The weather has been SO hot lately, and it makes me want to do just about anything but cook! Chicken salad is a summer staple, and here are my two favorite recipes. Enjoy!
Chicken Salad
1 ¾ lbs chicken breasts, boiled until tender (drained and cut into chunks)
3 or 4 ribs of celery, cut into ½” pieces
1 cup walnut pieces
1 tsp fresh ground black pepper
1 cup mayonnaise
½ cup Honey Cup Mustard
Mix all ingredients, chill and serve. *This recipe is from the Blue and White Café in Mountain Brook. The secret is in the Honey Cup Mustard.
Mandarin Chicken Salad
6 chicken breasts
2 ribs celery, thinly sliced
½ cup chopped walnuts
1 tsp. garlic salt
salt and pepper to taste
1 11-oz can mandarin oranges, drained and juice reserved
½ cup chopped green grapes
1 ½ cups mayonnaise
20-24 croissants
Cover chicken breasts in water and cook until tender, about 1 hour. Cool, de-bone and chop chicken. Chill in refrigerator. In a bowl, combine chilled chicken, celery, walnuts, garlic salt and salt and pepper. Blend in reserved mandarin orange juice and mayo to desired creaminess. Fold in oranges and grapes. Slice croissants and fill with chicken salad mixture.
Monday, June 22, 2009
Saturday, June 20, 2009
German Chocolate Dump Cake
I had this recipe at a sit & sew session, and it was absolutely scrumptious! I came home and looked it up and made it for a gathering the following night, and it was a huge hit then also. I can't remember which recipe I used, but these two sound about right. You will NOT be sorry you tried this cake!
Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar
Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.
Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar
Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.
Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar
Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.
Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar
Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.
Beefy Pizza Casserole
This recipe is very similar to the Upside Down Pizza recipe I've posted previously, but I liked this one better. Someone brought this to us last night, as I'm recovering from surgery. It was very yummy and worth a try - very family friendly! I think you could use crescent rolls on top like my other recipe, as well.
Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning
Bake at 425 for 15 to 20 minutes or until golden brown
An 11.3 oz refrigerated pizza crust may be substituted.
Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning
Bake at 425 for 15 to 20 minutes or until golden brown
An 11.3 oz refrigerated pizza crust may be substituted.
Monday, June 8, 2009
Chicken Tetrazzini
Here is a Southern Living recipe that I found online, and made for Charlie's birthday party. I received lots of compliments, and it was very easy to make!
Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
Herbed Monkey Bread
I found this recipe on another blogger's site, courtesy of Paula Deen. I made 4 recipes of it for Charlie's birthday party this weekend (we had lasagna and chicken tetrazzini to go with it), and it was one of the biggest hits of the party! YUM!
Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
Easy Main Dishes
Western Hash
1 lb ground beef
3 ½ cup canned tomatoes
1 cup chopped green pepper
½ cup onion
½ cup uncooked rice
½ tsp salt
½ tsp basil
dash of pepper
½ lb Velveeta cheese, sliced
Brown ground beef. Add other ingredients (except cheese). Cover and simmer 25 minutes, stirring occasionally. Top with cheese. Heat until melted.
Swiss Chicken
1 pkg Swiss cheese, sliced
4-6 boneless chicken breasts
1 can sliced mushrooms
¼ cup Dale’s steak marinade
1/8 cup oil
1/8 cup lemon juice
Marinate chicken in Dale’s, oil, and lemon juice for 30 minutes. Cook in microwave 4 minutes. Turn and cook another 4 minutes. Cook another minute if not completely done. Put mushrooms on top of chicken. Top with cheese. Broil in preheated oven until cheese melts.
1 lb ground beef
3 ½ cup canned tomatoes
1 cup chopped green pepper
½ cup onion
½ cup uncooked rice
½ tsp salt
½ tsp basil
dash of pepper
½ lb Velveeta cheese, sliced
Brown ground beef. Add other ingredients (except cheese). Cover and simmer 25 minutes, stirring occasionally. Top with cheese. Heat until melted.
Swiss Chicken
1 pkg Swiss cheese, sliced
4-6 boneless chicken breasts
1 can sliced mushrooms
¼ cup Dale’s steak marinade
1/8 cup oil
1/8 cup lemon juice
Marinate chicken in Dale’s, oil, and lemon juice for 30 minutes. Cook in microwave 4 minutes. Turn and cook another 4 minutes. Cook another minute if not completely done. Put mushrooms on top of chicken. Top with cheese. Broil in preheated oven until cheese melts.
BBQ Biscuits
This is one of our family's favorite meals! Alan and Carter both request it frequently. I made it last time with reduced fat biscuits, and it didn't turn out as well though :(
BBQ Biscuits
1 pkg grands biscuits – cut each in half
1 lb ground beef
Sauce:
½ c ketchup
3 tbs brown sugar
1 tbs cider vinegar
½ tsp chili powder
Brown ground beef, drain – mix sauce with meat. Push half biscuit into greased muffin tins. Pour meat on top, sprinkle with cheese. Bake at 350 for 18-20 minutes.
BBQ Biscuits
1 pkg grands biscuits – cut each in half
1 lb ground beef
Sauce:
½ c ketchup
3 tbs brown sugar
1 tbs cider vinegar
½ tsp chili powder
Brown ground beef, drain – mix sauce with meat. Push half biscuit into greased muffin tins. Pour meat on top, sprinkle with cheese. Bake at 350 for 18-20 minutes.
Sweets from Helen
These both sound delicious! I think I'm going to make the banana bread this week!
Kellys Chocolate Pudding Bundt Cake
1 box duncan hines deluxe yellow cake mix
1 small box chocolate instant pudding mix
1 small box vanilla instant pudding mix
4 large eggs
1/2 c. oil
1 1/2 c. water
1 large package mini chocolate chips
Mix all ingredients except for chocolate chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake at 325 degrees for one hour in a greased and floured bundt pan.
-You will not be sorry you made this! Yummy!
Hawaiian Banana Nut Bread
3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
1 c. mashed riped bananas ( about 3 bananas)
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350 for 1 hour or until done.
Kellys Chocolate Pudding Bundt Cake
1 box duncan hines deluxe yellow cake mix
1 small box chocolate instant pudding mix
1 small box vanilla instant pudding mix
4 large eggs
1/2 c. oil
1 1/2 c. water
1 large package mini chocolate chips
Mix all ingredients except for chocolate chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake at 325 degrees for one hour in a greased and floured bundt pan.
-You will not be sorry you made this! Yummy!
Hawaiian Banana Nut Bread
3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
1 c. mashed riped bananas ( about 3 bananas)
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350 for 1 hour or until done.
Two Side Dishes from Helen
Jennifers Green Bean Casserole
1 can cream of celery
1 can french style green beans, drained
8 oz. sour cream
1 can shoepeg corn, drained
1 sleeve ritz crackers, crushed
1 stick butter, melted
Mix soup, green beans, sour cream , and corn. Pour into dish. Mix ritz crackers and butter and pour on top. Bake 350 degrees for 45 minutes.
-A not so traditional green bean casserole. Family favorite!
Lisa's Greek Style Potatoes
10 red potatoes, cubed
2 cups prepared ranch dressing
1 tsp. basil
Parmesan cheese - shredded - not the kind in a green can!
1/2 c. vinegar
1 tbsp. oregano
1/2 c. butter
salt and pepper
Boil potatoes with salt until tender. Drain and put into casserole dish. Sprinkle with pepper. Pour butter over potatoes. Mix vinegar, dressings, oregano and basil. Pour over potatoes. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 more minutes.
1 can cream of celery
1 can french style green beans, drained
8 oz. sour cream
1 can shoepeg corn, drained
1 sleeve ritz crackers, crushed
1 stick butter, melted
Mix soup, green beans, sour cream , and corn. Pour into dish. Mix ritz crackers and butter and pour on top. Bake 350 degrees for 45 minutes.
-A not so traditional green bean casserole. Family favorite!
Lisa's Greek Style Potatoes
10 red potatoes, cubed
2 cups prepared ranch dressing
1 tsp. basil
Parmesan cheese - shredded - not the kind in a green can!
1/2 c. vinegar
1 tbsp. oregano
1/2 c. butter
salt and pepper
Boil potatoes with salt until tender. Drain and put into casserole dish. Sprinkle with pepper. Pour butter over potatoes. Mix vinegar, dressings, oregano and basil. Pour over potatoes. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 more minutes.
Helen's Baked Ziti
This sounds yummy and very easy! Can't wait to try this one.
Baked Ziti
1 lb. ground round
1 lb. Italian sausage
1 jar (1 lb. 10 oz.) pasta sauce
1 1/2 c. water
1 (15 oz.) container ricotta cheese
2 c. shredded mozzarella
1/4 c. grated Parmesan
8 oz. uncooked ziti
Preheat oven to 400 degrees. Cook and drain ground round and sausage. In a large bowl, combine sauce and water. Stir in all other ingredients, pasta last. Pour mixture into pan. Cover tightly with foil and bake 55 minutes. Let stand 10 minutes before serving.
Baked Ziti
1 lb. ground round
1 lb. Italian sausage
1 jar (1 lb. 10 oz.) pasta sauce
1 1/2 c. water
1 (15 oz.) container ricotta cheese
2 c. shredded mozzarella
1/4 c. grated Parmesan
8 oz. uncooked ziti
Preheat oven to 400 degrees. Cook and drain ground round and sausage. In a large bowl, combine sauce and water. Stir in all other ingredients, pasta last. Pour mixture into pan. Cover tightly with foil and bake 55 minutes. Let stand 10 minutes before serving.
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