Katie's Recipe Box The following are all recipes that were either created from my own warped little mind, or were adapted enough through use by me that they no longer resemble the original. You may not reprint these in any form without permission, unless it is for your personal use. Some of my measurements may seem a little wonky - I'm a big fan of "a pinch of this and a dash of that"... I rarely use "real" measuring devices when I cook, so when you see 1/2c of x it is my best estimate of what I throw in when I'm cooking.
Savory
Cheddar-Ranch
ChickenPacket
ChickenVeggie Lasagne Spicy Crab
CasseroleBeef Stroganoff Hawaiian Kabobs Chicken
EnchiladasCrab
RangoonSweet
Cranberry-
Apple PieLemon Chiffon
Cookies4 boneless skinless chicken breasts
4 1-oz pieces of sharp cheddar cheese
1/2 c + 4tbs ranch salad dressing
nonstick sprayIn a hot skillet sprayed with nonstick spray, brown your chicken on one side. Turn, and top with the 1/2 c of ranch dressing and one piece of cheddar on each chicken breast. Cover and lower heat. When juices run clear add 1tbs additional ranch to each chicken breast, cover long enough to heat the dressing, then serve.
Packet Chicken - This looks so amazing when you serve it people will think you slaved all day!
4 boneless skinless chicken breasts
1 container flavoured cream cheese (I recommend garden vegetable or herbs and garlic)
8 sheets phyllo dough
melted butter
nonstick sprayDefrost the phyllo dough in the refrigerator 24 hours or it will be difficult to work with.
Cut your chicken breasts halfway through horizontally. Place 1/4 of the package of cream cheese inside of the chicken breast and close it like a book.
Lay out one sheet of phyllo dough. Using a pastry brush, lightly brush with melted butter. Lay a second sheet on top of the first and brush again with butter. Lay one of the stuffed breasts in the center. Bring the four corners of the layers of phyllo up in the center and twist together, almost like you are wrapping a gift. Lightly brush the outside of the packet with more melted butter and place on a cookie sheet sprayed with nonstick spray. Bake at 325 for 40 minutes.
1 package of lasagne noodles
2 jars alfredo sauce
8 cloves garlic, minced
1 cup shredded carrots
1 cup diced onion
2 cups sliced mushrooms
2 cups shredded spinach
2 cups chopped broccoli
1 pint ricotta cheese
2 cups mozzarella cheese
fresh basil and parsley - chopped.
parmesean for topping
nonstick sprayCook and drain the lasagne noodles. Mix the cheeses and garlic together. Spray a casserole dish's sides with nonstick spray, then put a thin layer of sauce on the bottom. Layer: noodles, cheese, sprinkle of herbs, noodles, sauce, veggies, noodles, cheese, sprinkle of herbs and so on til you get to the top. Top with more noodles, sauce, a sprinkle of parmesean and a sprinkle of herbs. Bake at 350 for 60 minutes.
1 package stuffing mix
2 cans crabmeat, drained
1 zucchini
1 large yellow onion
1 red bell pepper
1 yellow bell pepper
1 can cream of mushroom soup
1 tbs melted butter
1/4 c hot water
tobasco/hot sauce
parmesean cheese
nonstick sprayCut the vegetables into bite sized chunks. In a large bowl, mix the hot water, melted butter, and stuffing mix. Add the vegetables, condensed soup and crab meat, and 12 - 20 dashes of hot sauce (depending on how much spice you can take!). Stir well. Pour into a 2 qt casserole sprayed with nonstick spray. Top with parmesean. Bake at 350 for 45 minutes.
2 lbs ground beef
1/2 c flour
1/2 tbs each salt and pepper
1 c beef broth
1 large onion, diced
cream of mushroom soup
2 tbs butter
4 cloves garlic, minced
1 tbs soy sauce
8 oz cream cheese, chunked
egg noodles, cooked and butteredMix ground beef with 1/4 c flour, salt/pepper & garlic. Melt butter in crock pot, add broth, cream of mushroom soup, chopped onion, and 1 tbs soy sauce. Add meat, cook on low 5 hours. Add cut up cream cheese, cook one more hour.
2 lbs shrimp,peeled & deveined
1 pkg bacon - slices cut in half
1 large can of pineapple chunks in juice
1 red pepper, chunked
1 green pepper, chunked
1 onion, chunked
1 pint cherry or grape tomatoes
1 jar sweet and sour marinade
skewers
toasted coconutDrain pineapple, reserving 1/4 c of the juice. Whisk the juice into the sweet and sour sauce. Wrap each of the shrimp in 1/2 of a bacon slice. Alternate with fruit/vegetables in a skewer. Place skewers into a pan, and pour 1/2 of the juice/marinade mixture over them. Refrigerate 3 - 4 hours, discarding marinade from pan. Remove and grill 4 - 5 minutes each side or til shrimp are opaque, basting often with reserved marinade. Garnish with toasted coconut.
1 package 10" flour tortillas
2 c cooked, shredded chicken (this can be two cans of shredded chicken, or 2 breasts broiled then shredded, or the bits from a baked chicken - anything works, really!)
1 can cream of chicken soup
1 can cheddar cheese soup
1 onion, chopped fine
1 green pepper, chopped fine
1 small can diced tomatoes, drained
2 c shredded cheddar cheese
1/2 c sour cream + additional for garnish
1/2 c salsa + additional for garnish
1/4 c sliced jalepenos
1 small can sliced black olives
nonstick sprayIn a large bowl, mix chicken, cream of chicken soup, sour cream, onion, green pepper, tomatoes and shredded cheese. Use a generous helping to fill each tortilla, rolling them up and placing seam-side down in a casserole dish sprayed with nonstick spray. In a measuring cup whisk together salsa and cheddar cheese soup til well blended. Pour over the top and spread evenly to cover the tortillas. Top with jalepenos and black olives. Bake at 350 for 60 minutes. Garnish with additional salsa and sour cream to serve.
1 can crabmeat
1 8-oz package cream cheese
6 green onions, finely minced
pinch garlic powder
pinch dry mustard
1 tbs flour
wonton wrappers
1 egg, beaten
canola oilHeat 1" of oil in a deep skillet on med-high heat. Mix together the first 6 ingredients. Place one tablespoonfull of the mixture in the center of a wonton wrapper. Brush the edges with beaten egg, then fold over into a triangle. Brush the long points of the triangle with egg, pull them together and pinch them to form a closed "C" sort of shape. Place in the hot oil and cook til golden, turning once.