Wednesday, December 11, 2013
Baked Oatmeal
Baked Oatmeal
Combine:
4 c milk 1/2 tsp salt
4 eggs 1 T baking powder
3 c uncooked Oatmeal* 1 T Apple Pie Spice (or pumpkin pie spice)
1/2 c brown sugar 1 tsp nutmeg
1/2 c applesauce** 1 tsp vanilla
1 c raisins or cranberries (Optional)
1/2 c walnuts (Optional)
Bake in 9x13 pan at 325 degrees or 45 minutes. Let set overnight.
Serve with milk, cream, or whip cream. You can heat up in the microwave
oven about 1 to 2 minutes on high. Enjoy
* I use the old fashion oatmeal
** you can use 1/2 c oil in place of the applesauce and I use the no sugar added to my applesauce...
but then my applesauce is home made...
Monday, November 4, 2013
Coconut Impossible Pie
Coconut
Impossible Pie
All the
ingredients are mixed together and poured into a pie tin, but when it
cooks it forms its own crust with filling This has a coconut vanilla
taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded
coconut
4 eggs
1 teaspoon
vanilla extract
1/2 cup all
purpose flour
8 Tablespoon
butter
3/4 cup sugar
1/4 teaspoon
ground nutmeg
Directions Place
milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix
well. Pour into a greased and floured pie plate. Sprinkle nutmeg on
top. Bake at 350 degrees for 45 minutes.
Wednesday, October 30, 2013
Taco Soup
8 Can Taco Soup
1 Can Corn (Drained)
1 Can Diced Tomato’s
1 Can Chicken Broth
1 Can Cream of Chicken Soup
1 Can Green Enchilada Sauce
1 Large Can Chicken Breast (Or 3 Chicken breasts, cooked and cubed)
1 Can Black Beans (Drained and Rinsed)
1 Can Kidney Beans (Drained and Rinsed)
1 Package Taco Seasoning
Pour all ingredients into a pot or crock pot and let simmer. Laddle into a bowl and top with sour cream and grated cheese if desired
1 Can Corn (Drained)
1 Can Diced Tomato’s
1 Can Chicken Broth
1 Can Cream of Chicken Soup
1 Can Green Enchilada Sauce
1 Large Can Chicken Breast (Or 3 Chicken breasts, cooked and cubed)
1 Can Black Beans (Drained and Rinsed)
1 Can Kidney Beans (Drained and Rinsed)
1 Package Taco Seasoning
Pour all ingredients into a pot or crock pot and let simmer. Laddle into a bowl and top with sour cream and grated cheese if desired
Friday, October 18, 2013
Friday, February 15, 2013
Chicken and Jalapenos Casserole
Serves
4 servings
Notes, Tips & Suggestions
For freeze aheadPREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
PREHEAT oven to 350–F.
BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.
Courtesy of Nestlé USA, Inc.
Ingredients
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast meat
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1/2 cup finely chopped red onion
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped cilantro
- 2 tablespoons butter or margarine, melted
- 1 tablespoon diced jalapeños
- Salt
Preparation
- PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
- COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
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