Jello Pie

By Nicole Can Cook! on July 18, 2006 http://www.food.com/recipeprint.do?rid=178266

Directions

1. Stir boiling water into gelatin for at least 2 min, and completely dissolved.
2. Mix cold water and ice to measure 1 cup.
3. Add to gelatin, stirring until all ice melts.
4. Stir in Cool Whip with wire whisk until smooth.
5. Refrigerate until mixture is thick and can mound well.
6. Spoon into graham cracker crust.
7. Refrigerate 4 hours or overnight.

Spicy Hot Crackers

By Lilysmom on September 22, 2005 http://www.food.com/recipe/spicy-hot-crackers-138459

Check out this link for 25 Quick meals to make in 20 minutes or less. I bookmarked this for a rainy day :) http://eatathomecooks.com/2011/01/resolutionize-your-kitchen-and-cooking-25-meals-in-20-minutes-or-less.html

We are having this sometime soon.  Tonight we are having pot roast from the McCormick spice packet recipe :) Easy for a chilly day!  No snow here though.

BBQ Hamburger Muffins
1 lb ground beef;
1/2 cup onion, finely chopped;
1/2 cup BBQ sauce;
Garlic Powder;
1 tube refrigerated biscuits;
1/2 cup shredded cheddar or Swiss cheese.

Directions:

Brown ground beef and onions, drain. Add BBQ sauce and garlic powder. Pull apart biscuits and place individual biscuits in muffin pan. Place meat mixture on top of biscuits. Bake at 375 for 15 to 20 minutes. Remove from oven and cover each hamburger muffin with cheese. Bake an additional 5 minutes or until cheese is melted. Yum :)

Source: In the Kitchen with Mary & Martha One-Dish Wonders Cookbook (from my mom)

More Crock-Pot cooking tonight!

Ingredients:

• 6 chicken breast halves (about 1.5 pounds)
  
• 1/2 teaspoon of salt, pepper, and paprika
• 1/2 cup dry white wine
• 1 (10 1/2 oz.) can cream of mushroom soup
• 8 ounces sliced mushrooms
• 1 cup sour cream
• Egg noodles or rice (I'm using fettuccine)
  

Preparation:

Sprinkle chicken breasts with salt, pepper and paprika. Place in slow cooker. Mix wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle with paprika.

Cover and cook on HIGH for 2 to 3 hours, or until chicken is tender but not too dry. Add sour cream during the last 30 minutes of cooking. Serve with rice or noodles.
Serves 6.

Source: Rival Crock-Pot Recipe Cards

One-Pot Salmon With Snap Peas and Rice

Serves 4...

Hands-on Time: 25m

Total Time: 25m

Ingredients

* 1 cup long-grain white rice (I used brown rice)
* 1 pound salmon fillet, skin removed
* kosher salt and pepper
* 4 ounces sugar snap peas, trimmed
* 1/3 cup low-sodium soy sauce
* 4 scallions, trimmed and sliced
* 2 tablespoons rice vinegar (I used balsamic vinegar)
* 1 tablespoon grated ginger
* 1 tablespoon dark brown sugar

Directions

1. Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

4. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

http://www.realsimple.com/food-recipes/browse-all-recipes/one-pot-salmon-snap-peas-rice-10000001736081/index.html

Attachments:

Healthy Crispy Oven-Fried Chicken Recipe

Ingredients:

1/2 cup skim milk or buttermilk
1 teaspoon poultry seasoning
1 cup cornflakes, crumbled
1 1/2 Tablespoons onion powder
1 1/2 Tablespoons garlic powder
2 teaspoons black pepper
2 teaspoons dried hot pepper, crushed
1 teaspoon ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
a few shakes of paprika
1 teaspoon vegetable oil

Directions:

1. Preheat oven to 350 °F.

2. Add 1/2 teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for 1 hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.)

 

Yield: 6 servings   Serving size: 1/2 breast or 2 small drumsticks

Each serving provides:

Calories: 256
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 82 mg
Sodium: 286 mg
Total fiber: 1 g
Protein: 30 g
Carbohydrates: 22 g
Potassium: 339 mg

Source: http://www.momswhothink.com/healthy-recipes/healthy-crispy-oven%11fried-chicken-recipe.html

Apple Pork Chops

6 boneless pork chops

3 medium golden delicious apples

Cinnamon, 1 tsp

Salt, .5 tsp

Brown sugar, 3 tbs

Put chops in bottom of crock pot

Core and slice apples

Spread over chops

Mix brown sugar, cinnamon, and salt and sprinkle

Cook on low for 6-8 hours

Enjoy!!

Source: Rival Crock Pot Recipe Cards from Zach's Mom

Ingredients:

• 6 boneless chicken breast halves, without skin
• salt and pepper, to taste
• garlic powder, to taste
• 2 cans (10.75 ozs) condensed cream of chicken soup
• 1 can (10.75 ozs) condensed cheddar cheese soup

Preparation:

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.
Serves 6.

Source: Rival Crock Pot Recipe Cards