1/2 cup Butter or Margarine
1 cup Sugar
3/4 cup Milk
1 cup Flour
2 tsp. Baking Powder
1 can Any Fruit Pie Filling
* Melt the butter in a square baking dish. Mix all ingredients (except pie filling) with butter in the dish. Pour pie filling of this mixture. Bake at 350 for 1 hour.
Showing posts with label Jenni. Show all posts
Showing posts with label Jenni. Show all posts
Monday, May 4, 2009
Saturday, April 4, 2009
Double Layer Pumpkin Cheesecake from Jenni
½ cup sugar 2 eggs
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Fabulous Pasta Salad from Jenni
8 oz bowtie pasta (cooked)
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)
Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)
Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.
Oriental Salad from Jenni
1 (16 ounce) package of cole slaw mix
1 bunch green onions
2 packages oriental flavor Ramen Noodles
1/3 cup sunflower seeds (not the ones in shells)
1 cup slivered almonds (optional)
*Chop onions and break apart Ramen noodles and mix in bowl with all the above ingredients.
Dressing: 1/3 cup sugar
¼ cup red wine vinegar
¾ cup oil
2 packets of flavoring from noodle mix
*Mix together and pour over salad . Tastes better if allowed to chill in the fridge for a few hours before eating.
** You can also add some cooked chicken chunks to this!
1 bunch green onions
2 packages oriental flavor Ramen Noodles
1/3 cup sunflower seeds (not the ones in shells)
1 cup slivered almonds (optional)
*Chop onions and break apart Ramen noodles and mix in bowl with all the above ingredients.
Dressing: 1/3 cup sugar
¼ cup red wine vinegar
¾ cup oil
2 packets of flavoring from noodle mix
*Mix together and pour over salad . Tastes better if allowed to chill in the fridge for a few hours before eating.
** You can also add some cooked chicken chunks to this!
Friday, April 3, 2009
Saucy Pork Chops from Jenni
My kids LOVE these… and I’m not a huge fan of pork chop, but I do like these. Easy, easy, easy!!!!
4-6 pork chops
1 can cream of chicken soup
2-3 teaspoons Worchestershire sauce
1 medium onion, thinly sliced
¼ cup ketchup
Rice
In skillet, brown pork chops on both sides in small amount of oil. Season with salt and pepper, top with onion slices. Combine remaining ingredients, pour over chops. Cover and simmer 45-60 minutes or until done. Serve over rice.
4-6 pork chops
1 can cream of chicken soup
2-3 teaspoons Worchestershire sauce
1 medium onion, thinly sliced
¼ cup ketchup
Rice
In skillet, brown pork chops on both sides in small amount of oil. Season with salt and pepper, top with onion slices. Combine remaining ingredients, pour over chops. Cover and simmer 45-60 minutes or until done. Serve over rice.
Honey-Orange Chicken from Jenni
4-6 chicken breasts
½ cup OJ concentrate
1 cup dry bread crumbs (Italian Style)
½ cup chicken broth
¼ cup butter
½ cup honey
Dip chicken in OJ and roll in bread crumbs. Arrange in a large baking dish. Combine honey, broth, and butter. Heat and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice.
**I got this recipe from Jenni several years ago. It is super easy to make and really delicious. It's definately a favorite in our household.
½ cup OJ concentrate
1 cup dry bread crumbs (Italian Style)
½ cup chicken broth
¼ cup butter
½ cup honey
Dip chicken in OJ and roll in bread crumbs. Arrange in a large baking dish. Combine honey, broth, and butter. Heat and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice.
**I got this recipe from Jenni several years ago. It is super easy to make and really delicious. It's definately a favorite in our household.
Strawberry Margarita Pie from Jenni
3 tablespoons margarine
2 tablespoons honey
1 ½ cups crushed pretzels (unsalted, if possible)
3 cups strawberry frozen yogurt, softened
1 ½ cups thawed frozen cool whip (can use light)
1 package (16 ounces) strawberries in syrup, thawed (or fresh strawberries, sliced)
*Combine margarine and honey in medium microwavable bowl. Microwave on high 30 seconds or until smooth when stirred. Add pretzels; stir until evenly coated. Press into bottom and side of 9-inch pie plate; freeze 30 minutes or until firm.
*Combine frozen yogurt and cool whip in medium bowl; gently fold with rubber spatula. Spoon into pie plate. Freeze 2 hours or until firm.
*Spoon strawberries over each slice of pie and serve.
***Any type of fruit-flavored frozen yogurt with matching fruit can be used.
2 tablespoons honey
1 ½ cups crushed pretzels (unsalted, if possible)
3 cups strawberry frozen yogurt, softened
1 ½ cups thawed frozen cool whip (can use light)
1 package (16 ounces) strawberries in syrup, thawed (or fresh strawberries, sliced)
*Combine margarine and honey in medium microwavable bowl. Microwave on high 30 seconds or until smooth when stirred. Add pretzels; stir until evenly coated. Press into bottom and side of 9-inch pie plate; freeze 30 minutes or until firm.
*Combine frozen yogurt and cool whip in medium bowl; gently fold with rubber spatula. Spoon into pie plate. Freeze 2 hours or until firm.
*Spoon strawberries over each slice of pie and serve.
***Any type of fruit-flavored frozen yogurt with matching fruit can be used.
Crunchy Munchy Lettuce Wraps from Jenni
1 pound ground turkey
1 tablespoon peanut or canola oil
1 (8 ounce) can bamboo shoots, drained and minced
1 (8 ounce) can sliced water chestnut, drained and minced
½ (8 ounce) package sliced fresh mushrooms, minced
4 green onions, minced
½ cup frozen sweet peas
Lawry’s sesame ginger 30-minute marinade
12 iceberg lettuce leaves
Cook turkey in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well and set aside. Add oil to pan, and place pan over medium-high heat until hot. Add bamboo shoots, water chestnuts, mushrooms, and green onions. Stir-fry 1 to 2 minutes. Stir in peas, ½ cup marinade, and cooked turkey. Cook, stirring constantly until thoroughly heated. Spoon about ½ cup turkey mixture onto each lettuce leaf; fold leaves in half. Dip lettuce wrap in marinade, if you’d like. Makes 6 servings.
1 tablespoon peanut or canola oil
1 (8 ounce) can bamboo shoots, drained and minced
1 (8 ounce) can sliced water chestnut, drained and minced
½ (8 ounce) package sliced fresh mushrooms, minced
4 green onions, minced
½ cup frozen sweet peas
Lawry’s sesame ginger 30-minute marinade
12 iceberg lettuce leaves
Cook turkey in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well and set aside. Add oil to pan, and place pan over medium-high heat until hot. Add bamboo shoots, water chestnuts, mushrooms, and green onions. Stir-fry 1 to 2 minutes. Stir in peas, ½ cup marinade, and cooked turkey. Cook, stirring constantly until thoroughly heated. Spoon about ½ cup turkey mixture onto each lettuce leaf; fold leaves in half. Dip lettuce wrap in marinade, if you’d like. Makes 6 servings.
Pepperoni Pasta Salad from Jenni
8 ounce package of tricolor pasta
2 ½ ounce can of sliced, pitted olives (drained)
Cherry tomotaoes (about 15 cut in half)
1 cup chopped fresh broccoli
Pepperoni slices (about 15)
4 ounces cubed cheddar cheese
1 cup creamy Italian dressing
Cook the pasta according to package directions. Rinse with cold water; drain well. Put the pasta in a large bowl and add all the other ingredients. Stir together gently until mixed. Cover and chill for 2 hours before serving. Makes 10-12 servings.
2 ½ ounce can of sliced, pitted olives (drained)
Cherry tomotaoes (about 15 cut in half)
1 cup chopped fresh broccoli
Pepperoni slices (about 15)
4 ounces cubed cheddar cheese
1 cup creamy Italian dressing
Cook the pasta according to package directions. Rinse with cold water; drain well. Put the pasta in a large bowl and add all the other ingredients. Stir together gently until mixed. Cover and chill for 2 hours before serving. Makes 10-12 servings.
Chicken and Broccoli Layer Dish from Jenni
16 oz frozen broccoli spears or 1 ½-2 bunches fresh broccoli
2 cups chicken, cut up (boiled, with onion and celery if you’d like)
1 can cream of chicken soup
1 cup mayonnaise
1 cup chicken broth
1 ½ tablespoons lemon juice
¼ to ½ teaspoon curry
½ cup grated cheese
½ cup bread crumbs, soaked in 2 tablespoons melted butter
Cook and drain broccoli. Lay in bottom of large dish. Place cooked chicken over broccoli. Mix together cream of chicken soup, mayonnaise, broth, lemon juice, and curry. Pour sauce mixture over chicken and broccoli and top with cheese and bread crumbs. Bake at 350 degrees for 20 minutes covered, then bake an additional 10 minutes uncovered. Serve over rice.
2 cups chicken, cut up (boiled, with onion and celery if you’d like)
1 can cream of chicken soup
1 cup mayonnaise
1 cup chicken broth
1 ½ tablespoons lemon juice
¼ to ½ teaspoon curry
½ cup grated cheese
½ cup bread crumbs, soaked in 2 tablespoons melted butter
Cook and drain broccoli. Lay in bottom of large dish. Place cooked chicken over broccoli. Mix together cream of chicken soup, mayonnaise, broth, lemon juice, and curry. Pour sauce mixture over chicken and broccoli and top with cheese and bread crumbs. Bake at 350 degrees for 20 minutes covered, then bake an additional 10 minutes uncovered. Serve over rice.
Thai Chicken Wraps
(From a kids recipie book but really yummy- better for a light meal or lunch)
3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced
*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.
3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced
*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.
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