Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Italian Chicken Braid

Doesn't it look delicious?  Great for a meal or appetizer, brought to you by the Pillsbury kitchens.

Quick, easy and delicious is what I love about this recipe.  It is also a starting point recipe with lots of room for versatility.  I would love to include fresh mushrooms.  

A great recipe for beginners in the kitchen who want to impress their guests.

Ingredients

• 1 box (8 oz) Green Giant™ Simply Steam™ frozen garden vegetable medley
• 2 cups chopped cooked chicken breast 
• 1 cup grated Parmesan cheese 
• 1/2 cup mascarpone cheese 
• 2 teaspoons Italian seasoning 
• 2 cans Pillsbury™ refrigerated Crescent Dough Sheet 
• 1 egg white, beaten

Directions

Heat oven to 375°F. 

Line large cookie sheet with parchment paper. 

Microwave frozen vegetables using directions from the box, 2 to 3 minutes to thaw.

Mix vegetables, chicken, Parmesan and mascarpone cheeses in large bowl; stir in Italian seasoning.

• Unroll both dough sheets on the cookie sheet, overlapping long sides to make 15x13-inch rectangle and press seam to seal. 
• Spoon chicken mixture in the center center of the rectangle in 6-inch-wide strip. 
• Make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. 
• Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. 
• Brush with beaten egg white.

Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

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Photo and recipe source

Spinach and Ravioli Lasagne

Would you believe this is a 30-minute meal?

The Pillsbury kitchens have developed this awesome recipe that is so quick and easy, even beginner cooks will appear to be experienced in the kitchen and impress their dinner guests.  Add a salad and a crusty loaf of bread and you are good to go!

One of my favorite convenience foods is frozen ravioli.  We always keep it in the freezer for meals or snacks. Of all my favorite snacks and/or quick meals, frozen ravioli pan fried with butter and garlic is one of my favorites.  Simple and easy.  You must try them if you haven't yet.

Everyone seems to love italian pasta meals . . . try this one today.  It is a versatile recipe, so add your own spin . . . like adding italian sauce, which is what I am going to try out.  Happy cooking!

Ingredients

1 bag (6 oz) fresh baby spinach leaves, chopped

1/3 cup refrigerated basil pesto 

1 jar (15 oz) Alfredo pasta sauce

1/4 cup vegetable or chicken broth

1 package (25 oz) frozen cheese-filled ravioli (do not thaw)

1 cup shredded Italian cheese blend (4 oz)

Chopped fresh basil leaves, if desired

Paprika, if desired



Directions

Preheat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Toss spinach and pesto in a medium bowl. 

Mix Alfredo sauce and broth in another bowl. 

Add one-third of sauce mixture (about 1/2 cup) into baking dish and top with half of spinach mixture. 

Add half of ravioli in single layer over spinach mixture. 

Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered for 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

http://www.pillsbury.com

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  

How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!

Ingredients

2 cups thinly sliced red and green bell peppers

1 small white onion, chopped

2 cups uncooked penne pasta (6 oz)

1 lb shredded cooked chicken breast 

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup whipping cream

1 cup shredded Colby-Monterey jack cheese blend (4 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

Cook 2 cups uncooked penne pasta as directed. Drain

Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

Pour into baking dish.

Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


Source:  Pillsbury.com

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!

Ingredients

Makes: 4 servings

• 1 1⁄2 cups cooked rice 
• 1⁄2 cup shredded grilled chicken breast 
• 1 cup shredded Monterey Jack cheese, divided 
• 1 can (10 ounces) enchilada sauce, divided 
• 1 teaspoon chili seasoning 
• 2 tablespoons chopped fresh cilantro, divided 
• 8 corn tortillas, warmed 
• 1⁄2 cup sour cream (optional), for serving 
• Salt and pepper 

Directions

Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


Source

Three Cheese Pasta Bake

This pasta meal reminds me of a very fancy mac and cheese!

Love these kind of meals that are fast, easy and delicious.

Ingredients

• 1 (16-oz.) package ziti pasta
• 2 (10-oz.) containers Alfredo sauce
• 1 (8-oz.) container sour cream 
• 1 (15-oz.) container ricotta cheese
• 2 large eggs, lightly beaten 
• 1/4 cup grated Parmesan cheese 
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese 

Preparation

Cook ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. 

Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. 

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.

Note: 

Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.


Amy Faggart, Concord, NC, Southern Living APRIL 2006
Source

Stuffed Honey-Ham Biscuits

Easy, Easy, Easy!!!!!

Awesome appetizer for parties or a great addition to breakfast.  

I'd like to try it with scrambled or fried eggs added after it comes out of the oven.

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
• 8 slices (1/2 oz each) Swiss cheese
• 8 slices (1 oz each) deli cooked ham
• 1/4 cup honey

Directions


Heat oven to 350°F. 

Spray cookie sheet with cooking spray.

Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. 

Place 1 slice of cheese inside pocket. 

Top cheese with 1 slice of ham and 1 teaspoon honey.

Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.


Bake 15 minutes or until golden brown. 

Remove from cookie sheet to serving plate. 

Drizzle remaining honey over tops. Serve immediately.

Recipe and Photo Source link

Beef and Bean Burritos from The Pioneer Woman

Fast and easy . . . semi-homemade from The Pioneer Woman.  A delicious meal in 16 minutes!

Burritos are one of my favorites.  Actually, The Captain introduced me to the versatility of tortilla wrapped meals and we have many meals of this type with all kinds of variation.  Coming up with new combinations is half the fun!

This recipe comes from The Pioneer Woman's website included in one of my favorite sections . . . 16 minute meals.  Click here to go to that section of her website.

Ingredients

• 2 pounds Ground Beef
• 1/2 whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• 3/4 cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves (optional)

Optional Filling Ingredients: 

Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation Instructions


Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Roasted Red Pepper Pasta from The Pioneer Woman

Lately I have been checking out The Pioneer Woman's show on The Food Network and spending more time going through the website and her recipes.  She's an amazing cook!

This recipe makes use of my newly developed love of jarred roasted red peppers and offers so much variation to this basic recipe.  I would love this pasta with some meatballs, italian sausage, chicken prepared parmesan style or simply add some fresh mushrooms.

Love the pasta she used in this recipe . . . I've never seen it before!

Another quick, easy and economical meal :)

Ingredients 

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) 
• 4 Tablespoons Butter 
• 1/2 whole Large Onion, Finely Diced 
• 3 cloves Garlic, Minced 
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped 
• 1 cup Vegetable Or Chicken Broth 
• 1/2 teaspoon Salt, More To Taste 
• Freshly Ground Black Pepper 
• 1/2 cup Heavy Cream (more To taste) 
• 1/2 cup Parmesan Shavings (more For serving) 
• Finely Minced Parsley 
• Chopped Fresh Basil (if You Have It!) 

Preparation Instructions


Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Recipe and Photo Source: The Pioneer Woman

Go to the original article for more photos

Pasta With Roasted Red Peppers and Almonds

Love this fast, delicious and economical pasta meal!  The recipe and photo are courtesy of Real Simple (link after the recipe) . . . one of my favorite websites to find new recipes . . . check it out sometime!

With the cost of groceries rising with every week that passes, The Captain and I were talking about finding recipes that are delicious and stretch the food dollars.

This is one of those recipes!

One thing for sure . . . fresh tomatoes, mushrooms and possibly basil, would be a must when we make this.  Of course other substitutions can be made . . . use what you like, leave out what you don't!  This is the perfect meal for someone with a herb and vegetable garden . . . use what is in your garden.

Seems like this dish would work as a leftover the next day as a cold salad for lunch!  Make extra if this sounds like a good idea for you.

Almonds is an ingredient I have not used in this type of dish in the past, neither are pine nuts, which I am sure would serve as a substitute.  I'm thinking it can be left out all together to stretch those dollars even further.  But then again, I'd love to try something different :)

Ingredients

• 3/4 pound campanelle or penne 
• 4 red or orange bell peppers, seeded and cut into quarters 
• 3/4 cup pitted kalamata olives 
• 1/2 cup coarsely chopped roasted almonds 
• 1/4 cup olive oil 
• 1 tablespoon fresh thyme leaves 
• kosher salt and black pepper 

Directions

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. 

Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. 

Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. Cut the flesh into 1-inch pieces. 

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Photo and Recipe Courtesy of Real Simple

By Charlyne Mattox , May, 2011

Creamy Basil Chicken

Semi-Homemade!  Quick, easy and delicious pasta dish courtesy of Pillsbury.

If you haven't used italian dressing in your cooking, you are in for a very pleasant surprise!  I also love using Progresso Recipe Starters for a quick and delicious meal when I just don't have the time to spend in the kitchen.

Sometimes I have other things to do besides slave away in the kitchen!

Ingredients

• 2 cups uncooked penne pasta 
• 1/2 cup Italian dressing 
• 4 boneless skinless chicken breasts (4 to 5 oz each), flattened slightly 
• 1/4 cup white wine 
• 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce 

Directions

Cook and drain pasta as directed on package. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.

In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-low heat. Drain chicken, discarding dressing. Add chicken to skillet.

Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Stir in wine; cook until most of the wine has evaporated.

Stir in cooking sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat to boiling; reduce heat to low. Simmer uncovered 4 to 6 minutes, stirring occasionally, until hot.

Serve over pasta. Top with basil and Parmesan cheese.

• Source:

Grilled chicken breasts can be used instead.

Crusty whole wheat rolls would make a nice accompaniment to this pasta dish.

You can purchase frozen chicken breasts that are already flattened--usually they are smaller in size than the fresh ones.

Broccoli, Cheese and Ham Muffins

These muffins are O.M.G. delicious looking!  I can almost guarantee that these are going to be a regular part of our menu once we try them.  I'm already thinking about variations using breakfast sausage, sliced up little smokies, bacon.  Of course I would prefer fresh broccoli!

Vegetarians can easily convert it into a vegetarian meal by leaving out the meat.

They come together quick and easy, thanks in part to the use of Bisquick.  I'm a huge advocate of Bisquick, although I love to cook from scratch.  I am NEVER without a box or two in my pantry.  Why go through more work if  you don't have to?  I use convenience foods as much as I can as long as they are high quality and economical.  I'm not being paid to say this . . . just a big fan of the product :)  

I'm very anxious to try this recipe!

Ingredients

• 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
• 1 1/2 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 1 egg
• 1/2 cup diced cooked ham
• 1/2 cup shredded sharp Cheddar cheese (2 oz)

Directions

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.



Expert Tips

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.

Fiesta Chicken Taco Cups

Love the concept of this recipe, using refrigerated crescent dinner rolls in a muffin tin to form these cups that can be used in a number of food combinations.

I'm not sold on the taco sauce with chicken, but with a little imagination, all types of recipes can be adapted from this basic idea.  I'm thinking more along the idea of italian sausage with peppers, onions and cheese . . . left over roast pork with barbeque sauce . . . something similar to chicken pot pie . . . breakfast cups with scrambled eggs, ham and cheese.

You can even use this idea for dessert . . . apple pie filling with a cream cheese topping . . . whatever you like!!  The possibilities are endless :)))  I love these type of food discoveries!

Wouldn't it be awesome to make these in different variations as appetizers for a party?

I'm an advocate of using leftovers for other meals . . . this idea is perfect for using those small quantities of food leftovers to make a meal with variety or lunches to go?  I'm sure these little cups would reheat in a microwave at work with no problem.

Now that I've got you thinking of alternatives . . . the original recipe follows!

Ingredients:

1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)

1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon yellow cornmeal

1/2 cup finely shredded Mexican cheese blend (2 oz)

Sour cream, salsa or sliced ripe olives, if desired

Directions:

Heat oven to 375°F. 

Spray 8 medium muffin cups with cooking spray. 

In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. 

Cut each in half crosswise, making 8 squares. 

Sprinkle both sides of each square with cornmeal. 

Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.

Spoon about 2 tablespoons chicken mixture into each cup. 

Sprinkle cheese over each.

Bake 12 to 17 minutes or until edges are deep golden brown. 

Cool in pan on wire rack 5 minutes; remove from muffin cups. 

Serve warm.

Nutrition Information:

1 Serving (1 Serving)

• Calories 340
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 6g,),
• Cholesterol 45mg;
• Sodium 1330mg;
• Total Carbohydrate 38g
• (Dietary Fiber 3g,
• Sugars 10g),
• Protein 14g;

Percent Daily Value*

:

Exchanges:  

• 2 1/2 Starch;
• 1 Lean Meat;
• 2 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo source:  Betty Crocker . . . always a great source for awesome recipes and food inspiration!