Chicken Salad Casserole

This is a great dish for a luncheon, served with crackers.

Chicken Salad Casserole

• 4 chicken breasts, cooked, cooled and diced
• 3/4 c. chopped celery
• 1/2 c. chopped onion
• 1 can sliced water chestnuts
• 1 can cream of mushroom soup
• 1 can cream of onion soup
• 3/4 c. mayonnaise
• 2 c. cornflakes, crushed

Mix all ingredients except cornflakes and spread in a buttered casserole dish.  Top with cornflakes.  Bake at 300°F for 45 - 60 minutes.

Layered Christmas Jello Salad

I first found this recipe in an old Jello cookbook many years ago, and I liked it so much that I made multiple pans of it and served it at our wedding reception (18 years ago tomorrow!)

Layered Christmas Jello Salad

• 2 3-oz. boxes lime Jello
• 1 3-oz. box lemon Jello
• 2 3-oz. boxes cherry, cranberry, or raspberry jello
• 5 c. boiling water, divided
• 2 c. cold water, divided
• 15 large or 1 1/2 c. mini marshmallows
• 8 oz. can crushed pineapple, drained
• 1 c. whipping cream, whipped

Mix lime Jello with 2 c. boiling water.  Stir until dissolved.  Add 2 c. cold water and pour into 9 x 13 dish.  Refrigerate until set. 
Dissolve lemon Jello in 1 c. boiling water.  Stir in marshmallows until melted.  Fold in crushed pineapple and whipped cream.  Gently spread on top of lime Jello and refrigerate until set.
Mix red Jellow ith 2 c. boiling water and stir until dissolved.  Add 2 c. cold water and let set until lightly set; spoon over lemon Jello mixture.  Refrigerate until firm.

Party mix (like Chex)

A little different from the regular party mix.  


Party Mix

• 4 c. Wheat Chex
• 4 c. Rice Chex
• 4 c. Cheerios
• 19 oz. jar dry roasted peanuts
• 6 oz. Goldfish crackers
• 8 oz. thin pretzel sticks
• 1 c. butter
• 2 Tbsp. Worcestershire sauce
• 2 tsp. seasoned salt
• 1 tsp garlic salt

Preheat oven to 250°.  Stir first 6 ingredients together. Melt butter, Worcestershire sauce, and seasonings together and drizzle over cereal mixture with gently mixing with a spatula or large wooden spoon.  When mixed thoroughly, spread on cookie sheets and place in oven for an hour, stirring approximately every 15 minutes.  Let cool.  Store in airtight container.
 

Homemade BBQ Potato Chips

In an attempt to satisfy an afternoon craving, we made these.  YUM!
 
Homemade BBQ Potato Chips

1 tsp. paprika
1/2 tsp. garlic salt
1/4 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground mustard
dash of cayenne pepper
2 large Russet potatoes, sliced very thin
Combine spices (I put mine in an extra shaker bottle).  Cook potato slices as desired -- bake or deep fry.  Sprinkle with a little salt and as much of the spice mix as you'd like.  Cool a little before eating so you won't burn your tongue.

Weekly menu plan for December 16 - 22, 2012

December 16 – 22, 2012

Sunday:

breakfast – waffles, oranges, veggie juice

lunch – cheeseburger salad

dinner - Swiss mushroom chicken, steamed broccoli, citrus salad

Monday:

breakfast – cottage cheese, grapefruit

lunch – egg salad on homemade crackers

dinner - firehouse chili with paleo cinnamon muffins

Tuesday:

breakfast – carrot cake pancakes, veggie juice

lunch – bratwurst, side salad

dinner - cheesy chicken & ham over broccoli, salad

Wednesday:

breakfast – pumpkin muffins, hard boiled eggs

lunch – pizza soup

dinner - nachos

Thursday:

breakfast – waffles, ½ grapefruit

lunch – beef liver with caramelized onions, side salad

dinner - baked chicken, oven fries, green beans

Friday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – creamed tuna and peas over paleo biscuits

dinner - BBQ beef roast, au gratin veggies, salad

Saturday:

breakfast – veggie omelet, veggie juice or ½ grapefruit

lunch – leftovers/clean out the fridge

dinner - homemade pizza

Rugelach cookies

This is a new one that we tried for Christmas cookies this year, and I'm going to have to make more for our Christmas cookie trays because my family is devouring them.  EVERYONE here gave them rave reviews!

Note:  I found that 16 1/2 minutes bake time was perfect, but it'll depend on your oven.

Note 2:  I didn't have apricot preserves so I used peach.  I imagine plum preserves would work just as well, too.  Oh, and we "chopped" the walnuts in the food processor until they were more ground than chopped.  One of my sons suggested we do the same with the raisins next time, too.

from foodnetwork.com

Rugelach

2001, Barefoot Contessa Parties!, All Rights Reserved

Prep Time:  10 min

Inactive Prep Time:  1 hr 30 min

Cook Time:  15 min

Level:  Easy

Serves:  4 dozen cookies

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2-pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, pureed in a food processor
• 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Vegetables Au Gratin

Vegetables Au Gratin
* this is a delicious veggie side dish that everyone will enjoy!*

• 1 10 3/4 oz. can cheddar cheese soup
• 1/2 c. shredded cheddar cheese
• 1/2 c. sour cream
• 1 medium red bell pepper, chopped
• 16 oz. bag frozen broccoli/cauliflower/carrot mix, thawed
• 1 1/2 c. cheddar cheese crackers, crushed
• 2 Tbsp. butter, melted

Mix soup, cheese, and sour cream together.  Stir in veggies.  Put in a greased baking dish.  Mix melted butter and cheese cracker crumbs together with a fork and sprinkle evenly over veggie mixture.  Bake at 375°F for 30 to 35 minutes.

Tater Tot Breakfast Bake

This makes a full 9 x 13 pan and would be great for a Christmas morning brunch!


Breakfast Bake

• 1 lb./2 cups browned bulk pork sausage or diced ham, or crumbled cooked bacon
• 8 oz. shredded cheddar cheese
• 4 eggs
• 2 cups milk
• optional toppings:  can of mushrooms (drained & diced), chopped green and/or red pepper, frozen spinach (thawed & drained), diced onion or dry onion flakes
• 2 lb. bag tater tots

Preheat oven to 350°F.  Layer meat and cheese in a lightly greased 9 x 13 pan/baking dish.  Blend eggs and milk until well mixed; pour over cheese & meat.  Add additional toppings if desired.  Top with frozen tater tots.  Bake for 45 to 50 minutes in preheated oven.

Sugar Plum Muffins

These sound like a cute idea for holiday baking!

Sugar Plum Muffins

• 1 1/2 c. flour
• 1/2 c. finely ground almonds or almond meal
• 1/2 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp salt
• 3/4 c. milk
• 3/4 c. vegetable oil
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. orange zest
• prunes (1/2 for each mini muffin, whole for regular size muffins)
• coarse or regular granulated sugar

Mix first 7 ingredients together.  Whisk wet ingredients and orange zest together; fold into the dry mixture.  Divide among prepared muffin cups (12 regular, 36 to 48 mini).  Top each with a prune (half for mini muffins, whole for regular size) and sprinkle with coarse sugar.
Bake in preheated 350°F oven:  16 to 18 minutes for mini muffins, 20 to 25 minutes for regular sized muffins.

Weekly meal plan December 9 - 15, 2012

Sunday:

breakfast – breakfast bake with ham, veggie juice

lunch – hamburger mushroom gravy over mashed potatoes, Monte Carlo veggie mix

dinner – fire dept Christmas party – taking peppermint stick brownies

Monday:

breakfast – leftover breakfast bake, veggie juice

lunch – veggie & smoked sausage soup

dinner – meatloaf, veggies au gratin

Tuesday:

breakfast – carrot cake pancakes, grapefruit

lunch – leftovers

dinner - chicken alfredo, salad

Wednesday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – leftovers

dinner - tacos

Thursday:

breakfast – omelet, grapefruit

lunch – salmon patties and side salad

dinner - smoked ham roast, Waldorf salad, dilled carrots

Friday:

breakfast – carrot cake pancakes, veggie juice

lunch – leftovers

dinner - beefy mushroom beef roast, potatoes, carrots

Saturday:

breakfast – veggie omelet, veggie juice

lunch – leftovers or stew made from leftovers

dinner - pizza