Easy to make and incredibly delicious. I love it that you can make it the night before and stick in the oven in the morning. Does that spell holiday or what? And I think it tastes good any time of year.
From allrecipes.com
**
PREP TIME 20 Min
COOK TIME 45 Min
READY IN 5 Hrs 5 Min
INGREDIENTS
1 cup brown sugar
1/2 cup butter, melted
3 teaspoons McCormick® Ground Cinnamon, divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 cups milk
1 tablespoon McCormick® Pure Vanilla Extract
DIRECTIONS
Combine brown sugar, butter and 1 teaspoon cinnamon in a 13x9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
Bake, covered with aluminum foil, in a preheated 375 degree F oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.
Friday, February 29, 2008
Thursday, February 28, 2008
"Just Like Cafe Rio Chicken"
I love this recipe!! Super easy! This recipe makes a lot so just scale it down to what you need!
1 small bottle Kraft Zesty Italian dressing
1 Tablespoon chili powder
1 Tablespoon cumin
3 cloves minced garlic
5 lbs boneless, skinless chicken breast
Put all ingredients in crock-pot on low for 4 hours, shred meat and cook for one hour more.
Tonight I made it just for Cameron and I, this is how I scaled it down for just the two of us.
1/2 small bottle dressing
1 teaspoon chili powder
1 teaspoon cumin
1 clove minced garlic
2 boneless, skinless chicken breasts
I put it in the crock pot for 2 hours, shredded it and cooked it for 1 hour more.
This is great for crunchy tacos. My tacos include corn tortillas, black beans, the cafe rio chicken, tomatoes, monterey jack cheese, and sour cream. YUMMY!!
KRAFT Meatloaf
Kelly told me about this recipe. I made it the next night (last night). Easy. Yummy. And still I didn't want to take a picture. Even good meatloaf looks bad. To me. But as Kelly said, she doesn't normally like meatloaf but likes this. (I used turkey and loved it.)
From Kraftfoods.com
***
Stove Top® Easy Pleasing Meat Loaf
Prep: 10 minutesBake 25 minutes (Yes, really just 10 minutes!)
2 lb. ground beef or 2 pkg. (16 oz. each) frozen LOUIS RICH Ground Turkey, thawed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
MIX all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE at 375°F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.
Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375°F for 30 minutes or until center is no longer pink.
Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.
Tip: Leftover meatloaf makes great sandwiches! Just spread slices of bread or split roll with MIRACLE WHIP Salad Dressing, add sliced meatloaf and additional KRAFT Original Barbecue Sauce, if desired.
From Kraftfoods.com
***
Stove Top® Easy Pleasing Meat Loaf
Prep: 10 minutesBake 25 minutes (Yes, really just 10 minutes!)
2 lb. ground beef or 2 pkg. (16 oz. each) frozen LOUIS RICH Ground Turkey, thawed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
MIX all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE at 375°F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.
Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375°F for 30 minutes or until center is no longer pink.
Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.
Tip: Leftover meatloaf makes great sandwiches! Just spread slices of bread or split roll with MIRACLE WHIP Salad Dressing, add sliced meatloaf and additional KRAFT Original Barbecue Sauce, if desired.
Breakfast Sandwiches
My Mom often made us breakfast sandwiches in high school. A homemade version of McDonald's. This is such a great breakfast on the go. And much heartier than cold cereal.
*There are plenty of variations, surely many I haven't done yet. Suit yourself.
Ingredients:
bacon (this is turkey bacon)...bacon bits also work
2 eggs (or one egg and an egg white as I do-a bit less cholesterol)
cheddar cheese (shredded or sliced, and really any type of cheese works)
mayo
ketchup
bread (if you want to splurge, buy Panera's tomato bread. TERRIFIC flavor-and more enjoyable when your mother buys it when she's visiting...as was my case.)
Step 1-Grill bacon. Most of the time I nuk it in the microwave but the George grill makes me feel like a professional chef-and its a lot cheaper than a panini maker. Georging it takes about 3-5 minutes.
Step 2-Add the bread to the grill. Or stick it in the toaster.
Step 3-While the bread is toasting and bacon's sizzling, scramble eggs (unless you want it to look like McD's and have the yolk in the center). If you're using bacon bits, add them now. PAM coat your mini bowl. Microwave for 70 seconds.
Step 4-Add cheese. Microwave 20 seconds.
Step 5-Spread your condiments on your toasted bread.
Step 6-Assemble, wrap in paper towel and send your hubby out the door. Or enjoy at home.
Take one last picture and turn off that darn flash.
*There are plenty of variations, surely many I haven't done yet. Suit yourself.
Ingredients:
bacon (this is turkey bacon)...bacon bits also work
2 eggs (or one egg and an egg white as I do-a bit less cholesterol)
cheddar cheese (shredded or sliced, and really any type of cheese works)
mayo
ketchup
bread (if you want to splurge, buy Panera's tomato bread. TERRIFIC flavor-and more enjoyable when your mother buys it when she's visiting...as was my case.)
Step 1-Grill bacon. Most of the time I nuk it in the microwave but the George grill makes me feel like a professional chef-and its a lot cheaper than a panini maker. Georging it takes about 3-5 minutes.
Step 2-Add the bread to the grill. Or stick it in the toaster.
Step 3-While the bread is toasting and bacon's sizzling, scramble eggs (unless you want it to look like McD's and have the yolk in the center). If you're using bacon bits, add them now. PAM coat your mini bowl. Microwave for 70 seconds.
Step 4-Add cheese. Microwave 20 seconds.
Step 5-Spread your condiments on your toasted bread.
Step 6-Assemble, wrap in paper towel and send your hubby out the door. Or enjoy at home.
Take one last picture and turn off that darn flash.
Chocolate Covered Potato Chips
They look gross, its a wierd combination, and totally unhealthy. But they're strangely scrumptuous.
Simple instructions.
Ingredients:
Strong potato chips (these are ridged Lays)
Chocolate chips (these are milk chocolate, 1 bag)-one bag doesn't go far-which is probably a good thing. mini m&ms and/or sprinkles
1-Melt chocolate. I used a double boiler (the makeshift kind), but I'm sure you can nuke them.
2-Dunk. Remember to scrape the edges to get it all off the pan-the chip is the perfect scoop.
3-Put on wax paper.
4-Put the goods on while chocolate is still melted. (I love it that you can make these work for any occasion depending on the sprinkles you use.)
*I went through the bag and chose the biggest and most whole chips I could find...the rejects are on the side.
You should also know that other recipes suggest you double dunk the chips-fully cover the chip top and bottom and drizzle with white chocolate.
Wednesday, February 27, 2008
Chicken Enchiladas
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
* I only cooked them for 25 minutes.
** My mom use to make these and my family loved them.I got the recipe off of allrecipes. I called to see if that was how she made them and she said yeah. So I hope this helps you.
*** I made them tonight and they were soooooooo good.
Help!!
Hey Friends... I am looking for a simple and yummy chicken enchilada recipe. Any ideas? Let me know!! Thanks
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