1 large can crushed pineapple
1 package pistachio pudding mix
1 cup nuts, chopped (Walnuts or Pecans)
10 ounce cartoon Cool Whip
2 cups marshmallows (optional)
Mix together dry pudding mix and other ingredients. Refrigerate.
Serves 8 to 10 people.
I love this recipe. It's like a dessert to me, not sure why they call this one a salad. It goes with anything and makes a great dish to take along to any occasion.
**For a pretty presentation I like to save a little of the cool whip and chopped nuts and put on top of the bowl. Sprinkle it with finely grated nuts.
Wednesday, February 27, 2008
Cashew Chicken
4 boneless, skinless chicken breasts, cubed
1 medium onion, diced
3 cups sliced mushrooms (8 ounce sliced or 10 ounce can)
1 cup uncooked regular long grain rice
2 teaspoons ginger
3 chicken bouillon cubes, or 3 teaspoon granules
1 1/2 cups broccoli pieces
1 cup cashew nuts
salt, pepper, and soy sauce to taste
Preheat oven to 375 degrees. Add onion,chicken, and one crushed bouillon cube to casserole dish.
Cover and microwave on medium high for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger, and remaining bouillon cubes(crushed) into same dish. Cover and bake in oven for 30 minutes. Stir. Add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for another few minutes so moisture will be absorbed. Stir in 1/2 cup of cashews, salt, pepper, and soy sauce. Add remaining cashews.
This is one of my favorites..We love Thai food!
1 medium onion, diced
3 cups sliced mushrooms (8 ounce sliced or 10 ounce can)
1 cup uncooked regular long grain rice
2 teaspoons ginger
3 chicken bouillon cubes, or 3 teaspoon granules
1 1/2 cups broccoli pieces
1 cup cashew nuts
salt, pepper, and soy sauce to taste
Preheat oven to 375 degrees. Add onion,chicken, and one crushed bouillon cube to casserole dish.
Cover and microwave on medium high for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger, and remaining bouillon cubes(crushed) into same dish. Cover and bake in oven for 30 minutes. Stir. Add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for another few minutes so moisture will be absorbed. Stir in 1/2 cup of cashews, salt, pepper, and soy sauce. Add remaining cashews.
This is one of my favorites..We love Thai food!
California Chicken
Pour 1 cup rice in bottom of a buttered casserole dish. Pour one envelope Lipton's onion soup mix over top of rice. Lay skinned chicken breasts over top of soup. Pour one can Cream of Mushroom soup diluted with 2 1/2 cups water over chicken. Dot with butter. Cover and cook for 1 1/2 hours at 325 degrees.
Easy and good!
Easy and good!
French Fry Casserole
1 cup chopped celery
1 can tomato soup
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 cup water
1package frozen French Fries
Brown celery in oil. Add meat and brown. Drain fat. Mix soup, ketchup,and water. Let come to a boil. Alternately layer meat and sauce in casserole dish. Arrange French fries on top. Bake at 400 degrees for 40 minutes..
This is a good one that the kids always enjoy.
1 can tomato soup
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 cup water
1package frozen French Fries
Brown celery in oil. Add meat and brown. Drain fat. Mix soup, ketchup,and water. Let come to a boil. Alternately layer meat and sauce in casserole dish. Arrange French fries on top. Bake at 400 degrees for 40 minutes..
This is a good one that the kids always enjoy.
Tuesday, February 5, 2008
Cornbread Cake with Honey Glaze
1 cup plus 2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. Sprinkle bottom and sides of pan with 2 tablespoons cornmeal; set aside.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Honey Glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk
combine all ingredients and stir until smooth.
Cornbread is good enough alone but with this glaze....well you just try it for yourself.
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. Sprinkle bottom and sides of pan with 2 tablespoons cornmeal; set aside.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Honey Glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk
combine all ingredients and stir until smooth.
Cornbread is good enough alone but with this glaze....well you just try it for yourself.
Potato Soup
1 (30-ounce) bag frozen hashbrowns
3 (14-ounce) cans chicken broth
1 (10.75- ounce) can crean of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
If desired garnish with any of the following are all: minced green onion, ham, bacon, cheese
In a 6 quart Crock Pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; and cook 30 minutes, stirring occasionally, until combined. Garnish if desired.
This can also be done on stove top.
I love this potato soup. It taste just like resturant style.
3 (14-ounce) cans chicken broth
1 (10.75- ounce) can crean of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
If desired garnish with any of the following are all: minced green onion, ham, bacon, cheese
In a 6 quart Crock Pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; and cook 30 minutes, stirring occasionally, until combined. Garnish if desired.
This can also be done on stove top.
I love this potato soup. It taste just like resturant style.
Corn Pudding
1/2 cup plus 2 tablespoons butter, divided
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar Cheese
2 (1 pound) bags frozen niblet corn, thawed
1 1/2 cups round buttery crackers, crushed
Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.
In a large bowl, whisk together cream chese and eggs. Stir in cheese, corn, and onion mixture.
Spoon into prepared baking dish.
In a small bowl, combine crackers and 2 tablespoons butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 munutes, or until toothpick inserted in center comes out clean.
I love this one. Give it a try.
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar Cheese
2 (1 pound) bags frozen niblet corn, thawed
1 1/2 cups round buttery crackers, crushed
Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.
In a large bowl, whisk together cream chese and eggs. Stir in cheese, corn, and onion mixture.
Spoon into prepared baking dish.
In a small bowl, combine crackers and 2 tablespoons butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 munutes, or until toothpick inserted in center comes out clean.
I love this one. Give it a try.
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