Mommy's Recipes Blog » Quick and Easy

So-Easy Chicken Pot Pie

Ruthie — Sun, 09 Oct 2011 13:03:48 +0000

INGREDIENTS

1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

2 cups cubed cooked chicken

1 can Pillsbury® refrigerated original breadsticks

DIRECTIONS

1. Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11×7-inch (2-quart) glass baking dish.

2. Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.

3. Bake uncovered 14 to 18 minutes or until breadsticks are light brown.

If mixed vegetables aren’t your family’s favorite, try other frozen vegetables such as 2 cups of whole kernel corn, green beans or peas.

Hungarian Salad

Ruthie — Sun, 14 Aug 2011 13:00:39 +0000

Ingredients:

1 (10 ounce) package frozen mixed vegetables, thawed

1 cup fresh cauliflowerets

1/4 cup sliced stuffed olives

1/2 cup sliced green onions

1/4 cup canola oil

3 tablespoons white vinegar

1 teaspoon garlic salt

1/4 teaspoon pepper

Directions:

1. In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.

Bacon Appetizer Crescents

Ruthie — Tue, 02 Aug 2011 17:38:34 +0000

Ingredients:

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

8 slices OSCAR MAYER Bacon, cooked, crumbled

1/3 cup KRAFT Grated Parmesan Cheese

1/4 cup finely chopped onions

2 tablespoons chopped fresh parsley

1 tablespoon milk

2 (8 ounce) packages refrigerated crescent dinner rolls

Directions:

1. Heat oven to 375 degrees F.

2. Mix all ingredients except crescent dough.

3. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.

4. Bake 12 to 15 min. or until golden brown. Serve warm.

Easy Cookies

Ruthie — Sun, 31 Jul 2011 13:00:31 +0000

Ingredients:

1 (18.25 ounce) package vanilla flavored cake mix

2 egg yolks

1 cup butter

1 teaspoon vanilla extract

1/3 cup granulated sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).
Beat egg yolks and margarine together until well blended. Stir in vanilla. Gradually add cake mix while beating with an electric mixer. Mixture should be stiff. If it is sticky to the touch, refrigerate for 20 minutes.
Form teaspoonfuls of the dough into balls, and roll in sugar. Place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 11 minutes for soft cookies, and for 13 minutes for crispy cookies.

Hot Bacon and Pasta Salad

Ruthie — Fri, 22 Jul 2011 13:00:18 +0000

Ingredients:

1 box (7.75 oz) Betty Crocker® Suddenly Salad® classic salad mix

4 slices bacon, cut into 1-inch pieces

1/4 cup sliced onion

3 tablespoons balsamic vinegar

1 tablespoon packed brown sugar

1 tablespoon olive oil or vegetable oil

1/4 teaspoon Dijon mustard

4 cups baby spinach

1 pear, cut into bite-size pieces

4 oz blue cheese, crumbled (1 cup)

Directions:

1. Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered,

12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.

2. Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon

is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings.

Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings.

3. In large bowl, toss bacon and onion mixture, spinach, pear and dressing until mixed; stir in

cooked pasta. Sprinkle cheese over top of salad. Serve warm.

Delicious Pizza

Ruthie — Wed, 20 Jul 2011 13:00:47 +0000

Bacon and Cheese Crescent Pizza

Ingredients:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz)

Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

6 slices (1 oz each) Cheddar cheese

6 slices (1 oz each) mozzarella cheese

16 slices cooked bacon

1 medium plum (Roma) tomato, thinly sliced

Directions:

1. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations

to seal). Place on ungreased cookie sheet; press into 12×8-inch rectangle. Bake at 375°F 6 minutes.

2. Top with 3 slices each Cheddar and mozzarella cheese, bacon, tomato and remaining cheese slices.

3. Bake 6 to 8 minutes longer.

Grilled Corn on the Cob

admin — Wed, 06 Jul 2011 17:30:11 +0000

Ingredients

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

Directions

Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Chicago-Style Hot Dog

admin — Wed, 14 Jul 2010 04:44:41 +0000

Ingredients

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Directions

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

Beans Marinara

Zyon — Wed, 17 Feb 2010 10:55:23 +0000

Very simple recipe!

Boil 1 1/4 pounds green beans until tender; drain. Brown 3 sliced garlic cloves and 3/4 teaspoon red pepper flakes in a skillet with olive oil. Crush in a 28-ounce can plum tomatoes, add a handful each of basil and parsley and sprinkle with sugar and salt. Simmer 10 minutes. Add the beans, cover and cook 10 minutes, then uncover and cook 3 more minutes to thicken.