Saturday, October 22, 2011
Grasshopper Cake
I thought when I "retired," I would have so much time to bake, cook great meals from scratch, read, shop, etc. I have quickly found out that that isn't the case. It now seems that I'm busier than ever, or maybe I'm just slower at getting things done. Anyway, I have been going through the recipes I have collected from friends and former coworkers in my 30+ years working in an office environment and attending many potluck luncheons. This delicious cake recipe came from my former aerobic dance instructor, whose name I have long forgotten.
Grasshopper Cake
Ingredients:
1 box white cake mix
6 Tablespoons crème de menthe (liqueur, ice cream topping or flavoring)
1 11-ounce jar hot fudge sauce, such as Smucker’s® or Hersey’s®
1 8-ounce carton frozen whipped topping, thawed (Cool Whip® or other)
Directions:
Prepare cake according to package directions, adding 4 tablespoons of the crème de menthe. Bane in a 9 x 13-inch pan as directed on the box; cool. When cake is cool, spread with the fudge sauce. Fold the remaining crème de menthe into the whipped topping and spread over the fudge sauce. Refrigerate until ready to serve.
Enjoy!
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Tuesday, October 18, 2011
Slow Cooker Cream Cheese Italian Chicken
Here's another great Crock-pot meal, I got from my friend at Sassy Southern Sweets.
4 chicken breasts
1 package Italian dressing mix
1 8-ounce package cream cheese
1 – 2 cans cream of chicken soup (if you like a lot of sauce for your noodles, you will want to add 2 cans)
Place chicken breasts in the crockpot. Sprinkle Italian dressing mix on chicken. In a small saucepan, add cream cheese and soup. Cook over low heat until cream cheese is melted and the cream cheese and soup are thoroughly mixed together. Pour over chicken. Cook on low for 6 – 8 hours.
You can serve the chicken breasts whole or you can cut it into bit-sized pieces or you can shred it. My mom made it for a church potluck. She cooked the noodles, placed them in a 8 x 13 inch baking dish and put the shredded chicken and sauce on top. She said everyone thought it was really good.
4 chicken breasts
1 package Italian dressing mix
1 8-ounce package cream cheese
1 – 2 cans cream of chicken soup (if you like a lot of sauce for your noodles, you will want to add 2 cans)
Place chicken breasts in the crockpot. Sprinkle Italian dressing mix on chicken. In a small saucepan, add cream cheese and soup. Cook over low heat until cream cheese is melted and the cream cheese and soup are thoroughly mixed together. Pour over chicken. Cook on low for 6 – 8 hours.
You can serve the chicken breasts whole or you can cut it into bit-sized pieces or you can shred it. My mom made it for a church potluck. She cooked the noodles, placed them in a 8 x 13 inch baking dish and put the shredded chicken and sauce on top. She said everyone thought it was really good.
Monday, October 10, 2011
Cheap and Easy Tuna Alfredo
This is a fast and easy dish to make.
16oz package of bow tie pasta
1 jar of Alfredo sauce
1 cup mixed frozen veggies
1 can of tuna
Parmesan cheese
Follow package directions for bow tie pasta. At the same time you put your pasta in the water to cook add the mixed veggies. Drain and return your pasta veggie mixture to the pot. Add tuna and Alfredo sauce. Sprinkle on Parmesan cheese to taste!
Great with salad and french or garlic bread.
16oz package of bow tie pasta
1 jar of Alfredo sauce
1 cup mixed frozen veggies
1 can of tuna
Parmesan cheese
Follow package directions for bow tie pasta. At the same time you put your pasta in the water to cook add the mixed veggies. Drain and return your pasta veggie mixture to the pot. Add tuna and Alfredo sauce. Sprinkle on Parmesan cheese to taste!
Great with salad and french or garlic bread.
Friday, October 7, 2011
Shanghai Beef
It's been a very busy week, so not much cooking was happening here. Two birthday parties, one evening of sandwiches and one evening of fast food. Happy did make a neat birthday cake for her youngest son, so maybe she'll post it here later. Hope you enjoy tonight's recipe.
Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well.
Note: I recommend tenderizing the steak before cutting it into strips. Also, on my own plate, for a little more zip, I sometimes add peanuts, such as Planters Cocktail Peanuts, and crushed red pepper to taste.
Shanghai Beef
1 pound round steak, cut into strips
2 tablespoons cooking oil
2 tablespoons cornstarch
1 ½ cups beef broth
1 can (8 oz.) sliced water chestnuts, drained
1 medium red pepper, coarsely chopped
5 scallions, cut diagonally into 1-inch pieces
3 tablespoons soy sauce
¼ teaspoon pepper
1 ½ cups dry Minute® Rice
Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well.
Add broth, water chestnuts, red pepper scallions, soy sauce and pepper. Bring to a full boil, stirring frequently.
Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
Tuesday, October 4, 2011
Baileys Coffee Creamers
I know, I know this isn’t a recipe, but it’s a product I found so good, I wanted to share with everyone. After months of watching commercials on a cable channel for Baileys® Coffee Creamers, these creamers are finally available in my area. The creamers are non-alcoholic and are available in seven flavors: French Vanilla, Hazelnut, Caramel, The Original Irish Cream, Crème Brulée, Toffee Almond Cream and Chocolate.
Since I am a big fan of the Baileys® Original Irish Cream liqueur, that’s the flavor of creamer I decided to try first. It is DELICIOUS! In addition to enjoying it in my second cup of morning coffee, I must admit I am guilty of just getting a spoonful when I think I need something sweet. Thick, rich and creamy. Mmmm.
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