Paula Deen's Turkey & Stuffing Casserole
INGREDIENTS:
4 to 5 cups diced leftover turkey
One 10.75 ounce can condensed cream of mushroom soup
One 8-ounce carton sour cream
3 cups herb-flavored stuffing mix (I like Pepperidge Farm)
½ (1stick) butter, melted
1 cup chicken broth (canned is fine)
DIRECTIONS:
1. Preheat the oven to 350 F. Spray a 13 by 9 inch glass casserole dish with vegetable oil cooking spray
2. In a medium bowl, stir together the turkey, soup and sour cream
3. Place the mixture in the prepared dish and pat down evenly with the back of a spoon
4. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture
5. Bake for 30 to 40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly
Sunday, November 30, 2008
Tuesday, November 11, 2008
Peppermint Martini
Ingredients
5 ounces of Chopin vodka
2 ounces of white Creme de Menthe
1/2 ounce of Peppermint Schnapps
Mini candy canes
The mix
Pour all of your liquid ingredients into a shaker 1/2 full of cracked ice.
Give a good 20 vigorous shakes and let the shaker rest for half a minute.
Strain your lucious peppermint martini into 2 freezing martini glasses.
Add a candy cane in each glass for garnish.
Enjoy!
5 ounces of Chopin vodka
2 ounces of white Creme de Menthe
1/2 ounce of Peppermint Schnapps
Mini candy canes
The mix
Pour all of your liquid ingredients into a shaker 1/2 full of cracked ice.
Give a good 20 vigorous shakes and let the shaker rest for half a minute.
Strain your lucious peppermint martini into 2 freezing martini glasses.
Add a candy cane in each glass for garnish.
Enjoy!
Fruit Dip
Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
-Mix until smooth.
Add: 1/2 bag Heath toffee chips
Refrigerate & dip to your heart's content.
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
-Mix until smooth.
Add: 1/2 bag Heath toffee chips
Refrigerate & dip to your heart's content.
Santa Fe Grilled Chicken Salad Wrap
Recipe from KRAFT
Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each
4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 cup Mexican Style Shredded Cheese
1/4 cup Ranch Dressing
1/4 cup Thick 'N Chunky Salsa
8 Flour Tortillas
TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.
Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each
4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 cup Mexican Style Shredded Cheese
1/4 cup Ranch Dressing
1/4 cup Thick 'N Chunky Salsa
8 Flour Tortillas
TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.
MIni Deep Dish Pizzas
Ingredients:
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.
Preheat oven as directed on the biscuit package. Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese.
Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven.
Add a Tbsp of sauce, cheese, toppings. Return to oven and continue baking until cheese is melted and toppings are golden.
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.
Preheat oven as directed on the biscuit package. Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese.
Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven.
Add a Tbsp of sauce, cheese, toppings. Return to oven and continue baking until cheese is melted and toppings are golden.
Baked Ziti
An easy dish to make! You can try to substitute chicken or sausage for the ground beef — all are really good.
SERVES 8
Ingredients
1 (16 ounce) package ziti pasta
1 lb ground beef
2 (28 ounce) jars spaghetti sauce
6 ounces provolone cheese (sliced)
6 ounces mozzarella cheese (sliced)
12 ounces part-skim ricotta cheese
1/2 cup parmesan cheese
1/4 cup fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees.
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
SERVES 8
Ingredients
1 (16 ounce) package ziti pasta
1 lb ground beef
2 (28 ounce) jars spaghetti sauce
6 ounces provolone cheese (sliced)
6 ounces mozzarella cheese (sliced)
12 ounces part-skim ricotta cheese
1/2 cup parmesan cheese
1/4 cup fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees.
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Marinara Alfredo Spaghetti
This tasty meal is sure to become a favorite!
2-3 cup spaghetti, cooked
1/2 jar marinara sauce
1/2 jar Alfredo sauce
1/2 cup carrots, cooked
1/2 cup broccoli, cooked
Cook pasta according to package directions. Meanwhile, cut carrots into 1/4 inch chips. Remove stems from broccoli. Steam broccoli and carrots until tender but not mushy. Mix alfredo and marinara sauces together with a wire whisk. Warm on the stove top or in the microwave in a glass bowl. When sauce is warm, stir in broccoli and carrots. Gently mix in cooked pasta noodles. Spoon onto plates and top with grated parmesan cheese.
2-3 cup spaghetti, cooked
1/2 jar marinara sauce
1/2 jar Alfredo sauce
1/2 cup carrots, cooked
1/2 cup broccoli, cooked
Cook pasta according to package directions. Meanwhile, cut carrots into 1/4 inch chips. Remove stems from broccoli. Steam broccoli and carrots until tender but not mushy. Mix alfredo and marinara sauces together with a wire whisk. Warm on the stove top or in the microwave in a glass bowl. When sauce is warm, stir in broccoli and carrots. Gently mix in cooked pasta noodles. Spoon onto plates and top with grated parmesan cheese.
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