Chicken Cordon Bleu Toppers

I got this one from a magazine thingy from Kroger or Publix that I got in the mail.

Ingredients

2 Tbsp ranch dressing
2 tsp fresh chives, chopped
4 thin slices of swiss cheese
24 Ritz crackers
6 slices thin chicken deli meat, quartered
6 slices thin ham deli meat, quartered

Heat oven to 350.

Mix dressing and chives. Cut cheese slices crosswise in half; cut each half into 3 pieces. Place crackers on baking sheet; top with chicken, ham, and cheese. Bake 4 to 5 minutes, or until cheese is melted. Top with dressing mixture.

My two cents worth:

• This is great for an appetizer or a light lunch.
• This is not good left over. Only fix what will be eaten relatively immediately.
• Very good.
• Easy.
• Kids could help stack.
• Chris asked me to make more!
  

Peach Crunch Cake

I got this one from my friend Jennifer.

Ingredients

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter, cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350.
Layer ingredients in a 13x9 dish, in order starting with the peaches.
Bake about 40 minutes.
Serve warm or cold..with or without ice cream.

My 2 cents worth

• I am actually not a huge warm fruit kinda girl. So I actually have not tasted this.
• Chris LOVES it so much that he will not take it to work to share.
• I really like the dump-it-all-in kinda recipes - easy!
• I left off the nuts - no big deal.

Beef and Bean Burritos

I got this one from Pioneer Woman Cooks. This is one of her 16-minute-meals. I did not time it... it probably took me longer than 16 minutes but still not too long. (I am slow when it comes to cooking, though.)

Ingredients:

2 pounds ground beef
1/2 whole medium onion
1 can (7 oz) Mexican tomato sauce or enchilada sauce
salt and pepper to taste
cumin, oregano, chili powder, and garlic to taste
1 can (28 oz) refried beans
3/4 cup grated cheddar cheese
12 whole burrito-sized tortillas
extra grated cheese, for sprinkling
extra sauce for drizzling
cilantro leaves, optional
optional filling ingredients: Mexican rice, sour cream, guacamole, green chilies, pico

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread small amount of beans on each tortilla. Add meat. fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute or until cheese is melted and burritos are very hot. Serve immediately.

My Two Cents:

• I filled one of Chris' up with beans, meat, and rice and he liked it better than the ones with only beans and meat.
• I put a little Mexican cheese into the burritos with the beans and meat.
• I served it with some sour cream on top.
• I used red enchilada sauce.
• I normally prefer chicken over beef but I really enjoyed this. We all did.
• Next time I want to try the green chilies in it!
  

French Breakfast Puffs

I got this one from The Pioneer Woman. I am so excited I have her cookbook!

Ingredients

PUFFS
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

COATING
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon

Preheat oven at 350. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.

Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly then roll in the cinnamon-sugar mixture. "Don't be afraid to really coat'em up!" (Quote from PW)

My 2 Cents Worth

• Just do it!
• Eat Them!
• Yummmmy!

Two-Step Chicken

I got this one from Tasty Kitchen.

Ingredients:

4 Chicken Breasts
1-½ cup Picante Sauce Or Salsa
3 Tablespoons Packed Light Brown Sugar
1 Tablespoon Mustard

Place chicken in 2 quart baking dish. Mix picante sauce or salsa, sugar, and mustard, and pour mixture over chicken.

Bake at 400° for 20 minutes, or until chicken is done.

My Two Cents Worth

• We all loved this one and it is simple simple.
• I would have never imagined putting these things together but it was great!
  

Rotel Chicken

I got this one from one of my friends Mrs Sandy!

Ingredients:

2 cups chicken, cooked and shredded
12 oz spaghetti noodles
1 onion, chopped
1 bell pepper, chopped
1 stick butter
1 can cream of chicken soup
1 can Rotel
1 cup shredded cheddar cheese
2 tbsp salsa

Saute onion and bell pepper in butter. Mix chicken, noodles, onion, and pepper with remaining ingredients. Put in 9x13 baking dish. Top with cheese. Cover with foil and bake at 375 for 30 minutes.

My 2 cents worth:

• I cheated and used canned chicken and it was good.
• I think I put in too much noodles so I felt like I wanted more chicken so next time I will actually measure the noodles.
• It is GOOD. A little spicy. Yummmy!
  

Bacon and Asparagus Frittata

I got this from my friend Mrs Carol. I am going to tell you the exact recipe, then I will tell you all the (shameful) shortcuts I made to it. Mrs Carol may be very disappointed in me with all my shortcuts! :-)

Ingredients:

6 large plum tomatoes
1 (12 oz) package bacon slices
1 medium onion, chopped
2 garlic cloves, pressed
2 cups (1/2 inch) fresh asparagus pieces
10 large eggs, lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup fresh parsley, chopped
2 cups shredded mild cheddar cheese, divided

Cut tomatoes into thin slices. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.

Cook bacon in a 12 inch ovenproof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender. Add asparagus, and saute 1 minute.

Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream. Pour over vegetables in skillet. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup cheddar cheese.

Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.

Bake at 350 for 15 minutes. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese.

Bake 10 to 15 more minutes or until frittata appears to be set.

My 2 cents worth:

• I leave out the tomatoes and parsley.
• I buy a package of bacon pieces, use regular salt, and use a little minced garlic.
• I saute the asparagus and onions in a little oil since I don't have the bacon juice.
• I don't measure the cheese I put on top, I just cover the top with it.
• When the eggs start to set in the skillet, I transfer it to a lightly greased 9x13 inch casserole dish and then bake it.
  
• This is SO SO yummy. We have it for supper some times. Then for breakfast the next morning.
  

Gooey Butter Cake

I got this from my friend Jeanna.

1 box yellow cake mix
1 egg
1 stick butter, melted

Preheat over 350. Lightly grease a 13x9 pan. Combine cake mix, egg, and melted butter. Mix well and pat into bottom of prepared pan. Set aside.

1 (8 oz) cream cheese, softened
2 eggs
1 tsp vanilla
1 (16 oz) box confectioners' sugar
1 stick butter, melted

Using a mixer, beat cream cheese until smooth. Add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. You want the center to be a little gooey so don't bake it past that point. Remove from oven and allow to cool completely. Cut into squares.

My 2 cents worth:

• If you cook it too long it is not as good. You want it gooey.
• It is made to eat not right out of the oven so make it early to take somewhere or when people are coming over.
• It is called BUTTER cake - it IS good!!
  

German Coffee Cake

I got this from my friend Kendra.

Ingredients:

3 cups flour
3/4 cup sugar
1 1/4 cup brown sugar
1 1/4 teaspoon salt
3/4 cup vegetable oil
2 eggs
1 1/4 cup buttermilk
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix flour, sugar, brown sugar, salt, and vegetable oil together. Remove 1/3 of the mix and set aside.

Mix remaining ingredients together and add to the remaining 2/3 of the first mixture. Mix together until smooth.

Pour into a greased 9x13 pan. Crumble the mixture which was set aside over the top.

Bake at 325 for 20 to 30 minutes or until middle is firm to touch.

My 2 cents worth:

• This is yummy! Be careful, I can not stop eating it!
• This is good even if it is not hot out of the stove so it could be good to take somewhere.
  

Tortilla Cookies

I got this recipe from a book called Simple Hospitality.

Ingredients:
Flour Tortillas
Sugar
Cinnamon
Melted Butter

Cut your flour tortilla with your favorite cook cutter. Place the shapes on a cookie sheet that has been sprayed with cooking spray. Brush the tortillas with melted butter and sprinkle with cinnamon sugar. Bake at 350 for about 6 minutes or until crispy.

The author also states that these little cookies are your friend all year round. Change the cookie shape or color of sugar to celebrate any holiday. For example use a heart shaped cookie cutter and red sugar for a great valentine's cookie.

My Two Cents Worth on This:

• Oh My!! These are YUMMMY!
• I love love love cinnamon toast and so these were right up my ally. I could not stop eating them!!
  

Chicken Parmesan Alfredo

I got this one off of a Ragu Alfredo Sauce label.

Ingredients:
4 boneless skinless chicken breasts
1 egg beaten
3/4 cup Italian seasoned dry bread crumbs
1/4 tsp paprika (optional)
1 jar cheese classic Alfredo sauce
1/2 cup shredded mozzerella cheese
1 medium tomato, chopped

Preheat over to 400. Dip chicken in egg, then bread crumbs combined with paprika, coating the chicken well.

In 13x9 inch baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is cooked thru. Serve with remaining sauce heated and sprinkle, if desired, with grated Parmesan cheese.

My 2 cents worth on this:

• I am not a tomato person, my husband is, so this was perfect, he could have it and I could easily not eat them.
• We used the paprika but I am not sure it really made a difference.
• I put the rest of the sauce in some cooked Ziti pasta and served the chicken over the pasta.
• As soon as my husband ate this, he said - "we are having this again!"
• We did not sprinkle any Parmesan cheese on but I could see how it could be good.

Mock Apple (Zucchini) Cobbler

I had a huge zucchini and I had no idea what to do with it so my friend Becca sent me this recipe.

ZUCCHINI MIX:
Ingredients:
2/3 cup lemon juice
8 cup zucchini
1 cup sugar
1 tbsp cinnamon

Peel and take out seeds of zucchini. Cut into cubes. Put in saucepan and add lemon juice, sugar, and cinnamon. Simmer until tender.


CRUMB MIX:
Ingredients:
4 cups flour
2 cups sugar
1/2 tsp salt
3 sticks of butter

Mix all ingredients together and add half of crumb mixture to zucchini mix. Divide the rest in half. Pat half of mix on bottom and 9x13 inch pan and bake at 375 for 10 minutes.

Pour zucchini mix over crust and spread it out. Add remaining crumb mix over top. Bake for 35 minutes.

My Two Cents Worth:

• I am not a cobbler/pie fan so for me, it was OK.
• My hubby loved it.
• I promise you can fool anyone with this. I was surprised too. Everyone would think this is apple. Promise.
• Really fun to take somewhere to see people's reactions.
• The crust is to die for. Before or after you cook it. Fattening but GOOD!

Weeknight Ravioli Bake

I got this one from KraftFoods.com.

Ingredients:
1 jar (26 oz) spaghetti sauce
1 can diced tomatoes, undrained
1/2 cup water
2 pkgs (1 lb each) frozen cheese ravioli
1 pkg (7 oz) shredded Italian 3 cheese blend
2 tbsp grated parmesan cheese

Heat over to 400

Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated thru. Sprink with parmesan. Let stand 10 minutes.

My Two Cents Worth:

• I liked this one except for the diced tomatoes, but I picked them out and my family loved them.
• Great left over.
• It was hard to find the cheese ravioli at the store.
• YUMMY.
  

Velveeta Egg & Veggie Bake

I got this one from KraftFoods.com.

Ingredients:
1 cup each sliced fresh mushrooms and chopped broccoli
1 ready to use refrigerated pie crust
5 eggs
1/3 cup miracle whip dressing
1/3 cup milk
6 oz velveeta prepared cheese product, cut into 1/2 inch cubes
4 green onions sliced

Heat oven to 375

Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8-10 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside.

Line 9 inch pie plate with crust; fold over edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, velveeta, and onions; pour into pie crust.

Bake 40 minutes or until center is set and top is golden brown. Let stand 10 minutes before serving.

My Two Cents Worth:

• I used zucchini slices instead of mushrooms and it was great!
• I loved this one.
• It is great left-over and warmed up.
• Chris loved eating it for breakfast and thinks it would be great to put sausage in.
• YUMMMMY!
  

Tuna Cakes

I got this one from KraftFoods.com.

Ingredients:
2 cans (5oz each) tuna in water, drained, flaked
1 pkg stuffing mix for chicken
1 cup shredded cheddar cheese
3/4 cup water
1 carrot shredded
1/3 cup miracle whip dressing
2 Tbsp sweet pickle relish

Mix all ingredients together. Refrigerate 10 minutes.

Heat large nonstick skillet sprayed with cooking spray on medium heat. Add 1/4 cup portions of tuna mixture, in batches, to skillet.

Flatten into patties with back of spatula. Cook 3 minutes on each side or until golden brown.

My Two Cents Worth:

• I did not put in carrots and did not miss it.
• This was good and we will do it again.
• My one year old, Justus, LOVED this and begged for MORE MORE MORE.
• Makes a lot.