tag:blogger.com,1999:blog-63636066380509604552024-03-13T03:42:58.861-07:00Boo's BakeryLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6363606638050960455.post-39655807932017930462009-04-06T21:25:00.000-07:002009-04-06T21:33:26.740-07:00Swedish Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKiqO8v5dwxm4W5NPDzXN1OKBkytWSACFn7yzpLFZIe6_VU6A8QA308ORlq3BWk0EYvminC4ysEBfPd6lVQ60yFcBiJLaBwsUwhsjp2-_0Os6bksI3EtjrsGNyiYU37ooVSps6Ssp20E/s1600-h/pancakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKiqO8v5dwxm4W5NPDzXN1OKBkytWSACFn7yzpLFZIe6_VU6A8QA308ORlq3BWk0EYvminC4ysEBfPd6lVQ60yFcBiJLaBwsUwhsjp2-_0Os6bksI3EtjrsGNyiYU37ooVSps6Ssp20E/s320/pancakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5321801444331994274" /></a><br />While we were in Seattle, my brother's girlfriend made us her Grandma's homemade recipe for Swedish Pancakes, of course she probably wont give me the original recipe :) For now I found this one. They were really thin and almost rubbery like a tortilla. Jennifer says, "Do not call them crepes, and never use syrup!!"<br /><br />3 eggs <br />2 1/2 cups low-fat milk <br />1 1/4 cups flour <br />1/2 teaspoon salt <br />3 tablespoons butter or margarine, melted <br /><br />In a large mixing bowl, beat the eggs with half the milk. <br /><br />Beat in flour and salt until smooth. <br /><br />Stir in melted butter and remaining milk. <br /><br />Heat a griddle or large skillet with a small amount of vegetable oil. <br /><br />For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes. <br /><br />Turn the pancakes and cook until golden brown, about 1/2 minute. Be careful, they will burn easily.<br /><br />Keep the pancakes you've already made warm, while you make the rest of your batter.<br /><br />Serve immediately.<br /><br />To serve - take your Swedish pancake and smear with butter. Then take your favorite fruit, we used strawberry and raspberry jam. Then sprinkle a little bit of powdered sugar in them and wrap up like a burrito. Enjoy.<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-33331732108295269702009-03-08T21:38:00.000-07:002009-03-08T21:47:35.790-07:00The DoubleTree Hotel Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwQj3J1fgGUt39W_nNgvak2vWBrJdgsJsyLUfySIO7dFOx-FeXYKayDXTXWTPtNqdGEDnj78RQHiD_nPIw2ZlO5hhPLVtAfWEJA2JLtlQAMkh0cduZvH9qZs5bzsJAqo-VonKIjmH9q0/s1600-h/cookies%2520and%2520tin.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwQj3J1fgGUt39W_nNgvak2vWBrJdgsJsyLUfySIO7dFOx-FeXYKayDXTXWTPtNqdGEDnj78RQHiD_nPIw2ZlO5hhPLVtAfWEJA2JLtlQAMkh0cduZvH9qZs5bzsJAqo-VonKIjmH9q0/s320/cookies%2520and%2520tin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5311044193452060034" /></a><br />One of my favorite cookies is the chocolate chip cookies from the Doubletree hotel. The girls at work and I are often sneaking over to the hotel to pick up a few from the gift shop. They sell them in a little tin like above. So when looking for a hotel room to get ready at the day of my wedding, look no further then the Doubletree Hotel. Especially when they say "Free warm cookie, with stay!" Count me in!<br /><br />3 cups all-purpose flour <br />3/4 cup old-fashioned (rolled) oats <br />3/4 teaspoon baking soda <br />1 teaspoon salt <br />1/4 teaspoon ground cinnamon <br />1 1/2 cups butter <br />1 1/2 cups granulated sugar <br />3/4 cup firmly packed brown sugar <br />4 large eggs <br />2 1/2 teaspoons vanilla extract <br />1 teaspoon lemon juice <br />3 cups semisweet chocolate chips <br />1 1/2 cups chopped walnuts <br /><br />Preheat oven to 350*F <br /><br />In a medium bowl, combine flour, oats, baking soda, salt and cinnamon. Set aside.<br /> <br />With an electric mixer, cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir to just combine. <br /><br />Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart. Bake for 13 to 15 minutes or until lightly browned around the edges. Cool; transfer to wire racks and cool completely. Store in tightly sealed container. <br />Makes 3 dozen.<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com2tag:blogger.com,1999:blog-6363606638050960455.post-86749935536655514592009-02-20T20:29:00.000-08:002009-02-20T20:36:16.015-08:00Easy Italian Pasta Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BsqDgn-HPyafu75Mnrn6afwntegYVTZ38QkHirfr7-gercpAQ8gqAtaiz0xKZAe-vExiPsdg7qXa6pdhVPoAt77_icQheR57idYT93iW-_jRHtCFJ7SszsMi2xFBl3WsgDklP89N8DY/s1600-h/Italian_Pasta_Bake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BsqDgn-HPyafu75Mnrn6afwntegYVTZ38QkHirfr7-gercpAQ8gqAtaiz0xKZAe-vExiPsdg7qXa6pdhVPoAt77_icQheR57idYT93iW-_jRHtCFJ7SszsMi2xFBl3WsgDklP89N8DY/s320/Italian_Pasta_Bake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5305104402030891042" /></a><br />So I made this for dinner tonight and was pleasantly surprise. I thought it would taste just like spaghetti, but it didn't. The mozzarella cheese on the top was amazing, and gave it a whole new taste. Very easy dinner, and for the extra time with baking etc, using hamburger, it was better than a hamburger helper!<br /><br />1 lb. extra lean ground beef <br />3 cups whole wheat penne pasta, cooked, drained <br />1 jar (26 oz.) spaghetti sauce <br />1/3 cup KRAFT Grated Parmesan Cheese<br />1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese <br /><br />HEAT oven to 375°F. Brown meat in large skillet; drain. Add pasta, sauce and 1/2 the Parmesan; mix well. <br /><br />SPOON into 13x9-inch dish; top with remaining cheeses. <br /><br />BAKE 20 min. or until heated through. <br /><br />Thanks to KraftFoods.com for this recipe<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-79833720144846908472009-02-08T09:25:00.000-08:002009-02-08T09:37:17.653-08:00Tex-Mex Cheddar Mac<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPF44CiXgsgv1WoDszfR-zjDdYwW5JTI4YAL__v7yp9GgQPueuxQzoz0xmrYCyRhmOyF4ff5hqvX41hU8VQVr6CEH7pS1uWDNFAVPPJYutPdXsDAZhaGTN-kwwZAce6USjz2bymU9vZ8/s1600-h/Tex-Mex-Cheddar-Mac.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPF44CiXgsgv1WoDszfR-zjDdYwW5JTI4YAL__v7yp9GgQPueuxQzoz0xmrYCyRhmOyF4ff5hqvX41hU8VQVr6CEH7pS1uWDNFAVPPJYutPdXsDAZhaGTN-kwwZAce6USjz2bymU9vZ8/s320/Tex-Mex-Cheddar-Mac.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5300479796755840626" /></a><br />I have not made this recipe yet. It is brand new on Kraft foods - But I can not wait to try it. I love simple recipes using things you already have around the house.<br /><br />1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese<br />1 lb. ground beef <br />1 cup TACO BELL Thick 'N Chunky Salsa<br />1 cup KRAFT Shredded Cheddar Cheese <br /><br />PREPARE Dinner as directed on package. <br /><br />MEANWHILE, brown meat in skillet on medium heat. Stir in salsa; simmer 5 min., stirring occasionally. <br /><br />ADD meat mixture to Dinner; mix lightly. Top with cheese. <br /><br />Thanks to KraftFoods.com for this recipe<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com0tag:blogger.com,1999:blog-6363606638050960455.post-8809722813604596432009-01-28T21:07:00.000-08:002009-01-28T21:12:00.435-08:0015-Minute Chicken Soft Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBqNXSESPjj2-i41lDCK2yc2qVghPLDWj1x63xg5qpBRTha1Cd1nBzXmJoXe9hf2HvUqB-yov5BqLQu90sqCKfMzXtYHxmf7412UtbfQ5k-5cI0KGx0xdHjlL1CMLykijRWyvReSiynE/s1600-h/15_Minute_Chicken_Soft_Tacos.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBqNXSESPjj2-i41lDCK2yc2qVghPLDWj1x63xg5qpBRTha1Cd1nBzXmJoXe9hf2HvUqB-yov5BqLQu90sqCKfMzXtYHxmf7412UtbfQ5k-5cI0KGx0xdHjlL1CMLykijRWyvReSiynE/s320/15_Minute_Chicken_Soft_Tacos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296578496067998402" /></a><br />I made this last night when I was looking for something quick and easy. They turned out amazing. You have to try this one!<br /><br />1 Tbsp. oil <br />1 lb. chicken, cut into strips or cubes<br />2 cups water <br />1 cup TACO BELL® Thick 'N Chunky Mild Salsa <br />1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix <br />2 cups instant white rice, uncooked <br />10 TACO BELL® HOME ORIGINALS® Flour Tortillas <br />3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese <br /><br />HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. <br /><br />ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min. <br /><br />SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.<br /><br />Thanks to KraftFoods.com for this recipe<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-83626478633561461902009-01-23T19:40:00.000-08:002009-01-23T19:45:06.531-08:00Lemon Cream Cheese Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOgidcBzElX3RVgKj-COHS3J3TrFPAPjsNCdg-yvCpewk4xVs3YMIWrvLFohFf8_H39ecVTtywunGTK7SMPM2aIyvO5unmJmh53N8a7JeTSVisOqJdZH3U7WzNPKKRK-ORn9TUc13FMY/s1600-h/Lemon-Cream_Cheese_Cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOgidcBzElX3RVgKj-COHS3J3TrFPAPjsNCdg-yvCpewk4xVs3YMIWrvLFohFf8_H39ecVTtywunGTK7SMPM2aIyvO5unmJmh53N8a7JeTSVisOqJdZH3U7WzNPKKRK-ORn9TUc13FMY/s320/Lemon-Cream_Cheese_Cupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294700545123860962" /></a><br /><br />I made these awhile back just for fun, and they were marvelous. The frosting was to die for. I will never make them again because I will eat too many. Great for a pot luck!<br /><br />1 pkg. (2-layer size) white cake mix 1 pkg. <br />3.4 oz. JELL-O Lemon Flavor Instant Pudding <br />1 cup water <br />4 egg whites <br />2 Tbsp. oil <br />1 pkg. (16 oz.) powdered sugar <br />1 pkg. (8 oz.) Cream Cheese, softened <br />1/2 stick butter, softened 2 Tbsp. lemon juice <br /><br />HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. <br /><br />BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. <br /><br />MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.<br /><br />Thanks to KraftFoods.com for this receipe.<br /><br />Love, LISALisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com2tag:blogger.com,1999:blog-6363606638050960455.post-50421908349322440142009-01-08T19:16:00.000-08:002009-01-08T19:25:22.191-08:00Cranberry Sipper<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6Uiv6_KcOI-PX12rGOlRh1smST88osydQa9J_FXfBd4Pbubc6zUO-c4oFiJ1QidTJWxTTJAv82eav2T1UpBFHggup_ihUadvnk9Y16DGLgy7vioL9hC_Wg6TB344Y0km5It5j4eVbqk/s1600-h/l_37198.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6Uiv6_KcOI-PX12rGOlRh1smST88osydQa9J_FXfBd4Pbubc6zUO-c4oFiJ1QidTJWxTTJAv82eav2T1UpBFHggup_ihUadvnk9Y16DGLgy7vioL9hC_Wg6TB344Y0km5It5j4eVbqk/s320/l_37198.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5289129878013045058" /></a><br />I made this on Christmas to go with our dinner. It turned out so yummy. And it was so easy to make. I did it in the morning so it was ready to go by afternoon.<br /><br />I did not make the tea bag, I just threw the cinnamon sticks and cloves into the crock pot. And I couldn't find seperate cranberry concentrate and sepertae raspberry concentrate. So I just bought 2 cranberry/raspberry concentrates (together). Matt added rum to his, and loved it.<br /><br />6 inches stick cinnamon, broken <br />12 whole cloves <br />1/2 of a 12-ounce can frozen cranberry juice concentrate<br />1/2 of a 12-ounce can frozen raspberry juice blend concentrate <br />1 6-ounce can frozen apple juice concentrate <br />1/2 cup sugar <br />1/3 cup lemon juice <br /><br />1/2 to 3/4 cup brandy or rum or 6 regular tea bags (optional) <br />Orange slices (optional) <br />4- to 6-inch cinnamon sticks (optional) <br /><br />Directions<br />1. To make spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of square. Bring up corners of cloth and tie with clean string. <br /><br />2. Combine the thawed cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, lemon juice, and 8 cups water in a 3-1/2-, 4-, or 5-quart crockery cooker. Add the spice bag to the juice mixture. <br /><br />3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Let stand for 5 minutes. Discard the tea bags, if using. <br /><br />4. To serve, ladle beverage into mugs or cups. If desired, add an orange slice and cinnamon stick to each serving. Makes fourteen 6-ounce servings.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-54137417135626135212009-01-04T19:00:00.000-08:002009-01-04T19:05:12.336-08:00140 Calorie Double Chocolate Mousse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0yz2LBUZbDZ5FXYEo5jYmb9jzczmThXr9FY6IJaHqH5WYgDN8glq42rBJbD_GYR825J_dS58_etRi0D6eUqJRW6RXYsxeq5NZi45GqclBMWfESrwnKTBiMXEETWEHJpb7UrzLuAz3xQ/s1600-h/Quick_Chocolate_Mousse.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0yz2LBUZbDZ5FXYEo5jYmb9jzczmThXr9FY6IJaHqH5WYgDN8glq42rBJbD_GYR825J_dS58_etRi0D6eUqJRW6RXYsxeq5NZi45GqclBMWfESrwnKTBiMXEETWEHJpb7UrzLuAz3xQ/s320/Quick_Chocolate_Mousse.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5287639998217523554" /></a><br />I love chocolate mousse and anything with pudding. So when I found this one with only 140 calories. I couldn't pass it up.<br /><br />Double Chocolate Mousse<br /><br />1-1/2 cups cold fat-free milk<br />2 squares BAKER'S Semi-Sweet Chocolate <br />1 pkg. (2.1 oz.) Chocolate Fat Free Sugar Free Instant Pudding <br />2 cups thawed fat free cool whip<br />1/2 cup fresh raspberries (optional)<br /><br />MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min. <br /><br />WHISK in 1-1/2 cups cool whip; spoon into 6 dessert dishes. <br /><br />TOP with remaining cool whip and berries (optional)<br /><br />Thanks to KraftFoods.com for this recipe.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-13036269785980148742008-12-29T08:25:00.000-08:002008-12-29T08:26:03.360-08:00Brushetta Chicken Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEdn8HBVrkGpjRmXpm0UJTnF3RLvtCo_xIxh5XXHr3a8pHkdNBX_kaGwDjOInDWMty5EWif84G-IWA5yfL7PLQ1SxoUSHNwodxmJyh_dzlYOpe4BBdj0jmkyF1Bb_97VoYqLbBvJg8Zo/s1600-h/Bruschetta-Chicken-Bake-43395.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEdn8HBVrkGpjRmXpm0UJTnF3RLvtCo_xIxh5XXHr3a8pHkdNBX_kaGwDjOInDWMty5EWif84G-IWA5yfL7PLQ1SxoUSHNwodxmJyh_dzlYOpe4BBdj0jmkyF1Bb_97VoYqLbBvJg8Zo/s200/Bruschetta-Chicken-Bake-43395.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5282720083357836578" /></a><br />I have tried this recipe once. According to Matt I screwed up the stuffing, cause he likes it crunchy. But I'm thinking it is supposed to be kind of soft in this certain recipe. Oh well, I need to make this again, it was really good. Especially if you like Italian dishes.<br /><br />Brushetta Chicken Bake<br /><br />1 can (14-1/2 oz.) diced tomatoes, undrained <br />1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken <br />1/2 cup water <br />2 cloves garlic, minced <br />1-1/2 lb. chicken breasts, cut into bite-size pieces <br />1 tsp. dried basil leaves <br />1 cup Shredded Mozzarella Cheese <br /><br />HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. <br /><br />LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish. <br /><br />BAKE 30 min. or until chicken is cooked through. Enjoy!<br /><br />Thanks to KraftFoods.com for this recipe.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-11510394192031096852008-12-23T13:05:00.000-08:002008-12-23T13:10:49.234-08:00Speedy Chicken Stir-Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDxgoBlWWakkEGYo5uhnKPLwzpBFNEv4eaUGII7CBSl_pYBaeD2UNIVOkdoCe1IdIk4hVG8zrM6YlotEyn2R733-sZSICe6kTr_6FiywI75N7rhv_DfFwZNDI3oTztXPy8zqh-BX6I_A/s1600-h/Speedy_Chicken_Stir-Fry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDxgoBlWWakkEGYo5uhnKPLwzpBFNEv4eaUGII7CBSl_pYBaeD2UNIVOkdoCe1IdIk4hVG8zrM6YlotEyn2R733-sZSICe6kTr_6FiywI75N7rhv_DfFwZNDI3oTztXPy8zqh-BX6I_A/s320/Speedy_Chicken_Stir-Fry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5283095666458467714" /></a><br />I tried this recipe about a year ago. Matt and I both really liked it. If you're in the mood for something different for dinner with an Asian twist, this is the recipe for you. The soy sauce with the dressing almost made a yakitori type sauce. It was so good. I did not use the peanuts, and if I do it again I will do more broccoli then it called for.<br /><br />Speedy Chicken Stir-Fry<br /><br />8 oz. angel hair pasta, uncooked <br />2 cups small broccoli florets (small broccoli works better)<br />1 lb. chicken breasts, cut into thin strips <br />1/2 cup KRAFT Asian Toasted Sesame Dressing<br />2 Tbsp each: ground ginger, garlic powder, crushed red pepper <br />1/4 tsp Soy Sauce<br />1/3 cup chopped PLANTERS Dry Roasted Peanuts <br /><br />COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. <br /><br />MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. <br /><br />DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into serving bowls; sprinkle with the peanuts (if desired)<br /><br />Thanks to KraftFoods.com for this recipe.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com0tag:blogger.com,1999:blog-6363606638050960455.post-21080029794287627092008-12-22T12:16:00.000-08:002008-12-22T15:25:06.781-08:00Chicken Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wyFvztEIbeKXtE2ezXhLeo-vkqmqyG_cmpwuGToHffUllcsLAc951gTwlmKmd-ixnhWw9jxMa7LmJuVMSxin1f41GATSHrldL_36MUO01jXZ0Tt9pNFIFcwbKp2USvvYA7w6QBKGarY/s1600-h/chickenbake.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wyFvztEIbeKXtE2ezXhLeo-vkqmqyG_cmpwuGToHffUllcsLAc951gTwlmKmd-ixnhWw9jxMa7LmJuVMSxin1f41GATSHrldL_36MUO01jXZ0Tt9pNFIFcwbKp2USvvYA7w6QBKGarY/s200/chickenbake.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5282713367984387186" /></a><br />This is so easy to make on a night when you get off work. I love stuff I can just throw in the oven and then go on with my life. Matt loves stuffing so when I found this recipe I knew it was a keeper. Like I said very easy and very tasty, Enjoy!<br /><br />Stove-Top Easy Chicken Bake<br /><br />1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken <br />1-1/2 lb. chicken breasts cut into bite-size pieces <br />1 can (10-3/4 oz.) cream of chicken soup<br />1/3 cup Sour Cream <br />1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained<br />(Make sure it is the one that has carrots, corn, green beans)<br /><br />HEAT oven to 400°F.<br /><br />Prepare stuffing mix as directed on package, set aside<br /><br />MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing. <br /><br />BAKE 30 min. or until chicken is cooked through. Enjoy!<br /><br />Thanks to KraftFoods.com for this recipe.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com1tag:blogger.com,1999:blog-6363606638050960455.post-14505053155705084242008-12-21T08:49:00.000-08:002008-12-22T12:36:57.156-08:00Taco Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-VDT7zr2LtFipB5j6bQK-0pD_BLfHxMXYJ18n0NnxlsVh902huMHslOJngSWBMxeDmb9nZPqE_I_sBmO81cCw7AsjNkFaQo7DnaFTWv9CuFByzYoYAfaE8x-WX4-ARiQgYtrmpNegGQ/s1600-h/Taco-Soup-55709.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-VDT7zr2LtFipB5j6bQK-0pD_BLfHxMXYJ18n0NnxlsVh902huMHslOJngSWBMxeDmb9nZPqE_I_sBmO81cCw7AsjNkFaQo7DnaFTWv9CuFByzYoYAfaE8x-WX4-ARiQgYtrmpNegGQ/s200/Taco-Soup-55709.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5282287232185785602" /></a><br />This recipe is perfect for a chilly evening. But I would much rather call it Taco Chili because of how thick it is. I have made this twice so far for Matt. He loves it so much. Especially with some saltine crackers. Yum! Print this out and try it, it's so easy to make and it is sooo good!!<br /><br />Taco Soup<br /><br />1 lb. extra lean ground beef <br />1 onion, chopped <br />3 cans (15.5 oz. each) mild chili beans, undrained<br />1 can (14.5 oz.) whole tomatoes (I used dice tomatoes)<br />1 can (14.25 oz.) corn, undrained (I used 2 cans)<br />1 can (8 oz.) tomato sauce <br />1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix <br />1-1/2 cups water <br />1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese <br /><br />How To:<br /><br />BROWN meat with onions in large saucepan; drain. <br /><br />ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally. <br /><br />SERVE topped with the cheese.<br /><br />Thanks to KraftFoods.com for this recipe.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com2tag:blogger.com,1999:blog-6363606638050960455.post-24190714847735793592008-12-14T18:24:00.000-08:002008-12-22T12:36:13.268-08:00Cooking With LavenderHave you ever heard of using Lavender in your recipes? I hadn't until I came across a recipe in my magazine for "Lavender Ice Cream." I shared the idea with the girls at work, and when Karen went to Seattle to visit her son. She stumbled into a Lavender store, full of anything you can think of Lavender. She purchased some culinary Lavender to share with me. So I thought I would make something using the Lavender. I was skeptical of the way the culinary lavender smelled, we kept trying to imagine how in the world this would taste in a recipe. So Friday night I made these cookies to bring to work Monday. <br /><br />Lavender Cookies:<br />1 cup Butter, softened<br />3/4 cup superfine sugar<br />1 large egg<br />2 1/4 cups all-purpose flour<br />2 tsp baking powder<br />1 tbsp dried lavender, chopped<br /><br />Bake at 375 degrees for 15 minutes<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4uY_axHFA6q7rqtIubTghiNg-fACQYV3HXuiXbkM-V51eyd0mJvAmHnZQ6PPRS6bBsUtSYMefpC58AsKMEczRsGd5LTLwFM2jQN48mbX0VoWxYj_F6pt3Hn9mNjJojC_tq5s7qGaA2Q/s1600-h/lavender.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4uY_axHFA6q7rqtIubTghiNg-fACQYV3HXuiXbkM-V51eyd0mJvAmHnZQ6PPRS6bBsUtSYMefpC58AsKMEczRsGd5LTLwFM2jQN48mbX0VoWxYj_F6pt3Hn9mNjJojC_tq5s7qGaA2Q/s320/lavender.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5279839130390824962" /></a><br /><br />I have to say I was not totally impressed with the taste. It was very interesting, and would defiantly be a conversation starter.<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com2tag:blogger.com,1999:blog-6363606638050960455.post-24501229378305129662008-12-11T21:29:00.001-08:002008-12-11T21:31:09.882-08:00Yummy!Lately I have really been into cooking and baking special things. So I thought I would make a blog to share some of my favorite recipes with you. I will try and post a couple a week, of things I have made or plan to make, enjoy!<br /><br />Love, LisaLisa Jamisonhttp://www.blogger.com/profile/09959708647349900481noreply@blogger.com2