Thursday, August 14, 2014

Recipe of the Day! Crock Pot Creamy Italian Chicken



Servings: 4-6

4 -6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta


1 Place the chicken breast halves in the crock pot.
2 Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3 Cover and cook on low for 3 hours.
4 Combine the cream cheese and soup until smooth and blended.
5 Stir in mushroom pieces.
6 Pour soup mixture over chicken.
7 Cook 1 hour more or until chicken is cooked through.
8 Serve over hot cooked rice or pasta.

Wednesday, August 13, 2014

Recipe of the Day! Strawberry Angel Food Dessert

by Tabcat

Tabcat says:

"Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert."


Original recipe makes: 1 - 9x13 inch dish

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze


Crumble the cake into a 9x13 inch dish.

Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Saturday, August 9, 2014

Recipe of the Day! Spinach and Feta Chicken Burgers with Grilled Halloumi..

 ... + Roasted Red Peppers and a Spinach and Feta Sauce
by Kevin Lynch


For the sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup feta, crumbled
2 cups fresh spinach, coarsely chopped
2 tablespoons dill, chopped
2 tablespoons lemon juice
salt and pepper to taste

For the burgers:

1 pound ground chicken (or turkey)
2 cups fresh spinach, coarsely chopped
1/4 cup feta, crumbled
2 cloves garlic, grated
2 green onions, chopped
2 tablespoons dill, chopped
salt and pepper to taste
4 buns, optionally toasted or grilled
1 cup spinach
8 ounces halloumi, sliced
1 tablespoon lemon juice
2 roasted red peppers, cut into 4 pieces


For the sauce:

Melt the butter in a small sauce pan over medium heat until frothy, mix in the flour and cook until a light golden brown, mix in the milk and simmer until it thickens, add the feta and cook until it melts, mix in the spinach, dill and lemon juice, season with salt and pepper and remove from heat when the spinach wilts.

For the burgers:

Mix the chicken, spinach, feta, garlic, green onions, dill, salt and pepper, form into 4 patties, oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side.

Grill the halloumi slices, about 2 minutes per side, and hit them with the lemon juice.

Assemble the burgers and enjoy!

Thursday, August 7, 2014

Recipe of the Day! GrannyLin's Country Barbeque Ribs Made Easy



Original recipe makes: 4 servings

1 large onion, sliced
1 (4 pound) package country style pork ribs
Salt and ground black pepper
1 (18 ounce) bottle barbeque sauce
1/2 cup water


Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Set slow cooker on Medium, add the sliced onions and cover.

Place the ribs on a baking sheet, season with salt and ground black pepper, and place under the preheated broiler until brown, about 5 minutes. Place the browned ribs into the preheated slow cooker with the onion.

Cover and cook for 4 hours.

After 4 hours, pour the entire bottle of barbeque sauce over the ribs and onions, pour water into the barbeque sauce bottle, shake and pour into the slow cooker to prevent sticking. Stir gently to combine the water and barbeque sauce. Cover and cook until tender, about another 4 hours.

Sunday, August 3, 2014

Recipe of the Day! Pots of Dulce de leche Pumpkin Cream Pie




1 (1 1/4 cups) sleeve graham crackers, finely crushed
5 tablespoons butter, melted


1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 (3.4 oz.) box vanilla instant pudding and pie filling mix
1 teaspoon pumpkin pie spice plus additional for dusting
1 (8 oz.) tub frozen whipped topping, thawed and divided
1 can (13.4 oz.) NESTLÉ® LA LECHERA® Dulce de Leche


For Crust:

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins. Pat crust down with back or side of measuring spoon.

For Filling:

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 2 cups of whipped topping.

To Assemble:

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling. Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Thursday, July 31, 2014

Recipe of the Day! Brownie and Berries Dessert Pizza

by Betty Crocker


1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly


1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2 Make batter as directed on brownie mix box. Spread in pan.
3 Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4 In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth.

5 Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.