top with cheese and avocado.
This soup is not the fastest to make, but it is soooo delish!
Ingredients
2 Tbs vegetable oil
2 cloves garlic, minced
3 Tbs ground cumin
1 (28 oz) can crushed tomatoes
3 (4 oz) cans chopped green chili peppers, drained
4 (14 oz) cans vegetable broth
1 (11 oz) can whole kernel corn
1 can black beans
1 package frozen pepper and onion stir fry mix (I buy the pepper mix and add one yellow onion chopped)
shredded chicken (I usually boil about 3 breasts and shred)
tortilla chips
shredded cheddar cheese
diced avocado
Directions:
Heath the oil in a large pot over medium heat. Stir in the pepper and onion mix, garlic, and cumin, and cook until tender.
Mix in the tomatoes and chili peppers. Pour in the broth and season with salt and pepper.
Bring to a boil, reduce heat to low, and simmer about 30 minutes.
Mix into the soup corn (drained), black beans, and shredded chicken. Continue cooking 5 minutes. Add a squeeze of lime juice before serving.
Serve into bowls over tortilla chips. Top with cheese and avocado.
Thursday, May 21, 2009
Spinach and Turkey Enchiladas
This is EASY EASY EASY! Loaded with spinach but cheesy and super yummy.
1 lb ground turkey - browned and drained
1 jar of salsa (I use mild so not too spicey for kids to eat)
8 oz. cream cheese
1 bag of spinach
1 lb of shredded cheese
flour tortillas (can use corn if want)
1 large can of green enchilada sauce.
Brown turkey and drain. In pan you cooked turkey in combine the salsa, cream cheese and spinach. Heat until cream cheese melted. Stir in the ground turkey. Coat bottom of casserole dish with a little of the enchilada sauce. Spoon mixture into tortillas and roll...place in dish seam side down. Cover with remaining sauce and cheese.
Bake at 350 until bubbly...about 30 minutes.
1 lb ground turkey - browned and drained
1 jar of salsa (I use mild so not too spicey for kids to eat)
8 oz. cream cheese
1 bag of spinach
1 lb of shredded cheese
flour tortillas (can use corn if want)
1 large can of green enchilada sauce.
Brown turkey and drain. In pan you cooked turkey in combine the salsa, cream cheese and spinach. Heat until cream cheese melted. Stir in the ground turkey. Coat bottom of casserole dish with a little of the enchilada sauce. Spoon mixture into tortillas and roll...place in dish seam side down. Cover with remaining sauce and cheese.
Bake at 350 until bubbly...about 30 minutes.
Tuesday, May 19, 2009
Simple Chicken Marinade
OK...I found this recipe about a year ago and everyone I have made it for LOVES it (especially my husband.) It's simple and delicious.
INGREDIENTS
3/4 cup reduced sodium/lite soy sauce
1 cup low fat mayonnaise
6 skinless, boneless chicken breast halves - pounded or sliced thin
*1 tsp. minced garlic (the recipe doesn't call for garlic but I add it anyway)
DIRECTIONS
In a medium bowl, mix together the soy sauce and mayonnaise (and garlic if you use it.) Save a small amount so you can drizzle it over the chicken once cooked. Add the chicken and turn to coat. Cover, and marinate for at least 30 minutes. The longer you marinate the better though.
Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade.
Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
INGREDIENTS
3/4 cup reduced sodium/lite soy sauce
1 cup low fat mayonnaise
6 skinless, boneless chicken breast halves - pounded or sliced thin
*1 tsp. minced garlic (the recipe doesn't call for garlic but I add it anyway)
DIRECTIONS
In a medium bowl, mix together the soy sauce and mayonnaise (and garlic if you use it.) Save a small amount so you can drizzle it over the chicken once cooked. Add the chicken and turn to coat. Cover, and marinate for at least 30 minutes. The longer you marinate the better though.
Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade.
Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
Welcome!
Well Ladies, here it is! I can't wait to get started sharing recipes and tips for making all of our lives a little easier and a lot yummier! So dive right in and tell us what's cookin' in your kitchen! XOXO
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