yum yum yum! I found this pin for a Hootenanny (an oven pancake) a few weeks ago. I’ve never heard it called a Hootenanny before, but I have heard it called a Pannekoeken. I googled the recipe and everything I found was pretty consistent, so here is how I made it. And it was good. Kind of tastes like a big popover! And so much easier than pancakes
1 stick butter
1 cup milk
1/4 tsp salt
1 cup flour
Preheat oven to 425 degrees. While oven is preheating, put stick of butter in 9×13″ pan and place in oven to melt. Whisk eggs, milk & salt together until frothy. Add flour.
Pour in pan with melted butter. Bake for 25-30 minutes. Serve with syrup or jam.
This one also came from a recipe exchange at work. Super yummy. A recipe I could serve to guests, and it’s so easy, they wouldn’t know it (except I’d tell them, because that’s what I do!)
Sundried Tomato Chicken
20 oz chicken breasts
4 oz jar of Sundried Tomato Pesto (found in 8 oz jar – at SuperTarget it’s in the pasta sauce section)
1/2 cup chicken stock
1/4 cup flour
1/8 tsp salt
1/4 tsp pepper
2 tbsp olive oil
Add flour, salt and pepper to large Ziploc bag. Add chicken to bag, shake to coat. Add oil to large skillet and heat. Add chicken and cook for 5-7 minutes on each side until brown. Add sundried tomato pesto and chicken stock to the pan. Cook until chicken is cooked.
Serve with: garlic mashed potatoes and grilled or roasted asparagus
I got this one at a recipe exchange at work. But by all the specific kitchen gadgets, I am fairly certain this is a Pampered Chef recipe. Yummy Recipe. Super easy. Super fast!!
Beef Enchilada Recipe
1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)
- Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
- As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
- Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
- Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.
Yield 6 servings
Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted
Sarah sent me this recipe and it is delicious! I think she got it from Hungry Girl…
I did add about a cup of chicken so that Chad would consider it a meal (and I had some in the freezer leftover from a deli rotisserie chicken)
Sassy Salsa Pumpkin Soup
(Serves 4 – calories: 162.5, fat: 0.75g, sodium: 1128mg, carbs: 13, fiber: 12g, sugars: 6.5g, protein: 10g = 3 Points)
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream
Spray pot with non-stick cooking spray and heat pan on medium. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 4.
This was such an easy and quick and tasty soup! I made it tonight. It would be so easy to make as a weeknight dinner and something that could sit on the stove if Chad was running late. Plus only 4 points for a bowl, well at least until you add cheese and chips. But I just added a little reduced-fat cheddar and some baked Tostito Scoops.
The original recipe was found at allrecipes.com, but I made some adjustments so I could use up some leftover turkey!
Easy Tortilla Soup
2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 cup chicken broth
2 cups chopped turkey or chicken (cooked)
cumin and oregano to taste
In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies, broth, turkey and tomato sauce. Add seasonings. Bring just to a boil and remove from heat.
Serve with cheese and chips.
Makes 5 Servings.
Another easy weeknight recipe, especially if you take the time to cut up the veggies the night before. I found this at afewshortcuts.com through some other blogs I’m sure. I don’t remember how I found it now. I used turkey sausage. A great fall or winter recipe!
Italian Sausage and Potato Roast
1 Package of Italian Sausage (about 5 links)
2 Bell Peppers (I use one yellow, one green for color)
1 Sweet Onion
1 lb Red potatoes (cut in quarters) about 4 potatoes
1-2 Tbsp Olive oil
¼ tsp oregano
1 tsp Garlic salt
Dash of pepper
- Preheat oven to 450 degrees.
- Wash a cut Peppers and onions into strips. Wash and cut potatoes too.
- Place all of the cut veggies onto a large baking sheet.
- Toss veggies with olive oil and seasonings.
- Cut sausages into 3 or 4 pieces per sausage. Place the sausage pieces on the pan with the veggies.
- Place pan in the oven and bake for 30 minutes.
- Remove and serve!
Makes enough for 4-6 people
I made these for dinner last week. Incredibly easy and tasty dinner, although I did leave out the banana peppers. I love banana peppers, I just wish I could buy in a smaller jar, because I’m not sure how fast we’d eat them. They were good even without. Originally found at Campell’s Kitchen.
Dripping Roast Beef Sandwiches with Melted Provolone
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
- Heat the oven to 400°F.
- Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
- Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
I bookmarked this recipe over 7 months ago when Jen first posted it on her blog. I made it tonight and it was completely delicious!!
I didn’t quite get the order of the ingredients correct, so my pizza wasn’t quite as pretty since my tomatoes were buried below the cheese. I also only used 1/2 jar of pesto which I think was perfect.
Definitely will be making this again! We call it our new Fru-Fru Pizza… because we’re fru-fru kind of people!
Chicken Pesto Pizza
8 oz mozzarella cheese
1/2 jar pesto sauce*
1 boneless, skinless chicken breast
Slice chicken and saute in olive oil. Add salt/pepper if desired.
Spread pesto sauce over pizza crust. Sprinkle with cheese. Top with chicken and tomato. Bake for 10-15 minutes (or as required for your particular pizza crust) until cheese is melted and the crust is lightly browned.
* I used Classico Basil Pesto found by the spaghetti sauce.
This recipe comes from Pampered Chef Season’s Best Spring/Summer 2005 book. It is an incredibly moist cake and awesome served with strawberries. Great and easy dessert to make ahead!
Tres Leches Cake
1 pkg (18.25 oz) white cake mix
1 1/4 cup water
1 can (12 oz) evaporated milk
8 0z sour cream
1/2 cup sweetened condensed milk
1 tsp vanilla
8 oz frozen whipped topping
- Preheat oven to 350. Spray 9″x13″ pan with cooking spray. Combine eggs, cake mix, and water; whisk until well blended. Spoon batter into pan. Bake 35-45 minutes or until toothpick comes out clean. Cool cake completely.
- Poke holes all over top of cake using fork or chopstick.
- Combine evaporated milk, sour cream, condensed milk and vanilla; whisk until well blended. Slowly pour milk mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake.
- Spread half of the whipped topping over cake. Refrigerate 30 minutes or until ready to serve. Serve with strawberries.
Optional: Garnish with cinnamon and/or toasted almonds.
I’ve always loved pot-roast in the crock-pot. In fact I don’t know that I’ve ever had it prepared another way. But last year I discovered American Inspired Simmer Sauce (Archer Farms) at SuperTarget.
It is delicious!!
Easy Crockpot Pot Roast
2-3# beef roast
3-4 medium potatoes
1/2-1 onion, sliced
1 jar Archer Farms American-Inspired Simmer Sauce
Wash and cut the carrots and potatoes into quarters. Place all ingredients in the crockpot, pouring the sauce over the top.
Cook on low 10-12 hours or high 5-6 hours.
You can totally prepare this the same way without the sauce, but you will want to season the meat with salt/pepper than brown both sides before putting in the crockpot.