Simply mix 1/2 cup of sour cream
and 1/4 cup of parmesan cheese.
Spread over chicken breast in a baking dish.
Sprinkle Italian bread crumbs on top.
Bake at 350 degrees for 25 minutes. OMG
Monday, October 29, 2012
Pumpkin Bars with Cream Cheese Frosting
Bars:4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15-oz. can pumpkin
2 cups all-purpose
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
Cream Cheese Frosting:DIRECTIONS
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
3. Spread the batter into a greased 9x13 baking pan. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
4. To make the frosting, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Makes a 9x13 pan of bars.
8 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1. Preheat the oven to 350 F.
Garlic Parmesan pull-apart Bread
Garlic Parmesan pull-apart Bread
Ingredients
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Step 1
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
Step 2
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Step 3
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Step 4
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
Pumpkin Bread
Pumpkin Bread
■3 cups all-purpose flour
■2 cups granulated sugar
■1 teaspoon baking soda
■1 teaspoon salt
■1 tablespoon cinnamon
■4 large eggs, well beaten – room temperature
■1 small can pumpkin puree (not pie mix)
■1-¼ cups vegetable oil
Mix dry ingredients and make a well in the center. Add pumpkin, eggs, and oil and blend until well moistened.
Bake in well-greased loaf pans for 1 hour at 350° or until skewer inserted in middle comes out clean.
Remove from the oven onto wire racks to cool for 10 minutes. Then put on sheets of foil and wrap tightly while still warm. Leave out to cool completely. This helps the bread become very moist. Resist eating for at least 24 hours.
If using small loaf pans, adjust the baking time slightly. You can also make muffins with this recipe. Baking time is 20-25 minutes roughly for muffins.
Store in airtight containers for storage. These freeze well.
■1 tablespoon cinnamon
■4 large eggs, well beaten – room temperature
■1 small can pumpkin puree (not pie mix)
■1-¼ cups vegetable oil
Mix dry ingredients and make a well in the center. Add pumpkin, eggs, and oil and blend until well moistened.
Bake in well-greased loaf pans for 1 hour at 350° or until skewer inserted in middle comes out clean.
Remove from the oven onto wire racks to cool for 10 minutes. Then put on sheets of foil and wrap tightly while still warm. Leave out to cool completely. This helps the bread become very moist. Resist eating for at least 24 hours.
If using small loaf pans, adjust the baking time slightly. You can also make muffins with this recipe. Baking time is 20-25 minutes roughly for muffins.
Store in airtight containers for storage. These freeze well.
LOADED Baked Potato Soup -THE BEST!
My absolute FAVORITE potato soup! Loaded Baked Potato Soup in the crock pot! YUMMY! I always serve with biscuits.
Ingredients
3 large baking potatoes, peel and cut into 1/2-inch dice
1/2 large yellow onions, chopped
2 (10 3/4 ounce) cans low-sodium low-fat chicken broth
1/8 cup butter
1 teaspoon salt ( to taste)
1/2 teaspoon white pepper
3/4 cup heavy cream
3/4 cup sharp cheddar cheese, shredded
2 tablespoons fresh chives, chopped
4 ounces sour cream
1 lb bacon, cooked and crumbled (we love bacon)
Directions
Combine first six ingredients in a slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
Remove 1 cup of mixture and mash potatoes; return to cooker.
Add Heavy Cream, cheese, and chives; mix well.
Heat thoroughly.
To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
1/8 cup butter
1 teaspoon salt ( to taste)
1/2 teaspoon white pepper
3/4 cup heavy cream
3/4 cup sharp cheddar cheese, shredded
2 tablespoons fresh chives, chopped
4 ounces sour cream
1 lb bacon, cooked and crumbled (we love bacon)
Directions
Combine first six ingredients in a slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
Remove 1 cup of mixture and mash potatoes; return to cooker.
Add Heavy Cream, cheese, and chives; mix well.
Heat thoroughly.
To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
Ghost Chili (White Chili)
GHOST CHILI:
Similar to taco soup but uses white beans instead of red and chicken instead of ground beef. It is delicious!!! All those beans make it loaded with tons of fiber too. An added bonus!
Ghost Chili
(White Chili)
1/2 small onion, chopped
2 tsp olive oil
1 small can diced green chili's
2-1/2 cups chicken broth
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp oregano
2 cans white beans (navy or great northern)
1-2 cups shredded chicken
Saute onion in olive oil. Add green chili's and saute 2-3 minutes more. Add broth, seasonings, beans, and chicken. Simmer 15-20 minutes. Serve with cheddar cheese, sour cream, and tortilla chips.
Subscribe to:
Posts (Atom)