Tuesday, September 25, 2007

Cake That Kids Can Make aka Easy Cobbler

  • 1 can pie filling
  • 1 can crushed pineapple drained
  • 1 box yellow cake mix
  • 1 stick of butter
Preheat oven to 350. Spread pie filling in the bottom of 9 by 13 pan. Cover with crushed pineapple and then with the DRY cake mix. Melt the butter and pour over the top of the cake mix. Bake for about 1 hour or until the top is golden brown.

** I usually use Cherry Pie filling with the yellow cake mix, but Blueberry pie filling with Lemon Cake mix is also a good twist.

I just got this recipe from my cousin's wife Yvonne. It sounds yummy!

Monday, September 24, 2007

Original Ranch Cheddar Chicken

4 chicken breasts
1/2 cup Original Ranch Dressing
1 tablespoon flour
1/4 cup of shredded sharp cheddar cheese
1/4 cup of grated Parmesan cheese

Preheat oven to 375. Mix together dressing and
flour. Coat each chicken breast with dressing mixture.
Arrange in a baking dish. Combine both cheeses and
sprinkle on chicken. Bake for 25 to 30 minutes.

Sunday, September 23, 2007

Aunt Diana's Christmas Breakfast

Egg Casserole
**must be made the night before
  • 4 slices white bread, torn up (wheat works fine, too)
  • 1 lb. cooked sausage (crumbled) or links (cut into bite-size pieces) - eliminate for vegetarian
  • 2 cups sharp cheddar cheese, shredded
  • 12 large eggs
  • 2 cups milk
  • 1 tsp dry mustard
  • 1 tsp salt
  • dash of pepper
Grease 13x9x2 inch pan. Place bread, cheese, sausage in bottom of pan (in that order). Beat eggs well, in separate bowl. Add milk mustard, salt and pepper to eggs. Pour egg mixture into pan, over bread. Cover and refrigerate overnight. Bake in preheated over at 350 for about 40 minutes or until eggs are set in center. Eggs will be bubbly brown on the top.
Serves 10-12 regular people. Serves 8-10 Lesters.

Hasbrown Casserole
  • 2 lbs. frozen hash brown potatoes, cubed (plain is best, but you can use O'Brien style if you want)
  • 1 can Cream of Mushroom soup
  • 2 cups cheddar cheese, shredded
  • 1 16 oz. container sour cream or sour half-and-half
  • 1/2 stick margarine or butter, melted
  • 1 tsp garlic salt OR 1/2 tsp garlic powder
  • 1 tsp salt (optional if using garlic salt)
  • 2 cups crushed Corn Flakes, 1 stick melted butter; mix.
Mix all ingredients together in a Big Bowl. Put mixture in an ungreased 13x9x2 inch pan. Add topping. Bake at 375 for 90 minutes. If baking at the same time as the Egg Casserole (at 350), increase baking time for hash browns to approx. 2 hours.
Serves 10-12 regular people. Serves 6-8 Lesters

We usually make one more pan of potatoes than eggs, as people generally take more potatoes than eggs. The potatoes make great leftovers (much better than the eggs), so it's not a problem if there are any left. The eggs must be made the night before to set up. I typically make the hashbrowns the night before, too - just to get them done at the same time. I also really like the potatoes as a side dish for a dinner (it's good with any kind of roast beef, chicken, etc.). You can put less cheese (down to 1 cup) in each of the recipes, if you want. If you don't like mushrooms, you can use cream of chicken, or cream of celery soup instead.

Aunt Diana always made this for the Lester Family Christmas Breakfast...and we still do.


Friday, September 21, 2007

Apple Dip

8 oz. cream cheese, softened
3/4 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 tsp. cinnamon

Directions: Mix ingredients together and
serve with apples slices.

Thursday, September 20, 2007

My Mom's Lasagna

This is a delicious and easy lasagna recipe that I love!

1-1 1/2 lbs. cooked ground beef
1 package lasagna noodles(I use 9 noodles-3 per layer)
1 (1 lb. 10 oz.) jar of your favorite spaghetti sauce
1 large container of small curd cottage cheese
3-4 c. shredded mozzarella or Italian blend cheese
2 eggs
pepper to taste

Layer in a 9 X13 dish as follows:
-spaghetti sauce and beef combined
-cottage cheese,eggs, pepper combined
-shredded Mozzarella or Italian blend cheese

Continue layering (makes 3 layers) and end with a generous layer of the shredded cheese. Bake at 375* for 30 minutes or until cheese/sauce is boiling on the sides.

Tuesday, September 18, 2007

Rosemary Biscotti

I made this recipe for the County Fair, and I won 3rd place!!! I also entered my brownies recipe and that won 2nd place!!! The browine recipe was posted Aug 15th.

Here is the recipe for the biscotti!!!
1/2 cup butter

3 eggs

3/4 cup sugar

1 tsp vanilla

3 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2 1/2 Tbsp finely chopped fresh rosemary

3/4 cup dried currants (these are small seedless raisins)

I could not find currants so I used raisins instead.
Preheat oven to 350 F.

Beat butter until light and fluffy. Add eggs, sugar, rosemary, and vanilla. Add flour, baking powder, and salt. Mix in currants.

Cut dough in half and mold each half into “logs”. They should be about a foot long and an inch high. Bake for 35 minutes and let cool. Cut into slices. Bake 7-8 minutes on each side.

Tuesday, September 11, 2007

Apple Slices

6 apples peeled, pared, and sliced
1/2 cup packed brown sugar
1/4 cup flour
2 teas. finely grated lemon rind
1 teas. cinnamon
2 tablespoons lemon juice

Combine all ingredients in an 8x8 inch baking
dish and bake at 350 for 45 minutes or until
tender. This makes a good side dish with pork.
Makes 6 to 8 servings.

Thursday, September 6, 2007

Peanut Butter Fingers

1 c. margarine
1 c. sugar
2 eggs
2 tsp. vanilla
1 c. peanut butter
1 tsp. soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal

Cream butter and sugar. Add eggs and beat until fluffy.
Add vanilla and peanut butter. Mix and add all dry ingredients.
Spread on large baking sheet. Bake at 325 for 10 to 12 minutes.
When cooled, spread with additional peanut butter and then frost

with chocolate frosting.

Saturday, September 1, 2007

Baked Chicken Parmigiana

3-4 boneless skinless chicken breasts
1/2 c. Italian seasoned bread crumbs
1/4 c. shredded parmesan cheese
2 eggs, beaten
2 Tbsp. olive oil
1/2 c. shredded mozzarella cheese
9 oz. linguini, cooked according to package directions
1 jar your favorite spaghetti sauce

Preheat oven to 375*. Cover chicken breasts with wax paper and pound with meat mallet until about 1/2 inch thick or less. Combine bread crumbs and parmesan cheese in a shallow dish(I use a pie plate). Dip breasts in the beaten eggs making sure to coat each side, then dip in the bread crumb/cheese mixture coating both sides. Arrange chicken breasts in a greased 9X13 pan. Drizzle olive oil over breasts. Bake 35-40 minutes or until cooked through. Remove from oven. Pour about a cup of the spaghetti sauce over the breasts, then sprinkle with mozzarella and bake an additional 5 minutes or until cheese is melted. Toss linguini with the remaining spaghetti sauce. Place pasta on dishes and top with the chicken. This is delicious!