Artichoke Chicken Casserole

A YUM-O casserole!

1/2 lb. fresh mushrooms, sliced
1/2 cup chopped green onions
2 tbsp. melted butter
1 clove garlic
2 (81/2 oz.) cans artichoke hearts, drained and quartered
3 large whole chicken breasts, cooked, boned, and diced
1/2 cup dry white or sherry.
salt and pepper to taste
3/4 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese

Saute mushrooms and green onions in butter and garlic. Combine chicken and artichoke hearts in a 2 quarts casserole. Add mushrooms and green onions. Combine wine, salt, pepper, mayonnaise, sour cream, and 1/2 cup Parmesan cheese. Fold into chicken mixture and mix well. Top with remaining cheese. Bake at 350 for 30 minutes. Serve over rice or pasta. Serves 6. Enjoy!

Marinated Antipasto Platter

Another yummy "go-to" appetizer I make often.

Marinade
1/4 Cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary
1 teaspoon tarragon
1/2 cup olive oil

Antipasto
2 cups assorted olives, grained
1 (6-oz.) jar whole mushrooms, drained
1 (8-oz.) mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami(about 1/8-inch thick)
Cocktail toothpicks
Lemon leaves, if desired.

Combine marinade ingredients except oil. Slowly add oil beating until thick and well blended. In a resealable food storage plastic bag, combine olives, mushrooms, and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.

When ready to serve, cut salami slices in half. Roil slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center on platter.

Drain marinated olives, mushrooms, and cheese, reserving marinade; arrange around edge of platter. Drizzle 1-2 tablespoons of reserved marinade over salami. Discard remaining marinade. Serves 24. Enjoy!

The "Bestest" Sugar Cookies

or at least my idea of the best ever.

1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
4 cups flour

mix butter and sugar. Add egg, vanilla, and salt. Slowly, add flour. Divide into 3parts. Roll in to balls, put between wax paper and flatten. Refrigerate for 1 hour. roll out us cookie cutter, or not. bake 375 for 12 minutes.

Eggnog Bundt Cake

I made this this morning and couldn't wait for it to cool or be glazed. It is D.E. Licious! I made it in one big bunt- you could use mini bunt pans too-go here for more unique recipes. Her post 1/3/10 looks to-die-for!

1 - yellow cake mix (any brand)
4 - tablespoons butter, melted
1 1/2 -cups Eggnog
2 - large eggs
1/4 - 1/2 Cup milk
1 - tsp rum extract
1/8 - tsp ground nutmeg


Glaze Ingredients:
2 - cups Powdered Sugar
2 - tablespoons melted butter
3 - tablespoons eggnog
1 - tsp vanilla
dash of nutmeg

In a large bowl, add the cake mix, old fashioned eggnog, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan. (I use the Crisco baking spray with flour) Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini pans. Brush on half of the eggnog glaze . Cool for 20 minutes before removing form the bundt pan. Then remove cake from pan and cool completely on a wire cooling rack. Drizzle on remaining eggnog glaze. Let cake completely cool and glaze is dry.

It reminder me on one of my favorite scenes in"My Big Fat Greek Wedding"

Herbie's Salad

Here's a fun salad my Mom makes. And make a ton it does. Yum!

1 pkg egg noodles cooked
1 can French cut green beans
5 stocks green onions
2 cucumbers – unseeded and slithered
3-5 cooked chicken breast
Optional: Black Olives, chopped tomatoes, and mushrooms

Dressing

3 TBSP sugar
3 tsp salt
¾ tsp pepper
6 TBSP Japanese Mild Rice Vinegar

Cook all ingredients until sugar melts, add ¾ cup veg oil to all ingredients and shake well.


Layer:

Egg noodles
Green beans
5 stocks green onions
Cucumbers
Chicken

Pour dressing over it and per "Rooster" stick a fork in it and EAT !

"Sloppy Joes"

Super easy and ingredients everyone has on hand.

1 lb Hamburger
1/4 onion, Chopped
1/4 Bell Pepper, Chopped
1 tsp. salt
1 Tbsp White Vinegar
2 Tbsp Mustard
2 Tbsp Sugar
3/4 Cup Ketchup

Brown hamburger in skillet, set aside. Saute onions and peppers. Add hamburger and remaining ingredients. Serve on buns. It's yummy and fast. Enjoy!

Turkey Chilaquiles

Here's something I've been waiting for extra turkey to make. It's Sandra Lee's recipe from food network- I'll update on how it turns out. Enjoy!

2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chilies
1 (10-ounce) Rotel
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream
Directions
Preheat oven to 400 degrees F.

Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chilies, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.

Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

Cherry Pie

Ryan was over last night and made a great- big- ole deal about our cherry pie and wants the recipe. This is going to drive Snow through the roof- she's a "from scratch" kinda baker and thinks anything from a mix or out of a box is just yuck-so here goes. Don't shoot the messenger.

Pillsbury double package pie crust- the rolled up kind
2 cans Comstock cherry pie filling
Pie pan
Cooking spray or butter

Bring pie crusts to room temperature. Spray non-stick cooking spray or grease with butter the bottom of pie pan. Unroll one pie crust and line bottom of pie pan. Open both cans of cherry pie filling. Here's the technical part-dump pie filling on top of pie crust, smooth out to level. Lick the spoon of cherry pie filling goodness. Unroll remaining pie crust on to cherry pie filling. Pinch together both top and bottom pie crusts. Trim edges if eating the doughy goodness is necessary. On top pie crust, make slits with a knife to get some ventilation goin' on.

Preheat oven to 425. Bake for 10 minutes. Lower oven temperature to 375 continue baking for 35-45 minutes or until the top is golden brown. Let cool before serving so as not to burn your mouth and ruin all other meals sent from heaven during this holiday season. Enjoy!

Pizza Rolls

OMG- I ate the best thing ever last night. The simple name "Pizza Rolls" does not do it justice. Better yet, cheesy pepperoni goodness, my-diet-can-start-tomorrow-gimme-some-a-that-lovin'-from-your-oven, heaven all wrapped up in doughy goodness....the list goes on. It was divine. Let the pictures speak for themselves. No New Years resolutions yet-get to the store and make these bundles of goodness! Let the pictures be your visual guide to deliciousness!

Make an on-line slideshow at www.OneTrueMedia.com

Gone in 60 seconds dip

This might replace my 'ole standby "go-to-appetizer"
it has a great taste and is super easy!

1 (8 oz) cream cheese
1 cup chopped pecans
1/4 cup light mayo (or regular)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 jar mild jalapeno jelly

Combine all ingredients, except jelly, and pack in a shallow bowl or pie plate. Chill. When ready to serve spread jelly on top and serve with crackers. Enjoy!

Zesty Carrot Casserole

Ode to Snow- who's getting a kitchen redo. This is just ONE of her faboo recipes. Hang in there-everything is going to taste soooo yummy in your new digs.

8 to 10 carrots, cooked and cut into stripes
1/4 cup cooking liquid from carrots
2 Tbsp. grated onion
2 Tbsp. prepared horseradish
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup saltine cracker crumbs
1 Tbsp. softened butter
Dash of paprika

Preheat oven to 375. Arrange carrot strips in 9x13 inch casserole dish in one layer. In a bowl, combine water, onion, horseradish, mayo, salt, and pepper. Pour over carrots. Top with mixture of cracker crumbs, butter, and paprika. Bake 15 to 20 minutes.

Mini-Chip Snowball Cookies

1 1/2 cups butter, softened
3/4 cup powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla
3 cups all-purpose flour
2 cups )12 ounce package) semi-sweet mini chocolate chips
1/2 cup finely chopped pecans
Powdered sugar

In a mixing bowl, cream butter, sugar and salt. Add vanilla. Gradually add flour; stir in chocolate chip sand pecans. Shape 1 tablespoon of dough into 1-inch balls. Place on ungreased baking sheet. Bake at preheated 375 oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Makes 5 dozen cookies. Enjoy!

Chicken Salad

It's not original, its not mine....but I love this recipe and the sweet cook who puts so much love into her food!

1 small bottle lite Italian salad dressing
2 cups real mayonnaise
1 cup celery, finely sliced
3/4 cup green onions, sliced thin
3/4 cup pecan pieces
4 - 6 chicken breasts (or 1/2 bag of chicken tenders)I usually eyeball it.
1 1/2 cup firm green or red grapes cut into quarters lengthwise.

In a crock pot, pour Italian dressing over frozen chicken breasts...did you hear that....frozen. Cook approximately 7 hours on LOW or until done. Cool and cut into bite-size pieces. Lightly mix together chicken and other ingredients. Refrigerate 2 hours before serving.

Chicken Noodle Casserole

Comfort food at it's finest. I made this alot when my kids were little. I leave out the peppers and onion, but I'm sure it would be de-lish with them in the mix.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained

In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese, mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings. Enjoy!

Cherry Salad

Here's another one of Joe's, "it's not a holiday without", family favorite recipes.

1 small can of crushed pineapple
1 large package cream cheese, softened
1/2 cup nuts- of your choice
1 small jar maraschino cherries + juice
2 cups miniature marshmallows
1 small container cool whip

Mix all ingredients together and chill before serving. Enjoy!

Pumpkin Crisp

Here's another scrup-dili-ious pumpkin recipe. It's like that "dump cake" recipe with all the fruit. I love it because of the cake mix topping, I could eat it by the spoonfuls!

1 15 ounce can pumpkin, not pumpkin pie mix
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted
Whipped Cream

Stir together first 5 ingredients. Pour into lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans or nut of your choosing. Drizzle melted butter evenly over pecans.

Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream. Enjoy!

PS If you've never heard of "Dump Cake" here's the recipe. Enjoy!

1 22 ounce can pie filling- flavor of your choice
1 15 ounce can pineapple chunks, drained
1 box white or yellow cake mix
3/4 cup pecans, chopped
3/4 cup butter, melted

Grease 9x13 inch baking dish. "Dump" pie filling and pineapples in baking dish. "Dump" cake mix on top of filling. Spread evenly, but do not mix with filling. Sprinkle with nuts. Drizzle with melted butter. Bake at 350 for 30 minutes.

Cake Mix Cookies

I used a lemon cake mix last night and they were divine!

1 cake mix -favor of your choice
1 stick butter- not margarine
1 egg

Mix all ingredient together. Drop by spoonfuls on a cookie sheet. The dough is easy to work with and can be molded into any shape with your hands. Bake 350 for 10-12 minutes. I cooked mine for 11 minutes, took them out when they looked almost done and let them finish baking on the counter. They were soft, chewy and perfect!

Crockpot Swiss Steak

I'm trying this tonight. I love crock pot recipes and this looks like a good one. I'll post the results. Enjoy!

2 tablespoons flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lb. round steak, cut in serving portions
1/2 cup chopped onion
2 tbsp. butter
1 can tomato soup or a can (14.5 ounces) stewed tomatoes
1/2 c. water (if using tomato soup)
1 1/2 tsp. vinegar
Preparation:
Combine flour, salt, and pepper; using a meat tenderizer or rolling pin, pound mixture into steak. Brown steak in butter with chopped onion. Add tomato soup, water, vinegar; transfer to crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Serves 6 to 8.

Frog Eye Salad

I love, love love this recipe. If you double or triple, it makes a TON! Acini-de pepe are little pasta balls found in a little box on the pasta isle. In recent years it's become alot easier to find.

2/3 c. uncooked Acini-de Pepe
1 Sm. box vanilla instant pudding
1 lg. can pineapple tidbits, drain
1 lg. can mandarin oranges, drain
1 (8 oz.) tub Cool Whip

Cook pasta according to package directions. Drain and rinse with cold water. Combine all other ingredients. Ad to pasta. Refrigerate 1 plus hours. Eat. Enjoy!

Chateau Potatoes

This is an old family favorite of Joe's that I have come to love. It's a fun twist on traditional mashed potatoes and is even better as leftovers.

6 cups mashed potatoes- do not add milk
3 cups- 1 large container small curd cottage cheese
3/4 cup sour cream
1 small onion chopped
salt and pepper to taste

Combine ingredients with a mixer until smooth. Place in greased 2 1/2 quart casserole dish. Bake 350 for 30 minutes. Serves 4-6. Enjoy.

Yummy-Tangy-3 Ingredient Chicken

This is one of those easy dishes you don't have to think about and it's a good thing....because I lost the recipe. I made it last night from memory and it was dee-e-lious!! It's simple and a crowd pleaser.

1 tbsp cooking oil
1 32 ounce jar salsa
1 package taco seasoning
1/2 cup peach or apricot preserves
1 lb chicken strips or 1 inch cubes

Put taco seasoning in a Ziploc bag. Add chicken and shake, shake shake until coated. In a large sauce pan add oil. When oil is hot add chicken. Cook 3-5 minutes on each side. In a bowl combine salsa and preserves. Add salsa mixture to chicken. Simmer for 10 minutes. Serve over rice. Enjoy!

Southwestern Eggs

In the the spirit of weekend breakfasts and Mexican food. Here's and easy recipe that take minutes and tastes like your in a restaurant.

1 16 ounce jar "your" favorite salsa
4 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 avocado
1/2 cup sour cream
1/4 cup cilantro leaves
Tortilla Chips

Pour salsa into large nonstick skillet over medium heat. Cover and heat until warmed through. Break 1 egg into a small dish and slide it gently in to the salsa. Repeat with remaining eggs. Season with salt and pepper. Cover and cook to the desired doneness. This only takes a couple of minutes. I stop cooking once the top has turned white. Divide the eggs and salsa among individual plates. Top with avocado, sour cream, and cilantro. Serve with tortilla chips. Serves 2. Enjoy

No-Cook Never Fail Fudge

Keeping with the holiday and..."you can do that?!" theme here's another cool recipe compliments of Mother Goose.

1/2 lb. Velveeta Cheese
1/2 lb. margarine
1/2 cup cocoa
1 lb. powdered Sugar
1 1/2 cup chopped nuts- optional
1/2 tbsp. vanilla

Melt cheese and butter. Sift cocoa and powdered sugar together. Combine with cheese mixture. Blend thoroughly with a wooded spoon. Add nuts and vanilla. Press evenly into 9x13 pan. Allow to firm. Cut into squares. Can be frozen. Enjoy!

Easy Peanut Butter Cookies

If you like Peanut Butter Cookies, here's a easy unique way to make them.

1 (14 ounces) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick baking mix
Granulated sugar

Preheat oven to 350. Mix sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add Bisquick mix well. Chill 1 hour. Shape into 1 inch balls. Roll in sugar.Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Bake 6-8 minutes until lightly browned. Cool. Eat. Enjoy!

Pumpkin Bars "The Bestest Ever"

I've been eating/making/enjoying these for 30 plus years. It's the recipe to which I compare all others. The recipe that is worn from all the ingredients spilling over. The recipe that screams "IT'S THE HOLIDAYS!!!!!"

1 Yellow Cake Mix
1 Can Pumpkin Pie Mix
3 Eggs
2/3 Cup Evaporated Milk
3/4 Cup Butter
1/4 Cup Sugar
1 Teaspoon Cinnamon

1. Pour dry cake mix in bowl. Measure 1 cup and set aside. Add 1/2 cup butter and 1 egg to remaining cake mix. Mix well. Grease 9x13 inch baking pan. Spread mixture evenly.

2. Mix 1 can pumpkin pie mix, 2 eggs and 2/3 cups evaporated milk. Pour over cake mixture.

3. Mix remaining 1 cup dry cake mix, 1/4 butter, 1/4 sugar, and 1 teaspoon cinnamon together until crumbly- is that a word? Sprinkle evenly on top of pumpkin pie mixture.

4. Bake at 350 for 40-50 minutes. Cool. Eat-It's really good topped with whipped cream. Enjoy!