Ingredients:
3 chicken breasts (I use a 1lb of chicken)
1 block of softened cream cheese
1 bottle of lite bleu cheese (I use the brand Marie's or Marzetti's that are found in the veggie aisle)
1/2- 3/4 bottle of Frank's Buffalo Sauce (the amount depends how much heat you want)
Shredded Cheddar cheese to sprinkle on top (don't use a lot or the grease will pool around the top)
Directions:
- Boil the chicken breasts on medium temp for 30- 40 mins. The water should be at a simmer.
- When the chicken is ready it should be slightly tender so you can shred it with a fork.
- Once the chicken is shredded, add all the ingredients except the cheddar and mix it all together.
- Pour into a dish and bake for 20 min. or until the cheese has melted at 350 degrees.
I serve it with tortilla chips.
Friday, February 26, 2010
Bacon & Tomato Cups
Ingredients:
8 slices bacon cooked and crumbled
1 medium tomato diced
1/2 small onion diced
1 can grand biscuits
3/4 cup mayo
1 tbsp fresh basil chopped
4 1/2 oz. shredded swiss cheese (whole bag)
-Mix everything but biscuits together.
-Cut each dough circle into 3 pieces like a peace sign.
-Put dough in small muffin tin. Press in the bottom.
-Spoon an oversized spoonful in, do not pinch or cover top. Bake 10-12 min at 375.
8 slices bacon cooked and crumbled
1 medium tomato diced
1/2 small onion diced
1 can grand biscuits
3/4 cup mayo
1 tbsp fresh basil chopped
4 1/2 oz. shredded swiss cheese (whole bag)
-Mix everything but biscuits together.
-Cut each dough circle into 3 pieces like a peace sign.
-Put dough in small muffin tin. Press in the bottom.
-Spoon an oversized spoonful in, do not pinch or cover top. Bake 10-12 min at 375.
Wednesday, February 24, 2010
Chicken Chili for a Chilly Day!
Chicken Chili
Ingredients:
4-6 chicken breasts
2-3 stalks of celery
2 carrots
1 large onion-chopped
4 or 5 hot peppers-diced (NO SEEDS)
8 cloves of garlic-pressed
Oil to coat onion, pepper, and garlic
4-5 cans of Cannellini beans or other white bean (with most of the juice)
chicken broth
cumin
cilantro
grated Monterey Jack cheese
Boil chicken breasts with celery and carrots, salt and pepper
Remove chicken breasts, celery and carrots
Chop chicken and throw in a big pot
Add chopped celery and carrots
Saute onion, hot peppers, and garlic in oil until glossy
Add white beans and most of the juice to big pot (all the juice is too much liquid)
Add 2 cups chicken broth to big pot
Add 1 TBSP cumin to big pot
Add 1 TBSP cilantro to big pot (If you want your chili hotter, add a tsp of cayenne)
Add onion, hot peppers, and garlic concoction to big pot
Simmer in big pot with lid on for 45 minutes or longer. (To thicken more, simmer for a bit with the lid off.)
Serve with grated monterey jack cheese
Eat! It is even better on day 2.
Ingredients:
4-6 chicken breasts
2-3 stalks of celery
2 carrots
1 large onion-chopped
4 or 5 hot peppers-diced (NO SEEDS)
8 cloves of garlic-pressed
Oil to coat onion, pepper, and garlic
4-5 cans of Cannellini beans or other white bean (with most of the juice)
chicken broth
cumin
cilantro
grated Monterey Jack cheese
Boil chicken breasts with celery and carrots, salt and pepper
Remove chicken breasts, celery and carrots
Chop chicken and throw in a big pot
Add chopped celery and carrots
Saute onion, hot peppers, and garlic in oil until glossy
Add white beans and most of the juice to big pot (all the juice is too much liquid)
Add 2 cups chicken broth to big pot
Add 1 TBSP cumin to big pot
Add 1 TBSP cilantro to big pot (If you want your chili hotter, add a tsp of cayenne)
Add onion, hot peppers, and garlic concoction to big pot
Simmer in big pot with lid on for 45 minutes or longer. (To thicken more, simmer for a bit with the lid off.)
Serve with grated monterey jack cheese
Eat! It is even better on day 2.
Friday, February 12, 2010
More Staff Breakfast Recipes
Great idea, Doreen, posting that amazing french toast recipe. Here's another staff breakfast favorite:
Sausage and Cheese Strata
Ingredients:
10 slice of bread cubed
2 lbs. breakfast sausage
2 cups grated cheddar cheese
10 eggs
2 ½ cups milk
1 tsp. salt
black pepper
Brown ground sausage and drain. Place cubed bread in bottom of greased 9X13 pan. Spoon drained sausage over bread. Sprinkle cheese over sausage. Beat eggs and milk together, add salt and pepper. Pour egg and milk mixture over bread, sausage, and cheese. Cover pan, and place in refrigerator over night.
In the morning, bake at 350o for 45 to 50 minutes, or until set. Cook uncovered for a few minutes to melt all cheese and to lightly brown.
Meets all my criteria for EASY, EASY, EASY!
Sausage and Cheese Strata
Ingredients:
10 slice of bread cubed
2 lbs. breakfast sausage
2 cups grated cheddar cheese
10 eggs
2 ½ cups milk
1 tsp. salt
black pepper
Brown ground sausage and drain. Place cubed bread in bottom of greased 9X13 pan. Spoon drained sausage over bread. Sprinkle cheese over sausage. Beat eggs and milk together, add salt and pepper. Pour egg and milk mixture over bread, sausage, and cheese. Cover pan, and place in refrigerator over night.
In the morning, bake at 350o for 45 to 50 minutes, or until set. Cook uncovered for a few minutes to melt all cheese and to lightly brown.
Meets all my criteria for EASY, EASY, EASY!
Company French Toast
Since my French Toast seemed to be such a hit at the Staff Breakfast thought I would share it with you!
Company French Toast
1 stick of butter
3/4 cup granulated brown sugar
12 pieces of white bread crust on
5 eggs
3/4 cup milk
cinnamon
In a 9/13 pyrex pan melt butter in microwave. Add brown sugar and spread evenely. Layer bread by two to fill pan. Wisk eggs and milk pour over bread, then sprinkle with cinnamon. Cover and refridgerate overnight.
Preheat oven to 350 degrees and cook for 1/2 hour. Reduce heat to 325 degrees and continue to cook for 5 more minutes.
Serve with warm maple syrup.....Enjoy!
Company French Toast
1 stick of butter
3/4 cup granulated brown sugar
12 pieces of white bread crust on
5 eggs
3/4 cup milk
cinnamon
In a 9/13 pyrex pan melt butter in microwave. Add brown sugar and spread evenely. Layer bread by two to fill pan. Wisk eggs and milk pour over bread, then sprinkle with cinnamon. Cover and refridgerate overnight.
Preheat oven to 350 degrees and cook for 1/2 hour. Reduce heat to 325 degrees and continue to cook for 5 more minutes.
Serve with warm maple syrup.....Enjoy!
Monday, February 8, 2010
Great and Easy Recipes-- My Sensational Squares
Okay. So in getting a Sherwood Sharing blog started, I thought it would be a good idea to start with something I hear rattled off in lunch room discussions hallways and even in the classroom just about daily--Great and Easy Recipes.
So to kick this off I am including my sensational square recipe of Raspberry English Matrimonials. Lately I have been making them with Huckleberry Jam that I brought back from Trout Creek, Montana. However, raspberry remains a perfect choice for just about anytime of year.
Raspberry English Matrimonials
1 Cup butter softened
2 Cups flour
1 1/3 Cups Brown Sugar
1 Cup Oatmeal
¾ Cup chopped pecans
1 Cup raspberry
Mix 1st five ingredients until crumbly.
Spread ½ of crumbly mixture over bottom of greased 9X12 baking pan.
Spread with preserves.
Top with remaining crumbly mixture.
Bake at 325 for 40-50 minutes.
Cool and cut into squares.
Eat!
Please share your sensational square recipes too!
So to kick this off I am including my sensational square recipe of Raspberry English Matrimonials. Lately I have been making them with Huckleberry Jam that I brought back from Trout Creek, Montana. However, raspberry remains a perfect choice for just about anytime of year.
Raspberry English Matrimonials
1 Cup butter softened
2 Cups flour
1 1/3 Cups Brown Sugar
1 Cup Oatmeal
¾ Cup chopped pecans
1 Cup raspberry
Mix 1st five ingredients until crumbly.
Spread ½ of crumbly mixture over bottom of greased 9X12 baking pan.
Spread with preserves.
Top with remaining crumbly mixture.
Bake at 325 for 40-50 minutes.
Cool and cut into squares.
Eat!
Please share your sensational square recipes too!
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