cooking Archives - Page 10 of 24

Ham & Cheese Biscuit Bites

August 28, 2010 jennifer Snacks and Appetizers

I like to serve these biscuits as appetizers, after school snacks or as a side for soup. If you want to, you can make homemade biscuits for use in this recipe, but it’s nice to be able to put them together in just a few minutes. When I use refrigerated biscuits it’s also easy to involve my children in preparing this dish.

Ham & Cheese Biscuit Bites 2 tubes refrigerated biscuits (20 total) 8 oz softened cream cheese (I prefer neufchatel) 1 cup grated cheddar cheese 1 cup diced fully cooked ham 1 small can diced green chiles OR 1/2 cup chopped roasted red peppers In a bowl, mix cream cheese. Add cheese, ham and chiles or peppers. Stir to combine. Spray 2 muffin pans with non stick spray. Open biscuits and flatten each biscuit. Place in muffin pans and press to make sure each biscuit covers the bottom and at least 1/3 inch up the sides of each mold. Scoop a spoonful of cream cheese mixture into the center of each biscuit, distributing mixture evenly between all 20 biscuits.

Bake at 350 until biscuits are cooked and mixture is bubbly, approx. 12 minutes.

Remove from oven and let cool 2-3 minutes. Remove from pan and serve warm.

Yum!

Hope you like them!

Jennifer

One comment cooking

Crunchy Poppyseed Chicken Salad

August 26, 2010 jennifer Sides and Salads

This salad tastes fresh, has a TON of flavor and crunch, and is very healthy. I like to make it at lunchtime so I can eat it for lunch, then refrigerate the rest as a side salad for my family. It’s also a yummy main dish on those hot summer nights when you want something super light and healthy.

Crunchy Poppyseed Chicken Salad 4 cups broccoli slaw (1 package; these can be found in your produce section near the shredded carrots, etc.)
1-2 red bell peppers, chopped 2-4 medium carrots, grated 1 can pineapple tidbits, drained (I usually use the regular size, but you can use the little 8 oz cans if you like) 1-2 cups chopped cooked chicken 1/2 cup creamy poppyseed dressing (I use the Kraft special collections) 1/2 cup cashews Combine broccoli slaw, red peppers, carrots, pineapple and chicken in a medium-large bowl. Add dressing, toss to coat. Sprinkle with cashews. Serve.

Note: this salad, unlike many, is also delicious as a leftover the next day.

Hope you like it!

Hopeful Homemaker

Green Enchilada Sauce

August 20, 2010 jennifer Main Dishes

A can of store-bought enchilada sauce is convenient, but in my opinion it can be a little pricey unless it’s on a good sale. This recipe is inexpensive, fast and simple, and makes more than 2 cups. The only ingredient you need to remember is a can of diced green chiles; everything else is a basic item that should be in most kitchens. I store green chiles in my food storage (purchased in bulk on sale), so this is a recipe I can make any time. It makes more than a standard can of enchilada sauce and costs me less than a dollar.

Simple Green Enchilada Sauce In a medium saucepan, melt 1/4 cup butter.
Stir in 1/4 cup flour and mix until bubbly.

Slowly add 2 cups water and 2 tsp. chicken bullion.
Stir in 1 small can diced green chiles.

Bring to a boil, stirring constantly. When sauce begins to thicken, remove from heat. Use with any recipe that calls for green enchilada sauce.

Hopeful Homemaker