Ingredients:
1 graham cracker crust
1 can Eagle Brand condensed milk
1 large tub Cool Whip
1 C mini chocolate chips (optional)
1 C chopped nuts (optional)
Directions:
Remove label from milk. Place condensed milk into pot, cover with water and heat until boiling. Cook at low boil for 3 hours making sure cans are covered at all time. (If making more than one pie, boil more than one can!) Using tongs, remove can from water and let cool completely before opening. Pour caramel from can into pie crust and layer Cool Whip on top. Place in refrigerator. When ready to slice, sprinkle nuts and mini chips on top for decoration.
Note:
Cans have been known to explode when prepared this way, especially if not kept covered with water. Here's another method for caramelizing sweetened condensed milk.
Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours until thick and caramel colored. Beat until smooth.
Oven method: Preheat oven to 425 degrees. Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Recipe found on New-Sentinel blog: http://blogs.knoxnews.com/knx/constantine/.
Sunday, November 4, 2007
CHOCOLATE SWIRL DELIGHT
Ingredients:
1 pkg. Little Debbie Swiss Cake Rolls
2 3/4 C cold milk
2 3.9 oz. pkgs. instant chocolate fudge pudding mix
2 C whipped topping
Directions:
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9 inch springform cake pan with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving.
Recipe from Taste of Home.
1 pkg. Little Debbie Swiss Cake Rolls
2 3/4 C cold milk
2 3.9 oz. pkgs. instant chocolate fudge pudding mix
2 C whipped topping
Directions:
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9 inch springform cake pan with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving.
Recipe from Taste of Home.
CHICKEN TORTILLA SOUP
Ingredients:
1 lb chicken, cooked & shredded
1 15 oz. can whole peeled tomatoes, mashed (I used diced tomatoes)
1 10 oz. can enchilada sauce
1 med. onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 C water
1 14.5 oz. can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
Vegetable oil
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.
Tortilla Strips:
Preheat oven to 400 deg. Lightly brush both sides of tortillas with oil. Cut into strips then spread on baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over individual servings of soup.
Recipe shared by Julie Noonan. Our family loved it!
1 lb chicken, cooked & shredded
1 15 oz. can whole peeled tomatoes, mashed (I used diced tomatoes)
1 10 oz. can enchilada sauce
1 med. onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 C water
1 14.5 oz. can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
Vegetable oil
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.
Tortilla Strips:
Preheat oven to 400 deg. Lightly brush both sides of tortillas with oil. Cut into strips then spread on baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over individual servings of soup.
Recipe shared by Julie Noonan. Our family loved it!
Sunday, October 7, 2007
CHICKEN CAESAR SALAD WRAPS
Ingredients:
10 oz. can chicken, drained and flaked
2 C thinly sliced Romaine lettuce
1 medium tomato, diced
4 T creamy Caesar salad dressing (Ken's brand is awesome!)
1 T grated Parmesan cheese
Flour tortillas
Directions:
In large bowl, combine chicken, lettuce, tomato, salad dressing and Parmesan cheese. Toss until well combined. Spread onto tortilla, wrap and eat!
My additions:
I didn't have enough creamy Caesar, so I also used Ken's Lite Caesar and a little bit of horseradish sauce. I also added dill and a few chopped black olives.
I found this recipe in the coupon section of the Sunday paper. Very yummy!
10 oz. can chicken, drained and flaked
2 C thinly sliced Romaine lettuce
1 medium tomato, diced
4 T creamy Caesar salad dressing (Ken's brand is awesome!)
1 T grated Parmesan cheese
Flour tortillas
Directions:
In large bowl, combine chicken, lettuce, tomato, salad dressing and Parmesan cheese. Toss until well combined. Spread onto tortilla, wrap and eat!
My additions:
I didn't have enough creamy Caesar, so I also used Ken's Lite Caesar and a little bit of horseradish sauce. I also added dill and a few chopped black olives.
I found this recipe in the coupon section of the Sunday paper. Very yummy!
Saturday, August 25, 2007
PARMESAN CRUSTED CHICKEN
Ingredients:
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Directions:
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center
Found this recipe on a blog. It was very good!
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Directions:
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center
Found this recipe on a blog. It was very good!
Monday, August 13, 2007
EASY APPLE CRISP
Ingredients:
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans
Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.
Recipe shared by Tracy Miller-Davis.
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans
Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.
Recipe shared by Tracy Miller-Davis.
Sunday, August 12, 2007
SUPER EASY CHICKEN MANICOTTI
Ingredients:
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves
Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.
Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.
Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.
Recipe given to me by Darlene Renzzulla.
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves
Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.
Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.
Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.
Recipe given to me by Darlene Renzzulla.
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