Feeds:
Posts
Comments

Archive for the ‘Easy Recipes’ Category

Easter Cookie cups platedIf you’re looking for a fun and simple dessert for Easter, think about serving Cookie Cups. The kids (and young at heart) will love them!

easter cookie cups cut to fit silicone

Start with sugar cookie dough (either homemade our from the store). Roll it out and cut into circles, then form the circles over an oven-proof container like custard cups to bake.

 

I used silicone cupcake pans to form my cups. Just press them around the outside and bake with the cups upside down.

I used silicone cupcake pans to form my cups. Just press them around the outside and bake with the cups upside down.

 

Bake in a 350 degree oven until lightly browned then cool. You can form a handle out of dough. Just roll a rope of dough and bend it in a handle shape and bake along with the cups.

Bake in a 350 degree oven until lightly browned then cool. You can form a handle out of dough. Just roll a rope of dough and bend it in a handle shape and bake along with the cups.

You can fill the cups with whatever your heart desires. I made ours like fruit pizza with a sweet cream cheese filling and fruit.

You can fill the cups with whatever your heart desires. I made ours like fruit pizza with a sweet cream cheese filling and fruit.

 

Put a thick ring of whipped cream around the top if you want to add a handle and stick it into the whipped cream to hold it upright.

Put a thick ring of whipped cream around the top if you want to add a handle and stick it into the whipped cream to hold it upright.

Ta-Da!

Ta-Da!

You can also make mini cookie cups. Just form them on the back of a mini cupcake or muffin tin.

You can also make mini cookie cups. Just form them on the back of a mini cupcake or muffin tin.

 

Cook until lightly browned then cool.

Cook until lightly browned then cool.

 

I colored coconut green to look like grass.

I colored coconut green to look like grass.

And filled the mini cookie cups.

And filled the mini cookie cups.

Then topped with jelly beans. This would be fun to mark each place setting or as a little take-away treat if you are the host for Easter dinner.

Then topped with jelly beans. This would be fun to mark each place setting or as a little take-away treat if you are the host for Easter dinner.

She Who Wishes You All a Very Happy Easter!

Advertisements

Read Full Post »

chicken one dish plated

If you ever have those days when you just want to throw everything in one pan and end up with a delicious, filling meal, this is a good recipe to go to!

Ingredients

Ingredients

 

If you don't have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

If you don’t have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

 

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

 

Cook chicken until the outside is no longer pink. Add in chicken broth and let simmer on medium heat  for about twelve minutes.

Cook chicken until the outside is no longer pink. Add in chicken broth. Cover and let simmer on medium heat for about twelve minutes.

 

Once rice is cooked, drain then add to chicken.

Once rice is cooked, drain then add to chicken.

 

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

 

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Serve - and you can top it with a little shredded cheese, if you like

Serve – and you can top it with a little shredded cheese, if you like.

 

Chicken – Wild Rice – Broccoli One-Dish Meal

1 1/2 pounds chicken pieces (boneless and skinless)

2 cups cooked rice

2 cups broccoli

1 can chicken broth

1 can cream of mushroom soup

1/2 cup shredded cheese (optional)

If you don’t have leftover rice, cook it according to package directions. While it is cooking, cut chicken into bite-sized pieces, trimming off any fat.

Heat about a tablespoon of oil in a large heavy skillet over medium heat. Add chicken and cook until it is no longer pink. Pour in 1 cup of chicken broth, cover and let simmer for about 12 minutes.

By now, your rice should be done. Drain and add to the chicken, along with the broccoli. Mix with the chicken, cover and let simmer about five minutes.

Turn off heat then spoon in cream of mushroom soup, blending well. Cover and let sit just a minute to make sure soup is heated throughout then serve. We like to sprinkle a little cheese (cheddar or colby-jack) on top of ours.

The best part about this is that clean-up is a snap.

Serves 6-8 (depending how starving they are!)

She Who Needs to Make this Again

 

 

 

 

 

 

 

Read Full Post »

enchiladas platedIf you are hosting a crowd this weekend for the Super Bowl, these beefy enchiladas are filling and easy to make.

Ingredients. The pot is holding some very hot beef.

Ingredients. The pot is holding some very hot beef.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Roll up the tortillas and place in a large baking dish.

Roll up the tortillas and place in a large baking dish.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Serve immediately with cream cheese, salsa or your choice of toppings.

Serve immediately with cream cheese, salsa or your choice of toppings.

 

Beefy Enchiladas

2 cups shredded beef

1 1/2 cups shredded cheese

1 can cream of celery soup

1 package of corn tortillas

NOTE  – I put stew meat in the slow cooker with a little chicken broth and let it cook all day. You could easily do this a day or two before so your meat is cooked and shredded before you assemble. Also – we don’t (can’t or won’t) eat a lot of spicy foods, so if you want to jazz this up, add peppers and onions to your meat and use a can of chiles mixed into the soup.

Preheat the oven to 350 degrees.

Spray a 9×13 baking pan with cooking spray.

In each tortilla, place meat in the center and roll up, placing seam down in the baking dish. Continue until you’ve filled the pan (we used eight shells, but they were good-sized.) Spoon soup over the top and bake uncovered for about 20 minutes or until soup is bubbling.

Sprinkle cheese over the top (I used Colby-Jack, but you could also use cheddar or a spicy cheese) and return to oven until cheese is melted.

Serve with sour cream, salsa, chopped tomatoes, olives, or whatever your heart desires.

She Who Likes Easy  To Make Entrees

 

 

 

 

 

 

 

 

Read Full Post »

Baked gnocchi plated

The urge to make some creamy, cheesy gnocchi overtook me the other day. To up the ante, I added in chicken and bacon crumbles. That turned out to be a particularly delicious idea.

Captain Cavedweller isn’t a fan of gnocchi. He can’t seem to forget the one time I overcooked it and the results tasted something like paste, except not quite as good in flavor or texture.

When he saw what was on the menu for dinner, he started digging in the freezer to see if he could unearth a frozen pizza. I assured him, he would like this.

With a dubious expression on his face and a sigh of long-suffering escaping his lips, he sat down to eat.

And eat.

After he finished the second-helping, he made some mention that is “wasn’t too bad, for your weird food stuff.”

You can interpret that as he liked it.

This dish isn’t hard to make, just be sure you keep an eye on the gnocchi while it’s boiling. It seriously goes from tasty to nasty faster than you can blink.

Ingredients

Ingredients (don’t be like me and forget you are out of fresh Parmesan cheese and end up using your husband’s nasty stuff in a can.)

 

Start by frying a few strips of bacon, cut into small pieces.

Start by frying a few strips of bacon, cut into small pieces.

 

Add in about a cup of cooked chicken, cut into small pieces (although mine appears to have been shredded by a wild animal.)

Add in about a cup of cooked chicken, cut into small pieces (although mine appears to have been shredded by a wild animal.)

 

Remove chicken and bacon from pan and set aside. Leaving bacon drippings in the pan, add in butter, stirring as it melts.

Remove chicken and bacon from pan and set aside. Leaving bacon drippings in the pan, add in butter, stirring as it melts. Put water on to boil in a heavy medium saucepan.

 

Add in flour and stir vigorously.

Add in flour and stir vigorously.

 

Add milk and cook until it starts to thicken, stirring frequently.

Add milk and cook until it starts to thicken, stirring frequently.

 

Add mozzarella and Parmesan cheese, stirring constantly.

Add mozzarella and Parmesan cheese, stirring constantly. The pot of water should be boiling, so add in the gnocchi. It only needs to cook about three minutes, so keep an eye on it.

 

Stir in the cooked bacon and chicken.

Stir in the cooked bacon and chicken.

Add cooked gnocchi and stir to coat, then spoon into a greased baking dish.

Add cooked gnocchi and stir to coat, then spoon into a greased baking dish.

 

Bake at 375 degrees for about twenty minutes, until the top and edges of the gnocchi start to turn brown and crispy. Sprinkle mozzarella over the top and return to oven for a minute or two, until cheese melts. Remove and serve!

Bake at 375 degrees for about twenty minutes, until the top and edges of the gnocchi start to turn brown and crispy. Sprinkle mozzarella over the top and return to oven for a minute or two, until cheese melts. Remove and serve!

 

Baked Gnocchi with Chicken (and Bacon)

2 tbsp. butter

1 tbsp. flour

3/4 cup milk

1 cup mozzarella cheese (divided in half)

1/3 cup Parmesan cheese

3 strips bacon

1 cup cooked chicken

Preheat oven to 375 degrees.

Cut bacon into small pieces and fry in a heavy skillet (I used cast iron). Add in chicken just before the bacon is cooked, to absorb some of the great bacon-y flavor (and grease). Remove from pan and set aside.

Put water on to boil in a heavy medium saucepan for the gnocchi.

Drop the butter into the skillet with the bacon drippings and melt, then stir in flour. Add milk and continue stirring until mixture begins to thicken.

Add 1/2 cup mozzarella cheese and the Parmesan cheese, stirring until cheese melts.

Add gnocchi to boiling water and cook for about three minutes, following package directions.

Stir the bacon and chicken into the cream sauce until thoroughly heated.

Drain gnocchi and stir into sauce, making sure to coat all the little dumplings.

Spoon into a greased 8 x 8 inch baking pan and bake for about 20 minutes, until the edges of the gnocchi start to brown. Remove pan from oven and sprinkle remaining mozzarella cheese over the top. Return pan to oven and let bake just a minute or two, until the cheese melts.

Remove and serve!

She Who Should Have Salad for Dinner

 

 

 

 

 

 

 

Read Full Post »

Cheesy Chicken Casserole Plated

If you’re looking for an easy to make dinner recipe, this one is really simple.

You can use leftovers to mix this casserole in a snap and serve a piping hot, tasty meal in no time with minimum fuss!

Captain Cavedweller likes this one, as long as I use mixed veggies without the green beans. (Talk about picky eaters… we have two at our house!).

Ingredients

Ingredients – the unknown substance in the bowl is chicken stock that I had in the freezer and had not yet thawed.

Cook your veggies in the chicken stock for about two minutes in the microwave. Just to get them hot and start the cooking process. You can either add in the minute rice and cook with the veggies (using the stock instead of water) or use left-over rice. Either works fine, although the chicken stock gives the rice a nice flavor.

Cook your veggies in the chicken stock for about two minutes in the microwave. Just to get them hot and start the cooking process. You can either add in the minute rice and cook with the veggies (using the stock instead of water) or use left-over rice. Either works fine, although the chicken stock gives the rice a nice flavor.

Mix in a can of Cream of Mushroom soup. You could also use cream of celery or cream of chicken.

Mix in a can of cream of mushroom soup. You could also use cream of celery or cream of chicken.

Layer pre-cooked chicken into a casserole pan (sprayed with non-stick spray - the pan, not the chicken). I cut the chicken into bite-size pieces before layering in the pan. Top with veggie and rice mixture then cover in foil.

Layer pre-cooked chicken into a casserole pan (sprayed with non-stick spray – the pan, not the chicken). I cut the chicken into bite-size pieces before layering in the pan. Top with veggie and rice mixture then cover in foil.

Bake about 20 minutes, until everything is bubbling and looks cooked. Remove from oven, sprinkle with cheese and return to oven for a few minutes until cheese melts. Serve and enjoy!

Bake about 20 minutes, until everything is bubbling and looks cooked. Remove from oven, sprinkle with cheese and return to oven for a few minutes until cheese melts. Serve and enjoy!

Cheesy Chicken and Rice Casserole

2 cups cooked chicken (cut into small pieces)

1 1/2 cups cooked rice

Small bag of frozen veggies

1 small can cream of mushroom soup

1 1/2 cups chicken stock

1 cup shredded Colby-Jack cheese

Preheat oven to 350 degrees.

Spray a casserole pan with non-stick cooking spray. Layer in chicken and set aside.

In a micro-wave safe bowl, cook veggies in chicken stock (or water) for about two minutes. You can also add your minute rice and cook with the veggies and chicken stock if you don’t have left-over rice to use.

If you aren’t cooking the rice in the stock, drain excess off veggies before mixing with rice and soup.

Otherwise, mix in the soup then spread over the chicken.

Cover the pan with foil and back about 15-20 minutes, until everything is hot and bubbling. Remove from oven and sprinkle with cheese. Return to oven (uncovered) and bake about five minutes, until cheese is a  melted pool of gooey deliciousness.

Serve and enjoy your one-dish meal.

She Who Needs to Pick Out the Green Beans Next Time

Read Full Post »

choc icebox platdWhen the weather is hot and I’m feeling lazy, I like to focus as little attention as possible on spending time in the kitchen.

That’s one reason I love good old-fashioned ice-box desserts. They come together in a snap, can be made the night before, and taste wonderful

My latest version involves chocolate, chocolate and more chocolate!

Ingredients ... and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

Ingredients … and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

 

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

 

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

 

Spread the cookies into the bottom of a 9x13 pan and press down.

Spread the cookies into the bottom of a 9×13 pan and press down.

Beat the cream cheese until smooth and creamy.

Beat the cream cheese until smooth and creamy.

Then add in pudding and milk, blending well.

Then add in pudding and milk, blending well.

 

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won't take long for the pudding to begin to set.

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won’t take long for the pudding to begin to set.

 

Fold half the whipping cream into the remainder of the pudding mixture.

Fold half the whipping cream into the remainder of the pudding mixture.

 

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

 

Spread whipping cream evenly over the top. You can get all fancy and make designs... or not.

Spread whipping cream evenly over the top. You can get all fancy and make designs… or not.

 

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

 

Chocolate Icebox Dessert

2 small boxes of instant chocolate pudding

3 1/2 cups milk

1 8oz. package of cream cheese

1 15.5oz. package of Oreo cookies

1 pint of heavy whipping cream

1/2 cup powdered sugar

Optional toppings (mini chocolate chips, shaved chocolate, coconut, caramel sauce)

Crush cookies until cookies and filling and blended into a crumbly mass (or mess, depending on who you ask).  Press into the bottom of a 9 x 13 baking dish and set aside.

Whip cream until peaks form. I like mine sweet, so I add about 1/2 cup of powered sugar and stir in gently.

In another bowl, beat cream cheese until smooth then add in pudding mixes and milk. Beat until well blended.

Immediately pour of the pudding mixture over the cookie crumbs in pan. Add half whipping cream to the remaining pudding mixture and stir until blended. Spoon over top of crust and filling in pan.

Top with remaining whipped cream.

Add whatever toppings you like then cover tightly with plastic wrap and let sit over night in fridge. You can serve immediately, but it tastes so much better the next day. Keep refrigerated until ready to serve.

She Who Needs to Not Make This Again for Self-Preservation Purposes

 

 

 

 

 

 

 

 

 

 

 

 

 

Read Full Post »

Since the weather here is finally warming up, foods that are light and fruity sound really good today.

Here are a few of my favorite fruity recipes:

 

fruit-pizza-slicedFruit Pizza

butterfly fruit salad finished

Butterfly Fruit Salad

She Who Loves Summer Fruit

 

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: