1~ Christmas Place http://www.christmasplace.com/
2~ Magical Holiday Home www.magicalholidayhome.com
3~ My Merry Christmas http://www.mymerrychristmas.com/
4~ Robins Christmas Cookie Exchange http://www.robinsweb.com/cookies/cookie-invite.html#homemade
5~ Ugly Christmas Lights http://www.uglychristmaslights.com/
Thursday, May 15, 2008
Monday, May 12, 2008
Recipe of the Day
Creamy Chicken Casserole
INGREDIENTS:
6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sherry
croutons
1/2 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F
Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
In a medium bowl mix together the soup, sherry and pour mixture over chicken.Cover with croutons then drissle melted butter over croutons.
Bake in the preheated oven for 60 minutes, or until chicken is cooked through
INGREDIENTS:
6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sherry
croutons
1/2 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F
Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
In a medium bowl mix together the soup, sherry and pour mixture over chicken.Cover with croutons then drissle melted butter over croutons.
Bake in the preheated oven for 60 minutes, or until chicken is cooked through
Thursday, May 8, 2008
Recipe of the Day
Even though its Spring its Rainy, Gloomy and a little Chilly here today so what better than a great big pot of stew...
BRUNSWICK STEW
6 cups water
1(28oz) can Stewed Tomatoes
2(14oz) cans diced tomatoes with juice
3/4 cup ketchup
1 tbsp yellow mustard
1/4 cup Worcestershire sauce
3/4 tsp hot sauce
1 1/2 tsp salt
1 tsp ground black pepper
2 tbsp sugar
1/4 cup barbecue spice
2(15 oz) cans whole kernel corn
1/2 roasting chicken (about 1-1/2 lbs)
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 lb ground pork, see note)
Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken and pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces.
In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour. Stir occasionally, adding stock if needed.
BRUNSWICK STEW
6 cups water
1(28oz) can Stewed Tomatoes
2(14oz) cans diced tomatoes with juice
3/4 cup ketchup
1 tbsp yellow mustard
1/4 cup Worcestershire sauce
3/4 tsp hot sauce
1 1/2 tsp salt
1 tsp ground black pepper
2 tbsp sugar
1/4 cup barbecue spice
2(15 oz) cans whole kernel corn
1/2 roasting chicken (about 1-1/2 lbs)
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 lb ground pork, see note)
Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken and pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces.
In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour. Stir occasionally, adding stock if needed.
Wednesday, May 7, 2008
Recipe of the Day
Wonderful Christmas Sugar Cookies:
INGREDIENTS
1 cup white sugar
1 cup confectioners' sugar
1 cup butter
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F.
Cream together sugars, shortening and butter. Mix in the eggs and mix well.
Stir in flour, cream of tartar and baking soda. Stir in vanilla and salt and stir until well blended.
Roll dough into small balls. Flatten with glass bottom dipped in sugar. Bake for 10 minutes.
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