April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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October 7, 2011 at 12:02 pm (7 ingredients or less, 9" unbaked pie crust, caramel topping, cream cheese, eggs, granulated sugar, oven, pecans, pie, vanilla)
Yield: 6-8 servings
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 C sugar
4 eggs
1 t vanilla extract
1 1/4 C chopped pecans
1 jar (12 1/4 oz) fat-free caramel ice cream topping
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1. Line a 9″ pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
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October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
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1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
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May 17, 2011 at 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
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Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
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May 17, 2011 at 6:57 pm (7 ingredients or less, Breakfast, brown sugar, butter, maple flavoring, Quick Dishes, salt, stovetop)
Makes 1 3/4 cups.
1 1/2 C brown sugar
3/4 C water
1 T butter
Dash of salt
1/2 t maple flavoring
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Mix sugar, water, butter and salt in saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in maple flavoring. Serve warm.
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May 17, 2011 at 6:51 pm (baking powder, blueberries, Breakfast, butter, eggs, flour, frozen blueberries, granulated sugar, milk, oven, Quick Dishes, salt)
Makes 12 muffins.
1 3/4 C flour
1/3 C sugar
2 1/2 t baking powder
1/2 t salt
1 C fresh or frozen, unthawed blueberries
3/4 C milk
1 egg
1/3 C melted butter
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In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just till dry ingredients are moistened. Batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2″ greased muffin cups. Bake at 400 degrees for 25 minutes or until tops spring back when lightly touched. Serve warm.
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May 14, 2011 at 2:56 pm (bay leaf, butter, garlic, large shrimp, lemon juice, Main Dish, medium shrimp, oregano, pepper, red pepper flakes, salt, stovetop, vegetable oil)
2 servings
1/2 C butter
1/4 C vegetable oil
2 cloves garlic, minced
2 bay leaves
1/2 t crushed oregano
Salt and pepper to taste
1 t crushed red pepper flakes
Dash of lemon juice
1 lb medium – large raw shrimp
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Melt butter in 3-quart pot of skilled with lid. Remove from heat. Add remaining ingredients. Toss well. Set aside for 30 minutes (butter may solidify), stirring occasionally.
Place pot over medium-low heat and allow to come to gentle bubble. Stir. Cover and cook shrimp 5 minutes or just till they turn bright pink.
Spoon shrimp into 2 serving bowls. Divide pan juices between servings. Serve immediately.
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May 14, 2011 at 2:26 pm (7 ingredients or less, Aldi ingredients, Beverages, blender, blueberries, honey, milk, no-cook, Quick Dishes, vanilla, yogurt)
3 servings
1 C milk
1 C plain yogurt
1 C blueberries
1 T honey
1/2 t vanilla
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Place all ingredients in blender. Cover and whirl till well-blended and smooth. Serve chilled.
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May 14, 2011 at 2:20 pm (7 ingredients or less, bananas, Beverages, blender, cinnamon, no-cook, orange juice, powdered sugar, Quick Dishes, yogurt)
2 servings
1 banana, thickly sliced
1 1/2 C orange juice
1 C plain yogurt
1/8 t cinnamon
Confectioners’ sugar to taste
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Place all ingredients in blender. Cover and whirl till well blended and smooth. Serve chilled.
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May 14, 2011 at 2:16 pm (7 ingredients or less, Beverages, blender, Desserts, milk, no-cook, Quick Dishes, vanilla ice cream)
1 serving
1/2 C watermelon, cantaloupe or honeydew chunks
Approximately 1 C vanilla ice cream
1/4 C milk
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Place melon in blender. Add ice cream and milk. Cover and blend till smooth. Serve immediately.
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