Feb. 14, 2007 - Giant Cinnamon-Cheese Danish

Giant Cinnamon-Cheese Danish- taken from http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=14468

Prep Time: 15 min ; Start to Finish: 55 min  Makes: 6 servings  Nutrition Information This easy, king-size cream-cheese danish is great for a breakfast gathering. It will wow your guests!

1 (17.5-oz.) can Pillsbury® Grands!® Refrigerated Cinnamon Rolls with Icing 1 (8-oz.) pkg. cream cheese, softened 1/2 cup sugar 2 teaspoons sour cream 1 teaspoon lemon juice 1 teaspoon vanilla

1 .  Heat oven to 350°F. Lightly grease 9-inch glass pie pan with shortening or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of greased pie pan. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pan into spiral shape. 2 .  In small bowl, beat all remaining ingredients with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture. 3 .  Bake at 350°F. for 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. 4 .  Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

TIPS:  I accidentally bought regular Pillsbury biscuits (not the Grands variety) and it turned out good, but the cinnamon rolls were difficult to unroll.  Also when I first made the recipe I accidentally doubled the sugar, and then had to add more cream cheese.  I put most of the mix on top and in the folds of the rolled out dough.  Turned out really good, but very gooey.  It also had to increase the cook time because of the cream cheese mixture.  Also, I used "light" cream cheese and it turned out just fine.  If you like cheese cake, you'll LOVE this danish!

High Altitude (3500-6500 ft) No change.

Feb. 3, 2007 - Crock Pot Chicken

Chicken Recipes in the Crock Pot- egghead96

·  Italian Chicken- add about 1 cup Italian salad dressing and a few tablespoons of water, stir to coat.  Serve with buttered noodles or a salad and some bread. 

·   BBQ Chicken- add some BBQ sauce to the chicken, stir to coat.  Serve with chicken flavored rice, mashed potatoes, or corn. 

·    Creamy Chicken w/ Veggies- place fresh carrots in bottom of crock pot (can be the baby carrots, or carrot’s you’ve peeled and cut yourself), and 1-3 potatoes peeled and cut.  Combine 1 can creamed of chicken or cream of celery soup and about 1/3 cup of milk.  Pour about ½ of the mixture over veggies and then stir to coat, add chicken on top of veggies and then pour remaining mix over chicken.  Add a few dashes of salt and pepper.  Cook until chicken is done and veggies are tender. 

Feb. 3, 2007 - Chearter's Lasagna

Cheater’s Lasagna- egghead96 

• 1 box of shaped noodles (like ziti or shells)
• 1 large can of spaghetti sauce, any flavor (Hunt’s spaghetti sauce is generally cheapest)
• 2 cups (about) shredded Mozzarella cheese (or 1 small un-grated ball)
• Optional: small container of cottage cheese, egg, parmesan cheese

1.      You have two options with the noodles- 1) cook noodles in water and to save time in the oven or 2) leave them uncooked, soak in the spaghetti sauce and add about ½ cup water and bake in oven a bit longer.

2.      Combine noodles and sauce, spread in glass container.

3.      Top with cheese. 

4.      Cook in an oven at 350 degrees until cheese is melted and bubbly and noodles are tender (probably about a ½ hour).  If cheese starts to burn before noodles are tender cover with foil.  If you did not pre-cook the noodles cover the pan with foil (spraying the foil with Pam cooking spray will prevent any cheese from sticking to the foil). 

   Variations:  For a cheesier topping, combine mozzarella cheese with cottage cheese, and parmesan cheese (optional), adding an egg to the cheese mixture is also optional, it will taste fine without it, but tastes a bit better with the egg.

  Tips:  For real lasagna, buy the no-cook lasagna noodles, increase spaghetti sauce to 2 cans, increase cottage cheese to large container, increase mozzarella cheese to 2 balls or only 1 ball and add another kind of cheese (Mexican blend, or Monterrey Jack are best).  Layer sauce, noodles, sauce, cheese and repeat.  Cook about an hour at 350 degrees until noodles are tender and cheese is bubbly.

Feb. 3, 2007 - Easy Enchilada Burritos

Easy Enchilada Burritos- egghead96

• 1 large can of red/enchilada sauce (find this by the salsas and other ethnic foods)
• Boneless/skinless chicken breasts (fresh or frozen)
• Cheddar cheese
• Flour tortillas
• Optional:  rice (for inside burrito or as a side dish), sour cream (for garnish

1. Using crock pot, add the chicken (I use about 3 large chicken breasts) and then pour in the red sauce, stir to coat.   (If you have a lot of chicken and think you need more sauce, add a little bit of water to the can of sauce, swirl it around and then add to the crock pot.   Set crock pot on low setting for about 4 hours or high for 8-10 hours.  Chicken is done cooking when it is no longer pink inside and the “juices” run clear.
2. Chicken will have to be cut up or shred before serving.  Shred chicken by smooshing with a fork or pulling apart with two forks. 
3. Spoon chicken mixture into flour tortillas; add rice, cheese, and sour cream if desired.    Makes about 8 burritos”. 
4. Variation: use pork instead of the chicken, Monterrey Jack cheese or Mexican blend instead of cheddar, and use green chlile sauce or green salsa.  You can also cook either on the stove top.

TIP:  I always put rice in my enchiladas to help make more.  It doesn’t affect the taste if you do or don’t put them in, but it just helps to make more enchiladas at a lower cost than adding more chicken.

For cooking in the oven:  To make traditional enchiladas buy small corn tortillas and heat in the microwave covered with a paper towel for 1½- 2 minutes or until warm and flexible (so it doesn’t break when rolled up).  Mix shredded meat, rice, and a small amount of cheese in a bowl.  Add enough sauce until moist but not sopping wet.  Pour a spoon full of sauce on bottom of glass pan (enough to coat the bottom).  Place a small amount of enchilada mixture in center of corn tortilla and then roll up.  Place roll bottom side down in the pan.  Continue until pan is full.  Pour reserved sauce over the roll-ups, cover with cheese.  Heat in oven set at 350 degrees for about 20 minutes or until cheese is bubbly.

Feb. 2, 2007 - 5-Way Cincinnati Pizza

5-Way Cincinnati Pizza- a Pillsbury Bake-off winner

Ingredients

• 1 can (13.8 oz) Pillsbury® refrigerated pizza crust
• 1/2 lb lean (at least 80%) ground beef
• 1/2 cup barbecue sauce
• 1 to 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp apple pie spice
• 1 can (15.5 oz) Green Giant® red kidney beans, drained, rinsed
• 1/2 cup chopped onion
• 2 cups shredded Cheddar cheese (8 oz)

Directions

1. Heat oven to 425ºF. Spray 12-inch pizza pan or 13x9-inch pan with nonstick spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan. Bake 7 to 10 minutes or until light golden brown.
2. Meanwhile, in large skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Add barbecue sauce, chili powder, salt, cumin and apple pie spice; mix well. Cook 1 minute, stirring constantly.
3. Remove crust from oven. Spread ground beef mixture over partially baked crust. Top with beans, onion and cheese.
4. Return to oven; bake 11 to 14 minutes more or until crust is deep golden brown.

Recipe Summary

• Prep Time30 minutes
• Ready In30 minutes
• Servings6

Bake-Off is a registered trademark of General Mills2005

**RECIPE FOUND ON http://walmart.triaddigital.com/Recipe.aspx?c=5-Way+Cincinnati+Pizza&s=General+Mills

Feb. 1, 2007 - Slow Cooker Hot Fudge Brownies

Jan. 31, 2007 - PEANUT BUTTER CHOCOLATE KRISPIES

PEANUT BUTTER CHOCOLATE KRISPIES- egghead96

INGREDIENTS

• 1/4 cup butter or margarine
• 1 10 oz. package marshmellows
• 1/2 cup creamy peanutbutter
• 5 cups crisp rice cereal
• 1 cup semi-sweet chocolate chips/chunks
• 1 cup butterscotch chips

DIRECTIONS

1.  MICROWAVE butter in large microwaveable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted, stirring after 45 seconds.

2.  STIR in peanut butter until blended. Add cereal; mix well. Press mixture firmly into greased 13x9-inch pan.

3.  MICROWAVE chocolate chunks and butterscotch chips in small microwaveable bowl 1 to 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is set. Cut into 36 squares.

If Using Your Stove Melt butter in 3-quart saucepan on low heat. Add marshmallows; stir until marshmallows are completely melted and mixture is well blended. Stir in peanut butter; remove from heat. Add cereal; mix well. Press mixture firmly into greased 13x9-inch pan. Place chocolate chunks and butterscotch chips in saucepan; cook on very low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Pour over cereal; spread to cover. Refrigerate untl chocolate mixture is set. Cut into 36 squares.

Jan. 31, 2007 - PEANUT BUTTER PIE

PEANUT BUTTER PIE- egghead96

INGREDIENTS

• 1 (9 inch) prepared graham cracker crust OR Oreo Cookie crust
• 4 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 cup creamy peanut butter
• 1/2 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/4 cup chopped walnuts (optional)

DIRECTIONS

1. In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
2. Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into crust and freeze until firm. Store any leftovers in freezer.

Jan. 31, 2007 - MEXICAN LASAGNA

MEXICAN LASAGNA- egghead96

INGREDIENTS

• 1 lb. lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) cans refried beans
• 3-4 (10 inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 1 can petite diced tomatoes
• 1 cup sour cream
• 1/2 cup salsa
• optional: green onions, black olives

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and diced tomatoes.
3. Line bottom of 9 x 7" baking dish with torn tortillas.  Top with 1/2 of the beef mixture and 1/3 of cheese.  Top with 1 can of refried beans (If beans are really thick some water to the beans and mix throughly before adding to dish.)
4. Combine sour cream and salsa, add to top of beans.Top with another layer of beef and cheese.  Top with tortillas and final layer of cheese.
5. Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions or olives. Let cool 5 minutes before serving.