Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
A special place for hockey moms (& even hockey dads) to share advice and experiences!
Is this you?
***WHEN NOTING A LOCATION IN YOUR POST, REMEMBER THAT READERS COULD BE FROM ANYWHERE IN THE WORLD!***
Brought to you by:
Quote of the Day
|
It is a fair, even-handed, noble adjustment of things, that while there is infection in disease and sorrow, there is nothing in the world so irresistibly contagious as laughter and good-humor.
Charles Dickens (1812-1870) |
Quote of the Day
provided by The Free Library
15 comments:
Puppy Chow/easy and makes a lot
1 Cup smooth peanutbutter
1 12oz bag choco chips
1 stick butter
1 regular size box Crispix cereal
1 2lb bag of confectionary sugar
melt frist 3 ingred. in transh bag coat cereal with mixture. use hands to move the cereal until completly coated and so you don't break it up to much. pour in sugar and coat. spread out on opened paper bags overnight. store in air tight containers. keeps well. enjoy!!
Buffalo Chicken Dip...
Shredded or cubed Chicken (appx. 4 boneless chicken breast)
2 8oz cream cheese
1 cup of Frank's Hot Sauce
2 cup of shredded cheddar cheese
1 cup of ranch dressing
In skillet, heat together chicken and hot sauce. Then mix together all ingredients, only one cup of shredded cheddar cheese.
heat in crockpot on low for 2 hours.
Top with the other cup of shredded cheese. Serve with Tortilla Chips
Toffee Bars. EASY and QUICK!
1 sleeve of unsalted saltines
1 c butter or margarine
1 c brown sugar
1 bag of hershey or nestle chocolate chips. Mini's or regular. I prefer mini's
Boil together for butter and brown sugar. As you are boiling these ingredients, line a cookie sheet with 1 sleeve of unsalted saltines. I usually place tin foil then the saltines.
Pour butter mixture over saltines.
Bake at 400 degrees for 5 minutes.
Remove and pour/layer 1 bag of chocolate chips over top of saltines. Place back in oven for another 5 minutes until chocolate melts. Spread out chocolate and put in freezer for appx. 10 minutes or until hardened.
Break apart and serve.
Optional, after you spread the chocolate, you can add heath bar or coconut or whatever you prefer.
Chicken, Broccoli, Rice Dish
Preheat Oven to 350 degrees
1 box Near East Rice Pilaf
1 bunch of fresh broccoli crowns
1lb boneless chicken breast
2 cans cream of chicken soup(I use 1 regular and 1 healthy choice)
1 pint of light sour cream
1 box of stove top---5 minute direction box.
Place rice pilaf in aluminum 1/2 pan. Add water and butter according to box directions to the pan. Do not cook.
Boil Broccoli and layer over rice mixture.
Skillet chicken until semi-cooked and layer over broccoli.
Mix soup and sour cream, layer over chicken.
Cook stove top stuffing per directions on back of box and layer over soup mixture.
Place in oven. Cover and cook for appx. 45 minutes to an hour.
Can be prepared ahead of time and frozen for a large party event.
Enjoy!
French Toast Casserole
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
2 1/2 cups milk
slices and or chunks of bread (I use chunks of french bread)
the night before:
combine all ingredients except bread
spray 9x13 pan w/cooking spray and fill with the bread
pour egg mixture over bread and press down with spatula to help absorbcover and refrigerate overnight
When ready to cook:
preheat oven to 350
melt 1/2 stick butter and drizzle over the top
sprinkle with cinnamon
bake 45 minutes or until golden brown and knife inserted in center comes out dry
Enjoy! Great for brunch or a Sunday morning breakfast! Wait a minute, we are hockey parents, do we get those?! Of course we do!
Great for Christmas morning, too!
Sharmac
Hanson, MA
Quick and Easy
Preheat oven to 350 degrees
8 oz softened cream cheese
Salsa - enough to cover cheese
Shredded Cheddar Cheese
Layer cream cheese, then salsa, then shredded cheddar cheese. Cover and bake for 15-20 minutes until heated.
Serve with Tortilla Chips
Enjoy!
SharMac
Hanson, MA
Rum Cake! Quick and Easy. Great for holidays or summer treats!
1 box yellow cake mix
2 eggs
2/3 rum
2/3 cup water
Mix and bake atleast 1/2 hour
Frosting
16 oz heavy cream
1 c confectionary sugar
1/2 cup rum
pinch of salt
Blend for 8-10 minutes
Frost and eat!
Enjoy!
SharMac
Hanson, MA
Sausage Bean Soup---QUICK AND EASY!
3/4 lb Italian Sausage
1/2 cup chopped onion
1 garlic glove, minced (I'll be honest I just used refrigerated minced garlic!)
1 can (15 1/2 oz) butter beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can(14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth.(Lower sodium)
1 tsp dried basil or 1tblsp of fresh basil
2 tblsp shredded parmesan or romano cheese
In a large saucepan, cook sausage, onion and garlic until sausage is browned; drain.
Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parm or Romano Cheese.
SharMac
Hanson, MA
Easy Chicken Recipe for Spring or Summer.
boneless chicken breast
sliced tomatoes
mozzarella cheese
caesar dressing
Marinate chicken in dressing.
Grill chicken until almost done.
Place a slice of tomatoe on top of chicken and then top with a slice of mozzarella cheese.
Close grill until cheese melts.
(Can be broiled vs. grilled too!)
Enjoy!
Kielbasa Appetizer
3lbs Kielbasa (I usually use turkey kielbasa)
1 onion, chopped
1 cup ketchup
1 cup brown sugar
12/ cup of cider vinegar
Place kielbasa and onion in skillet and fry down. Once kielbasa/onion mixture is almost done, pour in all other ingredients and bring to a boil and simmer. Once fully cooked, place in crockpot on low until ready to serve.
Enjoy!
SharMac
Hanson, MA
PotRoast in Crockpot--Quick, Easy and delicious!
PotRoast
Lipton Onion Soup Mix
2 cans Cream of Mushroom Soup(1 regular and 1 healthy choice)
Put crockpot on high and place pot roast in.
Mix lipton Onion and Cream of Mushroom Soup, pour over pot roast. If you are leaving on at 9am for a dinner at 5pm, leave on low and cook all day.
If you are putting on at 12, in hopes to have dinner by 6pm, leave on high for a few hours and place on low for the remaining 3 hours.
Enjoy!
Serve with potatoes and carrots and whatever veggies you like! Delicious and easy.
SharMac
Hanson, MA
Last one for today!
Crab Meat Dip
1 can crabmeat
2 pkg of 8oz cream cheese
tblsp lemon juice
1 onion, minced/chopped
1/2 tsp hot sauce
beach cream cheese and stir in all other ingredients. Put in the oven at 350 degrees for appx. 20 minutes or until bubbly.
I usually serve with Stacey's Pita chips.
Enjoy!
SharMac
Hanson, MA
Hi Sharon,
I loved all of your recipes. Now, I just need someone to cook them for me.
Guess who!!
This is like Mexican lasagna, you can make it ahead, and reheat, or cook and shred the chicken the night before, and just throw it together. Some people prefer green sauce (tomatillos)to red, but kids generally like the mild red sauce. You can also experiment with more spices, garlic,etc. It is a great way to sneak veggies into a meal.
Chicken Enchiladas
INGREDIENTS
• 6 skinless, boneless chicken breast halves
• 1 tablespoon butter
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 16 oz can Enchilada Sauce (red) or bland tomato sauce
• 1 cup chopped fresh cilantro
• 4 teaspoons ground cumin
• 1 or 2 chipotle peppers in adobo sauce, chopped
• salt and ground black pepper to taste
• 12 (7 inch) flour tortillas
• 10 ounces shredded Monterey Jack cheese
• 1 cup whipping cream (optional)
• 1/2 cup chicken broth
DIRECTIONS
1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, chile pepper(s), salsa, cilantro, and cumin, to the bowl. Season with salt and pepper; mix.
4. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
5. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.
any drive thur will do when rushing from rink to rink
Post a Comment