1 tablespoon olive oil
1 cup chopped green onions
1/3 cup julienne carrots
2 cloves garlic, finely chopped
6 cups chicken broth
2 cups shredded chicken
1 cup frozen cheese filled tortellini
1/4 teaspoon ground nutmeg (it works, trust me)
1/8 teaspoon pepper
3 cups fresh chopped spinach
Heat oil in a large pot, cook onions, carrots and garlic 3 – 4 minutes.
Stir in broth and chicken and bring to a boil. Reduce heat and add tortellini. Cook 3-5 minutes or until tortellini is tender.
Add nutmeg and pepper, mix. Add spinach. Cover and cook 2-3 minutes or until spinach is cooked.
Testing bulk purchase of etextbooks to cut costs – check it out:
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Schools participating:
- UC-Berkley
- Cornell
- U Minnesota
- U Virginia
- UW-Madison
4 boneless skinless chicken breasts
3/4 Italian style bread crumbs
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon pepper
1/3 all-purpose flour
2 eggs, lightly beaten
1 tablespoon olive or vegetable oil
Cut chicken breasts in half horizontally to make 8 thin pieces.
In medium bowl, mix bread crumbs, 1/4 cup grated Parmesan cheese and 1/8 teaspoon pepper; set aside. In separate medium shallow bowls, place flour and eggs.
Coat chicken with flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat chicken with bread crumb mixture, pressing to coat.
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook about 2 minutes or until golden on bottom. Turn chicken over; cook 3 to 4 minutes or until golden on outside and no longer pink in center.
2 – 8oz pkgs Cream Cheese, softened
1/3 cup beer*
1 envelope Ranch Dressing Mix
2 cups Shredded Cheddar Cheese
Beat the first three ingredients until well blended.
Stir in cheddar cheese by hand.
*if dip is too thick, add a little beer to thin it down
3-4 cooked chicken breasts, shredded
8oz. Ranch dressing
2 -8 oz Cream Cheese, Softened
8 oz. Hot Sauce, or Wing Sauce
2 Cups Shredded Cheddar Cheese (save some to sprinkle on top)
1.Cook and shred chicken (I throw my chicken breast on a pan and bake in the oven for about 30-40 mins on 350)
2. Mix ranch dressing, cream cheese ,sauce and 1 cup of cheddar cheese until well blended.
3. Add chicken and mix by hand.
4. Place in 8×8 square pan.
5. Sprinkle remaining cup of cheddar cheese on top.
6. Bake at 350 for 30 mins.
From TidyMom
Pecha Kucha per Wikipedia
- 20 slides, 20 seconds per slide
- time limit creates inability to make a text heavy slide so it (the slide) becomes a point or pertinent image
–1 can of pumpkin puree (15 oz)
–1 can evaporated milk (12 oz–the big can, not the little guy!)
–3/4 cup white sugar
–1/2 cup Bisquick-type mix
–2 eggs
–2 T butter, melted
–1 1/4 tsp cinnamon
–1/2 tsp nutmeg
–1/4 tsp cloves
–1/8 tsp ginger
–2 tsp vanilla extract
Use a 4 quart crockpot (perfect size). If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.
Spray cooking spray into your crockpot.
Set aside.
In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.
Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your “pie” after 2 hours on high, and 3 hours on low, then check every 30 minutes.
When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.
From CrockPot365
1 lb. unsalted butter (room temp)
1 1/2 c. sugar (or one C sugar)
2 tsp. vanilla
3 1/2 c. flour
1 1/2 c. crushed potato chips (or 2C chips)
Cream wet ingredients, mix in dry. Roll into small balls; flatten with bottom of glass dipped in sugar or hash with fork like PB cookies. Bake at 350 degrees for 13-15 minutes. Dust with powdered sugar or decorate with holiday sprinkles. Also good with butterscotch chips or dip edges in melted chocolate.
I always use Ruffles Ridges. Makes about 2 dozen cookies
1 c. butter
1/2 c. sugar
2 c. flour
1 tsp. vanilla
1/2 c. chopped nuts (optional)
1/2 c. crushed potato chips
From greenmom. Use Ruffles Ridges she says.
3 lb. bag of frozen chicken breasts
1 bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
Cook on low at least 6 to 7 hours
Using two forks, shred chicken & return to crock pot.
Add butter.
Cook on low for an additional hour.
Ingredients
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
From AllRecipes.com
