Archive for August, 2014
Well, this is it, the last of my 100 recipes of summer. I thought I would never manage to find 100 new recipes but I did and I’m proud of myself for seeing it through. Any one who knows me knows that my dogs are my children and that I often make homemade treats for them. Since they are my babies I knew I’d have to include a new goody for them on this list.
15 oz pumpkin puree- NOT pumpkin pie filling
3 tablespoons natural peanut butter
1/2 cup oats
4 cups whole wheat flour
Whip together, pumpkin, eggs and peanut butter
Mix in oats and flour.
Roll out (you’ll need a floured surface and rolling pin) and cut into shapes
Bake 350 degrees for 25-30 minutes.
This made 5 dozen for me. The puppies seems pretty excited about them so I’m guessing they’re pretty good and pumpkin is good for your dog!
Thanks everyone for all the support and recipe ideas. I hope you found a few new meals too!
- Pour box of cereal out onto a large tray. Pick out all the marshmallows (about 2 cups); set aside to add to the mix later.
- Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.
- Line cookie sheet with foil or waxed paper. Using a double boiler melt white chocolate until smooth.
- Pour over cereal mixture in large bowl; toss to evenly coat. Spread mixture in single layer on cookie sheet.
- Immediately sprinkle with candy sprinkles.
- Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container.
This was both easy and really good. I’m wondering though if adding pretzel sticks for a little saltiness might be good.
3 Tablespoons Butter (Fleishmann’s Unsalted is Lactose Free)
3 Tablespoons flour
1/2 cup chicken broth – can use vegetable broth
1/2 cup milk (can use Lactaid, soy, rice or coconut)
Makes equivalent to 1 can.
Melt butter in a saucepan over medium-low heat.
Slowly, Stir in flour; keep stirring until smooth and bubbly.
Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups. This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.
I’m lactose intolerant and have found replacements for sour cream, milk, cream cheese, ice cream and even shredded cheese (Kraft is lactose free) but cream of chicken soup, which I use often, I have always just had to endure. I’m not sure what even made me think to look but two days ago I decided to look around online to see if there might be an alternative for me. I found this same recipe over and over again on numerous websites.
I decided it was worth a try. I used it with one of our favorite meals so I knew what store bought tasted like in it and could compare it to my homemade version. I was very pleased. Neither of us could tell a difference. Finally! I’m thrilled with this little discovery. I just wish I would have done this at the beginning of my 100 recipes instead of the end. I’ll never buy it again.
- 2 can fat free cream chicken soup
- 2 cans water
- 1 can black beans, drained and rinsed
- 1 can Rotel diced tomatoes with chilies
- 1 1/2 c instant rice
- 1 pkg taco seasoning
- 2-4 pounds frozen boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
Coat a 13×9 inch glass casserole dish with cooking spray
In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
1 Tablespoon sour cream
1 packet dry ranch dressing
8 oz cream cheese
1 cup shredded cheddar cheese
Mix all ingredients together in bowl. Refrigerate for about 10 minutes- form into ball.
You can coat with crushed pecans or bacon pieces. I decided to leave it as is. I thought it was really good but Dan found the ranch dressing a little strong. I think it might be easier to in formed more in a log than a ball.
- 2-4 boneless, skinless chicken breasts
- 1/2 cup bacon pieces
- 2 (10-ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 box (16 ounces) dried spiral pasta
- 2 teaspoons garlic powder
- Salt and pepper to taste
Cut up chicken into bite sized pieces and cook season with garlic.
Bake 400 degrees 20 minutes.
Yum, this was a really good new recipe. We will definitely be having this again- leftovers!
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
This was pretty good. Dan and my cousin Kati both agreed that it shrimp would make an excellent addition. I’m allergic so someone will have to try that. It was also incredibly easy to make and only needed one pan- bonus!