Slow Cooked Chicken Napoli

Slow Cooked Chicken Napoli

1 frying chicken, cut up
1 tsp seasoned salt
1/4 cup flour
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp grated Parmesan cheese
1/2 tsp Paprika
1 lb zucchini, cut into thin slices
1/2 cup chicken broth
1 can (4 oz) mushrooms, drained

Sprinkle slow cooker chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow cooker. Pour broth over zucchini. Arrange coated chicken over all.

Cover and cook on low for 5 to 6 hours or until tender. Turn control to high. Add mushrooms, cover and cook on high another 10 to 15 minutes.

This slow cooker chicken recipe serves 4 to 6.

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Potato Squash Casserole

 Potato Squash Casserole

 

• 4 small potatoes, peeled and thinly sliced
• 1 small butternut squash, peeled, seeded and thinly sliced
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound uncooked bulk pork sausage
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1-1/2 cups heavy whipping cream, divided
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. Baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
• In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Peppery Potato-Tomato Soup

Peppery Potato-Tomato Soup

6 tomatoes, washed and cored
8 med potatoes, washed and peeled
2 yellow onions, sliced
1 qt water
1/2 small red chili pepper, crushed
1 green pepper, washed and sliced (include seeds)
1 sprig parsley
1 T salt

Place tomatoes, potatoes, onions and water in a large heavy kettle.
Simmer for about 1 hour or until the potatoes are tender. Break up
the potatoes with a fork into bite-sized pieces and slightly mash the
tomatoes. Add the remaining ingredients and simmer 20-25 minutes or
until the peppers are tender. Serve hot.

Makes 8-10 servings.

Carmel Corn

Carmel Corn

Ingredients

• 8 cups popped popcorn
• ³/4 cup brown sugar, packed
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• ¹/4 teaspoon baking soda
• ¹/4 teaspoon vanilla
• ¹/4 teaspoon salt

Instructions

1. Remove all unpopped kernels from popped corn. Put popcorn in a 13 x 9 inch pan. In a 1-1/2 quart saucepan, combine butter, sugar, corn syrup and salt.
    
2. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook on low heat, without stirring, for 5 minutes more. Remove from heat.
    
3. Stir in baking soda and vanilla. Pour over popcorn. Gently stir to coat.
    
4. Bake in 300 degree F oven for 15 minutes, stir.
    
5. Bake 5-10 minutes more, stir. Remove to a large cookie sheet and let cool. Store in tight container.

Sara Lee Apple Maple Cheesecake

Sara Lee Apple Maple Cheesecake
 
2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced apples; cook, stirring occasionally, 5 minutes or just until tender. In small bowl, combine maple-flavored syrup, sugar, cornstarch and cinnamon. Add to apples in skillet. Cook, stirring frequently, 2-3 minutes or until syrup is bubbly and slightly thickened. Cook 1 minute more. Remove from heat; refrigerate 10 minutes. Spoon apple mixture over cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.
Source: Sara Lee

Tomato & Dill Soup

Tomato Dill Soup


2 Onions, minced
2 Cloves garlic, chopped
1 tsp Olive oil
4 cup Chopped plum tomatoes
1 cup Diced sweet red peppers
1/4 cup Diced celery
2 Tbs Chopped green chilies
2 cup Stock
2 tsp Fresh dill, chopped
2 Tbs Chopped fresh cilantro
1/2 tsp Cayenne
1/4 tsp Cumin

1. Combine all ingredients except dill, cilantro, cumin, cayenne & salt.
Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled.

Roasted Vegetable Chicken Noodle Soup

Roasted Vegetable Chicken Noodle Soup

Vegetable cooking spray
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 cans (14.5 ounces) fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine the carrots, onions, potatoes and celery. Drizzle with the oil and toss well to coat. Arrange the vegetables on the prepared pan. Bake for 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine the water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil, and stir in the uncooked chicken; reduce the heat to simmer and simmer for 20 minutes.

Stir in the roasted vegetables, and simmer for 10 minutes. Stir in the uncooked noodles, and simmer for 10 minutes more, stirring occasionally.

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Apple Nut Bars

Apple Nut Bars

1 cup flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder~
2 eggs, well beaten
1/4 cup melted margarine
1/3 cup raisins
1 cup pecans, chopped
1 cup finely chopped apples
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Preheat the oven to 350. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased
9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. 

Note: Before serving, you might want to roll the bars in confectioner' s sugar or spread
with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.

　

Recipe Source: A Baker’s Delight yahoo group, submitted by Sandy.

Easy Fruit Salad

Easy Fruit Salad

1 (28 oz) can strawberry pie filling

1 (15oz) can fruit cocktail, drained

2 bananas, sliced

1 apple, sliced

2 C miniature marshmallows

In a large bowl, combine all ingredients; cover and refrigerate.

Beer-Marinated Peppered T-Bones

Beer-Marinated Peppered T-Bones

Ingredients:
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

Directions:
In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard,
Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place
steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning
steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks
with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium
(160 degrees F) doneness.

Stars and Stripes Cupcakes

Stars and Stripes Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 3 eggs
• 1 jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

• 3 cups powdered sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/2 teaspoon almond extract

Decoration

• 24 blue candy stars
• Betty Crocker® red decorating icing (from 4.25-oz tube)

1.  Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2.  In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 2/3 full.
 

3.  Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
 

4.  Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
 

5.  Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.

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Tiny Tim Tomatoes

Tiny Tim Tomatoes

24 (1 pint) small cherry tomatoes
3 oz. cream cheese, softened
1 Tbs. lemon juice
1 tsp. dried dill weed
Fresh parsley sprigs

Remove tomato stems. Cut thin slice from rounded end of each tomato. Scoop out pulp and seeds with melon baller or small spoon. Let tomatoes drain, cut side down, on paper towels. 

In small bowl, combine cream cheese, lemon juice and dill weed; blend well. 

Fill tomatoes using small spoon or decorating bag fitted with star tip. Garnish each tomato with small parsley sprig.



Store in refrigerator. 24 appetizers.