Friday, February 6, 2009

Chicken and Broccoli Alfredo Bake (from BlairWaldorf)


1 box penne pasta, cooked and drained
2 cups frozen broccoli, cooked in with the pasta the last 5 minutes
2 chicken breasts, diced and cooked
1 jar Alfredo sauce (Classico Garlic Alfredo)
2 cloves minced garlic
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
2 T butter


1. Preheat oven to 350 degrees.

2. Coat one 9x13 baking dish with a thin layer of alfredo sauce.

3. In a medium mixing bowl (I just used the spaghetti pot after it'd been drained.) mix pasta, broccoli, chicken, garlic and alfredo.

4. Pour in dish and top with the cheeses.

5. Cut butter into small pieces and scatter on top of pasta mixture.

6. Bake for 20 minutes until hot and bubbly.

Apple Pie by Grandma Ople ( with some modifications)

You will not find a better apple pie than this anywhere.


  • 1 recipe pastry for a 9 inch double crust pie (We used store bought crust)
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 Granny Smith apples, peeled, cored and sliced
  • More apples (You can use more Granny Smith apples, but we used some that I got from a vegetable stand.)


  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

  1. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

  1. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. When the pie is done, sprinkle some cinnamon and sugar on top.

Stir Fry Beef and Broccoli


1/2 c. cold water
2 T cornstarch
2 T soy sauce
1 lb. beef boneless sirloin steak
2 T vegetable oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1 package (16 oz.) frozen chopped broccoli
1 c. orange juice
3 cups hot cooked rice


1. Mix water, cornstarch, and soy sauce.

2. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8" slices.

3. Heat 12" skillet or wok over medium-high heat until hot. Add oil; rotate skillet to coat side.

4. Add beef, ginger, and garlic powder; stir fry about 3 minutes or until beef is brown.

5. Add broccoli; stir fry 2 minutes.

6. Stir in orange juice; heat to boiling.

7. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.

8. Serve with rice.

Nacho Spuds (Rachael Ray)


2 large baking potatoes, slicked into 1/2" thick rounds (this really depends on how much you want to make)
2 1/2 T extra virgin olive oil
Salt and Pepper
1 lb. lean ground beef
1 15 oz. can black beans, rinsed (we omitted this)
2 T taco Seasoning (we used a pack of Ortega seasoning)
1 8-oz. pkg. shredded cheddar cheese
1 cup grape tomatoes, quartered lengthwise
Sour Cream and Lettuce, for serving

Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

Meanwhile, heat a heavy skillet over medium high heat. Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat until browned. Mix in the beans, taco seasoning, and 2 T water. Lower the heat and simmer, sitrring, until heated through.

Take the potatoes out of the oven. Sprinkle half the cheese on top of the potatoes. Spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Nacho Spuds

Chicken Enchiladas

Ingredients: (makes 6)

2 chicken breasts (You could substitute ground beef for this if you'd like.)
1 package Ortega taco seasoning
3/4 c. water
Flour Tortillas
1 can Enchilada sauce
Cheddar cheese


1. Cut the chicken into small cubes. Cook until done in a skillet.

2. When chicken is cooked, add the water and the taco seasoning. Stir until thickened.

3. Warm the tortillas.

4. Put chicken in the tortillas and roll them up. Place in baking dish.

5. Pour can of enchilada sauce over the whole dish.

6. Cover with as much cheese as you want.

7. Bake at 350 degrees for 20 minutes.

8. Enjoy!

Finished enchiladas

Homemade Seasoned Fries and Cajun Ranch Dipping Sauce


  • Potatoes (however many it takes to get as many fries as you want)

  • Cooking spray

  • Seasoning of your choice (We use Space Alien's French Fry Seasoning or Lawrys usually)


  1. Preheat the oven to 400 degrees.

  2. Spray the cookie sheet with cooking spray.

  3. Cut potatoes into strips and put on the cookie sheet.

  4. Spray the potatoes with cooking spray.

  5. Sprinkle seasoning on potatoes.

  6. Bake in the oven for 40 minutes.

To make Cajun Ranch Dip, mix Ranch dressing with Cajun seasoning until it's as spicy as you want it.

Here are photos from our meal last night.

Fries before cookingLast nights meal - Cheeseburgers on the grill, french fries, corn on the cob.  Mmm..

Slow Cooker Chicken Curry


  • 4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks
  • 2 large onions, quartered and sliced thinly
  • 1 apple, chopped into cubes
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce or Tamari
  • 1 teaspoon Madras curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/3 cup chicken broth or water
  • hot cooked rice


Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.

Crockpot chicken and rice recipe serves 4.

Uncooked Chicken Curry

Toffee Coated Peanuts


1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups unsalted dry roasted peanuts


In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts; toss to coat. Transfer to a greased cookie sheet.

Bake at 300 degrees for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a covered wire rack; break apart if necessary (Ben likes eating the clusters of peanuts better than breaking them apart.). Store in an airtight container.

This recipe is doubled.

Chocolate Chip Cookies

Prep: 20 min. Bake: 10 min.


1/2 cup butter, softened
1 cup packed brown sugar
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick Original baking mix
1 package (6 oz.) Semisweet chocolate chips


1. Heat oven to 375 degrees. Mix butter, brown sugar, vanilla and egg in large bowl. Stir in baking mix and chocolate chips.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly

3. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack.

baking cookies

Bread Machine Ciabatta

This recipe was delicious!


  • 1 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 tablespoon olive oil
  • 3 1/4 cups bread flour
  • 1 1/2 teaspoons bread machine yeast


  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.

  2. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

  3. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

  4. Preheat oven to 425 degrees F (220 degrees C).

  5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Chicken Linguine Alfredo

This was the best tasting chicken alfredo we've ever had.


2 chicken breasts, cut into cubes
1 pkg. whole wheat linguini
1 jar Classico alfredo sauce
Canadian steak seasoning
frozen broccoli


1. Boil water and cook pasta as directed on package.

2. Cook chicken and Canadian steak seasoning in pan over medium-high heat until cooked.

3. Pour alfredo sauce over the chicken and stir to mix. Continue to cook until heated.

4. Add broccoli to pasta and water when there's about 5 minutes left for the pasta to cook.

5. Drain pasta and broccoli and put back in the pan.

6. Pour alfredo and chicken mixture over pasta and mix.

7. Enjoy!

Bread Machine Focaccia


  • 1 cup lukewarm water + 1 tbsp. water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 teaspoons rosemary
  • 3 cups bread flour
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons rosemary

  1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

  2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.

  3. Preheat oven to 400 degrees F (200 degrees C). Cover focaccia with plastic wrap while oven preheats.

  4. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

Italian New Potato Bake

Italian New Potato Bake

10 min
Total Time:
55 min

8 servings

3 Tbsp. olive oil
2 cloves garlic, minced
1-1/2 tsp. Italian seasoning
1/4 tsp. salt
2 lb. new potatoes, cut into quarters
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping

MIX oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.

PLACE in 15x10x1-inch baking pan.

BAKE at 400°F for 45 minutes, stirring after 20 minutes.

The Yummiest Steak Ever

Steakhouse-Style Grilled Steak
Prep Time:
5 min

Total Time:
21 min

4 servings

2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks (6 oz. each)
1 Tbsp. oil

PREHEAT grill to medium-high heat. Mix brown sugar and seasonings.

BRUSH steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.

GRILL 6 to 8 minutes on each side or until cooked through.


Grilled Potatoes

Put seasonings in with slices/cubes of potatoes in a foil packet. Grill for 30-35 minutes. We used olive oil, parmesan cheese, italian seasoning and garlic powder.


Grilled Asparagus

  1. Preheat grill for high heat.

  2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

  3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Space Aliens' Baked Potato


Baked potatoes

Ranch Dressing

Cajun Spice Seasoning


Cheddar Cheese

Bacon Bits

Cook the potato. Combine some ranch dressing with the cajun seasoning mix (to your taste). Chop the tomato into small pieces. Put all ingredients on top of the baked potato. Enjoy!