Sunday, May 30, 2010

Bruschetta Chicken Bake

Found this recipe in my Kraft Food & Family Magazine. Click HERE for a direct link the recipe.

Brushetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
1.Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3. Top with stuffing. Bake 30 min. or until chicken is done.

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

Make Ahead

Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

* Our family doesn't like basil, so I add a little more oregano and use an Italian blend cheese for more flavor. I omit the water as it was too soggy. I also run the tomatoes through the food chopper since we don't like big chunks of tomato. I would recommend marinating the chicken as well. It doesn't pick up much flavor from the tomatoes/stuffing.

Sunday, May 23, 2010

ATND - Annual Thursday Night Dinner

My favorite recipe books are those with pictures. Hey, I'd like to know what the goal is, right? So I've tried to have a picture for each recipe I post; however, I'm scraping the bottom of the barrel. This is one of the last pictures, so I will have to start making more things or better yet, you all can submit recipes. I will post something later, but June is going to be "kid-friendly" recipes and July is going to be "summer recipes" (grilling, vegetables from garden, etc.)

Back to this post . . . you've probably gathered that recipes I get from my mother-in-law (MIL) are good, but they have a story. This recipe is no exception. Where it originated, I don't think they even remember. Story is, it is called Annual Thursday Night Dinner (ATND), BUT you CANNOT make it on Thursday night! It has now just become a happy memory from Rick's childhood and he likes to have it often -- me, not so much. The kids like it and it's fairly inexpensive which puts it in the 'win' column.

Annual Thursday Night Dinner

1 1/2 - 2 lbs ground beef
salt and pepper, to taste
1 jar of beef gravy
onion (optional)

Form 6-8 patties and cook in skillet a little under desired doneness, flipping at least once to other side adding salt and pepper to taste.  Add slices of onion on top of each patty. Pour jar of beef gravy over patties and heat through for 3-5 minutes.

Service with mashed potatoes -- great with extra gravy over potatoes (not pictured because that is a lunch for my husband and he doesn't care for gravy on his potatoes).

Sunday, May 16, 2010

Meeting Details - May

This month's meeting will be held at the
home of Nancy Perschke. Her address is
62 Lake Drive in Grove City.
Friday, May 21st
Time: 6:30 - 9:00 pm
We will have a lesson in 'how to show
love in different areas of our lives."
We'll have a special feature on First Aid.
Feel free to bring an appetizer or dessert.

Peanut Blossom Cookies

Not that we need more recipes like this, but I had some chocolate kisses left over from Easter that I wanted to use up. I made my mother's recipe for Peanut Blossom Cookies. Thought you might enjoy it.

Peanut Blossom Cookies

* 1/2 c margarine
* 1/2 c peanut butter

Gradually add
* 1/2 c sugar
* 1/2 c brown sugar

Beat into mixture
* 1 egg
* 1 tsp vanilla

* 1 3/4 c sifted flour
* 1 tsp baking soda
* 1/2 tsp salt (opt)

Gradually blend into dry ingredients thoroughly. Shape into round balls and roll in granulated sugar.

Place on ungreased cookie sheet. Bake for 8 minutes at 375 degrees; remove from oven. Place a chocolate kiss in the center until cookie cracks. Bake for 2 minutes longer.

Let cool slightly and move to cookie rack.

Yield about 2 dozen.

Monday, May 10, 2010

Chicken & Broccoli Casserole

Since the weather is rather chilly today, it made me think of a warm, comfort meal. I've recently learned you can substitute peas for the broccoli in this recipe depending on your family's preference.

Chicken & Broccoli Casserole

2 - 10 oz pkg frozen broccoli (or broccoli/cauliflower combo)
Cook & spread into a 9x13 dish

1 to 1 1/2 lbs chicken, cooked & diced
Layer over broccoli

Mix together and spread over chicken:
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 Tbs lemon juice
2 cups shredded cheese (I use cheddar or Monterrey Jack/Colby)

Top with a box of prepared stuffing mix and sprinkle with Parmesan cheese.

Bake at 375 degrees F for 30 to 40 minutes until bubbly and heated through.

Yeild: 6-8 servings

Sunday, May 2, 2010

Recipe Break

Because I'm planning our Mother's Day Brunch at church for this Saturday, my plate is very full, and I won't have time to post a recipe this week.

Thanks for understanding!