EASY CHICKEN A LA KING

 1/2 cup diced bell pepper

1/3 cup chopped onion
1/4 cup butter
1 can cream of chicken soup
3/4 cup milk
2 cups cooked and cubed chicken
3/4 shredded cheddar cheese
salt and pepper to suit taste
4 large biscuits for serving

Melt butter in a 10-inch skillet over medium heat; add bell pepper and onion, sauté until tender.

Stir the soup and milk into the skillet mixture and blend together well. Add the chicken and cheese, stir to blend.

Cook skillet mixture at least 5 minutes or until bubbly and heated through.

Serve over hot biscuits.

clipart

QUICK & EASY SHRIMP AND SAUSAGE JAMBALAYA

 

1 tsp olive oil

1/2 lb andouille sausage, cut into 1/4-inch rounds
1 bag (16-oz) frozen onion and bell pepper mix
1 can (14-oz) chicken broth
2 cups instant brown rice, uncooked
8 oz raw shrimp, peeled and deveined

Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sautéing until veggies are tender.

Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.

Stir the shrimp into the mixture, replace lid, remove from the heat and allow to sit for 5 to 7 minutes until shrimp is opaque and the rice is tender. Fluff rice with a fork before serving.

Yield: 4 servings

file photo

MIXED GREENS SALAD

1/2 a small head of iceberg lettuce, torn

1/2 small bunch endive, torn
1/2 small bunch romaine, torn
1 tomato, cut into chunks
1/2 small cucumber, cut in half lengthwise then sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
dash of salt
dash of freshly ground black pepper

Place the salad greens, tomato and cucumber into a large salad bowl.

Pour the olive oil and vinegar into a small jar with a tight-fitting lid; add the salt and pepper; shake very well to mix.  Pour dressing over the lettuce mixture and toss to coat.

Serve immediately.

This is my version of a TOH recipe along with their picture.

EASY CARROT PINWHEELS

 

If you don't like meat, you can make some tasty little pinwheels using carrots.

2 (8-inch) flour tortillas
3 tbsp Philadelphia Chive and Onion Cream Cheese Spread
2 carrots, finely shredded
2 green onions, thinly sliced

Spread each of the tortillas with 1 1/2 tablespoonfuls of the cream cheese spread. Top spread with the carrots and onions.

Roll tortillas up tightly and wrap individually in plastic wrap; refrigerate for at least 30 minutes.

To serve, unwrap roll-ups and cut each into 6 equal pieces.

FILE PHOTO

TOMATO BASIL TORTELLINI BAKE

1 pkg (16-oz) frozen cheese tortellini

1 tub tomato basil cream cheese cooking cream 

1 cup your favorite pasta sauce

1/4 cup water

1 red bell pepper, chopped into bite-size pieces

1 cup frozen peas

1/4 cup grated Parmesan cheese

1/2 cup Italiano-blend shredded cheese

Cook pasta as directed on package, omitting salt.

Preheat oven to 350 degrees.
Spray a 9-inch square baking dish with nonstick cooking spray; set aside.

While pasta cooks combine the cooking cream, pasta sauce, water, bell pepper, peas, and Parmesan cheese until combined.

Drain pasta and add to the sauce mixture, gently combining.

Transfer the mixture to the prepared baking dish and top with the shredded cheese.

Bake at 350 degrees until bubbly and heated through, approximately 25-30 minutes.

MAKE AHEAD NOTE:
You can make this dish ahead by covering tightly with plastic wrap before baking and freezing for up to 3 months. To bake, remove from freezer to refrigerator overnight. Remove plastic wrap and cover with foil. Bake at 350 for about 45 minutes, remove foil and bake another 10 to 15.

Note: This is a recipe I got from Kraft Foods.

LEMON-HERB DIP

1/2 cup mayonnaise-type salad dressing
1/4 cup sour cream
3 large fresh basil leaves, finely chopped
4 garlic cloves, minced
Zest and juice of 1 lemon

Mix all ingredients until blended. Chill.

Serve with fresh veggies.

file photo

CHEDDAR CHEESE MUFFINS WITH GARLIC AND ONION

 2 cups all-purpose flour

1/4 cup sugar

1 tsp salt

2 cups shredded cheddar cheese

1 tsp baking soda

1/2 tsp minced onion

1/4 tsp garlic powder

1 cup sour cream

2 large eggs

1/4 cup unsalted butter, melted

1/4 cup milk

Preheat oven to 400 degrees.

Combine all ingredients in a mixing bowl and beat until well combined.

Spoon the batter into the prepared muffin cups, fill each to the top.

Bake at 400 degrees 15 to 20 minutes until browned and cooked through.

This is my version of a Sweet Pea's Kitchen recipe.

Photo from Sweet Pea's Kitchen

CREAMY NEW ENGLAND-STYLE CLAM CHOWDER

 

1 can (10 3/4-oz) condensed cream of celery soup
2 cups water
1 bottle (8-oz) clam juice
1 can (7 1/2-oz) minced clams
3/4 cup milk or cream
1 tbsp butter
1 tbsp chopped parsley
1 tsp salt
1 cup quick cook rice
2 tsp lemon juice

Mix the soup with the water and clam juice in a large saucepan.  Add the clams, milk, butter, parsley, and salt; bring to a boil. Reduce the heat to simmer and cook 5 minutes. Stir in the rice and lemon juice; remove from the heat and cover pan. Let stand 5 minutes.

Garnish serving bowls with additional chopped parsley, if desired.

file photo

CRISPY ALMOND SHORTBREAD WAFERS

 

1 cup crispy rice cereal crushed down to 3/4 cup

1 cup butter, softened
2/3 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup toasted ground almonds

Drizzle:
1 cup semi-sweet chocolate chips
1 tbsp shortening

Preheat oven to 375 degrees.

In a large mixer bowl, beat the butter, sugar, and vanilla on medium speed until creamy; reduce speed to low. Add the crushed cereal, flour, and almonds. Beat until combined.

On a lightly floured surface, roll dough, one-half at a time, to 1/8-inch thickness. (Keep the other half of the dough refrigerated until needed.) Cut with 2-inch round cookie cutter.

Place cut cookies on ungreased cookie sheets and bake at 375 degrees for about 7 minutes until the edges begin to brown.  Transfer to wire racks to cool completely.

In a small saucepan, combine chocolate morsels and shortening. Cook and stir over low heat until melted. Place in cake decorating bag fitted with a straight tip or in a plastic zip-top bag with a small cut in one bottom corner. Drizzle over cookies in decorative design of your choosing.

file photo

WARM BACON DIP

 

1 brick (8-oz) cream cheese, softened

2 cups sour cream
3 oz bacon bits
2 cups shredded Cheddar cheese
1 cup chopped green onion

Bring cream cheese to room temperature.

Preheat oven to 400 degrees.
Very lightly grease a 1-quart baking dish.

Combine all the dip ingredients in a bowl then transfer to the prepared baking dish; place cover on dish.

Bake at 400 degrees approximately 25 minutes until hot.

Serve with assorted crackers, chips, and/or French bread.

FILE PHOTO