Sunday, February 24, 2013
4 oz canned mushrooms, drained
1 oz packet dry Ranch dressing
1 chicken bouillon cube
1 can cream of chicken soup
8 oz cream cheese
Combine chicken and mushrooms in slow cooker. Sprinkle ranch dressing over top of the chicken. Dissolve bouillon cub in 1 cup boiling water until dissolved. Pour broth over chicken. (Make sure chicken is completely covered with liquid.) Cook on low for 3-4 hours. Stir in soup and cream cheese until melted and warmed.
Serve over Rice.
Wednesday, November 23, 2011
Saturday, March 12, 2011
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
Monday, February 21, 2011
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe mashed bananas
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened, divided use
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup semi-sweet or dark chocolate chips
1 1/2 teaspoons turbinado sugar, optional
Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray or butter.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons butter, granulated sugar and brown sugar until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips
Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.
Cool for 20 minutes before running a knife around outside edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.
- Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, and milk; mix well.
- Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
- Bake 25 to 30 minutes or until golden brown.
Friday, January 28, 2011
1 cake mix (any flavor)
1 recipe butter cream frosting
Make cupcakes as directed on box, let cool. Use a Wilton 2D tip to frost, sprinkle before the frosting sets & put the 'cherry' on top.
Butter cream frosting:
1 cup (2 sticks butter)
1 tsp. vanilla
1-3 tbsp. milk
1 lb or more powdered sugar
Whip butter & vanilla. Slowly add milk and powdered sugar to your desired consistency. These cupcakes work best with a thicker frosting.
Tuesday, January 18, 2011
1 cup shortening
1/4 cup karo syrup
1 tbsp. vanilla
2 cups flour
1 1/2 cups finely chopped pecans
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Place 1 1/4 cups powdered sugar & shortening in a large bowl. Beat until well blended. Add eggs, syrup, & vanilla. Beat until well blended & fluffy.
Mix in flour, pecans, baking powder, baking soda, & salt. Shape into 1 inch balls & place 2 inches apart on ungreased cookie sheets. Bake @ 375° for 7-9 minutes or until bottoms of cookies are light golden brown. Cool 2 minutes then roll in powdered sugar while still warm. Reroll in powdered sugar just before serving.