SNICKERS® SALAD
6 SNICKERS® candy bars, chopped in sm. squares
6 Granny Smith green apples, chopped in sm. pieces
1 (8 oz.) container Cool Whip
Mix and chill. Enjoy as salad or dessert.
Another one of Andrew's favorites.
Tuesday, February 9, 2010
Chicken with Apple Cider Sauce
This is what Andrew asked for his Birthday Supper.
Ingredients
* 2 tablespoons vegetable oil
* 4 boneless, skinless chicken breast halves (about 1 pound)
* 2 teaspoons kosher salt
* Freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 tablespoon apple cider vinegar
* 3/4 cup apple cider
* 1/2 cup low-sodium chicken broth
* 1 tablespoon fresh lemon juice
* 1 teaspoon fresh thyme leaves
Directions
Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Ingredients
* 2 tablespoons vegetable oil
* 4 boneless, skinless chicken breast halves (about 1 pound)
* 2 teaspoons kosher salt
* Freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 tablespoon apple cider vinegar
* 3/4 cup apple cider
* 1/2 cup low-sodium chicken broth
* 1 tablespoon fresh lemon juice
* 1 teaspoon fresh thyme leaves
Directions
Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Sunday, February 7, 2010
Easy Chicken Rice or Noodle Soup
Pick up one Rotisserie Chicken at Sam's or Wal-Mart. De-Bone in. (Take off skin also) Put in Crock Pot. 2 Cups of Chicken broth, or 2 cups water and chicken bullion cubes. Add some pepper, garlic, bay leaves if you like. (put in crock pot) Add a bag of Frozen noodles or 2 cups of cooked rice. Add in carrots, celery if you like. If you want more broth add more water. Cook on low all day , or high for 3 to 4 hours. Soup is ready.
Friday, February 5, 2010
Super Bowl Layer Dip
1. Pie Pan
2. Can of Refried Beans...Spread into bottom of pie pan.
3. Softened Cream Cheese....Spread onto refried beans.
4. Salsa...spread on top of cream cheese.
5. Shredded Cheese....spread on top of Salsa.
6. Add whatever else you like, Sour Cream, Black Olives. etc
7. Put in fridge until ready to serve.
8. Serve with Taco Chips.
YUM!!!!!!
2. Can of Refried Beans...Spread into bottom of pie pan.
3. Softened Cream Cheese....Spread onto refried beans.
4. Salsa...spread on top of cream cheese.
5. Shredded Cheese....spread on top of Salsa.
6. Add whatever else you like, Sour Cream, Black Olives. etc
7. Put in fridge until ready to serve.
8. Serve with Taco Chips.
YUM!!!!!!
Wednesday, February 3, 2010
Easy Taco Soup
Brown 2 lbs. hamburger with salt, pepper, and onion. Drain the hamburger and combine in a crock pot.
1 (16oz) can pinto beans undrained
1 (15 oz) can chili, without beans
1 (10 oz) can mild Rotel tomatoes
1 (15 oz) can diced tomatoes
1 lb. Cubed Velveeta Cheese
16 oz sour cream
1 pkg of dry ranch dressing mix (my secret ingredient don't tell)
Simmer and serve with corn chips.
1 (16oz) can pinto beans undrained
1 (15 oz) can chili, without beans
1 (10 oz) can mild Rotel tomatoes
1 (15 oz) can diced tomatoes
1 lb. Cubed Velveeta Cheese
16 oz sour cream
1 pkg of dry ranch dressing mix (my secret ingredient don't tell)
Simmer and serve with corn chips.
Tuesday, February 2, 2010
Carmel Puff Corn
1 (10 oz) bag hull-less plain corn puffs
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda
Combine butter, corn syrup and brown sugar in microwave dish; bring to a boil. Boil for 45 sec. Add in baking soda. ; stir until foamy. Pour over the corn puffs and stir. Bake on baking sheet for 45 minutes at 250, stir every 15 minutes. Dump puggs onto wax paper. Let cool. Break apart clumps into bite-size pieces. Store in an airtight container.
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda
Combine butter, corn syrup and brown sugar in microwave dish; bring to a boil. Boil for 45 sec. Add in baking soda. ; stir until foamy. Pour over the corn puffs and stir. Bake on baking sheet for 45 minutes at 250, stir every 15 minutes. Dump puggs onto wax paper. Let cool. Break apart clumps into bite-size pieces. Store in an airtight container.
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