Recipe Exchange!
I have quite a few recipes in my repertoire, but lately nothing sounds good for dinner! So, I thought I would list a few of my family's favorite tried and true recipes, and then anyone willing to share a few of their family's favorites is welcome to comment! I am looking forward to trying a few new recipes!
Since the weather is getting cooler, I thought a few good soup recipes would be nice (warning: these soups are very fattening, but very delicious!):
My favorite Chicken Tortilla Soup:
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless skinless chicken breast halves
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
DIRECTIONS:
1. Simmer chicken breasts in a pot of boiling water. To add more flavor, add a bit of garlic powder and black pepper to the water. When finished cooking, remove from the pot and chop into bite-sized pieces.
2. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
3. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
4. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Baked Potato Soup:
12 slices bacon
1/3 cup margarine
1/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
And since Camie was listing a pumpkin recipe, I thought I would share a recipe for some excellent pumpkin muffins. I know, the pumpkin/butterscotch combination sounds strange, but these taste great!
Mini Pumpkin Butterscotch Muffins:
1 3/4 c. flour
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 stick (4 oz.) melted butter
1 c. canned pumpkin
1/2 bag butterscotch chips
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt together.
3. In a separate bowl, mix eggs, butter and pumpkin.
4. Mix dry and wet ingredients together.
5. Add butterscotch chips and stir.
6. Spray a mini-muffin pan with cooking spray.
7. Fill each muffin cup 3/4 full.
8. Bake 10-12 minutes.
note: These muffins turn out much better as mini muffins.
Hopefully everyone can enjoy these recipes, and I look forward to some getting sent my way!
Since the weather is getting cooler, I thought a few good soup recipes would be nice (warning: these soups are very fattening, but very delicious!):
My favorite Chicken Tortilla Soup:
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless skinless chicken breast halves
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
DIRECTIONS:
1. Simmer chicken breasts in a pot of boiling water. To add more flavor, add a bit of garlic powder and black pepper to the water. When finished cooking, remove from the pot and chop into bite-sized pieces.
2. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
3. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
4. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Baked Potato Soup:
12 slices bacon
1/3 cup margarine
1/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
And since Camie was listing a pumpkin recipe, I thought I would share a recipe for some excellent pumpkin muffins. I know, the pumpkin/butterscotch combination sounds strange, but these taste great!
Mini Pumpkin Butterscotch Muffins:
1 3/4 c. flour
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 stick (4 oz.) melted butter
1 c. canned pumpkin
1/2 bag butterscotch chips
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt together.
3. In a separate bowl, mix eggs, butter and pumpkin.
4. Mix dry and wet ingredients together.
5. Add butterscotch chips and stir.
6. Spray a mini-muffin pan with cooking spray.
7. Fill each muffin cup 3/4 full.
8. Bake 10-12 minutes.
note: These muffins turn out much better as mini muffins.
Hopefully everyone can enjoy these recipes, and I look forward to some getting sent my way!
posted by Meg at 6:41 AM
2 Comments:
These recipes sound great -especially the soup now that the weather is cooling off. Thanks!
Megan these look amazing! The mini-pumpkin muffins sound great for a Kindergarten/Preschool snack. I'm copying the recipe now! In return here are two recipes, one my kids ask for all the time, and another that they tollerate and I love.
Savory Chicken Crescent Squares
3 oz. pkg. cream cheese, softened
3 tablespoons margarine, softened
2 cups diced, cooked chicken
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 teaspoon minced onion
8 oz. pkg crescent rolls
1 tablespoon margarine, melted
3/4 cup seasoned croutons, crushed
Cream together cream cheese and 3 tablespoons margarine. Add chicken, salt, pepper, milk and onion and mix well. Separate crescent rolls into 4 rectangles. Press perforations firmly to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull corners of dough to top and twist slightly. Seal edges. Arrange on cookie sheet. Brush tops with melted butter, and sprinkle with crouton crumbs. Bake at 350F for 20-25 minutes.
Noodle & Spinach Casserole
1 (8 oz.) pkg wide egg noodles
1-1/2 lb. ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz. package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1-1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1-1/2 cups shredded Parmesan cheese
Cook noodles according to packaged directions; drain and set aside.
Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13 x 9 inch pan. Cover with meat sauce, top with Parmesan cheese and bake at 350°F for 30 minutes.
Post a Comment
<< Home