10 oz. egg noodles (cooked)
1 red pepper diced
4 1/2 c. cooked diced chicken
2 c. sliced fresh mushrooms (I don't use mushrooms when I make it)
butter
1/2 c. flour
1 1/2 c. half and half
4 1/2 c. cold chicken broth (from having boiled the chicken or store bought)
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 c. grated parmesean cheese
1 1/2 c. grated mozarella cheese
Saute red pepper and mushrooms in butter, then set aside. Melt 1/2 c. butter and sprinkle in 1/2 c. flour. Wisk until smooth on Med-High heat. Add cold chicken broth, salt and pepper. Add half and half. Then add mushrooms, red peppers and grated parmesean cheese. Add chicken and noodles, stir and cook through. Serve soup with mozarella cheese on top.
Submitted by: Sharlyn
We made this for Mallory's blessing and Mom, Gina, Mandy and Becky requested I put the recipe on the blog...it's that good! :)
Tuesday, February 5, 2013
Almond Toffee
Ingredients
1 cup butter
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
12oz milk chocolate, melted
1 cup whole almonds
1 cup finely ground walnuts
Instructions
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Yield: 24 bites or one 11x7 pan
Submitted by: Brian & Mandy Coleman
Brian and I learned to melt the chocolate in a bowl over boiling water as to not burn the chocolate! :)
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
12oz milk chocolate, melted
1 cup whole almonds
1 cup finely ground walnuts
Instructions
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Yield: 24 bites or one 11x7 pan
Submitted by: Brian & Mandy Coleman
Brian and I learned to melt the chocolate in a bowl over boiling water as to not burn the chocolate! :)
Classic Lasagna
1/2 pound bulk Italian sausage
1 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced (or garlic powder)
2 cans diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
1 carton (15 ounces) ricotta cheese
1 carton (16 ounces) cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup mixed Italian blend cheese
In a large saucepan, cook the sausage, beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. In a small bowl, combine ricotta, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving.
Yield: 12 servings.
Submitted by: Mandy & Brian Coleman
1 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced (or garlic powder)
2 cans diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
1 carton (15 ounces) ricotta cheese
1 carton (16 ounces) cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup mixed Italian blend cheese
In a large saucepan, cook the sausage, beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. In a small bowl, combine ricotta, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving.
Yield: 12 servings.
Submitted by: Mandy & Brian Coleman
Easy Overnight Baked Breakfast
Ingredients:
8 Oz. French bread, cut into 3/4-inch cubes (about 6 cups)
1 Lb. sausage, cooked and drained
3 Cups frozen chopped spinach, thawed and well drained
1 1/2 Cups shredded Cheddar cheese, divided
1 Cup shredded Swiss cheese, divided
1/4 Cup sliced green onions
8 Eggs
4 Cups half-and-half
1 Tsp. salt
1/2 Tsp. garlic pepper
1/4 Tsp. cayenne pepper
Directions:
Place bread, sausage, spinach, 1 cup Cheddar cheese, 1/2 cup Swiss cheese and green onions in lightly greased 13-x9-inch baking dish. Mix lightly.
Blend eggs, half-and-half, salt, garlic pepper and cayenne in medium bowl. Pour evenly over bread mixture. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 325°F. Uncover; sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup Swiss cheese over casserole. Bake 55 minutes to 1 hour, 10 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Submitted by: Mandy Coleman
* This is the casserole we had at the reunion! :)
8 Oz. French bread, cut into 3/4-inch cubes (about 6 cups)
1 Lb. sausage, cooked and drained
3 Cups frozen chopped spinach, thawed and well drained
1 1/2 Cups shredded Cheddar cheese, divided
1 Cup shredded Swiss cheese, divided
1/4 Cup sliced green onions
8 Eggs
4 Cups half-and-half
1 Tsp. salt
1/2 Tsp. garlic pepper
1/4 Tsp. cayenne pepper
Directions:
Place bread, sausage, spinach, 1 cup Cheddar cheese, 1/2 cup Swiss cheese and green onions in lightly greased 13-x9-inch baking dish. Mix lightly.
Blend eggs, half-and-half, salt, garlic pepper and cayenne in medium bowl. Pour evenly over bread mixture. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 325°F. Uncover; sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup Swiss cheese over casserole. Bake 55 minutes to 1 hour, 10 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Submitted by: Mandy Coleman
* This is the casserole we had at the reunion! :)
Terriki Sauce
1/2 c soy sauce
1/2 cup mirin (found at King Soopers)
1 tsp sugar
1 Tbs cornstarch
Boil all ingredients in a pot over medium heat. Boil stirring continually until thickened.
Submitted by: Mandy Coleman
1/2 cup mirin (found at King Soopers)
1 tsp sugar
1 Tbs cornstarch
Boil all ingredients in a pot over medium heat. Boil stirring continually until thickened.
Submitted by: Mandy Coleman
Terriki Bowl
Boneless skinless chicken thighs
1 recipe Terriki Sauce
diced carrots
chopped cabbage
green onions
mushrooms
*any other veggies can be added
In crock-pot add boneless skinless chicken thighs and Terriki sauce. Cook on low for 3-4 hours.
Cut meat into cubes to use in terriki bowl.
30 min before serving: heat oil in a pan and cook vegetables.
Serve terriki chicken, veggies and sauce over steamed rice.
Submitted by: Mandy Coleman
*I tried this last week in the crock pot and LOVED it!
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