February 2011: Nacho Mac 'n' Cheese

Nacho Mac 'n' CheeseFrom Taste of Home's Simple & Delicious Cookbook 2nd Edition
3 c. uncooked gemelli or spiral pasta, I used a vegetable mix rotini
1 lb. ground beef
2 c. chopped sweet red pepper
1/4 c. butter, cubed
1/4 c. all purpose flour
1 env. taco seasoning
1/4 tsp. pepper
2 1/4 c. milk
2 c. (8 oz.) shredded cheddar cheese
1 c. frozen corn, thawed
1 c. coarsely crushed tortilla chips, (I used Fritos® corn chips and I'm pretty sure it was more than 1 c.)

Cook the pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and red pepper over medium heat until meat is no longer pink; drain.

Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted.

Drain the pasta; add to the beef mixture and stir to coat. Sprinkle with the tortilla chips. (I kept the chips at the table to sprinkle there so that there were no chips on the leftovers or they would get soggy in the refrigerator.)

February 2011: Ultimate Chicken Fingers

Ultimate Chicken FingersFrom the Bisquick® Box
3 boneless, skinless chicken breast (about 1 lb.), cut crosswise into 1/2" strips (or 1 lb. fresh chicken tenders, raw rib meat)
2/3 c. Original Bisquick® mix
1/2 c. grated Parmesan cheese
1/2 tsp. salt or garlic salt (I used a mix of salt and garlic powder)
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter or margarine, melted

Heat oven to 450F. Line cookie sheet with foil; spray with cooking spray. In 1 gallon resealable bag, mix Bisquick® mix, cheese, salt and paprika.

Dip half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

Bake 12-14 min., turning halfway through bake time with pancake turner, until no longer pink in center.

Serves 4.

January 2011: Superspeedway Taco Pie

Superspeedway Taco Pie
From http://www.pillsbury.com/

1 to 1 1/2 pounds lean ground beef
1 (1 oz) pkg. taco seasoning mix
1/2 c. water
1/3 c sliced green olives (which I omitted)
1 (8 oz) tube refrigerated crescent roll
1 1/2 to 2 c. crushed corn chips
1 (8 oz) container sour cream (about 1 c.)
4 oz shredded Cheddar cheese or 6 slices American Cheese
Shredded Lettuce, if desired
Avocado Slices, if desired

1. Heat oven to 375F. Cook ground beef in 10 in. skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives (if using). Simmer 5 min.

2. Meanwhile, seperate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10 in. pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom crust.

3. Spoon beef mixture onto corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.

4. Bake at 375F for 20 to 25 minutes or until crust is golden brown. Cut into wedges. Serve immediately with lettuce and avocado.

January 2011: Stove Top Stuffing Easy Chicken Bake

Stove Top Stuffing Easy Chicken Bake

http://brands.kraftfoods.com/stovetop/hearty-meals/easy-chicken-bake/

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

1 1/2 lb boneless skinless chicken breasts, cut into 1 in. bite-size pieces

1 can (10 3/4 oz) condensed cream of chicken (or mushroom) soup, undiluted

1/3 cup sour cream (may want to consider using a light sour cream)

1 bag (16 oz) frozen mixed vegetables, thawed, drained (give or take as you prefer)

1. Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
2. Mix chicken, soup, sourcream and vegetables in 13x9 in baking dish and top with stuffing. (The recipe I used called to put the chicken down and then pour the soup mix over top and then top with stuffing mix. Other recipes I've seen directed you to mix chicken with 1 c. of veggies and then, again, top with soup and then stuffing.)
3. Bake 30 min or until chicken is cooked through.

January 2011: Tangy Slow Cooker Pork Roast

Tangy Slow Cooker Pork Roasthttp://allrecipes.com//Recipe/tangy-slow-cooker-pork-roast/Detail.aspx

1 large onion, sliced

2 1/2 lb boneless pork loin roast - (I used a regular petite pork roast, not a loin roast.)

1 cup hot water
1/4 cup white sugar
3 Tbsp. red wine vinegar
2 Tbsp. soy sauce
1 Tbsp. ketchup
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
A couple dashes hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover and cook on Low for 6 to 8 hours OR on High for 3 or 4 hours. (I choose the low and slow versions which tends to give a slightly more tender finished product.)

January 2011: Sundried-Tomato Cheese Filled Chicken Breasts

Kelli's Sundried-Tomato Cheese Filled Chicken Breasts

3 chicken breast halves sliced in 1/2 horizontally to make 6 THIN breasts

1 container Alouette ® Sundried-Tomato & Basil Cheese Spread

2 eggs, beaten and mixed with a splash of water to make an eggwash

Bread Crumbs (as needed for coating)

2 tbsp. olive oil

Add oil to large skillet over medium high heat. Spread cheese onto one side of each breast. Roll, starting at smallest end, and secure with toothpicks. Roll each bundle in egg wash and then again in bread crumbs to coat. Place in skillet with hot oil. Cook until chicken is cooked through (about 15-20 minutes total), making sure to turn onto all sides as to cook evenly. Remove toothpicks before serving!

January 2011: Italian Crescent Pie

Italian Crescent Pie

From http://www.pillsbury.com/

    1 pound ground beef, cooked and drained                        
    1 cup basil and garlic tomato pasta sauces (from 16 oz jar)    
    1 8-ounce can Pillsbury refrigerated crescent dinner rolls     
    1 1/2 cups shredded italian cheese blend (6 oz), divided       
    1/4 teaspoon dried basil leaves                                

1. In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
2. Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
3. Bake at 375°F 15 to 20 minutes.

Note: This would be even better if you added cooked bacon or pepperoni but also wonderful as is.