This recipe is good for your turkey leftovers or you can subsitute chicken.
Ingredients:
Cooked turkey cut into bite size pieces
Box of Stuffing mix
Can of Cream of Chicken soup
Can of beans, drained
Onion powder
Pepper
Directions:
Make the stuffing according to the recipe.
Mix together in a 9x9 pan or a casserole dish: Turkey, Cream of Chicken Soup, Beans, sprinkle of onion powder and pepper for flavor.
Put stuffing on top.
Bake at 350 degrees for 20-30 minutes. Don't burn the stuffing (just heat up the caserole).
*This recipe is also a good Food Storage recipe. Instead of turkey or chicken you can use canned chicken.
Thursday, December 3, 2009
Monday, November 16, 2009
Turkey Cookies
I stole this idea from our cousin Katie Calvin. She makes them every year, and I thought they were so cute! So I made them tonight...and give all the credit to her. So easy to make.
Keebler fudge striped cookies
Nutter butter cookies
Candy corn
White frosting
Red Frosting
Mini Chocolate Chips
It is pretty much self-explanatory from the picture. Use the frosting to hold the cookies together, and then decorate with the rest!
Sunday, November 15, 2009
Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cups flour
Beat butter and peanut butter for 30 seconds. Add the sugars, baking soda, and baking powder. Beat til combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Add flour, if necessary cover and chill dough til easy to handle. Shape dough into 1" balls. Roll in additional granulated sugar to coat. Place balls 2" apart on an UNGREASED cookie sheet. Flatten by making crisscross lines with fork tines. Bake at 375 for 7-9 minutes or until bottoms are lightly browned. It is better to undercook them so they are still soft. Cool on rack. (Makes about 30 cookies so if want a lot then double it) Mmmmm so good I have made these twice in the past two weeks =)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cups flour
Beat butter and peanut butter for 30 seconds. Add the sugars, baking soda, and baking powder. Beat til combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Add flour, if necessary cover and chill dough til easy to handle. Shape dough into 1" balls. Roll in additional granulated sugar to coat. Place balls 2" apart on an UNGREASED cookie sheet. Flatten by making crisscross lines with fork tines. Bake at 375 for 7-9 minutes or until bottoms are lightly browned. It is better to undercook them so they are still soft. Cool on rack. (Makes about 30 cookies so if want a lot then double it) Mmmmm so good I have made these twice in the past two weeks =)
Friday, November 13, 2009
French Onion Soup
2 onions (1 yellow, 1 red), thinly sliced
1 Tb fresh garlic
8 oz red cooking wine
40 oz beef broth
1 tsp sage
1 pkg onion soup mix
1/2 tsp celery salt
4 Tb butter
salt/pepper to taste
1. Melt butter, add all the onions and sweat them until soft.
2. Add wine and soup mix, let saute for 2 minutes.
3. Add broth and remaining ingredients.
4. Bring to boil than reduce heat to a simmer and let simmer for about 20 minutes.
Than put soup in ramikins, that are oven safe, for as many servings you need. Place a thin slice of a bagget on top of soup and cover with a slice of provolone cheese. Place under the broiler in the oven until the cheese starts to brown. Be careful because the ramikins will be really hot.
2 onions (1 yellow, 1 red), thinly sliced
1 Tb fresh garlic
8 oz red cooking wine
40 oz beef broth
1 tsp sage
1 pkg onion soup mix
1/2 tsp celery salt
4 Tb butter
salt/pepper to taste
1. Melt butter, add all the onions and sweat them until soft.
2. Add wine and soup mix, let saute for 2 minutes.
3. Add broth and remaining ingredients.
4. Bring to boil than reduce heat to a simmer and let simmer for about 20 minutes.
Than put soup in ramikins, that are oven safe, for as many servings you need. Place a thin slice of a bagget on top of soup and cover with a slice of provolone cheese. Place under the broiler in the oven until the cheese starts to brown. Be careful because the ramikins will be really hot.
Thursday, November 12, 2009
Broccoli Cheese Soup
Ingredients:
1 1/2 lbs. fresh broccoli, cut into bite size pieces
3/4 C butter
1/2 onion, chopped
3 C chicken broth
5-6 T flour
1 C milk
2 C cheddar cheese
Directions:
Boil broccoli until tender.
Melt butter in pan with onion. Slowly add in four, whisk well to avoid flour lumps. Add chicken broth and milk. Bring to a boil, stir or whisk frequently. Simmer for 5-10minutes, stirring frequently. (Whisk in more flour if you want it thicker.) Add cheese and stir until melted. Drain water from broccoli and add to soup. Soup will thicken as it stands.
*I made up this recipe. Feel free to change or make soup differently. I have no idea what I am doing when I cook. Daniel, I, and the kids have really enjoyed this soup though. It is yummy with bread too.
1 1/2 lbs. fresh broccoli, cut into bite size pieces
3/4 C butter
1/2 onion, chopped
3 C chicken broth
5-6 T flour
1 C milk
2 C cheddar cheese
Directions:
Boil broccoli until tender.
Melt butter in pan with onion. Slowly add in four, whisk well to avoid flour lumps. Add chicken broth and milk. Bring to a boil, stir or whisk frequently. Simmer for 5-10minutes, stirring frequently. (Whisk in more flour if you want it thicker.) Add cheese and stir until melted. Drain water from broccoli and add to soup. Soup will thicken as it stands.
*I made up this recipe. Feel free to change or make soup differently. I have no idea what I am doing when I cook. Daniel, I, and the kids have really enjoyed this soup though. It is yummy with bread too.
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