2 Hot Dishes

Spiced Chicken Bites With BBQ Ranch Dipping Sauce

2010-07-06T09:52:00.002-04:00

This is the 4th recipe from Sandra Lee of Food Network fame and is a great appetizer or snack! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

¼ cup Hunt’s® Original Barbeque Sauce
¼ cup ranch dressing
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bag (26.5 ounces) Banquet® Original Chicken Nuggets

INSTRUCTIONS:

In a small bowl mix together barbecue sauce with ranch dressing . Cover and place in refrigerator until ready to serve.

In a small bowl, mix together garlic powder, onion powder, paprika, chili powder, salt and pepper. Add the spice mix to the bag of frozen nuggets, seal bag and shake to coat the nuggets.

Cook chicken nuggets according package directions.

Transfer to a serving dish and serve hot with toothpicks and the BBQ Ranch Dipping Sauce on the side.

Yield: 6 servings (about 4 nuggets)
Hands on Time: 5 minutes
Total Time: 20 minutes

The BEST Blueberry Muffins

2010-06-27T13:21:00.004-04:00

INGREDIENTS:

Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (approx)
1 teaspoon vanilla extract
1 cup fresh blueberries (can use a bit more if you want)

Topping Ingredients:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon

INSTRUCTIONS:

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and beat then add enough milk to fill to 1 cup, add vanilla.

Pour the wet mixture into flour mixture stir until mixed (do not over mix, some lumps are good). Fold in blueberries.

Fill muffin cups 2/3 full and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 18-20 minutes in the preheated oven, or until done. (My oven tends to cook things a bit faster so some ovens may need up to 25 minutes, start checking around 18 though to be safe)

Makes 10-12 regular size muffins or 5-6 jumbo muffins.

Variations:

Try using a cup of diced apples and adding 1 teaspoon of cinnamon to the muffin mix rather than blueberries. Also try it with peaches!

Use a cup of semi sweet chocolate chips instead of blueberries for awesome chocolate chip muffins.

Delicious Onion Sauce for Hot Dogs

2010-06-15T22:47:00.004-04:00

So simple - a friend's mom made this for a BBQ on Saturday and it was delicious!

INGREDIENTS:

Sweet Yellow Onions - Vidalias are good
Butter
Salt & Pepper
Ketchup

INSTRUCTIONS:

Cut the onions into strips about 1-2" long, melt the butter in a frying pan and saute the onions until they are soft and begin to carmelize. Add Ketchup until the entire concoction turns pink. Add salt and pepper to taste.

This stuff tastes FANTASTIC on hot dogs fresh off the grill - or - just eat by the spoonful.

Sorry for no exact measurements - it all depends on how many onions you are working with. But seriously try this it is killer!

Frosty Snack Packs

2010-06-14T10:16:00.002-04:00

This is the 3rd recipe from Sandra Lee of Food Network fame and is a great summer treat! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

2 cups (3.5 ounces each)Hunt’s® Snack Pack® Vanilla Pudding
2 cups (3.5 ounces each) Hunt’s® Snack Pack® Chocolate Pudding
1- 1/3 cups Reddi-wip® Original Whipped Light Cream

For Garnish:
Reddi-wip® Original Whipped Light Cream
1 teaspoon dry Swiss Miss® Hot Cocoa Mix

INSTRUCTIONS:

Scoop out vanilla and chocolate puddings and put in separate medium mixing bowls. Wash and thoroughly dry the plastic containers and set aside. To each bowl stir in 1/3 cup of Reddi-wip to lighten pudding. Add additional 1/3 cup of Reddi-wip to each bowl and gently fold in to incorporate.

Layer the pudding mixture into the clean plastic containers by alternating between each flavor 1/3 at a time, tapping to remove air bubbles and level out in between each layer. Put in the freezer for about 2 hours, or until set but not completely hard.

To serve; run each cup under tepid water. Invert each onto a dessert plate to remove from container. Top each with a serving of Reddi-wip and sprinkle with dry cocoa mix. Serve immediately.

Yield: 4 cups
Hands on: 15 minutes
Total Time: 2 hours 15 minutes

Corn Dog Bites with Spicy Honey Mustard

2010-05-19T00:15:00.002-04:00

This is the 2nd recipe from Sandra Lee of Food Network fame! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

3 cups Wesson® Canola Oil
½ cup Gulden’s® Honey Mustard
1 tablespoon hot sauce
¼ teaspoon ground red pepper
1 box (8.5 ounces) corn muffin mix
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup milk
1 package (12 ounces) Hebrew National® Cocktail Franks
¼ cup flour

INSTRUCTIONS:

Heat the oil in a pot over medium-high heat to 350 degrees F.

In a small bowl, whisk together the mustard, hot sauce and pepper. Set aside.

In a large bowl combine corn muffin mix, garlic powder, paprika and mix according to package directions, adding an 1/3 cup milk to thin the batter slightly.

Lightly dust the franks with flour. Working in batches, place the franks into the corn muffin batter. Remove the coated franks from the batter and carefully place into the hot oil. *(see Cook’s Tips)

Fry until golden brown about 4 minutes. Remove from the oil with a slotted spoon and drain on a baking sheet lined with paper towels.

Repeat with remaining franks and batter. Hold cooked corn dog bites in a 250 degree F oven until ready to serve. Serve with toothpicks and spicy honey mustard on the side.

Cook’s Tips:
*To keep things tidy, set up two stations, one for flour and the other for batter. Keep one hand for dry ingredients and one for wet, or use tongs to remove franks from the batter and place into the oil.

Yield: 6 servings (about 5 franks each)
Hands on Time: 35 minutes
Total Time: 35 minutes

Sloppy Joe Taquitos

2010-05-05T11:54:00.006-04:00

Just in time for Cinco de Mayo - 2 Hot Dishes has been asked to publish some never before published recipes from Sandra Lee of Food Network fame!

The first one is Sloppy Joe Taquitos and we thought it was perfect for today - I haven't tried it yet but have all the ingredients on hand and LOVE taquito's so am whipping up a batch tonight!

Look for new recipes from Sandra Lee about once a week!

INGREDIENTS:

PAM® Original No-Stick Cooking Spray
1 pound lean ground beef
1 can (15.5 ounces) Manwich® Original Sloppy Joe Sauce
1 can (10 ounces) Rotel® Diced Tomatoes with Green Chiles, drained, divided
1 cup shredded Cheddar cheese, divided
12 corn tortillas
1 cup sour cream

INSTRUCTIONS:

Spray large skillet with cooking spray and heat over medium-high heat until hot. Add ground beef and cook 7 minutes or until beef is no longer pink. Drain fat. Add sloppy joe sauce and half the tomatoes; cook until thickened about 5 minutes. Remove from heat and let cool to room temperature, about five minutes. Mix in ¾ cup cheese.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 3 tablespoons of the sloppy joe mixture on the lower third of a corn tortilla. Roll the tortilla up and place seam side down onto the prepared baking sheet. Repeat with remaining tortillas and sloppy joe mixture. Top with remaining cheese and bake in oven for 20 minutes or until crispy.

In a small bowl combine the sour cream and remaining tomatoes. Serve as dipping sauce with taquitos.

Yield: 6 servings (2 taquitos each)
Hands On Time: 12 minutes
Total Time: 32 minutes

White Sandwich Bread

2010-01-31T15:14:00.002-05:00

INGREDIENTS:

2 1/2 teaspoons Active Dry Yeast or 1 pkg "highly active"
1 cup lukewarm water
3 cups all purpose flour
1 1/4 teaspoon salt
3 tablespoons sugar
6 tablespoons butter softened
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

INSTRUCTIONS:

Dissolve the yeast and sugar in the warm water - mix and allow to sit for up to 15 minutes. Add the butter cut into small cubes, add additional ingredients and mix well. I use the dough hook on my kitchenaid stand mixer on setting 1 - once the dough is well mixed, turn to setting 2 and allow to knead for about 5-7 minutes until dough is smooth, may stick a bit in the bottom of the bowl this is okay.

Place the dough in a lightly greased bowl (I spray mine with a canola oil spray) and cover with saran wrap, then place a towel over bowl. Put in your oven and turn on the oven light - this creates a nice small sealed space and the light warms it up enough to allow your dough to raise quickly even if your kitchen is cold (like mine). Allow to raise until doubled in size - this takes about an hour and a half.

Carefully punch the dough down to deflate. Move to a greased 5X9 bread pan, cover again with saran wrap this time spray the wrap with the canola oil too, put back in the oven for another hour to hour and a half. The bread should rise to at least an inch over the top of your pan - maybe a bit more. Take it out and preheat your oven to 350.

Once the oven is heated, remove the saran wrap and place in the center. Will bake for approx 30-35 minutes. When browned on top remove from the oven and allow to cool slightly before turning out onto wire rack to finish cooling. Brush the top with butter if you'd like for a soft and delicious crust.

This bread has a slightly sweet taste, is moist and delicious and keeps well for several days in a sealed bag or container. It's perfect for sandwiches, toast, or just eating plain with butter.

Chewy Toffee Cookies

2010-01-30T15:04:00.002-05:00

INGREDIENTS:

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup softened butter or shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 bag Heath Bar Bits (or 8 bars crushed)
1/2 cup mini chocolate chips

INSTRUCTIONS:

Cream butter and sugar until light and fluffy, add eggs, mix well. Sift all dry ingredients together and mix in a bit at a time. Finally add Heath Bar bits and Mini Chocolate Chips. Chill the dough for 30-60 minutes, then drop by teaspoonful onto ungreased cookie sheets and bake at 350 for 10-12 minutes.

Molasses Crinkle Cookies

2010-01-18T16:16:00.000-05:00

INGREDIENTS:

3/4 cup butter, melted
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 cup white sugar

INSTRUCTIONS:

In a mixing bowl combine melted margarine, brown sugar and egg and beat until smooth. Add molasses and beat another minute.

Mix together flour, baking soda, salt, and spices, add to the molasses mixture and mix well.

Cover and chill dough at least one hour.

Roll dough into 1" balls and roll them in the white sugar. Place about 2" apart on ungreased baking sheets. Bake for 8-10 minutes at 375 until tops are cracked. Allow to cool on wire racks.

Makes about 3 dozen cookies - these last quite awhile in a sealed container and freeze well.

Laura's Recipe for Fast White Bread

2010-01-11T16:29:00.003-05:00

INGREDIENTS

2 cups Warm Water
2 T sugar
2 T butter (or stick margarine)
2 t salt
1 package active dry yeast
5 cups all purpose flour

INSTRUCTIONS

I made mine using my Kitchenaid Stand Mixer with the dough hook, but you can do this all by hand if you have a strong arm to beat the batter!

Pour 2 cups of warm water in your mixing bowl add sugar and salt , cut the butter into small pieces and stir into water until the butter is melted and the sugar and salt are dissolved. Add the yeast and mix well.

Stir in 3 cups of all purpose flour until mixture is smooth then add additional 2 cups of flour a bit at a time until the dough forms a ball and pulls away from the side of the bowl.

At this point you can dump the dough out on a well floured surface and knead for 8-10 minutes OR if you are like me you add flour a few tablespoons at a time and let the dough hook do the work. I dumped it out on the floured surface when the dough was smooth on the surface and no longer sticky to the touch. I kneaded a few more turns by hand - about 2 minutes.

Spray cooking spray in a glass mixing bowl, put the dough in and turn it or just spray some more cooking spray directly on the dough. Cover with saran wrap and a kitchen towel. Put it in your oven (not heated yet) and just turn the light on in the oven. Just that bit of heat coming off the light and the sealed oven will help the dough raise quickly.

After about an hour - or when dough has doubled in size - take the dough back out of the oven and punch it back down, split it in half and put in two loaf pans sprayed well with cooking spray. Cover again with saran wrap and a towel and put back in the oven for approx 45 minutes or until doubled again. Remove from the oven and set aside.

Preheat the oven to 400 degrees. Remove the saran wrap and return uncovered loaf pans to heated oven for 30-35 minutes. Once they are removed from the oven brush with melted butter. After about 5 minutes remove from pan to wire rack to finish cooling.

Attempt to wait until they are cool to cut off the first slice - FAIL miserably at this and eat your still warm slice smothered in real butter.

Enjoy!

For Laura's step by step instructions with photos this link will take you to this post on her blog Love at Home. While you are there be sure to bookmark her site because you will want to go back!

Tomato Tortellini Soup

2010-01-11T15:31:00.002-05:00

Okay this is not rocket science - no real recipe needed but it is sooooooo delicious!

INGREDIENTS

1 can tomato soup
1 can milk for tomato soup
1 cup cooked cheese tortellini

INSTRUCTIONS

Boil water and cook the toretellini for approx 5 minutes. Then mix the tomato soup and milk and blend well. Stir in the cooked and drained tortellini- cook on low allowing the mixture to simmer for approx 20 minutes.

Enjoy - tomato soup with tortellini is easy to make and delicious - eat with fresh buttered bread or a grilled cheese sandwich or just all by itself. It is my new addiction.

Pumpkin Gooey Butter Cake

2009-12-30T17:33:00.004-05:00

My sister-in-law made this cake for Christmas this year - it is a recipe from Paula Deen and you can find it here at The Food Network as well. It is so delicious and tasty that I had to share. The best thing since Pumpkin Pie!

INGREDIENTS

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream or cool whip if you're lazy like me!

Contest Winner - Jules

2009-11-16T21:05:00.001-05:00

No one else entered so it's by default but that doesn't matter - Jules email us your contact info so I can get your prize sent!

Jalapeno Cornbread

2009-11-14T11:19:00.002-05:00

INGREDIENTS

3 cups buttermilk cornbread mix
2-1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers
1-1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder

INSTRUCTIONS

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

This recipe was submitted by Jules who blogs at The fat chefs love to cook - check out her blog! This is also the only entry to our contest so far - still 2 days to get your entries in!

Sweet Potato Bake

2009-11-02T10:05:00.003-05:00

INGREDIENTS:

3 cups cold mashed sweet potatoes (about 6 potatoes)
1 cup sugar
1/2 cup milk
1/4 cup butter softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla

Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup flour
2 tablespoons cold butter

INSTRUCTIONS:

Beat together all ingredients above (except topping) until smooth. Transfer to a greased baking pan. Combine all topping ingredients and cut in butter until crumbly. Sprinkle over potato mixture. Bake uncovered at 325 for 45-55 minutes or until golden brown on top.

This will be a big hit at your thanksgiving dinner - sweet and delicious!

Thanksgiving is coming - a great time for food AND a contest!

2009-11-02T08:23:00.006-05:00

Submit a recipe for your favorite Thanksgiving dish for a chance to win a Baked Apple Pie Petite Jar Candle from Celebrating Home for the smell of fresh baked apple pie without the work!

The Rules:

Contest will run for 2 weeks and end on Nov 15th
Recipe should follow the theme of the blog - Simple & Tasty
Recipe should be something that you would serve at Thanksgiving
Submit your recipe via email (see the link on the right)
Leave a comment letting us know you entered
Winner will be chosen at random from all entries
Good Luck!

Slammin' Skillet Black Beans

2009-10-27T11:00:00.002-04:00

INGREDIENTS:

2 C cooked black beans (or 2 cans)

Two peppers, diced (one red and one green if ya like, for color)

1 Med. onion, diced

1 Small can diced tomatoes & their juice (Or salsa..)

1 diced chipotle pepper in adobo sauce, plus a spoonful of the sauce**

Optional: 1/2 c. corn

**If you can't find chipotle peppers in adobo, just get a can of Ro-Tel Tomatoes with chilis and use those. Be aware that for lightweights ONE chipotle pepper chopped fine is plenty for this recipe but if you want to use a couple, more power to ya.

1 TBSP Chili powder

1 Tsp. cumin

Splash of lime juice (Rose's is okay if you have a big bottle of that because you are a drinker like me. Not that I'm a 'drinker'...not like that. Oh, never mind.)

INSTRUCTIONS:

First: Prepare any kind of rice you like...I put mine in the steamer & then got to work on the beans.

Saute onion until nearly translucent and add peppers, saute until they are soft and smell nice. (I used butter, you can use what you like). Stir in beans, corn, spices, tomatoes, and chipotle peppers and simmer until everything is heated through. Add splash of lime. (I didn't have fresh limes so I used a little Rose's. I don't think it matters; just gives it a little sweetness and zip.)

Serve over rice. I would have added a dollop of sour cream and some cheese but I was 'making do' and it was just as good without it.

Could also be used as a burrito/taco/whatever filling. Could also be used as a rather muscular salsa/nacho topping.

This recipe was submitted by Kimberly of Dispatches from the Northern Outpost.

Delicious Onion Rings...

2009-08-19T19:01:00.002-04:00

INGREDIENTS:

3-4 large sweet yellow onions
1 bottle beer (I used Coronoa)
2 cups flour
Salt & Pepper - I sometimes add a bit of garlic powder too
Vegetable Oil - enough to fill the bottom of your pan to about 3/4" or use a deep fryer

INSTRUCTIONS:

Peel the onions and slice them - can be thin or thick sliced your choice, I go for medium sized slices. Break into rings and put in a bag or container - sprinkle with flour and shake them up to coat with flour.

Mix the flour, salt and pepper and any other seasonings you choose to add, then using a whisk mix in the beer and keep whisking until well blended.

Heat your oil - if you have a deep fryer fantastic but if not a deep skillet will work. Heat the oil on Medium High until a drop of the batter dropped in sizzles and floats, if you have a thermometer it is about 350 degrees.

Dip your onions in the batter and turn a few times to coat, then add them to the hot oil a few at a time, turn after a minute or so.

Drain on paper towels, add salt and enjoy!

I sometimes combine ranch dressing with BBQ sauce to make a nice tangy dipping sauce.

Chocolate Zucchini Cake

2009-08-12T12:08:00.002-04:00

INGREDIENTS:

1/4 c. butter flavor Crisco
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 c. sour milk (sour milk by adding 1/2t vinegar)

2 1/2 c. flour
6 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves

2 c. grated zucchini
1/2 bag mini semi-sweet chocolate chips
3/4 cup milk chocolate chips

INSTRUCTIONS:

Preheat oven to 325.

Cream butter and sugar; add oil, eggs, vanilla, and sour milk. Beat well with mixer. Add dry ingredients to creamed mixture. Beat well. Stir in grated zucchini and chocolate chips.

Put in a greased 9 x 13 inch cake pan. Sprinkle with 3/4 cup milk chocolate chips and more mini chips if desired. Bake at 325 degrees for 40-50 minutes or until done.

Enjoy plain or add a scoop of your favorite ice cream or a dollop of whipped cream!

Chile Con Queso

2009-05-05T13:15:00.002-04:00

INGREDIENTS:

1lb ground beef - browned and crumbled into small pieces
1 package chili seasoning (I use McCormick's HOT)
2 cups mild cheddar cheese shredded
2 cups cubed Velveeta cheese
3-4 cups milk
1 cup salsa (I use PACE Triple Pepper Salsa)

Chips - I like SCOOPS!

INSTRUCTIONS:

Brown the beef and drain (rinse to remove excess fat) and then add the chili seasoning and set aside. In a large sauce pan put 3 cups of milk and add the cheeses, stir constantly over medium heat until cheese is melted. If the mixture is too thick add more milk a bit at a time stirring until well blended and continue until desired consistency is reached. Mix in ground beef and the cup of salsa and blend well until smooth.

Serve with chips.

Cream Puffs with Dark Chocolate Filling

2009-02-21T20:51:00.003-05:00

INGREDIENTS:

Puffs:
1/2 cup margarine
1 cup water
1 cup flour
1/4 teaspoon Salt
4 eggs

Pudding:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1-1/2 cups 2% milk and 1-1/2 cups light cream)
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips, coarsely chopped

INSTRUCTIONS:

Puffs:

Preheat oven to 400. Bring water to a boil, melt margarine in boiling water. Once it is melted turn to low heat, add flour and salt and stir vigorously until mixture forms a ball. Remove from heat, beat in eggs one at a time until mixture is smooth after each addition.

Place spoonfuls of batter on ungreased baking sheet, making 12 mounds. Bake at 400 for 45 minutes. Immediately remove from baking sheet to cooling racks to cool.

Pudding:

Combine the cornstarch, sugar and salt in the top part of a double boiler. Slowly whisk in the milk, mix well and use a spatula to scrape the bottom and ensure all dry ingredients are mixed in. Put over the bottom part of the boiler with gently simmering water. If you don't have a double boiler using two sauce pans one slightly smaller that will nest inside works just fine and this is what I did.

Stir frequently scraping the bottom and using the wisk to prevent lumps from forming. After approx 10 minutes the mixture will start to thicken up, when it is thick enough to coat the back of a spoon add the chocolate and stir until it is all melted and the mixture appears dark and smooth.

Remove from heat and pour into a pan to cool - cover with saran wrap placed on the surface of the pudding to prevent a film from forming.

Cool for at least 30 minutes.

When puffs are cool and pudding has cooled it's time to assemble - it's best to only assemble the number you plan to serve as they don't keep well assembled. Cut the top 1/3 off the cream puff, spoon in the filling and then replace the top, sprinkle with powdered sugar or drizzle with melted chocolate or top with whipped cream - lots of choices.

Lick The Bowl Guacamole

2009-02-07T18:31:00.004-05:00

INGREDIENTS

2 avocados (should yield easily to firm pressure)
1 tomato
1/2 red onion
cilantro
lime juice
salt

INSTRUCTIONS

Cut avocados in half, discard seeds. Use a spoon to scoop the flesh out of the skin. Cut up tomato and red onion. I cut them pretty small, but it's a matter of preference. Add lime juice, salt, cilantro, tomato and onion. Stir till the avocado binds everything.

Yields enough for 2-3 servings

Slacker Fudge

2009-02-07T18:18:00.003-05:00

This is the easiest, most foolproof fudge recipe I've ever heard of. It's still somewhat sensitive to the humidity level, so it's not a rainy day activity.

INGREDIENTS

7 oz. marshmallow creme
1 1/4c. sugar
2/3c. evaporated milk
1T butter (you can use more- up to 1/4 c.)
1/4 t. salt
1 1/2 c. semisweet chocolate chips
1 1/2 c. milk chocolate chips
1 t. vanilla

INSTRUCTIONS

Line an 8x8 pan with foil. In a large saucepan, combine marshmellow creme, sugar, milk, butter and salt over medium heat. Bring to a boil, cook 5 minutes. Stir constantly. Remove from heat, stir in chocolate until smooth. Add vanilla and any additions (I use mini marshmallows and slivered almonds for rocky road). Pour into pan and chill for 2 hours or until firm.

Chicken Parmesan

2009-02-07T18:08:00.002-05:00

INGREDIENTS:

Boneless Skinless Chicken Breasts (1 per person you wish to feed)
Flour for dredging
1-2 eggs
Italian Seasoned Bread Crumbs
Grated Parmesan (or Romano which is what I use)
Mozzarella or Provolone Cheese

Pasta (I prefer angel hair)
Spaghetti Sauce (can make your own or use your favorite jar sauce)

INSTRUCTIONS:

Preheat oven to 350 and use a broiler pan or a baking sheet with a cooling rack on it to cook chicken on. Spray with nonstick spray to prepare.

Place chicken breasts between sheets of saran wrap or put in big plastic bag - pound flat with meat hammer of if you don't have one a rubber mallet from the workshop works well too! ;-) Pound the breasts to about 1/2" thick all over.

Place flour in a bowl big enough to dip chicken into.
Beat eggs with a fork in a bowl big enough to dip chicken into.
Pour 3 parts bread crumbs to 1 part grated Parmesan cheese and mix well with a fork.

One at a time dredge the chicken breasts in flour, then dip in eggs, and then place in bread crumb mixture and coat well on both sides.

Heat a few tablespoons of olive oil in a skillet and brown the chicken pieces on both sides - may need to add more oil between pieces of chicken.

Place the browned crispy chicken on the broiler pan or baking pan with racks and place in the oven. Bake 20-30 minutes until chicken is completely cooked and juices run clear. Then pour a few tablespoons of preheated sauce on top of chicken and cover with mozz or provolone cheese, return to the oven to melt cheese.

While the chicken is baking - heat water and boil your pasta, then heat up your sauce and combine the pasta and sauce so it's ready when the chicken is done - make sure to reserve some sauce for on top of the chicken.

Easy and Tasty Enchiladas

2008-12-27T17:23:00.003-05:00

INGREDIENTS:

1lb Ground Beef Browned
1 small onion chopped
1 can black olives chopped
1 pkg Taco Seasoning
3 cans of Enchilada Sauce
8 large Burrito Tortilla Shells
1 large package of Mexican or Taco Cheese shredded

INSTRUCTIONS:

Brown the beef, add the chopped onion and olives, mix in the Taco Seasoning and water - simmer 5-10 minutes until the liquid cooks off.

In a large deep frying pan warm up all three cans of enchilada sauce. Spray a 9x13 pan with Pam or other cooking spray to grease. Dip tortillas one at a time in the warm enchilada sauce so both sides are covered - move to pan and fill with meat mixture and sprinkle with cheese - roll up and put fold side down in the pan. Do this with the remaining tortillas, once all 8 are filled and rolled up pour remaining sauce over the top and cover with the rest of the cheese.

Bake at 350 degrees for approx 30-35 minutes. Cut in pieces and serve with shredded lettuce, sour cream, chopped tomatoes and/or salsa.

Vodka Slush

2008-12-24T22:33:00.002-05:00

INGREDIENTS:
4 teabags
9 cups water
2 cups sugar
1 frozen OJ concentrate
1 frozen Lemonade concentrate
2 cups Vodka

INSTRUCTIONS:
Boil 2 cups of water with the 4 teabags - tea should be fairly dark - remove from heat and discard teabags. Add 2 cups of sugar - stir well. Add 7 cups of cold water, OJ & Lemonade concentrate and use a hand blender or regular blender to mix well. Add the vodka and stir well.

Pour into 9x13 pans and put in the freezer until frozen - because of the booze it will take a good day to freeze.

Use an ice cream scoop to scoop into glasses, pour 7-up, Sprite, or ginger ale over the slush. Drink with a straw and enjoy!

Truly Homemade Manicotti

2008-12-24T11:13:00.002-05:00

INGREDIENTS - SHELLS:

4 eggs
1 1/2 c. water
1 TBSP. oil
1 cup flour

INSTRUCTIONS:

Whisk together liquid ingredients and add flour, whisk until there are no lumps.

A small (6" or so) nonstick frying pan works best for this; I spritz it with Pam once but after the first one, the oil in the batter is enough to keep them from sticking. Put burner on just a little higher than medium heat and ladle a bit of batter into the pan and swirl it around. It should be enough to just coat the whole pan, not like a pancake quantity. Let it cook until the top looks completely dry, then invert the pan and pop it out on a cooling rack or plate. Repeat until all batter is used. This will make a stack of shells that is enough for a family dinner, if you are making them for a crowd you should double or triple it. (Tripling makes between 50-60)

INGREDIENTS - CHEESE MIXTURE:

1 Lg container ricotta cheese
1 small bag shredded mozzarella
1/2 to 1 cup of parmesan
parsley
pepper
garlic powder

INSTRUCTIONS:

Put a line of cheese in the middle of the circle and fold the sides over. Done! Place assembled manicotti in a baking dish layered with sauce, top with sauce and cheese, bake in a 350 degree oven approximately 35 minutes.

Any cheese mixture you are accustomed to making for lasagna, etc, works fine. Shells can be made days ahead and refrigerated; they can also be frozen. These manicotti are light and glorious.

Submitted by: Kimberly of Dispatches from the Northern Outpost

Chocolate Tote Cake

2008-11-29T20:44:00.003-05:00

This is a family favorite made for every birthday celebration. I have one in the oven as we speak to celebrate my dad's 62nd birthday tomorrow.

INGREDIENTS:
2 eggs
2 cups sugar
1 cup sour milk (sour with 1t vinegar or lemon juice)
1 cup salad oil
1t vanilla extract
2 1/2 cups flour
3/4 cup cocoa powder
2t baking soda
1 cup boiling water

INSTRUCTIONS:
Mix together eggs, sugar, milk, oil and vanilla. When it is well mixed add flour, cocoa, baking soda. When thoroughly mixed add the boiling water and blend well. The batter will be rather thin.

Grease your baking pan or pans then bake for 40 minutes at 350. Makes two 9" layers or one 9x13 pan.

I usually frost this with chocolate fudge frosting between the layers and on the side. I then put butter cream on the top and sprinkle with mini chocolate chips for the most decadent cake around. My sister has also been known to put a layer of chocolate brownies in the middle just to make it insanely rich and delicious.

Holiday Stuffing

2008-11-29T20:35:00.004-05:00

INGREDIENTS:
1 stick butter
2 1/2 cups boiling water
1/2 lb breakfast sausage or sweet italian sausage browned
2 small apples cored and chopped into small pieces
1 cup raisins
1 cup walnuts chopped
16 oz Pepperidge Farm Herb Seasoned Stuffing

INSTRUCTIONS:
Melt 1 stick of butter into boiling water, add drained and rinsed sausage into water, mix in apples, raisins and walnuts. Stir in the stuffing mix. Add more water if necessary.

To make this lighter - use 3 cups of chicken broth to replace water and butter.

This is enough to stuff a 20lb turkey.

Orange Cranberry Jello Mold

2008-11-26T19:28:00.002-05:00

INGREDIENTS

1 can whole cranberries
1 can mandarin oranges
2 boxes orange jello
1 large can crushed pineapple, drained very well
ginger ale
walnuts (optional)

INSTRUCTIONS

Melt cranberries in small pot over low/med heat until wet. Stir in orange jello, one box at a time. Pour into mold. Cool some, add fruit and nuts. Add ginger ale, maybe half a cup, let set in fridge overnight.

Cornbread Dressing

2008-11-26T19:14:00.004-05:00

INGREDIENTS

1 pan day old buttermilk cornbread (9x13)
2 T butter
1/2 c. chopped celery
1 small onion, chopped
2 eggs
2 c. chicken broth
2 T (or more) sage
salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees. Crumble cornbread into greased 9x13" pan. Saute onions and celery in butter till soft. (I sometimes use extra butter.) Mix all and bake 30 minutes.

Cheddar Ale Soup

2008-10-30T21:23:00.004-04:00

INGREDIENTS:

1/4c Butter
1 small onion - chopped
2 cloves garlic - minced
2t Worchestershire sauce
2 (12oz) bottles of dark ale
2t ground mustard
2 cans chicken broth (use veggie stock to make vegetarian)
2 cups half and half
4 cups sharp cheddar cheese - shredded
5T cornstarch dissolve in 5T of warm water

INSTRUCTIONS:

Melt butter in a large stock pot over medium heat, add chopped onion and minced garlic and cook until onions turn clear. Add the beer and bring to a boil. Boil for at least 3 minutes to evaporate the alcohol out.

Add the chicken broth and the dry mustard - return to a boil. Reduce heat to medium low and simmer. Slowly stir in the half and half and the shredded cheese, stir constantly until cheese is melted. Stir in the corn starch mixture and stir constantly until the soup is thick.

Serve garnished with chopped bacon.

Mushrooms Berkeley

2008-10-25T10:56:00.002-04:00

INGREDIENTS:

1 1/2 lbs of mushrooms
2 medium or 1 large bell pepper (red or green or whatever color you like is fine)
1 small onion
Butter or oil for sauteeing (your choice...doesn't really matter)

Sauce ingredients:
2 cups dry red wine
1/2 cup brown sugar (a little less is actually fine)
2 Tablespoons Dijon Mustard
2 Tablespoons Worchestershire Sauce
Fresh ground pepper

INSTRUCTIONS:

Whisk together the sauce ingredients and set aside.

Dice onion and green pepper and saute in a deep frying pan. Slice mushrooms (unless they are already quite small) and add to pan, cover briefly if you like to cook faster, but saute until the mushrooms are nearly done. Pour the sauce over the vegetables, stir, and turn to low. Let them simmer until the sauce reduces slightly and you find yourself picking mushrooms out of the pan and eating them when no one is looking. It all gets very dark and evil looking but smells wonderful. Great accompaniment for steak, I have also added cooked chicken and served it over rice. The sauce makes a good marinate for flank steak as well.

Submitted by: Shieldmaiden96

Chocolate Chip Cookies

2008-10-12T15:51:00.003-04:00

INGREDIENTS
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.

Submitted by: Apocolypse37

Chicken Marsala

2008-10-12T15:39:00.005-04:00

INGREDIENTS

1/4 cup all-purpose flour for coating (and thickening if desired)
Salt to taste
Ground black pepper to taste
Oregano (fresh or dried) to taste
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
3/4 cup Marsala wine (or More)

INSTRUCTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. You can add more flour to thicken if desired.

I usually serve this over a bed of Angel Hair pasta.

Also you can really add or subtract what you want (besides the wine) I like mine with Scallions and Sun Dried Tomatoes, Some people use Portobello Mushrooms, or add some chicken broth to enhance the chicken flavor.

Submitted by: Apocolypse37

Stuffed Peppers

2008-10-02T19:28:00.004-04:00

INGREDIENTS:
2 large green peppers
1lb lean ground beef (93/7)
1 package of meatloaf seasoning
1 egg
1 cup quick cook rice
1/2 cup bread crumbs
2 cans tomato soup
Tomato Paste

INSTRUCTIONS:
Place the raw ground beef in a bowl, break apart, add egg & seasoning packet - mix together. Add rice and bread crumbs and mix in.

Cut the peppers in 1/2 and clean out the seeds. If the stems are still intact cut or remove so the pepper 1/2 will sit up like a cup. Rinse out the peppers and pat dry with a paper towel.

Fill the pepper halves with the meat mixture and then spread a layer of tomato paste over the top of the meat. Put the 4 halves into a large crock pot. In another bowl mix 1-1/2 cans of tomato soup with 2-3 cans of water, mix in about two spoons of tomato paste and wisk together. Pour this over the peppers - it will not completely cover them.

Allow them to cook in the crock pot on low for 6-8 hours.

When ready to serve scoop out about 1 cup of the sauce from the crock pot and mix with the remaining 1/2 can of soup and wisk together, heat thoroughly to use as a sauce to pour over the meat.

Serve with rice or potatoes and a green vegetable.

Vegetable Casserole

2008-09-29T19:54:00.003-04:00

INGREDIENTS:
1 package of frozen mixed vegetables (broccoli, carrots, cauliflower, etc.)
1 can water chestnuts, drained
1 large onion, chopped
1 cup mayo
3 cups grated cheddar cheese
1 stick of butter
2 cups stuffing mix (real stuffing mix not Stove Top)

INSTRUCTIONS:
Mix together vegetables, water chestnuts, onion, mayo and cheddar cheese. Place in a greased casserole dish.

Melt butter and toss with 2 cups of stuffing mix and cover the top of the casserole the buttered stuffing.

Bake at 350 until hot and bubbly approx 35 - 45 minutes - will depend on the depth of the casserole dish you use.

Mom's Holiday Jello

2008-09-29T19:33:00.004-04:00

A tradition in my family - no holiday is complete without this tasty sweet jello salad! Don't let it fool you - it's doesn't resemble "jello" at all! It takes at least a day to create this - the first layer needs to completely set before you make and pour the 2nd layer so it's a two step process.

INGREDIENTS:
1 small package of raspberry jello
1 small package of lemon jello
1 can of cherry pie filling
1 8oz package of cream cheese
1/2 cup of Mayo
1/2 8oz tub of cool whip
1 can of crushed pineapple - undrained
1/2 package of mini-marshmallows
Finely chopped walnuts
2 cups of boiling water

INSTRUCTIONS:
1st step: Dissolve 1 pkg raspberry jello in 1 cup of boiling water. Stir in 1 can cherry pie filling. Pour into a large clear glass bowl, cover with saran wrap and refrigerate until set.

2nd step: Dissolve 1 pkg lemon jello in 1 cup of boiling water. Add 1 package of cream cheese and beat with electric mixer until well blended. Add 1 cup of mayo and the cool whip. Stir in the undrained pineapple and the 1/2 bag of mini marshmallows. Pour this layer over the chilled fist layer and sprinkle with the finely chopped nuts and chill until set.

Tips - I make the 1st layer before work and the 2nd layer when I get home to use the 2nd day. If you pour the 2nd layer before the first one is fully set it will ruin the layered look of the salad.

To make this low fat and low calorie make the following modifications:
- use sugar free jello for both layers
- use light cherry pie filling
- use neufatel cheese instead of cream cheese or use light cream cheese
- use light mayo
- use light cool-whip
These modifications really don't affect the flavor (unless you are sensitive to artificial sweeteners) and really lighten the recipe.

Jezebel Dip

2008-09-29T12:52:00.002-04:00

INGREDIENTS:
3 15 oz cans of Peaches, drained
¼ cup Jalapeño peppers, seeded
2 cups of sugar
¼ tsp of AllSpice
3-4 8oz bricks of cream cheese

INSTRUCTIONS:
Combine peaches and jalapeños in a food processor until well blended. Pour peach mixture into a 4 qt saucepan. Add sugar and allspice to saucepan. Bring to a boil over med-high heat, stirring constantly. Once boiled, turn down heat to medium-low and cook for 20 minutes, stirring frequently. The sauce should thicken up during cooking. Remove from heat and cool to room temperature.

Pour the sauce over the bricks of cream cheese (there should be enough of the peaches to cover 3-4 8oz. bricks of Cream Cheese)

Serve with crackers (Wheat Thins work very well).

The combination of sweet and spicy and creamy in this recipe is surprisingly delicious.

Chicken Wing Dip

2008-09-29T12:49:00.002-04:00

INGREDIENTS:
2- Packages of 8oz cream cheese
4 chicken breasts or 8 tenderloins
1 can chicken broth
*enough chicken wing sauce to cover the chicken (see recipe below)
*enough crumbled blue cheese to cover chicken
1-8oz bag of multi-shredded cheese(cobly, monterey jack cheese, cheddar)
1-bag of Tostitos

Recipe for Wing sauce:
Traditional (orange) French dressing mixed with Franks Red Hot. The more hot sauce the spicier your wing sauce will be.

INSTRUCTIONS:
1. Boil the chicken breasts or tenders in chicken broth (can add some Franks Red Hot to the broth for added kick) once the chicken is cooked through shred it with a fork.

2. Mix in the wing sauce. If you let the chicken sit in the sauce overnight the flavor will soak into the chicken.

3. Spread cream cheese on bottom of a glass baking dish and placed cooked chicken w/wing sauce on top of cream cheese.

4. Sprinkle crumbled blue cheese on top of chicken ( a light layer to cover the chicken).

5. Sprinkle the multi-shredded cheese on top.

6. Place in the oven at 350 degrees and bake until cheese has melted then mix together well. Add a bit more shredded cheese and return to the oven until bubbly.

Serve w/Tostitos

Welcome to 2 Hot Dishes

2008-09-28T08:10:00.002-04:00

This is a recipe blog for the rest of us - fast, easy, good food for people who are not gourmets and who don't really have time to prepare but still want to create cheap, easy, good food for themselves and their families.

Your fearless leaders are VeryBadCat of Cattails.me and Tricia of Middle Age Mania. We are both working women with demanding jobs who want to get dinner on the table without spending an hour in the kitchen at the end of a long day.

So welcome - dig around - and we hope you find something for dinner!

Broccoli and Cheese Soup

2008-09-27T21:33:00.000-04:00

INGREDIENTS:

1/2 c. butter
1/2 onion, chopped
1 lb. broccoli, fresh!
2 cans chicken broth
8 oz. Velveeta, cubed
heavy cream
salt
pepper
garlic powder
1/4 c. water
1/3 c. cornstarch

INSTRUCTIONS:

Saute onions in butter. Add broccoli, stir until broccoli is neon green. Add chicken broth and bring to near-boil. When broccoli is tender, reduce heat. Season. Add cheese, stirring frequently. Add cream to desired taste and texture. Dissolve cornstarch in water, stir into soup.

I always serve this with hot bread.

Beef Burgundy

2008-09-27T21:16:00.001-04:00

This recipe is one of my all time favorites. It takes very little time and effort, but it tastes incredible.

INGREDIENTS:

8 oz. egg noodles
1 lb. beef stew meat
1 medium onion
2 cans golden mushroom soup
1/2 to 1 c. Burgundy wine
2 T butter
12 oz. mushrooms
salt
pepper
garlic powder

INSTRUCTIONS:

Saute beef (should be cubed) and onions in butter. Season meat with salt, pepper and garlic powder. When meat is just slightly browned, add mushrooms, one can of soup and half a cup of wine. Add more soup and wine alternately until desired taste and texture is reached. Simmer roughly 20 minutes, until beef is cooked and sauce has thickened. Serve over egg noodles.

Basic Mac & Cheese

2008-09-27T21:02:00.001-04:00

This is a building block recipe, in that it's very plain and serves mainly to give you a platform to customize the dish to your own taste.

INGREDIENTS:

16 oz. macaroni noodles
(2 or 3) 5 oz. cans evaporated milk
3 T butter
1/4 c flour
4 oz. Velveeta
3 oz. mozzarella (shredded)
6 oz. sharp cheddar (shredded)

INSTRUCTIONS:

Cook macaroni to al dente, drain. Melt butter over medium heat, stir in flour to make roux. Stir in condensed milk and Velveeta. Add three quarters of the shredded cheese, handfuls at a time, stirring well after each addition. Pour drained macaroni into a greased baking pan, and pour cheese sauce over the noodles, turning a few times to coat. Top with remaining cheese. Bake at 350 for 30 minutes.

Parmesan Potatoes

2008-09-27T19:20:00.000-04:00

INGREDIENTS:
6 Potatoes
1/4 cup flour
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/3 cup butter or margarine

INSTRUCTIONS:
Peel potatoes and cut into quarters or 1" wedges.

Combine flour, cheese and salt in a plastic bag. Moisten potatoes and shake in bag until covered.

Melt butter in a 9x13 pan, place potatoes in single layer. Bake at 350 for 1/2 hour. Turn potatoes and continue baking for another 1/2 hour.

Banana Bread with Chocolate Chips

2008-09-27T19:12:00.000-04:00

INGREDIENTS:
1-3/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter
2 large eggs
2 bananas* mashed
1 cup mini semi-sweet chocolate chips

INSTRUCTIONS:
Cream butter & sugar together using an electric mixer, add in eggs and mashed bananas.

Mix together flour, baking soda, baking powder and salt in a small bowl, then add slowly to wet mixture, mixing well as you go. Once well blended stir in the chocolate chips.

Pour into a greased bread loaf pan and bake at 350 for 1 hour or until done.

*for best results use bananas that are overripe and very soft.

Layered Pumpkin Dessert

2008-09-27T18:40:00.000-04:00

INGREDIENTS:
1 yellow cake mix
8 oz cream cheese softened
1 cup confectioners sugar
8 oz Cool Whip
2 packages vanilla instant pudding
1 15 oz can of pumpkin
1 cup milk
1-1/2t pumpkin pie spice

INSTRUCTIONS:
Mix cake according to instructions on the box - pour approx 1/2 into a greased 9x13 glass baking dish and bake starting with about 1/2 the required time and checking until it's done (toothpick comes out clean) allow to cool and set aside. You can use the other 1/2 for whatever suits your fancy - I sometimes make in a bread pan or make cupcakes.

Blend together softened cream cheese, confectioners sugar and 1/2 of the tub of cool whip and spread over cooled cake.

Combine pudding, pumpkin, milk and pumpkin pie spice and whisk until well blended. Spread on top of cream cheese layer. Spread remaining cool whip on top and sprinkle with pumpkin pie spice for visual effect.

Chill in refrigerator for several hours before serving.

Meat & Potatoes in the Stove

2008-09-27T18:20:00.000-04:00

This is a family recipe that my husband's grandmother created and is one of his favorite childhood meals. I think his grandmother actually cooked it in a woodstove but these days my oven does just as well. It is not a weeknight dish even though it's fairly easy to prepare because it takes awhile to cook. I make this on a winter Sunday afternoon most often.

INGREDIENTS:
Skin on* Chicken Breasts &/or Thighs rinsed
Small White Potatoes quartered
Sweet Potatoes quartered
Canned crushed tomatoes
Fresh garlic cut into small pieces
Fresh or dried parsley
Salt & Pepper

INSTRUCTIONS:
Start with a covered roasting pan - spray it with nonstick spray then add the potatoes and sweet potatoes, spoon some tomatoes over the top of the potatoes, sprinkle with the minced garlic and chopped parsley and add salt and pepper. Lay the chicken on top of the potatoes, cover with more crushed tomatoes, garlic and parsley and salt and pepper.

Bake at 350 - covered until chicken is done and potatoes are tender. My experience is it takes approx 2 hours to cook but I usually check after 45 minutes or so. Leave it uncovered for the last 1/2 hour.

Serve with a green veggie like steamed broccoli or green beans and a nice crusty bread.

*Skinless chicken does not work very well in this recipe as it dries out terribly and becomes crumbly. If you are worried about the skin stripping it off before you eat it works well.

Meaty Chili

2008-09-27T18:05:00.000-04:00

INGREDIENTS:
1lb of extra lean ground beef (I like 93/7)
1 extra large can of crushed tomatoes
1 jar of chunky salsa
1 cup of hot water
2 packages of McCormick Chili Seasoning (I use 1 hot and 1 medium)
1 can of kidney beans drained & rinsed (optional)
Shredded Mexican Cheese for topping

INSTRUCTIONS:
Brown the ground beef, drain (and rinse to get off extra fat if you like). In a large pot combine the crushed tomatoes, the salsa, the seasoning packages and the hot water. Stir until well mixed, then add the beans and the drained ground beef.

Heat over medium high until boiling, reduce heat to low and allow to simmer for 30 minutes. Sprinkle about 1/4 of shredded cheese on top of each serving . Serve with a loaf of crusty bread and a nice cold glass of milk.