Abs Favorite Recipes

Archive for April, 2010

First off I apologize that the picture is not the best. Sometimes I have to take the picture in a hurry and between that and the rice(white is not fun to take pictures of!) its a bit bright. I tried this recipe because it can be on the table in 20 minutes and I love quick and tasty recipes like this!

Source: Adapted from Taste of Home Quick Cooking Annual Recipes 2010 cookbook

Prep/Cook Time: 20 min.

• 4 boneless skinless chicken breasts(6oz each)
• 1/2 tsp pepper
• 1 tbsp olive oil
• 2/3 cup applesauce
• 2/3 cup barbecue sauce
• 2 tbsp brown sugar
• 1 tsp chili powder

Sprinkle chicken with pepper. In a large skillet(electric skillets work awesome for recipes like this), brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over the chicken. Cover and cook 7-10 minutes longer or until meat thermometer reads 170. Serve over rice.

Yields: 4 servings

I will admit I over cooked the chicken.  I love chicken but tend to over cook it a lot. I have gotten better over the years but I am still working on that one. I also cooked it and let it sit on warm for a little while and that might have been the problem as well. I really liked the flavor of this one and plan to try it again for sure.

This recipe came across my feed reader a month or so ago and it looked yummy so I tagged it. I have never made a cream based chicken noodle soup before so I was curious how it would turn out. One word. MMM!!!! This was awesome. It really does not take that long to make and again SO yummy!!!

Source: Adapted from “B” dubs cafe

Prep Time: 20 min Cook Time: 1 hr

• 4 chicken breasts, boneless, skinless
• 4 bouillon cubes(or 4 tsp bouillon graduals) divided
• 1 family size can of cream of chicken soup or 2-3 regular size
• 1 can evaporated milk
• 1 medium onion chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 can chicken broth(2 cups)
• 1 tsp dried parsley flakes or more or less to your tastes
• 3/4 bag(16 oz) pkg wide egg noodles or less if you like it souper

Cook chicken in water with 2 tsp(2 cubes) bouillon. Cook until done. Lay out on a plate to cool. While chicken in cooking, chop onion, celery, and grate/chop carrots. In separate large pot, combine these with water so that the veggies are swimming around a little(not just a cover) and add handful of parsley flakes and  the other 2 tsp(2 cubes) bouillon to taste. Get this cooking. When chicken in cooled enough to handle with fingers, tear up the meat with two forks, into smaller pieces, add to vegetables in the pot. Add chicken broth, evaporated milk, soup, and noodles. Adjust to desired consistency. The soup will thicken as the noodles swell. Stir occasionally as it comes to a gentle boil and simmer until vegetables are soft and noodles are done.

Yields: A big pot probably 10 servings

Some tips to help this be a quick meal. You can chop up the veggies the night before or the morning your planning to make this. Just cover and put in the fridge. You don’t have to thaw out your chicken. I didn’t and it still cooked very fast in the water. I also add everything but the noodles while the kids where napping and then just let it simmer till I was ready to add the noodles and it worked fine. My Husband had 3 servings of this and kept saying how good it was. A big score for me let me tell you. He is my food critic(a bit picky) and so when he likes something well its a winner recipe around here. I served this with my homemade white bread and a salad.

These are a favorite of mine. These take a little time to make but taste great and I promise people will ask you for this recipe.

Source: Taste of Home I think.

Prep Time: 20 Min Cook Time: 20-25 min

Cupcakes

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs lightly beaten
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 tbsp vinegar
• 1 tsp vanilla extract

Filling

• 1 pkg (8 oz) cream cheese softened
• 1/3 cup sugar
• 1 egg slightly beaten
• 1/8 tsp salt
• 1 cup (6 oz) semi sweet chocolate chips
• 1 cup chopped walnuts(optional)

In a large mixing bowl combine the first five ingredients. Add eggs, water, oil, vinegar and vanilla and mix well. Pour into 18 greased or paper-lined muffin cups.

For the filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoon fulls into the center of each cupcake. Sprinkle with nuts if you like. Bake at 350 for 20-25 minutes or until toothpick inserted near the center comes out clean.

Yields: 1-1/2 dozen

Doubling this recipe gives you just the right amount for taking to get together’s or potlucks. I use the aluminum foil muffin tins so then all I have to do is put them on a cookie sheet and I can cook them all at the same time.  Also start checking them to see if they are done around 20 minutes. If you cook them to long they will dry out a little so watch them close the last 5-10 minutes.

My husband likes ravioli so I have been trying some different recipes and this one is a keeper. Its quite simple to put together and is on the table in less then a hour which is always a plus!

Source: Adapted from Taste of Home Quick Cooking 2010 cookbook

Prep Time: 25 min. Cook time: 35 min. + standing

• 1- 1/2 packages(25 oz) frozen cheese or meat ravioli
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 cups milk
• 1/4 cup white wine or vegetable broth
• 1/2 cup minced fresh basil or 1 tbsp dried
• 1 cup shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 3/4 cup grated Parmesan cheese, divided
• 2-1/2 cups marinara or spaghetti sauce

Cook the cheese ravioli according to package directions. Meanwhile, in a large saucepan, melt the butter. Stir in the flour, salt and nutmeg until smooth; gradually add the milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened, Remove from heat. Stir in basil and mozzarella cheese and 1/4 cup Parmesan cheese.

Drain the ravioli; toss with the sauce mixture. Transfer to a greased 13-in x 9-in. baking dish. Top with 1 cup cheddar cheese and marinara sauce; sprinkle with the remaining cheeses. Cover and bake at 375 fir 30 minutes. Uncover; bake 5-10 minues longer or until bubbly. Let stand 10-15 minutes before serving.

Yields: 8 servings.

I am definitely going to make this again. Another recipe that goes good with a salad and some bread or bread sticks.