Pretty much a Sunday staple. Recipe from Our Best Bites. This is so much better than the back-of-the-box recipe.
6 Tbsp. butter
16 oz. bag (10 C.) mini marshmallows, divided
6 C. Rice Krispies cereal
1/8 tsp. salt
Line a 9x13-inch pan with parchment and spray lightly with non-stick spray. Set aside.
In a very large mixing bowl add Rice Krispies and 2 C. mini marshmallows (these marshmallows will not be melted). Set aside.
In a large pot on the stove top, melt the butter and add the remaining 8 C. mini marshmallows. Melt completely, and stir in the salt. Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) and gently press down mixture to the edges of the pan. Do not press too hard.
Let treats set until firm and then lift the parchment out of the pan for easy cutting.
Notes: Recipe may be doubled but make sure to use a VERY large mixing bowl. Pat mixture into a parchment-lined 12x18-inch pan, or use a 9x13-inch pan for thick treats. If the pot is not large enough to fit all of the marshmallows, melt half down first before adding the rest.
Store mini marshmallows in the freezer! This keeps marshmallows from going stale so you can take advantage of purchasing them when they are on sale.
Baked Mushroom Chicken
From Taste of Home.
4 boneless skinless chicken breast halves (1 pound)
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded part-skim mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions
Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-inch baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
4 boneless skinless chicken breast halves (1 pound)
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded part-skim mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions
Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-inch baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Warm Orzo Salad
From the Food Nanny.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Potato Stuffing Casserole
From Taste of Home.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.
Pineapple Cake
Several years ago I went on a cruise to Hawaii. One night at dinner there were two appealing options for dessert: something chocolate and a pineapple cake. Even though I knew I could order both desserts, my stomach could only handle one, so I chose the chocolate dessert thinking that surely the pineapple cake would be offered another night. My nephew ordered the pineapple cake and said that it was the best thing he had ever eaten in his life. Of course the cake never was offered again and to this day he adds salt to the wound by reminding me of how delicious it was (I am still not sure if the cake was really that delicious or he just wants to annoy me). A few weeks ago a co-worker brought this pineapple cake to share. It is very light and moist and is so easy to make. My nephew said it was comparable to the cruise cake.
1 box yellow cake mix
1 20-oz. can crushed pineapple
1 11-oz. can mandarin oranges
2 small boxes instant vanilla pudding
4 eggs
1 8-oz. container Cool Whip, thawed
Mix yellow cake mix, 1 cup of crushed pineapple with juice, mandarin oranges (with juice), 1 box of pudding, and 4 eggs for 3-4 minutes.
Pour into 9x13 cake pan prepared with cooking spray. Bake at 350 degrees for 35-40 minutes. Allow cake to cool.
Mix remaining crushed pineapple and juice with remaining box of vanilla pudding. Fold in Cool Whip. Spread over cake. Keep cake refrigerated.
Note: There is no oil in this cake and no additional liquid other than the liquid from the crushed pineapple and mandarin oranges.
1 box yellow cake mix
1 20-oz. can crushed pineapple
1 11-oz. can mandarin oranges
2 small boxes instant vanilla pudding
4 eggs
1 8-oz. container Cool Whip, thawed
Mix yellow cake mix, 1 cup of crushed pineapple with juice, mandarin oranges (with juice), 1 box of pudding, and 4 eggs for 3-4 minutes.
Pour into 9x13 cake pan prepared with cooking spray. Bake at 350 degrees for 35-40 minutes. Allow cake to cool.
Mix remaining crushed pineapple and juice with remaining box of vanilla pudding. Fold in Cool Whip. Spread over cake. Keep cake refrigerated.
Note: There is no oil in this cake and no additional liquid other than the liquid from the crushed pineapple and mandarin oranges.
Instant Pot Beef Stew
Last year for Christmas I bought an Instant Pot for my sister. We use it sometimes to try new recipes. This is one of those recipes and it turned out yummy. The recipe is from A Bountiful Kitchen, a website that gives great instructions for cooking with the Instant Pot. The Instant Pot cooks much quicker than the stove top or slow cooker, however the recipes make it seem a lot quicker than the actual cooking time. The Instant Pot has to come up to temperature (for the pressure) and then you also have to wait for it to release the pressure. This recipe will take about 60-75 minutes to complete, even though the time shown below is only about 36 minutes. However, that is much quicker than 6-8 hours in the slow cooker or several hours on the stove/in the oven. Plus, the meat is so incredibly tender.
2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces (yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)
Turn the Instant Pot to the saute setting. Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns. Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot. While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe. When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet. The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on. After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.
Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.
I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).
2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces (yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)
Turn the Instant Pot to the saute setting. Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns. Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot. While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe. When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet. The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on. After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.
Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.
I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).
Frog Eye Salad
From the Six Sisters' Stuff website. Always perfect for BBQ season, but a new classic for Thanksgiving.
8 oz. Acini De Pepe pasta
1 C. pineapple juice (reserved from pineapple tidbits)
1/2 C. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1/2 Tbsp. lemon juice
22 oz. mandarin oranges, drained
20 oz. pineapple tidbits, drained and reserve juice
8 oz. crushed pineapple, drained
1-1/2 C. miniature marshmallows
3/4 C. shredded coconut, shredded
8 oz. Cool Whip, thawed
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in Cool Whip. Refrigerate until serving.
Notes:
The fruit-flavored marshmallows are especially yummy in this recipe. Next time I try making this recipe, I want to reduce the sugar.
8 oz. Acini De Pepe pasta
1 C. pineapple juice (reserved from pineapple tidbits)
1/2 C. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1/2 Tbsp. lemon juice
22 oz. mandarin oranges, drained
20 oz. pineapple tidbits, drained and reserve juice
8 oz. crushed pineapple, drained
1-1/2 C. miniature marshmallows
3/4 C. shredded coconut, shredded
8 oz. Cool Whip, thawed
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in Cool Whip. Refrigerate until serving.
Notes:
The fruit-flavored marshmallows are especially yummy in this recipe. Next time I try making this recipe, I want to reduce the sugar.