Wednesday, October 25, 2006

Stove Top Easy Chicken Bake

I found this recipe at Be Not Conformed. It sounds good and I plan on cooking this soon.

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 ½ lb. boneless, skinless chicken breasts cut into 1 inch pieces
1 can (10 ¾ oz.) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400 degrees F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and vegetables in a 13 x 9 inch baking dish; top with the stuffing.
Bake 30 minutes or until chicken is cooked through. Makes 6 servings.


Tuesday, October 17, 2006

Creamy Dreamy Orange Smoothie

1 ripe banana
1 naval orange
2 cups orange juice
4 oz Whipped Topping (thawed)
1-1/2 cups ice

Cut banana into pieces. Cut orange into quarters. Place all ingredients in blender and blend for 30 seconds. Serve in tall chilled glass.

Serves 2

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Monday, October 09, 2006

Blueberry Lemon Bread

Here is another recipe I found at Chyrll's Corner. These are two of my favorite flavors and I can't wait to try this out!!

Cake batter:

1 1/2 cup flour
1 teaspoon Baking powder
1/4 teaspoon Salt
6 tablespoons Unsalted butter, softened
1 cup Sugar
2 large Eggs
2 teaspoons Grated lemon peel
1/2 cup Milk
1 1/2 cup Blueberries, fresh or frozen
1/3 cup Sugar
3 tablespoons Lemon juice
Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs one at at time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes. Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of cake with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

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Thursday, October 05, 2006

Butterfinger Caramel Apples From Nestle

I love Butterfinger candy bars and this looked so good I just had to post it. Bethanie at The Desire Of My Heart has a picture of these and they look ever so yummy. With fall here, these will make a delightful treat.

Ingredients:6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples, washed, dried and stems removed
1 package (14 ounces) caramels
2 tablespoons water
2 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped

Directions:LINE tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of each apple. MICROWAVE caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. DIP each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.
NOTE: If caramel becomes firm, return to microwave oven for 20 to 30 seconds or until dipping consistency. Two (1.5 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of NESTLÉ BUTTERFINGER Candy Bars.

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Fruit Cake

I found this at Chyrll's Corner and since it is coming up on Christmas and there are those who love fruit cake, I thought I would post it here.

1 cup butter or margarine, softened
1 -1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 pound chopped candied fruit
2 packages (8 ounces each) pitted dates, chopped
1 package (15 ounces) raisins
1 cup chopped walnuts
1 cup chopped pecans or almonds
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 cup ornage juice

1 cup confectioners' sugar
2 tablespoons milk
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each.In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated. Set aside. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice. Stir in fruit and nut mixture; mix well. Spoon into five greased 5-3/4 in. x 3-in. x 2-in. baking pans (pans will be full). Bake at 325 f for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. In a bowl, combine glaze ingredients. With a pastry brush, brush glaze over warm loaves. Cool completely.

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