The Great 2012 Cooking Extravaganza! Day 194

July 15, 2012 at 7:25 pm (Food) (, , , , , , , , , , , , , )

Hello again friends, and welcome back!!  Happy Sunday!!!  Hope you’ve all had a relaxing or productive or exciting or whatever you really wanted it to be weekend!!

Relatively quiet around here today.  Dishes, laundry, vacuuming, pitching stuff that should have been pitched a month ago, you know, all those little things you do on the weekends!  Chores, in other words.

Last load of laundry is drying now, but I think it’s time to clean out the pipes again, it’s taking way too long to dry each load again.  Either that or it’s time to get the thing serviced, which after 8 years, yeah, it might be time.  Can’t say I really have any complaints about the machine, it’s a work horse, just like the washer.  Super duty, super capacity, LOVE my machines!!  Only thing I could wish for is putting them up on a stand or shelf of some kind, but then I wouldn’t be able to reach inside the washer! LOL!!

Kitchen is almost completely cleaned up after all the stuff I did today, only a couple of popcorn bowls left over from last night, and the pan from the bread machine.  Everything else is either cleaned and put away, or in the dishwasher now getting washed.  Had a nice family dinner for a change, James was even home which is unusual, and everyone except William liked what we had, but what’s new, right?  So on to the recipes!!

This is sort of a new twist on the Chicken Cordon Bleu casserole from a few weeks ago.  I started thinking, why does it always have to be the same, what could I change, how could I play with this, but still end up with something just about everyone will like?  So here’s what I came up with….

Santa Fe Chicken Casserole

2 boxes Great Value chicken flavor stuffing

3 cups water

1 stick butter

3 – 4 boneless skinless chicken breasts

1 cup shredded Mexican blend Great Value shredded cheese

5 – 6 strips cooked bacon, crumbled

1 small container Philadelphia cooking cream, Santa Fe flavor blend

Pour the dry stuffing into a 13″ x 9″ casserole dish.  Heat the water and butter in a large measuring cup or bowl in the microwave for about 5 minutes, or until steaming hot but not boiling.  Pour over the dry stuffing and stir until all the dry is wet.

Trim excess skin and fat from chicken breasts, and cut into small bite sized pieces.  Combine chicken, crumbled bacon and cooking cream in a large mixing bowl until chicken is completely coated.

Sprinkle shredded cheese over stuffing.  Spread chicken mixture over the top of the cheese, spreading as close to the sides of the dish as you can without touching if possible.

Bake at 350 degrees for 1 hour.  Serve!

Honey Oat Bread (1 1/2 pound loaf)

7 1/2 ounces water, 80-90 degrees (a little warm)

3 Tbsp honey

1 cup wheat flour

1 cup bread flour

1 cup old fashioned oats

1 1/2 Tbsp dry milk

1 1/4 Tsp salt

1 1/2 Tbsp butter, cut into quarters

1 1/2 tsp bread machine/fast rise yeast

Put water and honey into bread machine pan

Add in dry ingredients except yeast.  Tap pan to settle, then level with a spatula and push a little into the corners of the pan.  Put the butter in the corners.

Make a small well in the center of the ingredients, add in the yeast.  Lock pan into bread machine.

Program for dough.  I don’t know about your machine, but mine runs a 1 hour 20 minute cycle for dough.

Turn out into a lightly greased loaf pan, cover and let rise 45 minutes to 1 hour.

Bake at 350 degrees for about 30 minutes, maybe 35 tops.  You’ll get a nice crusty loaf of really dense moist bread that is great with butter!  Allow it to cool about 30 minutes before cutting and it will cut much nicer, won’t fall apart so easily.

Blueberry Dump Cake (or whatever fruit pie filling YOU like)

1 can blueberry pie filling

1 pkg yellow or white cake mix

1 stick butter, softened and cut into pieces

1/2 cup chopped nuts of your choice (I think the type of nut depends on the type of fruit, I picked almonds this time)

Rub your crock pot with some of the butter.  Pour in the pie filling.  Mix the rest of the butter with the cake mix until crumbly, sprinkle/spread on top of fruit.  Sprinkle with nuts.

Cook on LOW 2-3 hours or until toothpick inserted in center of cake comes out clean.

Allow to cool a bit before serving.  Service with ice cream or whipped cream!

I found this one on someone else’s blog, she’s cooking something in the crock pot every day of the year, so she’s got LOTS of cool recipes to share.  Even found some for fish that I think I might try!

Anyway, that’s it for tonight.  Gonna go shower and relax for the rest of the evening.  Maybe do my nails while it rains…

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 159

June 10, 2012 at 8:42 pm (Food) (, , , , , , , , , , , , , , , )

Happy Sunday!  Hope you’ve all had a great weekend, full of fun and family and good food!!  Welcome back!  🙂

Sunday’s around here are usually pretty quiet, and today was no exception.  Thought about going to a movie, slept in until 10:30 instead.  Finished up laundry, cleaned up the kitchen, did a little cooking, read the comics and clipped coupons.  Mike played video games with William for a little while.  William wanted to go visit a friend, but the family is out of town.  Nothing spectacular, nothing exciting, but a nice day around the house.

So here are a couple of recipes for you:

Home Made Granola

5 cups oats (I prefer old fashioned, but you can use quick if you want)

1 cup whole wheat flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1 cup chopped nuts (optional)

3/4 cup sugar free maple syrup sweetened with Splenda

3/4 cup honey

1/2 cup vegetable oil

1 tsp vanilla

Mix all dry ingredients in a BIG bowl.  Set aside.  Mix all wet ingredients in a medium bowl, mixing until it looks sort of creamy instead of like syrup.  I used a whisk for just a minute or two.  Pour the wet ingredients over the dry ingredients, mix VERY well.  It gets really hard after a minute or so, take a break, then mix some more.  It’s worth it!

Pour into a baking pan with sides, like a broiler pan or a cake pan, making sure the granola is not more than 1/2″ deep, break up large pieces as much as you can, spread it out.  Dark pans cook faster, try not to use them unless you have to.  I used to keep foil pans around just for this, but storing them got out of hand.  Split the batch over a couple of pans if you have to just to make sure it’s not too deep or squished to tightly in the pans, it won’t cook right.  It needs to be loose and not too deep in the pans.

Bake at 300 degrees for 1 hour total, stirring every 15 minutes, breaking up bigger pieces, and making sure the batch isn’t getting too dark too quickly.  If you do have to use dark pans, cook about 10 minutes less.

Remove from oven and cool.  At this point, you can add raisins or chocolate chips before packing it up, or you can leave it plain.  You can serve in a cup, in a bag, or in a bowl with milk for breakfast.  You can use this granola to top off yogurt or ice cream.  It makes enough so you can do whatever you want with it!

Store in sealed containers up to two weeks.  Does not need to be refrigerated.

Oriental Seasoned Rice

Rice cooker (imperative!)

Rice

Water

Chicken flavor Flavor Boost, 1 packet

2 Tbsp Soy sauce

1 Tsp ground ginger

Fill bowl of rice cooker to the “4” mark.  Add in the chicken flavoring, the soy sauce and the ginger, mix well.  Using the scoop that came with your cooker, measure in 4 scoops of rice.  Turn on the cooker, when it’s done, serve!

We had this tonight with grilled pork chops, steamed broccoli with butter and steamed peas with butter.

So that’s it for tonight!  Gonna go relax with the family for a while…

Until tomorrow, eat well, love well, live well!

 

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