Friday, February 3, 2012
Margo's Chicken Squares
8 oz. cream cheese, softened
5 Tbsp melted butter
3 cups cooked chicken, cut up
1 tsp. Krazy Mixed-Up Salt
2 green onions, chopped
1 1/2 Tbsp chopped pimentos
2 pkg. croissant rolls, OR pie crust dough, enough for two crusts
3/4 cups seasoned croutons, crushed
Mix all ingredients except rolls and croutons. Roll out two crescent rolls together to make a rectangle. Pinch seams together and roll into a 6 inch square. (If you're using pie crust dough, just cut six inch squares into rolled-out dough.) Put 1/8 of chicken mixture into center. Fold up and seal. Place on a greased cookie sheet. Brush with additional melted butter and sprinkle with croutons. Bake at 350 degrees for 30 mins for the crescent dough, 375 degrees for 45 minutes for pie crust dough.
Cherry Pie Jello
6 oz cherry jello
3 cups boiling water
1 can cherry pie filling
Dissolve jello in water. Add pie filling. Let it set in fridge.
1 sm jar marshmallow cream
1/3 cup milk
6 oz cream cheese, softened
3/4 cup cool whip
Mix the topping ingredients together and spoon on top of the set jello.
Who's Judy Rose? No clue! This is one of my mom's oldest recipes. It is one of my utmost favorite salads.
Judy Rose's Green Salad
1 head lettuce, torn
1/3 red onion, diced
1 cup fresh mushrooms, sliced
1 can sliced water chestnuts (I don't put these in. Water chestnuts make me yak. Just sayin'.)
3-4 avocados, cubed
1 small can sliced olives
8 slices bacon, cooked and crumbled
1 lb swiss cheese, shredded
1/3 cup sugar
1/3 cup white vinegar
3/4 cup olive oil
1/2 tsp celery seed
3/4 tsp. wet mustard
3/4 tsp. grated red onion
3/4 tsp. salt
Oh, and if you need a recipe for a pie shell, go here.
Cream Pie Filling
1 pkg instant pudding mix (3.75 oz. size)
1 1/2 cups milk
1/2 cup sour cream
1 tsp almond flavoring
2 or more cups cool whip
Combine above except for the cool whip with an electric beater or wire whip. Fold 1 cup cool whip in and pour into precooked pie shell. Let stand 10 minutes, and then top with remaining cool whip. When using coconut cream, add a little more coconut, and when using banana cream, add ripe bananas on the bottom of the pie shell before adding filling.
This is a fabulous, different way to eat the beets you grew in your garden and canned and now don't know what to do with them. :) If you have canned beets on hand, you're good to go. If you don't, boil yourself some beets, peel 'em, and slice 'em. And then you're ready for this stuff:
Mix the following in a saucepan and boil for three minutes:
1 cup cranberry juice
1 Tbsp sugar
1 Tbsp corn starch
Then drain your canned beets, dump them into your sauce, and toss to coat. This recipe is good for 1 pint of canned beets.
Oh, bestill my little heart. I love these so much. Making them is dangerous for me, because I usually can't stop once I've started eating them. So. Addicting. Once, I made them for my Sunday School class that I taught in college. I made enough for each person to eat, like, three, which everyone did. And then I caught, out of the corner of my eye, one of the guys in my ward actually tilting up the cookie jar to his mouth and pouring the crumbs in. They are just that good.
2 cups sugar
1/2 cup cocoa
1 cube butter
1/2 cup cream or milk
Cream the above ingredients together and bring to a boil. Boil for three minutes. Then remove from stove and add:
1 tsp. vanilla
1/2 cup peanut butter
2 1/2 cups quick rolled oats
Beat until thick and spoon on waxed paper to cool.
1 doz. hard boiled eggs
16 small potatoes or 8 regular-sized potatoes
1 T. minced onion
3/4 cup mayo
3 Tbsp liquid mustard
3 Tbsp sugar
Mix it all together, and voila. Amazing, amazing, amazing.
I really do hate fish, but there are three fish meals I can eat - Hibachi Shrimp at Benihana, Salmon Patties, and Tuna Noodle Casserole. Well, I guess it's four meals - tuna sandwiches, too. I grew up on tuna. So I guess I'm used to it. But we never really had good fish growing up.
My hubby HATES tuna. So I only make Tuna Noodle Casserole when he's not around. It's a great meal for when you're at the end of the month and out of money. :) Nice and inexpensive to make.
Tuna Noodle Casserole
* Note - this recipe is typed doubled and needs two casserole dishes. If you have a smaller family, half it and just use one casserole dish.
Preheat the oven to 350 degrees.
5 cups egg noodles, cooked and drained
2 cans tuna, drained
10 oz frozen peas
A mixture of two cans cream of mushroom soup and 4 Tbsp. milk
3 cups shredded cheese
1/4 tsp pepper
1 tsp salt
Boil noodles until done; drain and rinse. Mix soup and milk together until smooth. Microwave peas until half-cooked (about 3 minutes on high). Mix all ingredients together and pour into two casserole dishes. Bake in oven at 350 degrees for about 20 minutes.
Thursday, February 2, 2012
My mama is out of town this week, and my dad came over a couple of times for dinner while she was gone. We had a good little exchange of services - I made dinner for him to eat, and after dinner, he watched my kids while I went to spinning class. It was wonderful.
Tonight, I made tortellini, and he adored it and told me to send my mom the recipe. I figured, since I need to type it up anyways, it's going on this here blog. Because it is definitely shimmy-worthy. And not only to me. It's shimmy-worthy to my dad, too.
There is a gal in my ward named Karlene - actually, there are two gals in my ward named Karlene. And I'm Karlenn, and there are two Carolyns. True story. Anyways, Karlene brought this to a Relief Society luncheon once, and I went back for seconds and thirds of this stuff. And then I called her and got this recipe.
And by the way, Karlene is really cool. I figure it's because her name starts with "Kar." Anyone whose name starts with "Kar" is cool. :)
Karlene recommends serving this with red snapper. Since any kind of seafood makes me yak, I served it tonight with Cherry Pie Jello. Which I made wrong, and it didn't set. Sad. But if you like red snapper, then go for it!
Karlene's Prosciutto Tortellini
2 20-oz pkg. refrigerated tortellini (I use Buitoni's)
2 Tbsp flour
2 cups half & half
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
20 thin slices of prosciutto, chopped (or deli ham. Or cubed ham. I used cubed ham tonight - about 16 oz. of it did the trick)
20 oz froz peas, thawed
1/2 tsp white pepper
Cook tortellini according to pkg. directions. In skillet, mix flour and cream until smooth. Stir in cheese. Cook and stir until thick. Reduce heat. Drain tortellini. Put in skillet with the cheese sauce. Add prosciutto, peas, and pepper. Cook until heated through.
* This makes a TON. If you have a smaller family, definitely half it.