Super Easy Thin Mint Cookies
by Jessica Mohlman
These taste similar to the girl scout cookie, but you can make them yourself anytime.
Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)
Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!
These are best eaten cold, from freezer or fridge.
Showing posts with label Quick-n-Easy. Show all posts
Showing posts with label Quick-n-Easy. Show all posts
Friday, February 12, 2010
Tuesday, February 9, 2010
Easy chicken Casserole
Easy chicken Casserole
Michelle Doty
3 to 4 boneless skinless chicken breast, diced
1 pkg frozen broccoli
1 pkg stove top stuffing
1 can cream of chicken soup
½ c mayo
½ c sour cream
Cook chicken, add broccoli and ¼ cup water. Steam until broccoli is tender. Add soup, mayo, and sour cream. Put into baking dish. Make stuffing according to pkg directions. Layer over top of chicken mix. Bake at 350 for 30 minutes.
Monday, January 18, 2010
Quick-n-easy Italian Chicken
Quick-n-easy Italian Chicken
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Thursday, January 14, 2010
Marshmallow Popcorn
Marshmallow Popcorn
4 1/2 qt. popped popcorn
1 c. coarsely chopped peanuts
1/2 tsp. vanilla
1 stick melted butter
1 lb. marshmallows
Melt the stick of butter with 1 lb marshmallow. Mix and press into desired shape. Wrap. You can also add crushed candy canes to the mix.
4 1/2 qt. popped popcorn
1 c. coarsely chopped peanuts
1/2 tsp. vanilla
1 stick melted butter
1 lb. marshmallows
Melt the stick of butter with 1 lb marshmallow. Mix and press into desired shape. Wrap. You can also add crushed candy canes to the mix.
Rich 3 Ingredient Peanut Butter Cookies
Rich 3 Ingredient Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
Mix all together. roll into 1 inch balls. Bake at 350 for about 8 minutes.
1 cup peanut butter
1 cup sugar
1 egg
Mix all together. roll into 1 inch balls. Bake at 350 for about 8 minutes.
Easy Triple Fudge Cake
Triple Fudge Cake
Heather Smith
This is a really easy (+ great for food storage) moist chocolate cake.
1 milk chocolate “Cook and Serve” pudding mix
2 cups milk
1 chocolate cake mix (I like chocolate, chocolate chip mix)
1 ½ cups chocolate chips (I like the mini ones)
Prepare pudding as on directions (add 2 cups milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes.)
Add a chocolate cake mix, mix and pour in a greased 9x13 pan.
Sprinkle 1 ½ cups chocolate chips on top before baking.
Bake at 350 for 30-35 minutes. Serve as warm cake with whipped cream or cool and cut into bars.
Heather Smith
This is a really easy (+ great for food storage) moist chocolate cake.
1 milk chocolate “Cook and Serve” pudding mix
2 cups milk
1 chocolate cake mix (I like chocolate, chocolate chip mix)
1 ½ cups chocolate chips (I like the mini ones)
Prepare pudding as on directions (add 2 cups milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes.)
Add a chocolate cake mix, mix and pour in a greased 9x13 pan.
Sprinkle 1 ½ cups chocolate chips on top before baking.
Bake at 350 for 30-35 minutes. Serve as warm cake with whipped cream or cool and cut into bars.
White Chocolate Popcorn
White Chocolate Popcorn
Krista Macarthur
1/2 cup popcorn kernels
1 cup melted white dipping chocolate
Pop the popcorn, then add melted chocolate and mix until all popcorn is covered. Spread popcorn out onto wax paper and let dry (about 10 minutes). Enjoy!
Krista Macarthur
1/2 cup popcorn kernels
1 cup melted white dipping chocolate
Pop the popcorn, then add melted chocolate and mix until all popcorn is covered. Spread popcorn out onto wax paper and let dry (about 10 minutes). Enjoy!
Super Easy Roasted Cauliflower
Super Easy Roasted Cauliflower
Cut you cauliflower up into little flowerets toss with olive oil, sprinkle with a course salt. Put in a 400 degree oven, for 30 to 40 minutes or until cauliflower starts to brown.
Cut you cauliflower up into little flowerets toss with olive oil, sprinkle with a course salt. Put in a 400 degree oven, for 30 to 40 minutes or until cauliflower starts to brown.
Creamed Tuna on Toast
Creamed Tuna on Toast
1/4 cup butter
1/4 cup flour and stir together in a frying pan over medium heat until it starts to sizzle.
Frozen peas would be yummy in it.
Add 2 cups of milk and heat stirring occasionally until thickened then stir in 1 can of drained tuna and salt and pepper to taste. Serve over toast. Good side dishes are home fries, green beans, whatever veggies you like. This recipe can be stretched as needed by making more white sauce and you can add more tuna if you like but it is not necessary. Frozen peas would be good mixed in with the tuna.
(For a quicker version you can add 1 can of tuna, to 1 can cream of celery soup, and ½ can milk, sprinkle in a little dill weed, and heat)
1/4 cup butter
1/4 cup flour and stir together in a frying pan over medium heat until it starts to sizzle.
Frozen peas would be yummy in it.
Add 2 cups of milk and heat stirring occasionally until thickened then stir in 1 can of drained tuna and salt and pepper to taste. Serve over toast. Good side dishes are home fries, green beans, whatever veggies you like. This recipe can be stretched as needed by making more white sauce and you can add more tuna if you like but it is not necessary. Frozen peas would be good mixed in with the tuna.
(For a quicker version you can add 1 can of tuna, to 1 can cream of celery soup, and ½ can milk, sprinkle in a little dill weed, and heat)
5 Minute Stew
5 Minute Stew
Jennie Lang
1 10oz can tomato soup, undiluted
1 10oz can veg. beef soup, undiluted
1 15oz chili con carne-with beans
1 15oz can whole corn-with liquid
1 15oz can green beens- or use
2 c frozen broccoli, thawed
Mix all together- heat to boiling, simmer and serve. Or throw it all in crock pot for 1 hour.
Jennie Lang
1 10oz can tomato soup, undiluted
1 10oz can veg. beef soup, undiluted
1 15oz chili con carne-with beans
1 15oz can whole corn-with liquid
1 15oz can green beens- or use
2 c frozen broccoli, thawed
Mix all together- heat to boiling, simmer and serve. Or throw it all in crock pot for 1 hour.
Beans & Hot Dogs
Beans & Hot Dogs
Michelle Doty
2 cans pork & beans
½ pkg hot dogs cut into 1” pieces
2 T brown sugar
1 T mustard
Combine in saucepan, heat through serve over rice.
Michelle Doty
2 cans pork & beans
½ pkg hot dogs cut into 1” pieces
2 T brown sugar
1 T mustard
Combine in saucepan, heat through serve over rice.
Nachos
Nachos
Michelle Francom
Tortilla chips
1 can refried beans, heated
1 can diced tomatoes (or fresh)
chopped lettuce if you have it
shredded cheese
My kids love this meal. I let them build their own nachos—they put chips on their plate, then beans and cheese. Then they microwave to melt the cheese. Next they add lettuce, tomatoes, and whatever other toppings I have!
Other topping ideas: leftover cooked hamburger, chicken (leftover or canned), salsa, cottage cheese, pinto or black beans, etc. I just use whatever I have in the fridge! You could also use tortilla shells instead of chips….
Michelle Francom
Tortilla chips
1 can refried beans, heated
1 can diced tomatoes (or fresh)
chopped lettuce if you have it
shredded cheese
My kids love this meal. I let them build their own nachos—they put chips on their plate, then beans and cheese. Then they microwave to melt the cheese. Next they add lettuce, tomatoes, and whatever other toppings I have!
Other topping ideas: leftover cooked hamburger, chicken (leftover or canned), salsa, cottage cheese, pinto or black beans, etc. I just use whatever I have in the fridge! You could also use tortilla shells instead of chips….
Sloppy Joes
Sloppy Joes
Michelle Doty
1 lb ground beef
1 can tomato soup
1 T mustard
1 T brown sugar
Dash worchestershire sauce
Brown meat, add remaining ingredients & heat through. Simmer a few minutes. Serve on Hamburger buns. Easy to make double the batch and freeze one.
Michelle Doty
1 lb ground beef
1 can tomato soup
1 T mustard
1 T brown sugar
Dash worchestershire sauce
Brown meat, add remaining ingredients & heat through. Simmer a few minutes. Serve on Hamburger buns. Easy to make double the batch and freeze one.
Macaroni & Cheese
Macaroni & Cheese
Michelle Francom from Megan Trent
It is fast, easy, and tasty! (Okay, not as fast as Kraft Mac and Cheese, but definitely better tasting and healthier!) You guys will probably want to double this recipe for your size families and put it into a 9X13 pan.
2 cups, uncooked macaroni noodles
2 qts. boiling, salted water
2 cups milk
4 T. butter
3 T. flour
1/2 tsp. salt
pepper
2 C. grated cheese (I prefer cheddar or colby jack, but any cheese will work. Also, I usally add about 3 cups instead of 2 because we like it extra cheesy!)
Optional Additions:
1/4 cup sour cream
1/2-1 cup cubed ham
Cook the macaroni noodles in the boiling, salted water until tender. Meanwhile, make a white sauce by stirring the milk, butter, and seasonings together over medium heat until butter is melted. (Don't boil it.) Then, whisk in the flour small amounts at a time so it doesn't get lumpy. Add 1 1/2 cups (or 2 1/4 if you are doing the extra cheesy variety) of the grated cheese and stir until melted.
Drain the cooked noodles. Butter or spray your cooking dish. Alternate layers of macaroni and cheese sauce, mixing in between so all the noodled get covered in sauce. Sprinkle the top with the remaining grated cheese. Bake, uncovered, at 400° for 20 minutes or until bubbly. Enjoy!
Note: If you add sour cream to it, add that to the white sauce mixture as you heat it on the stove. Also, we LOVE this recipe with ham in it. Whenever I make a ham for Sunday dinner, I always use some of the leftovers in this recipe. I just cube the ham and add it to the white sauce with the grated cheese. My sister-in-law makes it with wafer thin sliced ham lunchmeat too, but we prefer the real thing.
And, one thing I have learned through trial and error with this recipe is don't scrimp on the sauce! It is still really good if it is a little more saucy. But, it is not so good if there isn't enough sauce---it gets dried out.
Michelle Francom from Megan Trent
It is fast, easy, and tasty! (Okay, not as fast as Kraft Mac and Cheese, but definitely better tasting and healthier!) You guys will probably want to double this recipe for your size families and put it into a 9X13 pan.
2 cups, uncooked macaroni noodles
2 qts. boiling, salted water
2 cups milk
4 T. butter
3 T. flour
1/2 tsp. salt
pepper
2 C. grated cheese (I prefer cheddar or colby jack, but any cheese will work. Also, I usally add about 3 cups instead of 2 because we like it extra cheesy!)
Optional Additions:
1/4 cup sour cream
1/2-1 cup cubed ham
Cook the macaroni noodles in the boiling, salted water until tender. Meanwhile, make a white sauce by stirring the milk, butter, and seasonings together over medium heat until butter is melted. (Don't boil it.) Then, whisk in the flour small amounts at a time so it doesn't get lumpy. Add 1 1/2 cups (or 2 1/4 if you are doing the extra cheesy variety) of the grated cheese and stir until melted.
Drain the cooked noodles. Butter or spray your cooking dish. Alternate layers of macaroni and cheese sauce, mixing in between so all the noodled get covered in sauce. Sprinkle the top with the remaining grated cheese. Bake, uncovered, at 400° for 20 minutes or until bubbly. Enjoy!
Note: If you add sour cream to it, add that to the white sauce mixture as you heat it on the stove. Also, we LOVE this recipe with ham in it. Whenever I make a ham for Sunday dinner, I always use some of the leftovers in this recipe. I just cube the ham and add it to the white sauce with the grated cheese. My sister-in-law makes it with wafer thin sliced ham lunchmeat too, but we prefer the real thing.
And, one thing I have learned through trial and error with this recipe is don't scrimp on the sauce! It is still really good if it is a little more saucy. But, it is not so good if there isn't enough sauce---it gets dried out.
English Muffin Pizza’s
English Muffin Pizza’s
Michelle Doty
Split english muffins & place cut side up on baking sheet. Top w/ pizza sauce, mozzarella cheese, pepperoni & mushrooms, or sausage & olives or desired toppings. Bake @ 350 for until cheese melts & begins to bubble.
French bread Pizza – split loaf of French bread lengthwise top w/ pizza sauce, toppings, & cheese. Bake at 350 until toppings are hot and cheese is melted. Slice and serve.
Michelle Doty
Split english muffins & place cut side up on baking sheet. Top w/ pizza sauce, mozzarella cheese, pepperoni & mushrooms, or sausage & olives or desired toppings. Bake @ 350 for until cheese melts & begins to bubble.
French bread Pizza – split loaf of French bread lengthwise top w/ pizza sauce, toppings, & cheese. Bake at 350 until toppings are hot and cheese is melted. Slice and serve.
Cheesy Chicken and Rice
Cheesy Chicken and Rice
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Texas Frito Pie
Texas Frito Pie
Lorena Downey
1 bag Fritos corn chips
1 chopped onion
grated cheddar cheese
3 or more cups chili (your favorite – homemade or canned)
Preheat oven to 350°F.
Spread Fritos in the bottom of a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili. Bake for 15 or 20 minutes until cheese is bubbly. Serve hot.
Variations: You can make a faster version by simply putting frito’s in a bowl, top with hot chili, then cheese and onions. (In Texas at football games they serve it in the frito bag. They cut open one “side” of a single serving bag of frito’s pour in the chili, cheese, and onions.)
Oops, I almost forgot a dollop of sour cream makes this perfect!
Lorena Downey
1 bag Fritos corn chips
1 chopped onion
grated cheddar cheese
3 or more cups chili (your favorite – homemade or canned)
Preheat oven to 350°F.
Spread Fritos in the bottom of a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili. Bake for 15 or 20 minutes until cheese is bubbly. Serve hot.
Variations: You can make a faster version by simply putting frito’s in a bowl, top with hot chili, then cheese and onions. (In Texas at football games they serve it in the frito bag. They cut open one “side” of a single serving bag of frito’s pour in the chili, cheese, and onions.)
Oops, I almost forgot a dollop of sour cream makes this perfect!
Monday, January 11, 2010
Montana Goulash
Montana Goulash
Brown:
1 lb. ground beef
1 medium onion, chopped
½ green pepper , diced
Add to: 1 can of Franco American spaghetti (I used spaghetti O’s)
and 1 can chili with beans
Stir together pour into a casserole dish cover with 1 cup of shredded cheese. Bake at 350 for about 30 minutes.
Brown:
1 lb. ground beef
1 medium onion, chopped
½ green pepper , diced
Add to: 1 can of Franco American spaghetti (I used spaghetti O’s)
and 1 can chili with beans
Stir together pour into a casserole dish cover with 1 cup of shredded cheese. Bake at 350 for about 30 minutes.
Super Fast Chicken/Beef Tacos
Super Fast Chicken Tacos
Megan Castagnetto
1 can of Chicken
1/2 pkg Mccormick taco seasoning
1/4 C water
Warm in skillet on medium heat.
Serve chicken in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Super Fast Beef Tacos
Megan Castagnetto
1 can of Beef (gravy drained)
1/4 C corn
Warm in skillet on medium heat.
Serve in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Megan Castagnetto
1 can of Chicken
1/2 pkg Mccormick taco seasoning
1/4 C water
Warm in skillet on medium heat.
Serve chicken in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Super Fast Beef Tacos
Megan Castagnetto
1 can of Beef (gravy drained)
1/4 C corn
Warm in skillet on medium heat.
Serve in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Saturday, January 9, 2010
Chicken Fajitas
Chicken Fajitas
Heather Smith
This hardly qualifies as a recipe - which is why we like it - IT'S QUICK AND EASY!
1. Thaw chicken tenderloins or breasts. (Roughly one to two per fajita depending on how big the tenderloins are and how much chicken you want on your fajita).
2. Cut thawed chicken into small strips or bite-sized pieces. Cook in a frying pan on medium heat with little bit of oil. Salt & pepper as desired.
3. Once chicken is mostly cooked, add Lawry’s fajita seasoning (how much will depend on how much chicken you have).
4. Add green pepper (sliced or diced).
5. Cook for two or three minutes, until green peppers are tender.
6. Serve on flour tortilla with desired toppings such as: cheese, tomato, sour cream, etc.
Heather Smith
This hardly qualifies as a recipe - which is why we like it - IT'S QUICK AND EASY!
1. Thaw chicken tenderloins or breasts. (Roughly one to two per fajita depending on how big the tenderloins are and how much chicken you want on your fajita).
2. Cut thawed chicken into small strips or bite-sized pieces. Cook in a frying pan on medium heat with little bit of oil. Salt & pepper as desired.
3. Once chicken is mostly cooked, add Lawry’s fajita seasoning (how much will depend on how much chicken you have).
4. Add green pepper (sliced or diced).
5. Cook for two or three minutes, until green peppers are tender.
6. Serve on flour tortilla with desired toppings such as: cheese, tomato, sour cream, etc.
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