This is a recipe that one of my children always ask for when it is there dinner night.
SWISS CHICKEN
6-8 Chicken breasts
8 slices Swiss cheese
1 can cream of mushroom soup (can use cream of chicken)
3/4 c. milk
2 c. dry seasoned stuffing
1/3 c. melted butter
Put chicken in a baking dish. Put a slice of cheese on each piece of chicken. Combine milk, and soup; pour on top of chicken. Spoon stuffing on top. Drizzle with butter. Bake at 350 degrees, uncovered, for 50 minutes.
Saturday, December 5, 2009
Ham and Swiss Loaf
This recipe is from the ward cook book. It is from a great friend and my family LOVES it.
HAM AND SWISS LOAF
Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard
Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.
For my family I always have to double this recipe
BREAD DOUGH
3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
Mix all ingredients together and set aside for about 30 minutes.
HAM AND SWISS LOAF
Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard
Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.
For my family I always have to double this recipe
BREAD DOUGH
3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
Mix all ingredients together and set aside for about 30 minutes.
Strawberry Cream Freeze
I found this recipe on the inside of the Philadelphia Cream Cheese box. We love anything with Cream Cheese and this was so yummy and refreshing.
STRAWBERRY CREAM FREEZE
1 pkg. (8 oz. ) Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
20 Reduced Fat NILLA wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 OREO Pie Crust
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes.
Stir in Cool Whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours until firm. Remove dessert from freezer 15 minutes before serving. Top with remaining berries.
I had some chocolate graham crackers and just made the pie crust. It is easy.
CHOCOLATE PIE CRUST
1 cup chocolate graham crackers crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
Combine crumbs, sugar and margarine; press into the pan. Bake at 325 degrees for 10 minutes.
STRAWBERRY CREAM FREEZE
1 pkg. (8 oz. ) Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
20 Reduced Fat NILLA wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 OREO Pie Crust
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes.
Stir in Cool Whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours until firm. Remove dessert from freezer 15 minutes before serving. Top with remaining berries.
I had some chocolate graham crackers and just made the pie crust. It is easy.
CHOCOLATE PIE CRUST
1 cup chocolate graham crackers crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
Combine crumbs, sugar and margarine; press into the pan. Bake at 325 degrees for 10 minutes.
Meat 'n' Cheese Stromboli
Brooke came home the other day from school with this recipe in her backpack. First thing she did was pull it out and say "I want this for my dinner night". It looks wonderful so we will try it.
MEAT 'N' CHEESE STROMBOLI
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp. butter
2 loaves (16 ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
1 egg, beaten
1 tsp. poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with the egg and sprinkle with poppy seeds. Bake at 400 degrees for 15- 20 minutes or until golden brown. Cool loaves for 5 minutes before slicing.
MEAT 'N' CHEESE STROMBOLI
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp. butter
2 loaves (16 ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
1 egg, beaten
1 tsp. poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with the egg and sprinkle with poppy seeds. Bake at 400 degrees for 15- 20 minutes or until golden brown. Cool loaves for 5 minutes before slicing.
Friday, November 20, 2009
The Perfect Brownies
This recipe is from Julie Hales and it is REALLY good, fast, easy and great when you need to feed a lot of people.
THE PERFECT BROWNIES
3/4 c. Margarine
3 c. sugar
1/2 c. cocoa
6 eggs
2 3/4 c. flour 1 tsp. salt
Mix it all together and pour on a greased jelly roll pan.
Bake for 25 minutes at 350 degrees. They are much better under done than over done.
FROSTING
1/2 c. margarine
3 Tbsp. cocoa
3-4 Tbsp. milk
place the 3 ingredients in a bowl and put in the microwave until the butter is melted. Then add:
2 1/2 c. powdered sugar
Mix with blender until it is smooth and then pour over the brownies when they are hot.
Tuesday, November 17, 2009
Tortellini with Pesto & Sun-Dried Tomatoes
We love anything with cheese and pasta at our house, especially Brooke, so Brooke picked this recipe for her dinner night.
TORTELLINI WITH PESTO & SUN-DRIED TOMATOES
2 packages (9 ounces each) refrigerated Three Cheese Tortellini
1/2 cup Refrigerated Pesto with Basil
1/4 cup sun-dried tomatoes, drained and chopped
1/2 bunch basil, chopped
1/2 cup (2 ounces) shredded Parmesan cheese
Prepare pasta according to package directions. Drain; toss with pesto, sun-dried tomatoes, basil and cheese. Serve hot or at room temperature.
TORTELLINI WITH PESTO & SUN-DRIED TOMATOES
2 packages (9 ounces each) refrigerated Three Cheese Tortellini
1/2 cup Refrigerated Pesto with Basil
1/4 cup sun-dried tomatoes, drained and chopped
1/2 bunch basil, chopped
1/2 cup (2 ounces) shredded Parmesan cheese
Prepare pasta according to package directions. Drain; toss with pesto, sun-dried tomatoes, basil and cheese. Serve hot or at room temperature.
Onion and Herb Focaccia Bread
Truth be told, I haven't tried this recipe yet but it comes from an AWESOME source, Julie Hales, whom I totally trust. So, I love this type of bread and I will try it sometime soon.
ONION AND HERB FOCACCIA
3 1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 package(1 scant Tbsp) quick rise active dry yeast
1 cup water
2 Tbsp. vegetable oil
1 egg
1 to 2 Tbsp. olive oil
1/2 red onion, sliced thin
1 tsp. rosemary or basil
Coat a large baking sheet with nonstick cooking spray; set aside. In the large bowl of an electric mixer, combine 1 cup of the flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil in a small saucepan until very warm (120-130 degrees). Add warm liquid to the flour mixture, along with the egg. Beat at low speed until moistened, then beat 2 minutes at medium speed. Stir in by hand an additional 1 3/4 cups of the flour. Continue stirring until dough pulls away from sides of bowl.
Turn dough out onto a well-floured surface and knead in the remaining 3/4 cup flour. Knead until dough is smooth and elastic, about 5 minutes. Invert bowl over the top of the dough and allow it to sit for 5 minutes. Place dough on prepared baking sheet and roll or press into a 12-inch circle.
Spray a length of plastic wrap with nonstick cooking spray and cover dough loosely; gently place a cloth dish towel over the wrap. Let dough rise in a warm place until double in bulk, about 30 minutes. Remove cover from dough. With your finger or the handle of a wooden spoon, poke holes in dough 1 inch apart. Drizzle olive oil over top of dough. Separate onion slices into rings and arrange on loaf; sprinkle evenly with rosemary or basil. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Remove immediately from baking sheet and cool on wire rack. Makes 16 servings.
NOTE: Focaccia is extremely versatile and can be flavored with many different herbs, onions, and cheeses, so experiment with your favorites. Julie's favorite is to add Fetta cheese, Basil and Tomatoes, then cook it. Doesn't that sound wonderful?
To freeze, wrap cooled loaf in plastic wrap or aluminum foil and store in freezer for up to 3 months.
Nutrition (per serving): 136 calories
ONION AND HERB FOCACCIA
3 1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 package(1 scant Tbsp) quick rise active dry yeast
1 cup water
2 Tbsp. vegetable oil
1 egg
1 to 2 Tbsp. olive oil
1/2 red onion, sliced thin
1 tsp. rosemary or basil
Coat a large baking sheet with nonstick cooking spray; set aside. In the large bowl of an electric mixer, combine 1 cup of the flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil in a small saucepan until very warm (120-130 degrees). Add warm liquid to the flour mixture, along with the egg. Beat at low speed until moistened, then beat 2 minutes at medium speed. Stir in by hand an additional 1 3/4 cups of the flour. Continue stirring until dough pulls away from sides of bowl.
Turn dough out onto a well-floured surface and knead in the remaining 3/4 cup flour. Knead until dough is smooth and elastic, about 5 minutes. Invert bowl over the top of the dough and allow it to sit for 5 minutes. Place dough on prepared baking sheet and roll or press into a 12-inch circle.
Spray a length of plastic wrap with nonstick cooking spray and cover dough loosely; gently place a cloth dish towel over the wrap. Let dough rise in a warm place until double in bulk, about 30 minutes. Remove cover from dough. With your finger or the handle of a wooden spoon, poke holes in dough 1 inch apart. Drizzle olive oil over top of dough. Separate onion slices into rings and arrange on loaf; sprinkle evenly with rosemary or basil. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Remove immediately from baking sheet and cool on wire rack. Makes 16 servings.
NOTE: Focaccia is extremely versatile and can be flavored with many different herbs, onions, and cheeses, so experiment with your favorites. Julie's favorite is to add Fetta cheese, Basil and Tomatoes, then cook it. Doesn't that sound wonderful?
To freeze, wrap cooled loaf in plastic wrap or aluminum foil and store in freezer for up to 3 months.
Nutrition (per serving): 136 calories
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